5-Ingredient Healthy Eggplant Rollatini
A simple and delicious eggplant rollatini made with ricotta, mozzarella, and marinara sauce. Healthy, cheesy, and perfect for a weeknight meal.
Ingredients
- 1 large eggplant about 1.5 lbs, sliced lengthwise into 1/4-inch thick planks
- 15 oz whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 24 oz marinara sauce
- ¼ cup grated Parmesan cheese
- salt and black pepper to taste
- olive oil for brushing
Instructions
- Step 1: Prepare the Eggplant
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet. Sprinkle with salt and let sit 20 minutes to draw out moisture. Pat dry. - Step 2: Bake the Eggplant
Brush both sides lightly with olive oil. Bake 15-20 minutes, flipping halfway, until tender and slightly golden. Let cool slightly. - Step 3: Make the Filling
In a medium bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, salt, and pepper. Mix well. - Step 4: Assemble the Rollatini
Spread a thin layer of marinara on the bottom of a 9x13 inch baking dish. Spread about 2 tablespoons of ricotta mixture on each eggplant slice, roll tightly, and place seam-side down. Repeat. - Step 5: Bake the Dish
Pour remaining marinara over rolls. Sprinkle remaining 1/2 cup mozzarella on top. - Step 6: Final Bake
Bake 20-25 minutes until sauce is bubbly and cheese is melted and golden. Let rest a few minutes before serving.
Notes
Optional: Add a clove of minced garlic or fresh basil to the ricotta mixture for extra flavor. Avoid overcrowding eggplant slices during pre-bake. Can be assembled a day in advance; add a few extra minutes to baking time.
