Ingredients
2 medium eggplants
1½ cups ricotta cheese
¼ cup grated Parmesan
2 cloves garlic, minced
1 cup all-purpose flour
2 cups marinara or tomato sauce
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
2 tbsp freshly grated Parmesan (optional topping)
2 tbsp fresh parsley or basil (optional garnish)
Instructions
Trim eggplant, slice into ¼-inch rounds. Salt each slice and let sit 15 minutes.
Pat dry and toss in olive oil. Roast at 400°F (200°C) for 20 minutes until tender.
In a bowl, mix ricotta, garlic, herbs, ¾ cup Parmesan, and salt.
Brush flour on eggplant slices; add ricotta mixture and roll tightly.
Place seam-side down in a baking dish. Top with marinara and remaining Parmesan.
Bake 15–20 minutes until golden. Garnish and serve.
Notes
Salted eggplant prevents sogginess and bitterness.
Substitute marinara with 2 cups (500g) tomato sauce made from fresh tomatoes.
For vegan option: use tofu ricotta and skip Parmesan, or use vegan cheese.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 25
- Cook Time: 45
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 rollatini per serving
- Calories: 380
- Sugar: 5g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 60mg