Savory Baked Eggplant Rollatini with Creamy Ricotta Bliss

This Baked Eggplant Rollatini features creamy ricotta and fresh basil, making it an irresistible low-carb comfort food option.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 rolls

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 large Eggplants sliced into 1/4-inch thick lengths

For the Creamy Filling

15 oz Ricotta Cheese provides a luscious filling; swap with cottage cheese for a lighter option
1/2 cup Parmesan Cheese freshly grated
1 large Egg binds the mixture; omit for vegan version
2 cloves Garlic minced
1/4 cup Fresh Basil chopped

For Assembly

2 cups Marinara Sauce homemade or quality store-bought
1 cup Mozzarella Cheese for topping

Equipment

baking dish
Oven
Mixing bowl

Method

Step-by-Step Instructions for Baked Eggplant Rollatini

Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices, sprinkle salt on both sides, and let sweat for about 10 minutes.
Rinse the eggplant slices under cool water and pat dry. Bake for about 10 minutes until slightly tender.
In a mixing bowl, combine ricotta cheese, parmesan, egg, garlic, and basil until creamy.
Spread half of the marinara sauce in a baking dish. Roll each eggplant slice with filling and place seam-side down.
Pour remaining marinara sauce over rollatini, sprinkle mozzarella on top, cover with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 20gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 6mgCalcium: 400mgIron: 2mg

Notes

Allow eggplant to cool before assembly for easier rolling. Store leftovers in an airtight container.

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