Description

Vegetarian Aubergine Rollatini features tender roasted eggplant slices rolled around a creamy cheese filling and baked in marinara sauce, making for an elegant and flavorful appetizer or main course.

Ingredients

2 medium aubergines (eggplants), sliced lengthwise

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

¼ cup grated Parmesan cheese

2 cloves garlic, minced

¼ cup fresh basil, chopped

1 cup marinara sauce

2 Tbsp olive oil

Salt and pepper to taste

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Instructions

Preheat oven to 375 °F (190 °C) and lightly coat a baking dish with nonstick spray.
Slice aubergines lengthwise into ½-inch thick strips. Brush both sides with olive oil and sprinkle with salt.
Lay the slices in a single layer on a baking sheet and roast for 15 minutes, until tender but still firm enough to roll.
In a bowl, mix together ricotta, half of the mozzarella, Parmesan, garlic, basil, salt, and pepper until smooth.
Place about 2 Tbsp of the filling at one end of each roasted aubergine strip, then roll tightly.
Arrange the rolls seam-side down in a prepared baking dish. Spoon marinara sauce over the rolls and top with the remaining mozzarella cheese.
Bake for 20–25 minutes, until the cheese is bubbly and golden.
Let cool for 5 minutes before serving.

Notes

For a twist, add sautéed spinach, bell peppers, or mushrooms to the cheese filling.
Use goat cheese or cottage cheese as a tangy alternative to ricotta.
For a meat-lover’s version, add cooked Italian sausage or prosciutto inside the rolls.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Category: Main Course
Method: Bake
Cuisine: Mediterranean

Nutrition

Serving Size: 2 rolls
Calories: 200
Sugar: 5g
Sodium: 350mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 12g
Cholesterol: 30mg