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A white plate holds two eggplant rollatini, stuffed with ricotta cheese and topped with marinara sauce. A single basil leaf garnishes the dish, adding a touch of green to the rich red sauce. The rollatini are nestled in a generous pool of marinara sauce.
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Eggplant Rollatini Recipe (Cheesy Eggplant Roll-Ups)

Prep Time1 hour
WORK TIME20 minutes
Cuisine: Italian
Servings: 5 yields

Ingredients

  • 3 large Eggplants
  • Salt
  • pepper
  • 3 tablespoons Olive oil
  • 14 oz 400g Ricotta cheese (Homemade ricotta cheese)
  • 8.5 oz 250g Mozzarella cheese – 3.5oz (100g) for the filling + 5oz (145g) for topping
  • 2 oz 60g Parmesan cheese – 1/2 for the filling and half for topping
  • 1 egg
  • 8 leaves Basil
  • 1 teaspoon Lemon zest
  • 2-3 garlic cloves
  • ¼ teaspoon Nutmeg
  • 2 cups 550g Tomato sauce

Instructions

  • DIRECTIONS
    1. Preheat oven to 350ºF/175ºC.
    2. Slice the ends the eggplants, then slice them lengthwise into ¼ -inch slices and lay them on a baking tray lined in parchment paper. Season with salt and pepper, drizzle some olive oil. Bake for 15-20 minutes. Let cool.
    3. Meanwhile, in a large bowl, mix ricotta cheese, parmesan, mozzarella, egg, lemon zest, nutmeg, salt, pepper and basil.
    4. Increase oven heat to 400ºF/200ºC.
    5. Spread 3/4 cup (200g) of sauce over bottom of a baking dish. Spoon about 1-2 tablespoons of the mixture onto eggplant slice then roll it up. Arrange the rolls ups in the baking dish, seam-side down. Top with remaining sauce and sprinkle with remaining mozzarella.
    6. Bake for about 20 minutes, until cheese is melted and golden brown.

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