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Eggplant Rollatini

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This Eggplant Rollatini is as ridiculously delicious as it is easy to make!

Eggplant Rollatini

I love the recipe everything that has eggplant is delicious!

Eggplant Rollatini

SO GOOD, everyone loves it!

Eggplant Rollatini

Prep Time: 20 minutes | Cook Time: 1-hour | Servings: 6

What do you need to make this Eggplant Rollatini?

2 large eggplants

1 ½ C. Ricotta cheese

2 C. Shredded mozzarella cheese

½ C. Parmesan cheese

1 Box Frozen chopped spinach thawed and drained completely

2 tsp. Minced garlic

1 large egg

1 ½ C. Spaghetti sauce

Salt and pepper to taste

How to make this Eggplant Rollatini?

Step 1. Preheat the oven to 400 degrees.

Step 2. Slice the eggplant into thin slices lengthwise.

Step 3. In a bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, parmesan cheese, spinach, garlic, egg, and salt and pepper to taste. Stir until well combined.

a.

b.

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Step 4. Place the eggplant on a parchment-lined baking sheet and bake for 10 minutes. Let cool.

Step 5. Put a row of filling at one end of each piece of eggplant, and roll the eggplant up around it.

Step 6. Layer 1 cup of spaghetti sauce in the bottom of a 9×13 baking dish.

Step 7. Place the filled eggplant rolls into the baking sheet on top of the sauce.

Step 8. Top the rollatini with the remaining sauce and mozzarella cheese.

Step 9. Cover the baking dish in aluminum foil and bake for 45 minutes.

Step 10. Remove the foil and bake for an additional 15 minutes.

Enjoy!

Eggplant Rollatini

So GOOD!!

Eggplant Rollatini

Now, remember to save this recipe on Pinterest for later 🙂

Eggplant Rollatini

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Eggplant Rollatini

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Eggplant Rollatini
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Ingredients 

  • 2 Large eggplants
  • 1 ½ C. Ricotta cheese
  • 2 C. Shredded mozzarella cheese
  • ½ C. Parmesan cheese
  • 1 Box Frozen chopped spinach thawed and drained completely
  • 2 tsp. Minced garlic
  • 1 Large egg
  • 1 ½ C. Spaghetti sauce
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Slice the eggplant into thin slices lengthwise.
  • In a bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, parmesan cheese, spinach, garlic, egg, and salt and pepper to taste. Stir until well combined.
  • Place the eggplant on a parchment-lined baking sheet and bake for 10 minutes. Let cool.
  • Put a row of filling at one end of each piece of eggplant, and roll the eggplant up around it.
  • Layer 1 cup of spaghetti sauce in the bottom of a 9x13 baking dish.
  • Place the filled eggplant rolls into the baking sheet on top of the sauce.
  • Top the rollatini with the remaining sauce and mozzarella cheese.
  • Cover the baking dish in aluminum foil and bake for 45 minutes.
  • Remove the foil and bake for an additional 15 minutes.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 337kcal | Carbohydrates: 33g | Protein: 21g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 765mg | Fiber: 8g | Sugar: 12g
Author: Laura

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