Baked Stuffed Eggplant Roll Ups

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A light, low carb and healthy vegetarian dinner, this eggplant roll up dish, or Eggplant Rollatini as it’s commonly referred to is my take on the Italian classic.

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Baked Stuffed Eggplant Roll Ups

  • Author: Roni Proter
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2

Ingredients

Units Scale
  • 1 eggplant
  • 1/41/2 cup extra virgin olive oil
  • kosher sea salt
  • 1 cup whipped lemon basil ricotta (here are the ingredients and directions)
  • 1 jar good quality marinara
  • 1/2 cup sheep’s milk feta
  • 1/4 cup Italian flat leaf parsley

Instructions

  1. Slice the eggplant as thin as possible, about 1/4 inch thick.
  2. Place paper towels on a counter, sprinkle the eggplant strips with salt and allow to sit at room temperature for 5 minutes.
  3. Pat the moisture with another layer of paper towels, flip, add another generous sprinkle of salt and allow to sit for 5 more minutes.
  4. Pat dry again and begin to fry in batches with a little bit of olive oil. Continue with remaining eggplant strips and olive oil.
  5. Heat oven to 350 degrees.
  6. In a square baking dish, pour an inch thick of marinara sauce on the bottom.
  7. Spread a thin layer of the whipped ricotta on a slice of eggplant, roll up from one end and repeat with the remaining eggplant.
  8. Arrange the rolled eggplant in a dish, top with a little more marinara and crumble the feta on top.
  9. Bake for 20 minutes, remove and sprinkle with chopped parsley before serving.

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