Description
A cheesy and comforting baked dish featuring eggplant rolled with a creamy ricotta filling and topped with tomato sauce and mozzarella.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 cups fresh spinach, chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3 cups tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Brush eggplant slices with olive oil and season with salt and pepper. Roast or grill them at 200°C (400°F) for about 15 minutes until tender and flexible.
- In a bowl, mix ricotta, Parmesan, mozzarella, egg, spinach, garlic, Italian seasoning, salt, and pepper until creamy and well combined.
- Spoon the filling onto each eggplant slice, then roll them up tightly and place seam-side down in a baking dish.
- Pour tomato sauce over the rolls and sprinkle mozzarella on top for that irresistible golden finish.
- Bake at 180°C (350°F) for 25–30 minutes until bubbly, tender, and beautifully golden on top.
- Garnish with fresh parsley and serve warm for a rich, comforting experience.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Eggplant Rollatini Bake Cheesy, Eggplant, Cheesy Bake, Italian Dish