Eggplant Rollatini Recipe
Grilled eggplant wrapped around a lemony, herb-flecked ricotta filling and baked in marinara until the mozzarella bubbles, with no breading and no frying.
Servings 6
Calories 304.13kcal
Ingredients
- 2 medium eggplant
- 1 tablespoon olive oil
- 15 ounces ricotta cheese I used whole milk; can substitute skim or cottage cheese.
- 1 cup low-fat, part-skim mozzarella shredded, divided
- ½ cup Parmesan cheese grated, divided
- 1 large egg
- 1½ teaspoons kosher salt divided
- ¼ teaspoon black pepper
- 1 tablespoon fresh basil chiffonade; or 1½ teaspoons dried
- 1½ teaspoons fresh oregano chopped; or ¾ teaspoon dried
- 2 teaspoons fresh mint chopped; or 1 teaspoon dried
- ½ teaspoon fresh lemon zest
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°. Spray a 2-quart casserole dish with vegetable spray and set aside.
SLICE AND SALT THE EGGPLANT:
- Cut the stems and heel off 2 medium eggplant, then slice them into ¼-½" thick slices from root to tip.
- Place the slices on a wire rack sitting on a sheet pan. Sprinkle with ½ teaspoon kosher salt and let sit for 15 minutes. Flip the eggplant, sprinkle the other side with ½ teaspoon kosher salt and let sit for another 15 minutes. Rinse the salt off the eggplant, then blot dry thoroughly with paper towels.
WHILE THE EGGPLANT RESTS, MAKE THE CHEESE FILLING
- Combine 15 ounces ricotta cheese, ½ cup mozzarella, ¼ cup parmesan, 1 large egg, 1 tablespoon fresh basil, 1½ teaspoons fresh oregano, 2 teaspoons fresh mint,½ teaspoon fresh lemon zest, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a medium bowl. Stir to combine.
GRILL THE EGGPLANT
- Heat a large griddle pan over medium-high heat. Add 1 tablespoon olive oil and turn the pan to coat. Working in batches, lay the eggplant onto the hot grill pan and cook on one side for 4-5 minutes, until tender and grill marks appear. Flip the eggplant and cook for another 4-5 minutes. Transfer the grilled eggplant to a sheet pan while you continue cooking the rest.
ASSEMBLE THE ROLLATINI:
- Spoon ½ cup of marinara sauce into the bottom of the casserole dish and spread it with a spoon.
- Lay a slice of eggplant (short end facing you) on a work surface. Add a mounded tablespoon of ricotta filling about 1½" from the bottom of the eggplant carefully fold the bottom over the filling, and continue rolling the eggplant up into a tight roll.
- Transfer the eggplant to the casserole dish and continue until you've used all the eggplant and filled the container.
- Spoon the remaining marinara over the tops of the rollatini. Garnish with the remaining Mozzarella and Parmesan cheese. Bake uncovered for 20-25 minutes or until bubbly and fragrant.
- Let the dish sit for 5-10 minutes before serving. Serve with extra marinara sauce, cheese and chopped basil.
Notes
Leftovers can be kept tightly covered in the refrigerator for up to 3 days. Reheat in the microwave or a 350° oven for 10-15 minutes.
Can be served as a vegetarian main course, or side dish.
Nutrition
Calories: 304.13kcal | Carbohydrates: 17.07g | Protein: 19.02g | Fat: 18.87g | Saturated Fat: 10.13g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 6.14g | Trans Fat: 0.003g | Cholesterol: 85.05mg | Sodium: 920.68mg | Potassium: 716.5mg | Fiber: 6.07g | Sugar: 8.95g | Vitamin A: 956.19IU | Vitamin C: 9.37mg | Calcium: 415.12mg | Iron: 1.88mg