Cheesy Eggplant Rollatini

Cheesy Eggplant Rollatini

Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Step 2

    Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
  3. Step 3

    Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
  4. Step 4

    Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
  5. Step 5

    Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
  6. Step 6

    Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
  7. Step 7

    Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
  8. Step 8

    Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.