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Delicious Eggplant Rollatini with ricotta cheese and marinara sauce

Eggplant Rollatini

A delightful, healthier take on traditional pasta dishes, featuring tender eggplant wraps filled with a rich, cheesy filling and enveloped in robust tomato sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
For the Filling
  • 2 large eggplants, sliced lengthwise (about 1/4 inch thick)
  • 1.5 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon fresh basil, chopped (optional)
  • to taste Salt and pepper
For Topping
  • 1 cup shredded mozzarella cheese
  • for garnish Fresh basil leaves (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. To make the sauce, heat olive oil in a skillet over medium heat.
  3. Add minced garlic and sauté until fragrant (about 1 minute).
  4. Stir in the crushed tomatoes and oregano, followed by salt and pepper. Let it simmer for 15 minutes.
  5. While the sauce simmers, season the eggplant slices with salt and let them sit for about 10 minutes to draw out moisture.
  6. Rinse the eggplant slices and pat them dry with a paper towel.
  7. Brush both sides with olive oil and place them in a single layer on a baking sheet.
  8. Roast in the oven for 20 minutes until golden and tender.
  9. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil (if using), and salt and pepper. Mix until creamy and well-combined.
Assembly
  1. Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
  2. Take one roasted eggplant slice, place some filling (about 2 tablespoons) at one end, and carefully roll it up.
  3. Place the roll seam-side down in the baking dish. Repeat until all filling and eggplant slices are used.
  4. Once assembled, pour the remaining tomato sauce over the top and sprinkle with additional mozzarella cheese.
Baking
  1. Cover the dish loosely with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  3. Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

For extra flavor, add Italian seasoning or crushed red pepper flakes to the sauce. Mix up the cheeses: Incorporate goat cheese or feta for a tangy twist. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. To freeze, assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake directly from the freezer, adding extra time as needed. Use tofu or a plant-based ricotta substitute for a vegetarian option.