Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1.5 cup marinara sauce; 2 eggs; 3 cups raw spinach; 4 ounce feta; 1 teaspoon dried oregano; 1 teaspoon parsley; 1 teaspoon dried basil; 2 cups pecorino romano, grated; 1 cup goat cheese

Servings: persons

2 eggplants
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1.5 cup marinara sauce
2 eggs
3 cups raw spinach
4 ounce feta
1 teaspoon dried oregano
1 teaspoon parsley
1 teaspoon dried basil
2 cups pecorino romano, grated
1 cup goat cheese

1
Preheat oven to 450 F.
2
While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
3
Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
4
Bake for 12-15 minutes, remove and allow to cool.
5
Reduce heat to 400 F.
6
In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, 1/2 cup raw sheep cheese, salt and pepper, mixing until well combined.
7
In a 9x13 baking dish, add 3/4 cup marinara.
8
Place 1/4 cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
9
Cover with remaining marinara and cheese.
10
Bake for 25 minutes and allow to cool for 10 minutes before serving.

282

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 12 ingredients. The key ingredients include: 2 eggplants, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1.5 cup marinara sauce, and more.

Yes, 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.

Eggplant Rollatini

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