Eggplant Rollatini

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch planks
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 2 tbsp fresh basil, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Preheat oven to 400°F. Lay eggplant slices on a baking sheet, brush lightly with olive oil, and roast for 12 minutes until soft and pliable, then let cool slightly.
2. In a bowl, stir together ricotta, half the mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper until well combined.
3. Spread about half a cup of marinara sauce across the bottom of a 9x13-inch baking dish.
4. Spoon 2 tablespoons of the ricotta mixture onto one end of each eggplant slice and roll it up snugly, then place seam-side down in the baking dish.
5. Pour the remaining marinara sauce over the rolls and sprinkle the rest of the mozzarella on top.
6. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake another 10 minutes until the cheese is bubbly and lightly golden.

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