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In the world of culinary delights, Baked Eggplant Rollatini stands out as a delicious and healthy alternative to traditional pasta dishes. As the popularity of plant-based meals continues to soar, this dish has emerged as a favorite among food enthusiasts seeking nutritious and satisfying options. Eggplant, with its rich texture and subtle flavor, serves as the perfect vehicle for a delightful ricotta filling, making this dish appealing not only to vegetarians but also to meat lovers looking for a tasty and fulfilling meal.

Baked Eggplant Rollatini

Discover the delightful world of Baked Eggplant Rollatini, a healthy and scrumptious alternative to traditional pasta dishes. This recipe features tender roasted eggplant filled with creamy ricotta, fresh spinach, and rich marinara sauce, making it perfect for both vegetarians and meat lovers alike. This comforting dish is low in carbs and packed with nutrients, making it an excellent choice for nutritious meals. Create a vibrant presentation and enjoy a flavorful dining experience that everyone will love!
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Ingredients
  

2 large eggplants, sliced lengthwise into 1/4 inch thick strips

2 cups ricotta cheese

1 cup grated Parmesan cheese

1 ½ cups shredded mozzarella cheese, divided

1 large egg

2 cups fresh spinach, chopped

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper, to taste

4 cups marinara sauce (homemade or store-bought)

1 tablespoon olive oil

Fresh basil leaves, for garnish

Instructions
 

Prepare the Eggplant:

    - Preheat your oven to 400°F (200°C).

      - Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes or until tender and slightly golden. Set aside to cool.

        Make the Filling:

          - In a mixing bowl, combine the ricotta cheese, ½ cup of the grated Parmesan cheese, 1 cup of the mozzarella cheese, egg, chopped spinach, garlic powder, Italian herbs, salt, and pepper. Mix well until all ingredients are thoroughly combined.

            Assemble the Rollatini:

              - Spread a thin layer of marinara sauce on the bottom of a large baking dish.

                - Take one roasted eggplant slice and place a generous spoonful of the ricotta filling at one end. Roll up the eggplant starting from the filled end, and place it seam-side down in the baking dish. Repeat with the remaining slices and filling.

                  Top with Sauce and Cheese:

                    - Pour the remaining marinara sauce over the assembled rollatini, ensuring all pieces are covered. Sprinkle the remaining mozzarella and Parmesan cheese on top.

                      Bake:

                        - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15-20 minutes or until the cheese is bubbly and golden brown.

                          Serve:

                            - Allow the rollatini to cool for a few minutes before serving. Garnish with fresh basil leaves for that extra touch of freshness.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings