Eggplant Rollatini with Ricotta and Pesto
This Eggplant Rollatini is an elegant yet comforting Italian-inspired dish featuring thin grilled eggplant slices rolled with creamy ricotta filling, nestled in marinara sauce, topped with basil pesto and parmesan—perfect for a cozy dinner or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese (plus more for topping)
- 1 egg
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 cups marinara sauce
- 2 tbsp basil pesto
- Fresh basil leaves (for garnish)
Instructions
- Lightly brush eggplant slices with olive oil and grill or roast them until tender and pliable, about 3–4 minutes per side.
- In a bowl, mix ricotta, mozzarella, parmesan, egg, garlic powder, salt, and pepper until creamy.
- Preheat oven to 375°F (190°C).
- Spread a spoonful of ricotta filling on each eggplant slice and roll it up tightly.
- Pour marinara sauce into the bottom of a baking dish and place rolls seam-side down.
- Top with dollops of pesto and a sprinkle of parmesan.
- Bake uncovered for 20–25 minutes, until bubbling and golden.
- Garnish with fresh basil and serve warm.
Notes
- Roast eggplant in the oven if you don’t have a grill.
- Use store-bought or homemade pesto and marinara.
- Can be made ahead and reheated for a quick dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg