Eggplant Rollatini
Eggplant Rollatini features tender eggplant slices filled with herby ricotta, topped with marinara and cheese, baked to perfection—an elegant vegetarian dish perfect for family dinners or entertaining.
Ingredients
Instructions
- Peel eggplants and slice lengthwise into thin strips.
- Dredge eggplant slices in flour to coat evenly.
- Dip floured slices into beaten eggs.
- Fry eggplant slices in olive oil until golden brown.
- Drain fried eggplant on paper towels to remove excess oil.
- In a bowl, combine ricotta, chopped parsley or basil, and Romano cheese.
- Place a slice of mozzarella in the middle of each eggplant slice.
- Add a spoonful of ricotta mixture on top of the mozzarella and roll up the eggplant slice to form a roll.
- Spread marinara sauce evenly in a baking dish.
- Arrange eggplant rolls seam side down over the sauce in the dish.
- Top the rolls with additional marinara sauce and sprinkle with grated Romano cheese.
- Bake at 350°F (175°C) for 20 to 30 minutes until heated through and cheese is bubbly.
- Serve hot with pasta on the side.
Nutrition & Diet Analysis (per serving)
690
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).