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eggplant rollatini in a rustic baking dish in a wide horizontal shot, bubbling marinara and melted cheese, fresh basil on top, warm cozy natural light, shallow depth of field, landscape orientation

Eggplant Rollatini

Baked in sauce and wrapped with herbed ricotta are roasted eggplant slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants sliced lengthwise
  • 1.5 cups ricotta
  • 1 cup shredded mozzarella
  • 1 egg
  • 1.5 cups marinara sauce
  • 2 tbsp olive oil

Method
 

  1. Preheat the oven to 400F. Brush the eggplant slices with olive oil and roast 12 minutes until pliable.
  2. Mix the ricotta, half the mozzarella, and the egg in a bowl.
  3. Spread a little marinara in a baking dish. Spoon ricotta onto each eggplant slice and roll up.
  4. Place the rolls seam-down in the dish, top with remaining marinara and mozzarella.
  5. Bake 18 to 20 minutes until bubbly and golden. Cool slightly before serving.

Notes

Roasting the eggplant first makes it bendable without tearing.