Description
Making vegetarian aubergine rollatini brings together crispy-edged eggplant slices wrapped around creamy ricotta and spinach filling, then baked in tomato sauce until everything melds into comfort on a plate. The layers of cheese and herbs create something genuinely satisfying that you can serve to family and friends with real confidence.
Ingredients
Scale
Main Ingredients:
- 2 medium aubergines (eggplants), sliced lengthwise
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Flavor and seasoning:
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Sauce and cooking:
- 1 cup marinara sauce
- 2 tablespoons olive oil
Instructions
- Set your oven to 375°F and spray your baking dish with nonstick coating so nothing sticks to the bottom.
- Slice your 2 medium aubergines lengthwise into strips about half an inch thick, then brush each piece with 2 tablespoons of olive oil and dust with salt.
- Place the oiled aubergine strips directly on your oven rack and roast them at 375°F for 15 minutes until they soften enough to roll without breaking.
- While your aubergine cooks, combine 1 cup ricotta cheese, half of your 1 cup mozzarella, 2 minced garlic cloves, 1/4 cup Parmesan, 1/4 cup fresh basil, and a pinch of salt and pepper in a bowl, stirring until everything comes together.
- Once your aubergine cools slightly, spread 2 tablespoons of the cheese mixture along one end of each strip and roll it up tightly from that end.
- Place your rolled aubergine pieces seam-side down in the prepared baking dish so they sit snugly.
- Pour 1 cup marinara sauce over your rolls and top with the remaining 1/2 cup mozzarella cheese.
- Bake at 375°F for 20 to 25 minutes until the sauce bubbles around the edges and the cheese on top turns golden brown.
Notes
- Slice your aubergine lengthwise rather than crosswise so the strips are long enough to roll without tearing or breaking apart.
- Salt your aubergine slices before roasting to draw out excess moisture, which prevents your finished rollatini from becoming watery during baking.
- Don’t over-roast the aubergine in step three, as slices that are too soft will fall apart when rolling, but undercooked pieces won’t bend without cracking.
- For a dairy-free version, replace the ricotta and mozzarella with firm tofu blended with nutritional yeast, garlic, and Italian herbs to get a similar creamy texture and savory flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg