Savory Chicken Eggplant Rollatini Recipe

If you’re looking for a delicious twist on traditional Italian cuisine, this Chicken Eggplant Rollatini Recipe is a must-try. It’s a delightful blend of tender chicken, roasted eggplant, and rich marinara sauce, all rolled up in a comforting package. Perfect for family dinners or impressing guests, this dish combines the heartiness of chicken with the subtle earthiness of eggplant.

This Chicken Recipe showcases how versatile eggplant can be. By using thin slices of eggplant as a wrap for a flavorful chicken filling, you create a dish that’s both satisfying and unique. The layers of melted cheese and zesty tomato sauce elevate the experience, making every bite a flavor explosion.

The Ultimate Chicken Eggplant Rollatini

This Chicken Eggplant Rollatini is a savory dish that combines the taste of juicy chicken with the tender texture of eggplant, all enveloped in a luscious marinara sauce. It’s a comforting staple that balances flavors beautifully, making it a favorite at any dining table.

Ingredients

2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for brushing

Instructions

Prep the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for about 20 minutes, flipping halfway through until the eggplant is tender.
Make the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until combined.
Assemble the Rollatini: On a slice of roasted eggplant, place a generous spoonful of the chicken mixture at one end and roll it up tightly. Repeat with the remaining eggplant and filling.
Bake the Rollatini: Spread half of the marinara sauce in the bottom of a baking dish. Place the rolled eggplant seam-side down in the dish, then cover with the remaining marinara sauce. Top with the remaining mozzarella cheese.
Cook: Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown. Let cool slightly before serving.