Description
Healthy Eggplant Rollatini is a delicious Italian-inspired dish featuring tender slices of eggplant rolled with a flavorful ricotta and herb filling, baked in marinara sauce, and topped with melted mozzarella and parmesan cheeses. This recipe offers a nutritious, lower-carb alternative to traditional pasta dishes, perfect for a satisfying and wholesome meal.
Ingredients
Eggplant and Vegetables
- 2 sizable eggplants
- A handful of fresh Italian parsley
- Zest of 1 lemon
- A splash of olive oil
- Salt and pepper to taste
Cheese Mixture
- 2 cups ricotta cheese
- 1 tablespoon dried Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1 egg
Sauce
- 1 1/2 cups marinara sauce
Instructions
- Prepare the Eggplant: Slice the eggplants lengthwise into thin, even slices about 1/4 inch thick. Lightly brush both sides with olive oil and season with salt and pepper. Set aside to soften slightly.
- Make the Cheese Filling: In a bowl, combine the ricotta cheese, dried Italian seasoning, chopped fresh Italian parsley, lemon zest, egg, and half of the parmesan cheese. Mix thoroughly until well blended and seasoned to taste.
- Assemble the Rollatini: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Take each eggplant slice and spoon a small amount of the cheese mixture onto one end. Roll the slice up tightly and place seam-side down in the baking dish. Repeat with all slices.
- Add Sauce and Toppings: Pour the remaining marinara sauce evenly over the rolled eggplants. Sprinkle shredded mozzarella and the remaining parmesan cheese on top.
- Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Serve: Allow the eggplant rollatini to cool for a few minutes before serving. Garnish with extra chopped parsley if desired.
Notes
- You can salt the eggplant slices and let them rest for 20 minutes to draw out bitterness, then pat dry before cooking.
- To make the dish gluten-free, ensure your marinara sauce contains no gluten additives.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
- Use fresh mozzarella for a creamier texture if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
