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Welcome to a culinary adventure that will delight your taste buds and satisfy your comfort food cravings! Today, we’re diving into the world of Baked Eggplant Rollatini, a dish that brings together the rich flavors and hearty textures of Italian cuisine. Eggplant, often celebrated for its versatility, takes center stage in this recipe, transforming into delightful, rolled parcels filled with creamy cheese and savory herbs. This dish is not only a feast for the eyes but also a wholesome choice for those seeking a nutritious meal.

Baked Eggplant Rollatini

Discover the delightful world of Baked Eggplant Rollatini with this easy and delicious recipe! Perfect for cozy family dinners or gatherings with friends, this dish features tender, roasted eggplant rolled around a creamy cheese filling and topped with marinara sauce. Not only is it visually stunning, but eggplant is also packed with nutrients and health benefits. Enjoy a comforting meal that's both flavorful and wholesome, easy to prepare ahead of time, and perfect for customizing to your taste!
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Ingredients
  

2 large eggplants

Salt (for sweating the eggplant)

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

2 cups marinara sauce (homemade or store-bought)

Fresh basil leaves (for garnish)

Olive oil (for drizzling)

Freshly cracked black pepper (to taste)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplant: Slice the eggplants lengthwise into 1/4-inch thick slices. Place the slices on paper towels and sprinkle them generously with salt. Allow them to sit for about 30 minutes to draw out moisture and bitterness.

      Rinse and Pat Dry: After 30 minutes, rinse the eggplant slices under cold water to wash off the excess salt. Pat them dry with paper towels.

        Bake the Eggplant: Lay the eggplant slices on a baking sheet, drizzle lightly with olive oil, and bake in the preheated oven for 15-20 minutes, flipping halfway through, until they are softened and slightly golden.

          Prepare the Filling: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, egg, garlic powder, oregano, basil, and a sprinkle of black pepper. Mix until well combined.

            Assemble the Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a slice of baked eggplant, place a generous spoonful of the ricotta mixture at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with remaining eggplant slices and filling.

              Top with Sauce and Cheese: Once all rollatini are in the dish, cover them with the remaining marinara sauce. Sprinkle the rest of the mozzarella and Parmesan cheeses on top.

                Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let it cool slightly before garnishing with fresh basil leaves. Serve warm.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings