Cheesy Eggplant Rollatini

A creamy spinach mixture is rolled up in tender eggplant slices and covered with marinara sauce in these cheesy, comforting rollatini.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 11 mins
• Total Time: 1 hr 36 mins
• Calories: 369 Calories

Ingredients

• 1 pinch ground black pepper
• 1 cup shredded mozzarella cheese
• kosher salt to taste
• 1 clove garlic, minced, or more to taste
• 4 cups fresh spinach
• 2 eggplants, cut lengthwise into 1/4-inch slices
• 1 teaspoon Italian seasoning, or to taste
• 1 cup grated Parmigiano-Reggiano cheese
• 0.5 onion, chopped
• 0.5 cup ricotta cheese
• 1.5 cups marinara sauce

Recipe Instructions

Step 1

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

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.

Step 3

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

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.

Step 5

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

Step 6

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

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.

Step 8

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