Eggplant Rollatini

Eggplant Rollatini is a delightful and savory vegetarian appetizer featuring tender eggplant slices rolled up with a flavorful ricotta and spinach filling, baked to perfection with marinara sauce and melted cheese. This dish is perfect for impressing guests or enjoying a cozy night in.

Ingredients

• Eggplant - 1 medium-sized
• Ricotta cheese - 250 grams
• Fresh spinach - 150 grams
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 50 grams, grated
• Marinara sauce - 200 grams
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Dried oregano - 1/2 teaspoon
• Fresh basil - 2 tablespoons, chopped

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat dry with a paper towel. Brush both sides lightly with olive oil and place on a baking sheet.
4. Roast the eggplant slices in the preheated oven for about 15 minutes, turning halfway through, until they are tender and slightly golden.
5. While the eggplant is roasting, heat a pan over medium heat and add a tablespoon of olive oil. Sauté the minced garlic until fragrant, then add the fresh spinach and cook until wilted. Remove from heat.
6. In a mixing bowl, combine the ricotta cheese, sautéed spinach, half of the mozzarella cheese, grated Parmesan cheese, dried oregano, salt, black pepper, and chopped fresh basil. Mix until well combined.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish.
8. Take one roasted eggplant slice, place a generous spoonful of the ricotta mixture on one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with remaining slices.
9. Once all rolls are in the dish, pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
10. Cover the dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Let cool for a few minutes before serving. Garnish with extra fresh basil if desired.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber from spinach, promoting healthy digestion.

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