Learn how to make classic eggplant rollatini—thin eggplant slices rolled with creamy ricotta (plus spinach option), baked in marinara and finished with melty mozzarella and Parmesan. I’ll show you the foolproof steps: slice, salt to remove bitterness, quick roast, roll, and bake for a bubbly, golden pan that’s perfect for weeknight dinner or date night. Naturally vegetarian and easy to prep ahead—serve with garlic bread or a simple salad.
#eggplantrollatini #italianrecipes #vegetarian #ricotta #bakedpasta #weeknightdinner #comfortfood
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EGGPLANT ROLLATINI INGREDIENTS:
o 2 eggplants
o Fine sea salt and freshly ground black pepper
o 1 tablespoon olive oil
o 1 garlic clove , finely minced
o 8 ounces fresh spinach , drained and chopped
o 8 ounces ricotta cheese , drained
o 2 tablespoons roasted red pepper , drained and minced
o 1 egg
o 1 1/2 cups plain tomato sauce
o 1 tablespoon dried oregano
o 1/2 cup mozzarella cheese
o 1 tablespoon Parmesan cheese , freshly grated
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Dining and Cooking