Eggplant Rollatini {A Meatless Monday Recipe

Eggplant Rollatini {A Meatless Monday Recipe

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We love eggplant parmesan, but I wanted to change things up a bit. Inspired by one of Giada De Laurentiis‘ recipes for eggplant rollatini I decided to create my own version of the recipe for Meatless Monday.

Instead of frying or baking the eggplant with a crispy breading, I skipped the whole breading process completely and rolled the eggplant with a ricotta cheese mixture inside, topped it with sauce and more cheese and baked it in the oven to perfection.

ingredients

How To Make Eggplant Rollatini

The Sauce:

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown; about 8 to 10 minutes.

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper, to taste.

eggplant on cutting board

The Eggplant:

Meanwhile, slice ends off the eggplant and discard.

slicing eggplant

Cut the eggplant lengthwise into ¼-inch-thick slices, discarding the two leftover skin covered ends.

cutting eggplant

You should at least 10 good slices in total. Lay slices in a straining basket and sprinkle both sides liberally with salt.

salting eggplant

Let stand for 15 to 30 minutes.

Rinse the salt off under cold running water and pat slices dry.

Read more about this salting process HERE.

rinsing salt off eggplant

Preheat oven to 375 degrees F.

Brush both sides of eggplant slices with olive oil and place them in a single layer on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool until cool enough to handle.

The Cheese Mixture:

In a small bowl, mix the ricotta and ¼ cup of Parmesan cheese, with a fork until well blended, then fold in herbs to combine.

making cheese mixture

The Rollatini:

In a 9×12 baking dish or two small 8×10 baking dishes pour in about a ½ cup of sauce to cover the bottom of the dish.
Place about 1 tablespoon of the cheese mixture, spreading it down the center of each eggplant slice.

smearing cheese onto eggplant

Roll up slices and place seam-side down into the sauce covered baking dish.

rolling eggplant slice
rolled eggplant slice in sauce

Top with remaining sauce, mozzarella cheese and sprinkle with remaining Parmesan.

eggplant rollatini with tomato sauce on top

Bake uncovered until rollatini are heated through and mozzarella cheese melts; about 30 to 45 minutes.

baked eggplant rollatini ready to eat
eggplant rollatini with oozing melted cheese and sauce

Fresh eggplant rolled with a cheesy filling and topped with a savory sauce, you’ll totally forget it is meatless!

eggplant rollatini
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Eggplant Rollatini

Easy to make, this eggplant rollatini uses fresh eggplant rolled with a cheesy filling and topped with a savory sauce, you’ll totally forget it is meatless!
Course Main Course
Cuisine Italian, Meatless Monday, Vegetarian
Keyword cream cheese, eggplant, ricotta, rollatini
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 3 minutes
Servings 4
Calories 383kcal

Ingredients

  • 1 eggplants (medium-sized, about 2 pounds)
  • Kosher salt and fresh cracked black pepper to taste
  • 1 ½ tablespoons extra virgin olive oil (divided)
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese fresh grated, (divided)
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon Italian parsley fresh, chopped
  • 1 teaspoon dried oregano
  • 2 cups basic tomato sauce (recipe follows)
  • ½ cup mozzarella cheese shredded

Basic Tomato Sauce

  • 2 tablespoons extra virgin olive oil
  • ½ large onion ¼-inch diced
  • 2 garlic cloves minced
  • 1 ½ tablespoons thyme
  • 2 tablespoons carrot finely grated
  • 28 ounce can peeled whole tomatoes crushed by hand with juice

Instructions

The Sauce

  • In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown (8 to 10 minutes). Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper, to taste.

The Eggplant

  • Meanwhile, slice ends off the eggplant and discard. Cut the eggplant lengthwise into ¼-inch-thick slices. Discard the two leftover skin covered ends. You should at least 10 good slices total. Lay slices in a straining basket and sprinkle both sides liberally with salt. Let stand for 15 to 30 minutes, then rinse the salt off under cold running water and pat slices dry.
  • Preheat oven to 375 degrees F. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool until cool enough to handle.

The Cheese Mixture

  • In a small bowl, mix the ricotta and ¼ cup of Parmesan cheese, with a fork until well blended, then fold in herbs to combine.

The Rollatini

  • In a 9×12 baking dish or two small 8×10 baking dishes pour in about a ½ cup of sauce to cover the bottom of the dish. Place about 1 tablespoon of the cheese mixture, spreading it down the center of each eggplant slice. Roll up slices and place seam-side down into the sauce covered baking dish. Top with remaining sauce, mozzarella cheese and sprinkle with remaining Parmesan.
  • Bake uncovered until rollatini are heated through and mozzarella cheese melts; about 30 to 45 minutes.

Nutrition

Calories: 383kcal | Carbohydrates: 20g | Protein: 17g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 632mg | Potassium: 782mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2215IU | Vitamin C: 28.5mg | Calcium: 442mg | Iron: 3.3mg
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