Healthy Eggplant Rollatini
Tender baked eggplant is stuffed with a creamy ricotta and parmesan mixture, layered with fresh basil and marinara, and baked to perfection with melted mozzarella. This low-carb, fiber-rich, high-protein dish is quick to prepare, meal-prep friendly, and perfect for a satisfying weeknight dinner or special family meal.
Equipment
- 1 Large Baking Sheet
- 1 medium mixing bowl
- 1 casserole or baking dish
- 1 spatula or spoon
- 1 knife and cutting board
- Measuring cups and spoons
- Aluminum foil (optional, for baking)
Ingredients
- 2 large eggplants sliced lengthwise (1/4-inch thick)
- 1 cup ricotta cheese
- ½ cup parmesan cheese shredded (plus extra for topping)
- 1 large egg
- 2 garlic cloves minced
- 3 tablespoons fresh basil chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups marinara sauce
- ½ cup mozzarella cheese shredded
- Fresh basil chopped, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure even baking. Preheating allows the eggplant to cook perfectly, softening just enough to roll without breaking while also developing a tender texture.
- Prepare the Eggplant Slices: Trim the stems from 2 large eggplants. Slice each eggplant lengthwise into 1/4-inch thick slices. Consistent thickness is key for even baking and easy rolling. Place the slices on a tray for the next step.
- Sweat the Eggplant: Sprinkle salt on both sides of each slice and let them sit for 10 minutes. This draws out excess moisture and reduces bitterness. Afterward, gently pat dry with paper towels to remove any residual salt and liquid.
- Bake the Eggplant: Arrange the eggplant slices on a lightly greased baking sheet. Bake in the preheated oven for 10 minutes. Baking softens the slices so they’re pliable for rolling. Remove from the oven and allow to cool slightly.
- Prepare the Baking Dish: Spread half of the marinara sauce (1 1/4 cups) evenly across the bottom of a casserole or baking dish. This layer prevents sticking and adds flavor to the bottom of the rolls.
- Assemble the Eggplant Rollatini: Place one baked eggplant slice on a flat surface. Spoon 1–2 tablespoons of ricotta filling near the base. Roll the slice over the filling to form a tight cylinder and place it seam-side down in the prepared dish. Repeat with remaining slices and filling until all rolls are arranged neatly.
- Top with Sauce and Cheese: Pour the remaining marinara sauce over the rolls. Sprinkle 1/2 cup shredded mozzarella evenly, then lightly dust with extra parmesan. This topping will melt and form a golden, bubbly layer during baking.
- Cover and Bake: Cover the dish with aluminum foil or a lid. Bake for 30 minutes. Covering ensures the rolls heat through evenly without drying out, and the filling sets nicely.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes. This allows the cheese to brown lightly and the sauce to thicken, creating a visually appealing and flavorful finish.
- Garnish and Serve: Remove from the oven and let rest for 5 minutes. Sprinkle fresh chopped basil over the top before serving. Serve warm, accompanied by a side salad or light pasta for a complete meal.
Notes
- Make sure to salt the eggplant slices and let them “sweat” to remove excess moisture; this prevents a watery filling.
- Use a sharp knife to slice the eggplant evenly, ensuring uniform cooking and easy rolling.
- For extra flavor, add a pinch of nutmeg or Italian seasoning to the ricotta mixture.
- The rollatini can be made ahead of time and baked just before serving.
- Use fresh basil whenever possible for the best aroma and taste.
- Cover with foil during the first stage of baking to keep the rolls moist.
- Customize the filling by adding spinach, mushrooms, or sun-dried tomatoes for variation.
