Eggplant Rollatini Recipe
With roasted eggplant, a creamy spinach filling, luscious marinara, and melted cheese, prepare this simple eggplant rollatini dish. It is very unforgettable!
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Calories: 193kcal
Servings: 4
Equipment
- Baking sheet
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Measuring Cups
- Baking Dish
Ingredients
MANICOTTI NOODLES:
- 2 tbsp Olive oil
- 1/4 tsp Black pepper
- 1/2 tsp Sea salt
- 1.5 lbs Eggplant
FILLING:
- 8 oz Frozen spinach thawed and drained
- 10 oz Whole milk ricotta cheese
- 1 large Egg
- 1/3 cup Grated parmesan cheese
- 1/8 tsp Black pepper
- 1 tsp Italian seasoning
- 1/8 tsp Sea salt
ASSEMBLY:
- 1 cup Marinara sauce
- Fresh basil optional, for garnish
- 1 cup Mozzarella cheese shredded
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice eggplant into 1/4-inch thick sheets with a mandoline; select 12 center slices.
- Arrange eggplant on the baking sheet, brush with olive oil, and season with salt and pepper.
- Roast for 15-20 minutes until soft; pat dry with paper towels.
- Mix ricotta, spinach, parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
- Spread 1/2 cup marinara in a baking dish. Fill and roll eggplant slices, placing them seam side down in the dish.
- Top with remaining marinara and mozzarella. Bake for 15 minutes, broil for 3-4 minutes, and garnish with basil.
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 12.3g | Fat: 9.2g | Saturated Fat: -2g | Polyunsaturated Fat: 754g | Fiber: 6.2g | Calcium: 267mg | Iron: 2.2mg