Looking for a comforting dish that’s both satisfying and gluten-free? This Baked Eggplant Rollatini with Ricotta is the answer. Layers of tender eggplant and creamy ricotta come together to create a meal that’s perfect for family gatherings or a cozy night in. Plus, it’s a great way to sneak in some veggies while still indulging in a cheesy delight.
Imagine the warm aroma filling your kitchen as you bake this delicious rollatini. The rich flavor of the marinara sauce combined with the creamy ricotta will make you forget that this dish is gluten-free. It’s a wonderful choice for anyone seeking a healthier alternative without compromising on taste.
Delicious and Satisfying Baked Eggplant Rollatini
This Baked Eggplant Rollatini with Ricotta features thinly sliced eggplant rolled around a creamy ricotta filling, topped with marinara sauce and mozzarella cheese. The result is a delightful combination of flavors and textures that will please both gluten-free eaters and traditional pasta lovers alike.
The taste is rich and savory, with the eggplant providing a subtle earthiness that perfectly complements the creamy ricotta and tangy marinara sauce.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Prep the Eggplant: Preheat your oven to 375°F (190°C). Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Prepare the Filling: In a bowl, mix together the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper until well combined.
- Assemble the Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a slice of eggplant and place a spoonful of the ricotta mixture at one end, then roll it up and place it seam-side down in the dish. Repeat until all slices are filled.
- Top and Bake: Pour the remaining marinara sauce over the eggplant rolls, then sprinkle with the remaining mozzarella cheese. Drizzle with olive oil.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
- Serve: Let it cool slightly before serving. Garnish with fresh basil if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 18g
- Protein: 18g
- Carbohydrates: 20g
