Fall in love with the irresistible flavors of cheesy eggplant rollatini, or Involtini di Melanzane, a classic Italian dish! With no breading or oils, tender eggplant is filled with a creamy blend of ricotta, parmesan, and fresh basil, then baked to golden perfection. Topped with freshly grated cheese and a rich tomato sauce, this meatless dinner is sure to become a family favorite!
INGREDIENTS
- 2 large eggplants, sliced lengthwise (1/4-inch thick)
- 1 cup ricotta cheese
- 1/2 cup shredded parmesan cheese, plus extra for topping
- 1 egg
- 2 garlic cloves, minced
- 3 tablespoons fresh basil, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups marinara sauce
- 1/2 cup mozzarella cheese
- Fresh basil, chopped (for garnish)
INSTRUCTIONS
- Preheat your oven to 400°F.
- Prepare the eggplant: Cut off the stems and slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let them sit for 10 minutes to “sweat.” Pat the slices dry with a paper towel to remove any excess moisture and salt. This step helps prevent a watery rollatini.
- Bake the eggplant: Arrange the eggplant slices on a lightly greased baking sheet and bake for 10 minutes. Remove from the oven and let cool. This softens the eggplant, making it easier to roll with the filling.
- Make the filling: In a bowl, combine ricotta cheese, parmesan cheese, egg, salt, pepper, minced garlic, and fresh basil. Mix until well combined.
- Assemble the rollatini: Spread half of the marinara sauce at the bottom of a baking dish. Once the eggplant slices have cooled, spoon 1-2 tablespoons of the ricotta mixture onto each slice. Roll up each slice and place it seam-side down in the dish. Repeat with the remaining eggplant and filling.
- Bake: Pour the remaining marinara sauce over the top of the eggplant rolls, then sprinkle with mozzarella and a light dusting of parmesan cheese. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese.
- Serve: Garnish with fresh basil and enjoy your delicious eggplant rollatini!
