Vegetarian Eggplant Rollatini

Vegetarian eggplant rollatini with creamy herbed ricotta and bubbly marinara baked until golden. Easy italian classic dinner.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 5 servings

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

2 large eggplants about 2.5 lbs total
1.5 tsp kosher salt for salting eggplant
3 tbsp olive oil for roasting
15 oz whole milk ricotta drained
1 large egg lightly beaten
3/4 cup freshly grated parmesan divided
2 tbsp fresh parsley chopped
2 tbsp fresh basil chopped
1 tsp lemon zest
2 cloves garlic minced
1/2 tsp black pepper
3 cups marinara sauce good quality jar or homemade
1.5 cups shredded mozzarella freshly shredded

Method

**Salt.** Slice eggplants lengthwise into 1/4 inch strips. Sprinkle both sides with kosher salt and rest on a rack for 20 minutes, then pat dry.
**Roast.** Heat oven to 425F. Brush strips with olive oil and arrange on 2 sheet pans. Roast 12 minutes until pliable but not mushy. Cool 5 minutes.
**Mix.** Stir together ricotta, egg, 1/2 cup parmesan, parsley, basil, lemon zest, garlic, and black pepper in a bowl until smooth.
**Assemble.** Spread 1 cup marinara in a 9x13 baking dish. Spoon 2 tablespoons of filling onto each eggplant strip, roll up, and place seam side down in the dish.
**Top.** Spoon remaining marinara over the rolls. Scatter mozzarella and the rest of the parmesan on top.
**Bake.** Cover with foil and bake at 375F for 25 minutes. Uncover and bake 10 more minutes until the cheese is golden and bubbly.
**Rest.** Let the dish rest 5 minutes before serving so the filling sets and the rolls hold together.

Notes

Slice the eggplant lengthwise about 1/4 inch thick using a sharp knife or mandoline. Salt both sides and rest 20 minutes before patting dry to pull out bitter liquid. Use whole milk ricotta drained in a sieve for 10 minutes to avoid a watery filling.