Cheesy Eggplant Rollatini Recipe Is Vegetarian Italian Comfort Food by 30Seconds Food

Meatless days will never be the same after you try this easy stuffed eggplant recipe. No one will miss the meat in this cheesy eggplant dish. This cheesy eggplant rollatini recipe is filling and the ultimate vegetarian Italian comfort food.

Eggplant is an underused vegetable, in our opinion. Eggplant can be a side dish or star of the show, like it is in this Italian recipe. You also get the health benefits of eggplant with every cheesy bite.

To make this Italian dinner for your family, you will need to gather this short list of ingredients: eggplant, olive oil, ricotta cheese (check out the health benefits of ricotta), feta cheese (feta may be the healthiest cheese in the world), mozzarella cheese, Parmesan cheese, fresh garlic, eggs and spaghetti sauce.

Think beyond Meatless Monday and serve this comforting eggplant rollatini any day of the week for dinner with your favorite side dishes. We like a fresh garden salad with homemade vinaigrette and garlic bread.

Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 4 medium-sized eggplants, cut into 1/4-inch thick slices
• olive oil
• 3 cups ricotta cheese
• 1 cup crumbled feta cheese
• 2 cups shredded mozzarella (divided)
• 1/2 cup grated Parmesan (divided)
• 5 cloves garlic, minced
• 2 eggs
• 24 ounces (1 jar) spaghetti sauce

Recipe Notes

• Use whatever kind of spaghetti sauce you like.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Here’s how to make it:

1. Lay the eggplant slices on a baking sheet. Brush with a little olive oil. Cook in a preheated 400-degree F oven for about 12 to 14 minutes, flipping them over halfway through cooking. Remove and allow to cool.
2. In a bowl, combine the ricotta, feta, 1/2 cup of the mozzarella, 1/3 cup of the Parmesan, eggs and garlic. Mix well. Season with salt and pepper, to taste.
3. Pour about 1/2 a cup of the spaghetti sauce on the bottom of a 13x9-inch baking dish.
4. Spread the cheese mixture all over the eggplant slices. Roll up and place on the spaghetti sauce, seam side down. Top with the remaining spaghetti sauce and sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for about 15 minutes, or until lightly browned.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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