Description
Tender roasted eggplant slices rolled around a creamy ricotta filling and baked in marinara sauce. A lighter, gluten-free, and satisfying Italian-inspired dish.
Ingredients
2 sizable eggplants
2 cups ricotta cheese
A handful of fresh Italian parsley, chopped
1 tablespoon dried Italian seasoning
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg
Zest of 1 lemon
A splash of olive oil
Salt and pepper to taste
1 1/2 cups marinara sauce
Instructions
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Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
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Prepare eggplant: Wash, trim ends, and slice lengthwise into ¼-inch slices.
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Bake eggplant: Arrange slices on tray, brush with olive oil, sprinkle Italian seasoning, and bake for 20 minutes. Let cool slightly.
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Make cheese filling: In a bowl, combine ricotta, ¾ cup mozzarella, Parmesan, parsley, lemon zest, egg, salt, and pepper. Mix well.
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Prepare baking dish: Spread 1 cup marinara evenly on the bottom.
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Roll: Place spoonfuls of cheese mixture at one end of each eggplant slice, roll tightly, and place seam-side down in dish.
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Top and bake: Spoon remaining marinara over rolls, top with remaining mozzarella. Bake for 20–25 minutes until hot and bubbly.
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Serve: Let cool slightly before serving.
Notes
- For extra flavor, grill the eggplant instead of roasting.
- Add spinach or sautéed mushrooms to the cheese filling.
- Make ahead and refrigerate unbaked rolls up to 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
