Easy Eggplant Rollatini (No Frying)
This eggplant rollatini recipe is made with tender roasted eggplant, a creamy ricotta filling, and just enough marinara to bring everything together. There is no breading, frying, or salting required, and the whole dish can be assembled in advance and baked off right before serving. It makes a comforting meatless main course or a hearty side for Sunday dinner.
Servings: 6
Calories: 391kcal
Ingredients
- 2 globe eggplants medium size, about 2 ½ to 3 pounds total
- ¼ cup extra virgin olive oil plus more as needed
- kosher salt to taste
- 2 cups whole milk ricotta cheese (16 ounces) drained if watery *(see note)
- 1 cup mozzarella cheese low-moisture, shredded, divided
- ½ cup Pecorino Romano finely grated, divided, plus more for serving
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 tablespoons fresh parsley chopped
- 1 large garlic clove finely grated
- ⅛ teaspoon nutmeg freshly grated
- black pepper freshly cracked, to taste
- 1 egg large
- 3 cups marinara sauce preferably homemade, plus extra for serving
Instructions
- Preheat the oven to 425°F. Line two large sheet pans with parchment paper.
- Trim the ends from the eggplants and slice them lengthwise into ¼-inch thick slices. Use a mandoline if possible. You'll need about 14 slices, give or take. Reserve the small outer pieces for another use.2 globe eggplants
- Arrange the eggplant slices in a single layer on the prepared sheet pans. Brush both sides with the olive oil and season lightly with the kosher salt.¼ cup extra virgin olive oil, kosher salt
- Roast for 10 minutes, then flip the slices, rotate the pans, and continue roasting for another 5 to 10 minutes or until they're tender and flexible enough to roll without tearing. Let cool slightly.
- Reduce the oven temperature to 375°F.
- In a large bowl, stir together the ricotta, Pecorino Romano, ½ cup mozzarella, basil, parsley, garlic, nutmeg, and a few cracks of black pepper until smooth. Taste and add salt if needed, then mix in the egg.2 cups whole milk ricotta cheese , 1 cup mozzarella cheese, ½ cup Pecorino Romano, 2 tablespoons fresh basil, 1 large garlic clove, ⅛ teaspoon nutmeg, black pepper, 1 egg, 2 tablespoons fresh parsley
- Spread 1½ cups of marinara sauce over the bottom of a 9x13-inch baking dish.3 cups marinara sauce
- Place an eggplant slice on a work surface. Spoon about 2 tablespoons of filling onto the wider end, then roll it up snugly. Arrange it seam side down in the baking dish. Repeat with the remaining eggplant and filling.
- Spoon the remaining marinara over the rolls, leaving some of the tops exposed. Sprinkle evenly down the center of each row with the remaining mozzarella and Pecorino Romano.
- Bake for 25 to 30 minutes, until the sauce is bubbling and the cheese is melted. Broil for 1 to 2 minutes for extra browning, if desired.
- Let rest for 10 to 15 minutes before serving. Garnish with fresh basil and additional grated Pecorino Romano.
Notes
- Eggplant that’s too warm is more likely to tear and can cause the filling to melt and slide off instead of staying nicely packed.
- If your ricotta is watery, drain it in a colander for several hours or overnight, to prevent the dish from being watery.
- Roast the eggplant only until it's tender and flexible. Overcooking can cause the slices to fall apart while rolling.
- Seasoning for the filling will depend on the saltiness of your cheeses and marinara sauce. Taste and add salt to the filling only if needed.
- You should have 2 rows of 6 to 7 eggplant rolls in each. If needed, use two baking dishes to fit them all.
- If an eggplant slice cracks while rolling, don’t worry. Place it seam side down and the sauce and cheese will cover any imperfections.
Nutrition
Calories: 391kcal | Carbohydrates: 19g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 882mg | Potassium: 843mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1281IU | Vitamin C: 14mg | Calcium: 393mg | Iron: 2mg
