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Cheesy Eggplant Rollatini
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Prep Time:
25 minutes
Cook Time:
71 minutes
Total Time:
116 minutes
Cheesy spinach-filled eggplant rollatini, topped with marinara sauce for a comforting, creamy dish.
Ingredients:
  • kosher salt to taste
  • 2 eggplants, cut lengthwise into 1/4-inch slices
  • 1 pinch ground black pepper
  • 4 cups fresh spinach
  • 0.5 onion, chopped
  • 1 clove garlic, minced, or more to taste
  • 1 teaspoon Italian seasoning, or to taste
  • 1 cup grated Parmigiano-Reggiano cheese
  • 0.5 cup ricotta cheese
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), and elegantly line a baking sheet with parchment paper.
  • Season eggplant slices generously with kosher salt to draw out excess moisture for 10 to 15 minutes. Gently pat dry with paper towels and place on a baking sheet.
  • Roast in the preheated oven until tender, about 8 to 10 minutes. Top with freshly ground black pepper before serving.
  • In a saucepan over gentle heat, mix together spinach, onion, and garlic until the spinach wilts, for about 3 to 5 minutes. Don't forget to season with Italian seasoning.
  • Combine the Parmigiano-Reggiano cheese and ricotta cheese in a bowl, then fold in the spinach mixture until fully incorporated.
  • Evenly coat each eggplant slice with 2 spoonfuls of the delicious spinach mixture, then elegantly roll them up.
  • Smooth 1/4 cup of marinara sauce at the base of a 9x13-inch baking dish. Place eggplant rolls in the dish with the seam sides facing down. Drizzle remaining marinara sauce over the rolls and top with mozzarella cheese.
  • Bake until golden and bubbly in the preheated oven for about 1 hour. Allow to cool for 5 to 10 minutes before serving.

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