Go Back
–+ servings
two pieces of rolled up eggplant with ricotta in it on a plate with some pasta - square
Print

Easy Eggplant Rollatini

This delicious easy eggplant rollatini is light and can be eaten as a main dish or a side dish.
Course Dinner
Cuisine Italian
Keyword easy eggplant rollatini, eggplant rollatini, rollatini
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 16
Calories 120kcal
Author Elaine Benoit

Equipment

Ingredients

  • 1 medium eggplant (sliced thin)
  • 3 tablespoons olive oil
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 3 ounces mozzarella (ball) sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 egg
  • 15 ounces diced tomato
  • 1 large tomato sliced
  • ½ teaspoon salt (optional - or to taste)

Instructions

  • Thinly slice eggplants lengthwise
  • Heat large sauté pan on medium heat
  • Add olive oil and once that heats up, add as many slices of eggplant as you can.  Sauté for 3 minutes each side until eggplant is flexible
  • Pre-heat oven to 375 degrees F
  • Mix ricotta, egg, parmesan, shredded mozzarella, basil and oregano
  • Line baking dish with a cup of diced tomatoes and top with sliced tomatoes
  • 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 minutes
  • Serve
  • Enjoy

Notes

Tips on making eggplant rollatini:
  • To keep it on the healthy side, use less oil thank you think you are going to need.  Add more after each time you put more eggplant in the pan
  • You want the eggplant to be pliable so cook it until it is flexible enough to roll
  • You may have extra ricotta filling but don't stress, you can always dollop some in the baking dish for some extra cheesy fun or you can find other ways to use it up
  • Use a small can of diced tomatoes and one sliced fresh tomato instead of a heavy sauce.  You want this dish to be light and flavorful where you can taste the eggplant and not heavy like a baked eggplant parmesan
  • Sometimes I use just fresh sliced tomatoes instead of a combination of fresh and diced tomatoes, but I had some leftover in my fridge that I wanted to use up - try to use what you have on hand even if it deviates from the 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