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A delicious plate of Healthy Eggplant Rollatini

Healthy Eggplant Rollatini

Enjoy a wholesome and delicious Italian classic with this healthy eggplant rollatini recipe. Tender eggplant slices are filled with a creamy, herbed ricotta mixture, baked in marinara sauce, and topped with melted mozzarella, making for a satisfying main course.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 count sizable eggplants Choose firm, unblemished eggplants, about 1-1.5 lbs each.
  • 2 cup ricotta cheese Drain excess liquid for a firmer filling.
  • 30 g fresh italian parsley Finely chop before mixing into the ricotta.
  • 1 tbsp dried italian seasoning Adds aromatic depth to the cheese filling.
  • 1 cup shredded mozzarella cheese Reserve some for sprinkling on top before baking.
  • 1/4 cup parmesan cheese Freshly grated Parmesan will yield the best flavor.
  • 1 count egg Acts as a binder for the ricotta mixture.
  • 1 lemon Zest of 1 lemon Adds a bright, fresh counterpoint to the rich cheeses.
  • 30 ml olive oil For brushing eggplant slices before baking or pan-frying.
  • 1 tsp Salt Season the eggplant and cheese mixture to your preference.
  • 1/2 tsp pepper Freshly ground black pepper adds a pungent kick.
  • 1 1/2 cup marinara sauce Use your favorite store-bought or homemade marinara.

Equipment

  • 9x13 inch Baking Dish
  • Large Bowl

Method
 

  1. Slice eggplants lengthwise into 1/4-inch thick slices. Lay them on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
  2. Preheat oven to 375°F (190°C). In a large bowl, combine ricotta cheese, chopped parsley, Italian seasoning, 3/4 cup mozzarella, Parmesan cheese, egg, lemon zest, salt, and pepper. Mix well.
  3. Brush eggplant slices lightly with olive oil. You can either bake them for 10-15 minutes until tender, or pan-fry them quickly until lightly browned.
  4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take each eggplant slice, spread about 2 tablespoons of the ricotta mixture evenly over it, and roll it up.
  5. Place the rolled eggplant seam-side down in the baking dish. Pour the remaining marinara sauce over the rolls and sprinkle with the remaining 1/4 cup mozzarella cheese.
  6. Bake for 20 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for a few minutes before serving.

Notes

This dish is excellent served with a side salad and some crusty bread. For a richer flavor, you can pan-fry the eggplant slices instead of baking them before rolling.