Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 large eggplant, sliced lengthwise 1/4 in; 1/4 cup olive oil; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 2 cups whole-milk ricotta cheese; 10 oz frozen chopped spinach, thawed, squeezed dry; 1/2 cup grated Parmesan cheese; 1 large egg; 1/2 tsp garlic powder; 1 tsp Italian seasoning; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 1/4 cup fresh basil leaves, torn

Thin slices of roasted eggplant rolled around a creamy ricotta and spinach filling, nestled in marinara, and baked until bubbly with golden mozzarella on top. A satisfying low-carb Italian classic.

80 minMediumServes 4320 cal/serving

Italian-AmericanDinnerOvenLow CarbVegetarianGluten-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 large eggplant, sliced lengthwise 1/4 in
1/4 cup olive oil
1.5 tsp salt
1/2 tsp black pepper, freshly ground
2 cups whole-milk ricotta cheese
10 oz frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan cheese
1 large egg
1/2 tsp garlic powder
1 tsp Italian seasoning
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, torn

Instructions

1

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Lay 2 sliced lengthwise 1/4 in large eggplant slices in a single layer, brush both sides with 1/4 cup olive oil, and season with half the 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Roast for 18-20 minutes, flipping once, until tender. Reduce oven to 375°F (190°C).
2

In a bowl, combine 2 cups whole-milk ricotta cheese, 10 oz thawed, squeezed dry frozen chopped spinach, 1/2 cup grated Parmesan cheese, 1 large egg, 1/2 tsp garlic powder, 1 tsp Italian seasoning, and the remaining salt and pepper. Stir until smooth.
3

Spread half the 2 cups marinara sauce in the bottom of a 9x13-inch baking dish. Place a heaping tablespoon of the ricotta mixture at one end of each eggplant slice and roll up. Set rolls seam-side down in the dish.
4

Spoon the remaining marinara over the rolls, then top with 1 cup shredded mozzarella cheese.
5

Bake uncovered at 375°F for 20-25 minutes until sauce is bubbling and cheese is golden. Scatter 1/4 cup torn fresh basil leaves over the top and serve.

Questions

Can I make Eggplant Rollatini dairy-free?

Not cleanly. Here the dairy (2 cups whole-milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How long does Eggplant Rollatini keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Eggplant Rollatini?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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