Eggplant rollatini
Savor the deliciousness of Eggplant Rollatini, featuring tender eggplant slices stuffed with a creamy ricotta and spinach filling, topped with rich pasta sauce, and finished with gooey mozzarella and savory parmesan cheese. A mouthwatering meatless Italian dish perfect for any occasion!
- 11 Mar 2025
- Cook time 25 min
- Prep time 25 min
- 4 Servings
- 9 Ingredients
Eggplant Rollatini is a delightful Italian-inspired dish that's perfect for vegetarians and anyone who loves robust, hearty flavors. With tender eggplant slices wrapped around a savory mixture of spinach and ricotta cheese, and topped with marinara sauce and melted mozzarella, this recipe is sure to impress at any dinner table.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and dry the eggplants. Slice them lengthwise into 1/4-inch thick slices.
- Lay the slices on a baking sheet, brush both sides with 2 tbsp of olive oil, and sprinkle with a pinch of salt.
- Place the baking sheet with the eggplant slices in the oven and bake for 15-20 minutes, or until the slices are tender and pliable. Remove from the oven and let them cool slightly.
- While the eggplants are baking, heat a small skillet over medium heat. Add a drizzle of olive oil and sauté the finely chopped shallots until they are translucent, about 2-3 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool.
- In a mixing bowl, combine the cooked spinach mixture with 1 cup of ricotta cheese. Stir well to create a uniform filling.
- On each slice of roasted eggplant, place a spoonful of the spinach-ricotta filling at one end. Carefully roll up the slice to enclose the filling.
- Arrange the eggplant rolls in a single layer in a baking dish with the seam side down.
- Pour 1/3 cup of pasta sauce over the assembled eggplant rolls.
- Sprinkle the rolls evenly with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
- Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly, and the rolls are heated through.
- Remove the dish from the oven and let the eggplant rollatini cool for a few minutes.
- Serve hot, garnished with extra pasta sauce on the side if desired.
Tips:
- Choose firm, medium-sized eggplants for easier slicing and rolling.
- Salt the eggplant slices and let them sit for about 30 minutes to draw out any bitterness before cooking.
- Use fresh spinach for a more vibrant flavor, but if using frozen spinach, make sure to thoroughly drain and squeeze out any excess water.
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- Keep an eye on the rollatini during baking to avoid overcooking and drying out the eggplant.
Eggplant Rollatini is a delicious and nutritious dish that combines the earthy flavors of eggplant and spinach with creamy ricotta and gooey mozzarella cheese. Perfect for a cozy family dinner or a special occasion, this recipe is both satisfying and elegant. Serve it with a side of garlic bread or a simple salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 8g | 22% |
| Sugar 11g | 11% |
| Fat | |
| Fat 16g | 19% |
| Saturated 6g | 20% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 40mg | 7% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 2.54mg | 16% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.13mg | 14% |
| Vitamin K 230ug | 191% |
| Minerals | |
| Calcium, Ca 350mg | 27% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 930mg | 27% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 2.03mg | 18% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Salmon spaghetti
This delicious pasta dish pairs perfectly cooked salmon with a tangy mustard and dill sauce for a vibrant, satisfying dinner that’s ready to impress.
24 Mar 2025Spaghetti bolognese with carrots, celery and nutmeg
Easy to follow and ready in just under an hour, it’s the perfect meal for any night of the week.
30 Mar 2025Eggplant flatbread with mozzarella, goat cheese and basil
This delicious recipe combines crispy baguette slices with hearty eggplant and tangy pasta sauce for a mouthwatering dish perfect for any occasion.
10 Apr 2025Beef carpaccio and asparagus rolls
An impressive appetizer or sophisticated light meal ready in no time.
16 Apr 2025Ricotta and asparagus pesto dip
Try it with crackers, veggies, or as a spread on your favorite bread.
02 Jul 2025Mushroom risotto with chicken
Perfect for any special occasion or a delightful weeknight dinner.
14 Apr 2025Spaghetti with capsicum, tomato and ricotta
Easy to make and bursting with vibrant, fresh ingredients, it's an ideal meal for any weeknight dinner.
19 May 2025