Cheesy Eggplant Rollatini Recipe

Name: Cheesy Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt to taste; 2 eggplants, cut lengthwise into 1/4-inch slices; 1 pinch ground black pepper; 4 cups fresh spinach; 1/2 onion, chopped; 1 clove garlic, minced, or more to taste; 1 teaspoon Italian seasoning, or to taste; 1 cup grated Parmigiano-Reggiano cheese; 1/2 cup ricotta cheese; 1 1/2 cups marinara sauce; 1 cup shredded mozzarella cheese

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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.
3
Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
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.
5
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
6
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
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.
8
Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: kosher salt to taste, 2 eggplants, cut lengthwise into 1/4-inch slices, 1 pinch ground black pepper, 4 cups fresh spinach, and more.

Yes, Cheesy Eggplant Rollatini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Eggplant Rollatini

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