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Eggplant Rollatini Recipe
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Eggplant Rollatini Recipe
A classic Italian dish consisting of tender eggplant slices filled with a rich and creamy ricotta cheese mixture, rolled, and baked in a flavorful tomato sauce. Perfect for a weeknight dinner or a special occasion, this eggplant rollatini recipe is a crowd-pleaser. With a delicate balance of flavors and textures, this dish is sure to impress even the most discerning palates.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Egg
Ingredients
2 medium
Eggplant
25 Calories
1 cup
Ricotta Cheese
150 Calories
1/2 cup
Parmesan Cheese
100 Calories
1 cup
Tomato Sauce
100 Calories
1/4 cup
Olive Oil
100 Calories
3 cloves
Garlic
15 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
1/4 cup
Fresh Basil
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Slice the eggplant into 1/4-inch thick rounds. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper. Place the eggplant slices on a baking sheet lined with parchment paper and roast in the oven for 10-12 minutes, or until tender and lightly browned.
2
In a medium bowl, combine the ricotta cheese, parmesan cheese, and a pinch of salt and pepper. Mix well to combine.
3
Spread a tablespoon of the ricotta cheese mixture onto each eggplant slice, leaving a 1-inch border around the edges. Roll the eggplant slices into tight cylinders and place seam-side down in a baking dish. Repeat with the remaining eggplant slices and ricotta cheese mixture.
4
Pour the tomato sauce over the eggplant rolls and sprinkle with additional parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif