Indulge in our delicious Baked Eggplant Rollatini with Marinara Sauce, a classic Italian main dish that features tender eggplant slices rolled with a flavorful ricotta filling.
Baked Eggplant Rollatini with Marinara Sauce
Experience the flavors of Italy with our Baked Eggplant Rollatini with Marinara Sauce recipe. This vegetarian dish combines the richness of eggplant, the creaminess of ricotta cheese, and the tanginess of marinara sauce.
Whether you’re a vegetarian or simply looking for a satisfying and hearty meal, this recipe is sure to impress with its combination of textures and flavors.
Print This
Baked Eggplant Rollatini with Marinara Sauce
Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 18g
- Carbohydrates: 25g
- Fiber: 8g
- Fat: 20g
- Sugar: 12g
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips, about 1/4-inch thick.
- Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, minced garlic, beaten egg, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Take an eggplant slice, spread a spoonful of the ricotta mixture onto it, and roll it up. Place the rolled eggplant seam-side down in the baking dish.
- Repeat the process with the remaining eggplant slices and ricotta mixture.
- Pour the remaining marinara sauce over the rolled eggplants, covering them evenly.
- Sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Service Suggestion
- Pair with a glass of red wine, such as Chianti or Sangiovese, for a delightful combination.
- Serve with a side of spaghetti or your favorite pasta for a complete Italian feast.
Notes
- Serve the Baked Eggplant Rollatini with a side of garlic bread or a fresh green salad.
- Sprinkle some red pepper flakes on top for a touch of heat.