Eggplant Rollatini

RECIPE Eggplant Rollatini by See Recipe

Eggplant Rollatini is a classic Italian dish with baked eggplant stuffed with ricotta cheese, zucchini, and Parmesan and baked with marinara sauce. So good. See Recipe

What you need:

2 eggplants, sliced thinly (about 1/4 inch) 1/2 onion, minced 1 zucchini, grated or thinly chopped 2 garlic cloves, minced 1/2 cup shredded part skim mozzarella cheese 1/2 cup part skim ricotta cheese 1/4 cup basil, chopped 3 tbsp Parmesan cheese 1 egg white Salt and pepper to taste 2 cups marinara sauce 4 oz fresh mozzarella, sliced thin See Recipe

Step 1 Preheat the oven to 400 degrees. Chop the eggplant lengthwise into planks, about 1/4 inch thick. See Recipe

Step 2 Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel. See Recipe

Step 3 Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through. See Recipe

Step 4 While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through. See Recipe

Step 5 Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, ricotta, basil, egg white, and Parmesan. Mix together. See Recipe

Step 6 Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled. See Recipe

Step 7 Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly. See Recipe

We hope you enjoy this delicious Eggplant Rollatini recipe. See Recipe

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