ALEXIA’S EASY EGGPLANT ROLLATINI
Vegetables
Intermediate

ALEXIA’S EASY EGGPLANT ROLLATINI

Baked floured eggplant slices rolled with ricotta-parm-mozz filling and marinara, finished with basil.

"Simple, cheesy, and oh so good — this eggplant rollatini is love baked into every bite." - Alexia

60 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 2 large Eggplant
  • 3 cups Marinara Sauce
  • 1 cup All Purpose Flour
  • 2 cups Whole Milk Ricotta Cheese
  • 1 cup Grated Parmesan Cheese
  • 1 cup Whole Milk Shredded Mozzarella
  • 2 Eggs
  • 1/2 cup Fresh Chopped Parsley
  • 1/2 cup Fresh Basil
  • 1 tsp Garlic Powder
  • Extra Virgin Olive Oil
  • Cooking Spray
  • Sea Salt (to taste)
  • Cracked Black Pepper (to taste)

Instructions

1

Prep the Eggplant

Wash and trim the eggplant, keeping the skin on. Slice lengthwise into 1/4-inch slices and set aside.

2

Coat the Eggplant

Add flour to a plate and season with sea salt and cracked black pepper. Dip eggplant slices in flour, coat well, and shake off excess.

3

Bake the Eggplant

Spray a cookie sheet with cooking spray, lay the eggplant slices flat, drizzle both sides with olive oil, and bake at 375°F for 15 minutes until tender and slightly golden. Set aside.

4

Prepare the Filling

In a large bowl, mix ricotta, mozzarella, Parmesan, eggs, parsley, and garlic powder. Season with sea salt and cracked black pepper. Whip the mixture until fluffy.

5

Assemble the Rollatini

Spread a layer of marinara sauce at the bottom of a baking dish. Add 1 tablespoon of the ricotta filling to one end of each eggplant slice, then roll it up tightly.

6

Bake the Rollatini

Place all rolled eggplants seam-side down in the baking dish. Top with marinara sauce, Parmesan cheese, and fresh basil. Cover and bake at 375°F for 35 minutes.

7

Finish and Serve

Uncover and bake for an additional 10 minutes. Let rest for 5 minutes before plating. Serve warm and enjoy!