Baked Eggplant Rollatini with Ricotta & Marinara You’ll Love

Oh, let me tell you about my absolute favorite comfort dish—*Baked Eggplant Rollatini with Ricotta & Marinara*! This dish is like a warm hug on a plate! Picture this: tender, roasted eggplant slices rolled up with a creamy, dreamy ricotta filling, all smothered in rich marinara sauce and bubbling cheese. It’s an Italian classic that’s not just delicious, but also oh-so-easy to make!

What makes this recipe special for me is the memories it brings back. I remember the first time I made it for my family; the aroma wafting through the kitchen had everyone rushing to the table! It’s vegetarian, packed with flavor, and a total crowd-pleaser, whether it’s a cozy weeknight dinner or a festive gathering. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing! Trust me, once you try this, it’ll become a staple in your kitchen too!

Ingredients for Baked Eggplant Rollatini with Ricotta & Marinara

Gather these simple yet flavorful ingredients to create your own mouthwatering Baked Eggplant Rollatini:

• 2 large eggplants
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

(Tip: When choosing eggplants, look for ones that are firm and shiny. They should feel heavy for their size—this usually means they’re packed with flavor!)

How to Prepare Baked Eggplant Rollatini with Ricotta & Marinara

Now, let’s dive into the fun part—preparing this delicious Baked Eggplant Rollatini! I promise, it’s easier than it looks, and you’ll feel like a culinary rockstar by the end. Grab your apron, and let’s get started!

Preparing the Eggplant

First, we need to prep our eggplants. Slice them lengthwise into thin strips, about 1/4 inch thick. Make sure they’re even so they’ll cook nicely! Once sliced, sprinkle some salt over the eggplant strips. This step is super important because it helps draw out excess moisture and bitterness. Let them sit for about 30 minutes. You’ll see little beads of moisture forming—that’s a good sign!

After the 30 minutes, rinse the eggplants under cold water to wash away the salt and pat them dry with paper towels. We want to remove as much moisture as possible so they don’t get soggy. Now, lightly brush both sides of the eggplant slices with olive oil, then pop them in the oven at 375°F (190°C) for about 20 minutes. This roasting will make them tender and flavorful, which is exactly what we want!

Making the Ricotta Filling

While the eggplant is roasting, let’s whip up that creamy ricotta filling! In a mixing bowl, combine 15 oz of ricotta cheese, 1 egg, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix everything together until it’s smooth and well combined—you want that creamy goodness to be evenly distributed. If you want a slightly chunkier texture, feel free to add some chopped fresh herbs or spinach for a pop of color and nutrition. Trust me, it makes the filling even more delightful!

Assembling the Rollatini

Now comes the fun part—assembling our rollatini! Take a roasted eggplant slice and spread about 2 tablespoons of your ricotta filling on one end. Roll it up tightly, but not so tight that it bursts. Place the rolled eggplant seam-side down in a baking dish. Repeat this process until you’ve filled all your eggplant slices. Don’t worry if some of the filling spills out; it’ll just melt into the marinara sauce and be delicious! Speaking of sauce, pour about 1 cup of marinara sauce over the top of the rolled eggplants, and sprinkle with shredded mozzarella and grated Parmesan cheese. Just a little more cheese never hurt anyone, right?

Baking the Rollatini

It’s time to bake! Cover your baking dish with aluminum foil and pop it in the oven. Bake for 25–30 minutes, or until the cheese is bubbly and golden. You can remove the foil for the last 5–10 minutes of baking if you want that extra cheesy browning on top. You’ll know they’re done when the cheese is all melted and you can smell that irresistible Italian aroma wafting through your kitchen. Let them cool for a few minutes before serving—this will help the flavors settle and make them easier to plate. Wow, just thinking about it makes my mouth water!

Why You’ll Love This Recipe

• It’s a hearty vegetarian dish that even meat lovers will enjoy!
• Packed with flavor from the creamy ricotta and zesty marinara, every bite is a taste of Italy.
• Simple to make, perfect for both weeknight dinners and special occasions.
• Can be prepared ahead of time and baked just before serving—great for meal prep!
• Customizable! You can add your favorite herbs or veggies for an extra nutritional boost.
• The bubbling, golden cheese on top is simply irresistible—who can resist that?
• It’s a dish that brings everyone together, making it perfect for family gatherings or dinner parties!

Tips for Success

To ensure your Baked Eggplant Rollatini turns out perfectly every time, I’ve got a few handy tips that I swear by. These little nuggets of wisdom will help you create a dish that’s not just good, but absolutely outstanding!

• Choose the right eggplants: Look for eggplants that are firm, smooth, and shiny—this usually means they’re fresh and flavorful. If they feel heavy for their size, that’s a good sign too!
• Don’t skip the salting: Salting the eggplants is crucial! It pulls out moisture and bitterness, resulting in a more flavorful rollatini. Just be sure to rinse them well afterward to avoid excess saltiness.
• Room temperature ingredients: If you can, let your ricotta and egg come to room temperature before mixing. This helps them blend more smoothly, creating that creamy filling we all crave.
• Experiment with herbs: Fresh herbs like basil or parsley can elevate the flavor of your ricotta filling. Don’t be shy—go ahead and toss in a handful for an extra burst of freshness!
• Don’t overfill: When spreading the ricotta filling, be careful not to overstuff the eggplant slices. A couple of tablespoons is perfect—this keeps everything together without spilling out during baking.
• Check doneness: Keep an eye on those final baking minutes! You want the cheese to be bubbly and lightly golden brown. If it’s not there yet, give it a few more minutes, but don’t stray too far from the oven!
• Let it rest: After baking, let your rollatini cool for a few minutes before serving. This allows the flavors to meld together and makes it easier to serve without falling apart.

