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Eggplant Rollatini with Mozzarella

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Eggplant
  • 2 large eggplants, sliced lengthwise into ¼-inch slices
  • Salt (for sweating the eggplant)
  • Olive oil, for brushing or drizzling
  • For the Cheese Filling
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Assembly
  • 2 cups marinara sauce
  • ½–1 cup shredded mozzarella, for topping
  • 2 tablespoons grated Parmesan

Instructions
 

  • Preheat oven to 400°F (205°C).
  • Line baking sheets with parchment. Arrange the eggplant slices in a single layer. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture. Pat dry.
  • Brush slices with olive oil and bake for 15–18 minutes until soft and flexible.
  • In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and black pepper. Stir until smooth.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Add 1–2 tablespoons of filling to one end of each eggplant slice. Roll tightly and place seam-side down in the dish.
  • Spoon marinara over the tops, sprinkle mozzarella and Parmesan.
  • Bake 20–25 minutes until bubbling and golden. Allow to rest 5 minutes before serving.