For the best flavor, use high-quality, whole milk ricotta cheese. To prevent soggy rollatini, make sure to drain the ricotta cheese well. You can do this by placing it in a cheesecloth-lined sieve over a bowl for at least 30 minutes. Grilling the eggplant instead of frying it reduces the amount of oil and adds a delicious smoky flavor. Feel free to add other herbs to the ricotta filling, such as oregano, thyme, or parsley. For a vegetarian option, use a vegetarian Parmesan cheese. This dish can be assembled ahead of time and baked just before serving.
Eggplant Rollati Appetizer
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING5 People
-
VIEWS51
Delicate ribbons of eggplant embrace a creamy, herbed ricotta filling, baked in a bath of rich marinara and crowned with Parmesan. A tantalizing taste of Italy, perfect for awakening the palate.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol76 mg
-
Fiber10 g
-
Protein33 g
-
Saturated Fat14 g
-
Sodium760 mg
-
Sugar15 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a medium bowl, combine the chopped basil, toasted pine nuts, and drained ricotta cheese. Season generously with sea salt and freshly cracked black pepper. Mix well until fully incorporated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)
02
Step
25 mins
Preheat oven to 375°F (190°C). Lightly brush or drizzle both sides of the eggplant slices with olive oil. Heat a large skillet or grill pan over medium heat. Working in batches, grill the eggplant slices until tender and lightly browned, about 2-3 minutes per side. Remove from the skillet and set aside to cool slightly. (20 minutes)
03
Step
15 mins
Lay a grilled eggplant slice on a clean work surface. Spoon a generous dollop (about 2 tablespoons) of the ricotta mixture onto one end of the eggplant slice. Gently roll up the eggplant to enclose the filling. Repeat with the remaining eggplant slices and ricotta mixture.
04
Step
25 mins
Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the eggplant rollatini seam-side down in the baking dish. Spoon the remaining marinara sauce over the rollatini, ensuring they are evenly coated. Sprinkle generously with grated Parmesan cheese.
05
StepBake in the preheated oven for 20-25 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh basil and additional Parmesan cheese, if desired. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Luna Wyman
Jun 29, 2025I added a little garlic to the ricotta mixture, and it was fantastic!
Loy Littel
May 21, 2025Easy to make and so delicious! Perfect for a party.
Cicero Connelly
May 3, 2025The eggplant was a little watery, even after grilling. Next time, I'll try salting it first.
Lenna Gleason
Mar 8, 2025I used a jarred marinara sauce, and it was still really good, but I bet homemade would be even better.
Yvette Schoen
Jan 26, 2025I think next time I'll add a little red pepper flake for some heat.
Nikki Kuhlman
Jan 7, 2025These were a hit! Everyone loved the combination of flavors.
Diamond Rolfson
Dec 19, 2024My family devoured these! I will definitely be making them again.