Healthy Eggplant Rollatini (Printable Version)
Tender eggplant slices filled with a creamy cheese blend, baked in marinara for a satisfying Italian-inspired meal.
# Ingredients:
→ Produce
01 -
2 medium eggplants
02 -
1 handful fresh Italian parsley
03 -
Zest of 1 lemon
→ Dairy
04 -
2 cups ricotta cheese
05 -
1 cup shredded mozzarella cheese
06 -
1/4 cup parmesan cheese
07 -
1 egg
→ Pantry
08 -
1 tablespoon dried Italian seasoning
09 -
1 1/2 cups marinara sauce
10 -
Olive oil
11 -
Salt and pepper to taste
# Steps:
01 -
Wash and trim the eggplants, removing tops and bottoms. Slice a small piece from the bottom so they sit flat. Cut lengthwise into 1/4-inch thick slices. Arrange on a parchment-lined baking tray, brush with olive oil, and sprinkle with Italian herbs. Bake at 180°C for about 20 minutes until golden brown.
02 -
In a mixing bowl, combine ricotta cheese, 3/4 cup mozzarella cheese, parmesan cheese, chopped parsley, and lemon zest. Season with salt and pepper, then mix thoroughly until well combined.
03 -
Spread 1 cup of marinara sauce evenly across the bottom of a baking dish to create a flavorful base for the eggplant rolls.
04 -
Once eggplant slices are slightly cooled, place a spoonful of cheese mixture at one end of each slice. Roll up from the filled end to create neat rolls.
05 -
Place each eggplant roll seam-side down in the prepared baking dish atop the marinara sauce. Space them evenly. Optionally top with remaining mozzarella cheese. Bake until heated through and cheese is melted.
06 -
Remove from oven and allow to cool slightly before serving. Enjoy as a main course or hearty side dish.
# Notes:
01 -
This lighter version of traditional eggplant rollatini uses baked rather than fried eggplant.
02 -
For best results, select firm eggplants with smooth, shiny skin.