For a richer flavor, consider adding a tablespoon of olive oil to the spinach mixture. To prevent soggy rollatini, ensure the eggplant is well-drained and patted dry before baking. Fresh herbs like basil or oregano can be added to the marinara sauce for an extra layer of flavor. If you don't have parchment paper, lightly grease the baking sheet to prevent sticking. Consider grilling the eggplant for a smoky flavor.
Cheesy Eggplant Rollatini
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PREP TIME25 mins
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COOK TIME1 hrs 11 mins
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TOTAL TIME1 hrs 56 mins
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SERVING4 People
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VIEWS12
Delicate eggplant slices embrace a creamy, savory filling, baked to golden perfection in a rich marinara sauce. This elegant dish is sure to delight vegetarians and meat-lovers alike.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol47 mg
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Fiber13 g
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Protein24 g
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Saturated Fat9 g
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Sodium1034 mg
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Sugar17 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepSprinkle kosher salt generously over eggplant slices. Let excess moisture drain for 15 minutes, then pat dry with paper towels. Transfer to the prepared baking sheet. (20 minutes)
03
StepBake in the preheated oven until eggplant slices are softened, about 8 to 10 minutes. Remove from oven and sprinkle with freshly ground black pepper. (10 minutes)
04
StepWhile eggplant bakes, combine spinach, onion, and garlic in a saucepan over medium-low heat. Cook and stir until spinach is wilted, about 3 to 5 minutes. Season with Italian seasoning. (5 minutes)
05
StepIn a mixing bowl, thoroughly combine Parmigiano-Reggiano cheese and ricotta cheese. Stir in the wilted spinach mixture until well-combined. (5 minutes)
06
StepEvenly spread approximately 2 spoonfuls of the spinach-cheese mixture over each eggplant slice. Gently roll up each eggplant slice. (15 minutes)
07
StepSpread 1/4 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish. Arrange the eggplant rolls seam-side down in the dish. Pour the remaining marinara sauce over the rolls. Cover with shredded mozzarella cheese. (10 minutes)
08
StepBake in the preheated oven until bubbly and golden brown, approximately 1 hour. (60 minutes)
09
StepLet cool for 5 to 10 minutes before serving. (10 minutes)
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RECIPE REVIEWS
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Sid Schoen
Jun 30, 2025The eggplant was a little bitter, so next time I'll try grilling it instead of baking it.
Stanford Sawayn
Jun 29, 2025I made this for my vegetarian daughter and she said it was the best meal she's had in ages!
Candace Hoppe
Jun 25, 2025I found that salting the eggplant for a longer period of time really helped to remove the excess moisture.
Janice Howe
Jun 21, 2025This is such a delicious and satisfying vegetarian meal!
Cruz Crooks
Jun 20, 2025This was a huge hit at my dinner party! Everyone loved it, even the meat-eaters!
Dennis Lindgren
Jun 17, 2025I used a homemade marinara sauce, and it made a world of difference!
Mertie Schiller
Jun 11, 2025I didn't have any ricotta cheese, so I substituted it with cottage cheese, and it worked out great!
Fae Hand
Jun 9, 2025I added a little bit of pesto to the filling, and it gave it a wonderful flavor boost.
Nels Marks
Jun 6, 2025The recipe was easy to follow, and the rollatini came out perfectly. I'll definitely be making this again!