Eggplant Rollatini
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.
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
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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).
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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.
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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.
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4
Spoon the remaining marinara over the rolls, then top with 1 cup shredded mozzarella cheese.
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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.