Vegetarian Stuffed Eggplant Rollatini
Tender slices of eggplant rolled around a creamy Italian cheese filling and baked in a savory tomato sauce until bubbling and golden. This vegetarian eggplant rollatini is comforting, flavorful, and makes a delicious meatless Italian-inspired dinner.
Ingredients
- 2 medium size eggplant
- 4 cups ricotta cheese
- 1 cup grated parmesan cheese
- 2 cups finely chopped spinach
- 2 Tbsp. chopped Italian parsley
- 1 egg
- salt and pepper to taste
- 4 cups my easy marinara sauce
Instructions
- Start by cleaning the eggplant then cut on the long side into thin slices
- Salt and pepper the eggplant drizzle with olive oil and bake in a 375- degree preheated oven for 10- 15 minutes to soften .
- In the meantime make the filling in a bowl add the ricotta, parmesan, spinach, parsley, egg, salt and pepper and mix until well combined.
- Then place 2 tbsp. of the filling in the center of each eggplant slice and roll jelly roll style.
- In an oven proof casserole dish spread haft of the marinara sauce place the eggplant rollatini in the casserole dish seam side down. Top with the remaining marinara, additional parmesan and bake in a 375-degree preheated oven for 45 minutes. Top with fresh basil
Video
Notes
Salt the eggplant before cooking. This helps draw out excess moisture and gives you tender slices that are easier to roll without becoming watery. Don't overfill the eggplant—about 2 tablespoons of filling per slice is usually enough for a neat roll.