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eggplant-rollatini-recipe

Eggplant Rollatini Recipe

Delicious eggplant rollatini filled with ricotta and spinach, baked in marinara sauce.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants sliced lengthwise into ¼ inch slices
  • 2 cups ricotta cheese
  • 1 cup spinach chopped
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Brush eggplant slices with olive oil and season with salt and pepper. Bake for 15 minutes until tender.
  3. In a mixing bowl, combine ricotta, spinach, half of the parmesan, salt, and pepper.
  4. Spread a thin layer of marinara sauce in a baking dish.
  5. Place a spoonful of the ricotta mixture on each eggplant slice and roll up. Place seam-side down in the baking dish.
  6. Top with remaining marinara sauce, mozzarella, and parmesan cheese.
  7. Bake for 25 minutes until bubbly and golden.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 2mg

Keywords

Eggplant, Rollatini, Vegetarian
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