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5 from 1 vote

Eggplant Rollantini • Involtini di Melanzane

This Eggplant Rollatini is a delicious way to enjoy them! This season, serve this original recipe to your family… they’ll love it!
Prep Time15 minutes
Cook Time40 minutes
Passive time10 minutes
Servings: 16 rolls
Author: Francine Lizotte
Course: Main Course
Cuisine: Italian
Keyword Casserole, Comfort Food, Easy Recipe, Gluten Free, Meatless

Ingredients

  • 1 large eggplant, washed and thinly sliced
  • olive oil, as needed tips & tricks
  • ground Himalayan sea salt, divided and to taste
  • 2 cups (475 ml) fresh ricotta Footnote
  • 2 cups Mozzarella cheese, shredded and divided tips & tricks
  • 1 cup Parmesan cheese, grated and divided
  • 1 large free-range egg, beaten
  • 2 tbsp. fresh parsley, finely chopped tips & tricks
  • 1 tbsp. Italian seasoning see Recipe
  • 1/2 tsp. lemon zest
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 24 ounces (650 ml) marinara sauce, divided see Recipe
  • 1/2 tbsp. chopped basil leaves, for garnish tips & tricks

Directions

  • Preheat the oven to 400ºF/200ºC and line a large baking sheet with parchment paper.
  • Place the eggplant slices in a single layer and brush on a small amount of olive oil; season with ground sea salt.
  • Transfer to the preheated oven and bake for 6 minutes. Remove from the heat and place them on a baking sheet to cool off.
  • In a medium bowl, add Ricotta, Mozzarella, Parmesan, egg, parsley, Italian seasoning, lemon zest, ground sea salt and freshly ground black pepper. Stir well until blended; taste and adjust if necessary.
  • In a 9 x 13-inch baking dish, add 2 cups marina sauce and spread it out evenly using a spatula; set aside.
  • Spoon on 2 to 2 ½ tbsp. cheese mixture on eggplant slices and evenly spread it out leaving a small gap around the edges and more so at the ends. Take one end and roll the eggplant to the other.
  • Place the rolls, seam side down, in the prepared baking dish and spoon a small amount of the remaining sauce on each roll.
  • Transfer to the preheated oven and bake for 20 minutes.
  • Remove from the heat and sprinkle on the remaining cup of Mozzarella cheese and the rest of Parmesan cheese.
  • Return the baking dish to the oven; bake for 15 minutes or until the cheese is golden brown and bubbly.
  • Remove from the heat and let it rest for 10 minutes.
  • When it’s time to serve, sprinkle on some fresh chopped basil.

Notes

Footnote: Use at least 10% M.F. (milk fat), not the light one.