With these tips in your back pocket, you’ll be well on your way to creating a show-stopping Baked Eggplant Rollatini that’ll have everyone asking for seconds. Enjoy the process—it’s all part of the fun!

Serving Suggestions

Now that you’ve whipped up a scrumptious Baked Eggplant Rollatini with Ricotta & Marinara, let’s talk about what to serve alongside it to create a complete, satisfying meal! Trust me, these combinations will elevate your dining experience and leave everyone coming back for more!

• Side Salad: A fresh, crisp salad is a perfect accompaniment. I love a simple arugula salad tossed with cherry tomatoes, cucumber, and a light vinaigrette. It adds a refreshing contrast to the rich, cheesy rollatini.
• Garlic Bread: You can’t go wrong with garlic bread! Whether you go for classic butter and garlic on toasted baguette slices or a cheesy version, it’s great for mopping up that delicious marinara sauce.
• Roasted Vegetables: Keep the veggie love going with a side of roasted seasonal vegetables. Think zucchini, bell peppers, and carrots tossed with olive oil and Italian herbs. They’re colorful, healthy, and complement the rollatini beautifully!
• Sautéed Spinach: Quick sautéed spinach with garlic and a squeeze of lemon is another excellent choice. It’s light, nutritious, and adds a nice pop of color to your plate.
• Wine Pairing: If you’re enjoying a glass of wine, a medium-bodied red like Chianti or a crisp white like Pinot Grigio pairs wonderfully with the flavors of this dish. It’s all about enhancing that Italian vibe!

Feel free to mix and match these suggestions based on what you and your guests enjoy. With these sides, your Baked Eggplant Rollatini will shine even brighter on the table, and trust me, it’ll be a meal to remember!

Storage & Reheating Instructions

So, you’ve made this delicious Baked Eggplant Rollatini with Ricotta & Marinara, and now you’ve got some leftovers (if you’re lucky enough!). Here’s how to store them properly so that they maintain all that incredible flavor and texture for your next meal.

First off, let the rollatini cool to room temperature before storing. Once they’ve cooled, you can gently cover them with plastic wrap or transfer them to an airtight container. This will help keep them fresh and prevent them from drying out. You can store leftovers in the fridge for up to 3 days. If you think you won’t finish them in that time, consider freezing them instead!

To freeze, I recommend wrapping each rollatini tightly in plastic wrap and then placing them in a freezer-safe container or a zip-top bag. This extra layer of protection helps prevent freezer burn, keeping your rollatini tasty for up to 2 months. Just remember to label and date them so you know what you’ve got stashed away!

When it’s time to enjoy those leftovers, reheating is key! If you’re reheating from the fridge, simply pop them in a preheated oven at 350°F (175°C) for about 15–20 minutes, or until they’re heated through and the cheese is all melty again. If you’re taking them from the freezer, let them thaw overnight in the fridge first, then follow the same reheating instructions. You can also microwave them if you’re in a hurry, but I recommend the oven to keep that lovely texture intact—nobody wants a soggy rollatini!

With these storage and reheating tips, you’ll be all set to enjoy your Baked Eggplant Rollatini again and again. It’s just as delicious the second time around, trust me!

Nutritional Information

Let’s break down the deliciousness of our Baked Eggplant Rollatini with Ricotta & Marinara! Each serving is not just a treat for your taste buds but also packs a decent nutritional punch. Here’s the estimated nutritional data per serving:

• Calories: 250
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 400mg
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 5g
• Protein: 14g

Keep in mind that these values may vary based on the ingredient brands you use, so it’s always a good idea to check the labels if you’re counting calories or watching your sodium intake. No matter what, this dish is sure to satisfy your cravings while keeping things balanced!

Frequently Asked Questions

Here are some common questions I get about my beloved Baked Eggplant Rollatini with Ricotta & Marinara. I’ve got all the answers to set you up for success in the kitchen!

Can I use a different cheese instead of ricotta?
Absolutely! If you’re not a fan of ricotta, you can try using cottage cheese for a similar texture. Just blend it a bit to make it creamier. Or, mix in some goat cheese for a tangy twist—delicious!

What if I can’t find fresh eggplants?
No worries! You can use frozen eggplant slices if that’s what you have on hand. Just let them thaw completely before salting and roasting. The flavor will still be fantastic!

Can I make this dish ahead of time?
Yes! You can prepare everything up to the baking step, cover it tightly, and store it in the fridge for a day or two. Just pop it in the oven when you’re ready to serve. This makes it perfect for meal prep!

Is there a gluten-free option for this recipe?
Definitely! This recipe is already gluten-free as it stands. Just double-check your marinara sauce and cheese for any hidden gluten, and you’re all set!

How do I make it spicier?
If you like a kick, try adding some red pepper flakes to the ricotta filling or your marinara sauce. It’ll give your rollatini a lovely heat that pairs beautifully with the creaminess!

Can I use zucchini instead of eggplant?
Sure thing! Zucchini works great in this recipe as well. Just slice it thinly and follow the same steps. It’ll give you a lighter version that’s just as tasty!

How do I store leftovers?
After letting them cool, store your rollatini in an airtight container in the fridge for up to 3 days. If you want to freeze them, wrap each one individually and store in a freezer-safe bag for up to 2 months.

What can I serve with Baked Eggplant Rollatini?
I love pairing it with a fresh salad, garlic bread, or roasted veggies. It all complements the rollatini so well and rounds out the meal beautifully!

Can I add meat to this dish?
Of course! If you’d like to add some protein, cooked ground beef or turkey can be mixed into the marinara sauce. Just be sure to adjust the seasoning to your taste!

Feel free to reach out if you have more questions or tips to share! Cooking is all about experimenting and having fun, and I’m here to help you make the most of your Baked Eggplant Rollatini adventure!

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