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Eggplant Rollatini Recipe

Eggplant Rollatini Recipe - This Vegetarian Eggplant Rollatini is bursting with umami flavors. Easy to make and totally drool-worthy dinner served in less than an hour.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Allow Eggplant to sweat: 8 minutes
Total Time: 58 minutes
Servings: 5 servings
Calories: 526kcal
Author: Anjali

INGREDIENTS

  • 2 Medium-sized Eggplants about 1 lb each
  • Kosher Salt to coat Eggplant (as per requirement)
  • 2 Tablespoons olive oil
  • 1½ Cup Low Sodium Marinara Sauce divided

Filling

  • ½ Cup Part Skim Ricotta Cheese
  • 1½ Cup Shredded Mozzarella Cheese divided
  • 1 Cup Grated Parmesan Cheese
  • 1 Cup Basil Pesto divided
  • ½ Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • ½ Teaspoon Smoked Paprika
  • 1 Teaspoon Dried Basil
  • ½ teaspoon Dried Parsley
  • Fresh chopped parsley or basil for garnish

INSTRUCTIONS

  • Preheat Oven to 380 degrees F.
    Use a Mandolin Slicer or your knife to cut the eggplant into thin ¼inch slices.
    oven at 350f
  • Season your Eggplant slabs with salt and allow them to sit for 8-10 minutes. After 8-minutes, pat them dry using a paper towel.
  • Brush Olive Oil on the Eggplant slabs. Bake it in a preheated oven at 380 degrees F for 8-minutes. Once done allow them to cool down for a while.
  • In the meantime make the filling. Take a medium-sized mixing bowl. Combine Ricotta Cheese, Shredded Mozzarella Cheese, Grated Parmesan Cheese, Salt, Ground black pepper, Smoked Paprika, dried basil & parsley, and Basil Pesto.
    Mix well to combine.
  • Place the filling in the center of the Eggplant slices. Roll them up from one side.
  • Preheat oven to 350 degrees F.
    Take a 9x13 inch baking dish. Pour Marinara Sauce (save some for later), and arrange eggplant rollatini's in a single layer as shown in the picture.
    Add remaining Marinara Sauce and basil pesto on the rollatini. Finish it off with some shredded Mozzarella Cheese.
    Bake in a preheated oven at 350 degrees F for 30-minutes.
  • Garnish with freshly chopped basil or parsley. Serve with any side salad.

Video

Notes

Tips for the best Rollatini:
  • Use Fresh basil
  • Use Pecorino Romano along with Parmigiano Reggiano for the most authentic flavor
  • Ofcourse, use fresh in season to make the most authentic Homemade Marinara

Nutrition

Nutrition Facts
Eggplant Rollatini Recipe
Amount Per Serving
Calories 526 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 56mg19%
Sodium 1640mg71%
Potassium 746mg21%
Carbohydrates 24g8%
Fiber 8g33%
Sugar 11g12%
Protein 21g42%
Vitamin A 1962IU39%
Vitamin C 9mg11%
Calcium 529mg53%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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