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

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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.

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Questions

What is 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. This reference files it under Italian-American dinner: made in the oven, rated medium and about 80 minutes start to finish.

How long does Eggplant Rollatini take?

As written, 80 minutes: 40 of prep and 40 of cooking. The longest single stretch is step 5 (25 minutes): "Bake uncovered at 375°F for 20-25 minutes until sauce is bubbling and cheese is golden."

What temperature do I cook Eggplant Rollatini at?

For Eggplant Rollatini, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 5. The oven is also used at 375 F (about 190 C) in step 1.

What can I use instead of ricotta in Eggplant Rollatini?

The entry for Eggplant Rollatini calls for 2 cups whole-milk ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Does Eggplant Rollatini contain eggs?

Yes: 1 large egg. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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