Easy Eggplant Rollatini
This eggplant rollatini features tender eggplant slices filled with creamy ricotta, baked in tomato sauce, and topped with melted mozzarella for a comforting Italian classic.
Servings 16
Calories 120kcal
Equipment
Ingredients
- 1 medium eggplant (sliced thin)
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 3 ounces mozzarella (ball) sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large egg
- 15 ounces diced tomato (divided)
- 1 large tomato (sliced)
- 1/2 teaspoon salt (optional - or to taste)
Instructions
- Thinly slice eggplants lengthwise.1 medium eggplant
- Heat a large sauté pan on medium heat. Add olive oil, and add as many slices of eggplant as you can once that heats up. Sauté for 3 minutes each side until eggplant is flexible. You'll most likely have to do the eggplant in batches.3 tablespoons olive oil
- Pre-heat oven to 375 degrees F.
- In a medium bowl, add the ricotta, egg, parmesan, shredded mozzarella, basil, oregano, and salt, and mix until combined.1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 large egg, 1/2 teaspoon salt
- Line baking dish with a cup of diced tomatoes and top with sliced tomatoes.15 ounces diced tomato, 1 large tomato
- Put a dollop of ricotta mixture on the fat end of each slice of eggplant and roll from the fat end, capturing the cheese filling. Place seam side down in baking dish.
- Top with diced tomatoes and sliced mozzarella. Bake for 35 - 40 minutes3 ounces mozzarella
- Serve and enjoy.
Notes
Helpful tips
- Use less oil than you think you’ll need to keep the dish lighter. You can always add a little more to the pan as you cook the eggplant in batches.
- Cook the eggplant just until it’s soft and flexible enough to roll easily — that pliability is key for rollatini.
- If you end up with extra ricotta filling, don’t worry. Spoon a few dollops into the baking dish for extra creaminess or save it for another use.
- Instead of a heavy tomato sauce, use a small can of diced tomatoes along with fresh-sliced tomatoes. This keeps the dish light and lets the eggplant shine rather than turning it into eggplant parmesan.
- Sometimes I use only fresh sliced tomatoes, and other times a mix of fresh and diced. Use what you have on hand — flexibility is part of the fun of this recipe.
Nutrition
Serving: 2rollatini | Calories: 120kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 106mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 3.3mg | Calcium: 103mg | Iron: 0.6mg