Eggplant Rollatini

This cheesy, spinach Eggplant Rollatini is baked to perfection. It's filled with ricotta and spinach, baked in marinara, and topped with shredded mozzarella. This is a great way to use all those garden-fresh and farmers market eggplants. This low-carb dish will have you asking for seconds!

Ingredients You'll Need

Eggplant: One large eggplant, cut lengthwise in ¼" thick slices. For best flavor, select one that is slightly firm with smooth and shiny skin. You could also use two smaller eggplants. Eggplant is best when used within a few days.

Ricotta: Just one cup of ricotta. You can use either whole milk or part-skim. I like the Calabro brand because of it's thick and creamy texture.

Spinach: Two cups of baby spinach, packed.

Mozzarella: What's a baked italian dish without mozzarella! You need ½ cup plus 2 tablespoons of shredded mozzarella.

Parmesan: One tablespoon of grated Parmesan cheese to add some tangy flavor to the ricotta filling.

Marinara: Just 1 ¼ cup of marinara.

Egg: One egg to bind together the cheese.

Seasonings: You need ⅛ teaspoon garlic powder. Salt and pepper to taste.

Fresh Basil: Top with fresh basil for serving.

How to Make Eggplant Rollatini

These eggplant ricotta rolls are easy to make, but they do take a little while so be sure to plan accordingly! They're definitely well worth it.

Prepare the Eggplant

1. Preheat oven to 400°.
2. Cut the ends off the eggplant, then slice lengthwise into ¼" thick slices. You should get about 8 slices. Lay them out on a clean dish towel or a few paper towels. Sprinkle with salt and let sit 20-30 minutes. This will draw out the excess moisture and bitterness from the eggplant. Larger eggplants are typically more bitter than smaller ones, so if you are using a large one, don't skip this step.
3. Pat eggplant dry and wipe off excess moisture and salt. Lay slices out on 2 parchment lined baking sheets. Season with a little salt and pepper. Lightly spray with olive oil. Bake for 8-10 minutes or until they're tender enough to roll. Let cool 2-3 minutes before assembling the rollatini.

Prepare the Spinach Ricotta Filling

While the salted eggplant is sitting to draw out the moisture, prepare the filling.

1. Roughly chop the baby spinach. In a large skillet heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to cool.
2. In a medium bowl, add the ricotta, parmesan, egg, 2 tablespoons mozzarella, garlic powder, and salt and pepper to taste. Set aside.
3. Using a cheese cloth or paper towels, squeeze the liquid out of the chopped spinach. Add the spinach to the ricotta mixture and stir to combine.

Assemble the Baked Eggplant Rollatini

1. Spread ½ cup of marinara on the bottom of an 8x8 baking dish. Set aside.
2. Divide the ricotta mixture among the eggplant slices, spreading evenly over each slice. Starting at the shorter end, roll carefully then place seem side down in the baking dish.
3. Top rolls with remaining marinara, and half cup of shredded mozzarella. Cover baking dish with foil.
4. Bake for 35-40 minutes or until sauce is bubbly and eggplant is tender. Remove foil for last 5 minutes of baking to be sure the mozzarella is melted. Let cool 5 minutes, then top with fresh basil for serving.

More Summer Recipes

Love fresh summer fruits and vegetables? You may enjoy some of these other summer recipes.

• Peach and Heirloom Tomato Caprese with Prosciutto
• Baked Zucchini Chips with Sriracha Aioli
• Cherry Tomato and Chicken Sausage Pasta
• Strawberry Peach Galette
• Easy Strawberry Shortcake

Print