Eggplant Rollatini

Charles Whiteman

Eggplant Rollatini is a delicious Italian dish that is gluten-free and vegetarian. It is made by rolling slices of eggplant around a filling of ricotta cheese, mozzarella cheese, Parmesan cheese, egg, bread crumbs, fresh basil, salt, and black pepper. The rolls are then baked in marinara sauce until golden and bubbly. This dish is savory, cheesy, and packed with flavor. It is a perfect option for those following a gluten-free or vegetarian diet. Enjoy this tasty and satisfying meal!

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🌾 Gluten Free
🥗 Vegetarian
Italian
Cheesy
Vegetarian
Baked
Savory

30 mins

45 mins

Nutritional Value

null

Ingredients

Total: 10Serves: 6
1 large Eggplant
2 cups Ricotta Cheese
1 cup Mozzarella Cheese
Notes:

shredded

1/2 cup Parmesan Cheese
Notes:

grated

1 Egg
Notes:

beaten

1/2 cup Bread Crumbs
1/4 cup Fresh Basil
Notes:

chopped

Salt
Black Pepper
2 cups Marinara Sauce

Instructions

Step 1 : Preparation

Preheat the oven to 375°F (190°C).

Step 2 : Eggplant Slices

Slice the eggplant lengthwise into 1/4-inch thick slices.

Step 3 : Eggplant Roasting

Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast in the preheated oven for 15 minutes, flipping halfway through.

Step 4 : Filling Preparation

In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, bread crumbs, chopped fresh basil, salt, and black pepper. Mix well.

Step 5 : Rollatini Assembly

Spread a spoonful of marinara sauce on the bottom of a baking dish. Take an eggplant slice and place a spoonful of the cheese mixture on one end. Roll up the slice and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.

Step 6 : Baking

Pour the remaining marinara sauce over the eggplant rollatini. Sprinkle with additional Parmesan cheese if desired. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.