Eggplant Rollatini

Eggplant Rollatini | Pinky's Pantry
This vegetarian dish looks like you spent all day making it but is actually very easy. Not only is it delicious, but it’s healthy too. If you have a mandoline, use it. It’s not absolutely necessary, but it sure makes nice even eggplant slices. You can also make your own marinara sauce or just buy a jar, like I did. They have lots of healthy ones out there nowadays. This recipe makes a big 9×13-inch casserole. If you’re feeding less people, cut the recipe in half.

EGGPLANT ROLLATINI

  • 2 large eggplants
  • olive oil
  • salt and pepper
  • 2 large eggs
  • 1 container (15 ozs.) ricotta cheese
  • 1 pkg. (10 ozs.) frozen chopped spinach, thawed and squeezed dry
  • 2 tsp. Italian seasoning
  • 2 cups grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 jar (24 ozs.) marinara sauce
  1. Line 2 large baking sheets with foil and generously grease each with olive oil.
  2. Preheat oven to 400°F.
  3. Trim off and discard stem ends and bottom ends of the eggplants.
  4. Slice off 2 opposite sides of each eggplant so you have a flat top and a flat bottom.
  5. Using a mandoline, slice each eggplant lengthwise into 1/4-inch thick slices. You’ll have about 20 slices total.
  6. Lay the eggplant slices in a single layer on the baking sheets and lightly drizzle a little more olive oil over them.
  7. Season with salt and pepper, to taste.
  8. Place in oven and bake about 12-15 minutes or until tender and pliable.
  9. Remove from oven and set aside to cool.
  10. Pour half the jar of marinara sauce into a 9×13-inch baking dish.
  11. Tilt the dish left and right to spread the sauce evenly across the bottom. Set aside.
  12. Make the rollatini filling by beating the eggs in a medium bowl with ½ tsp. salt and ¼ tsp. pepper.
  13. Add the ricotta, spinach, Italian seasoning, and 1 cup of the mozzarella.
  14. Stir well to combine.
  15. Divide the filling evenly between all the eggplant slices, placing a scoop of filling onto the wide end of each slice.
  16. Roll each slice up and place seam side down on sauce in baking dish.
  17. Pour the remaining marinara sauce over each eggplant roll.
  18. Sprinkle top with remaining mozzarella cheese, then parmesan cheese.
  19. Bake about 20 minutes or until sauce is bubbly and cheese is melted.

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