Eggplant Rollatini Recipe

Eggplant Rollatini Recipe
Staff Writer
Cindy's Table

Easy to make and always delicious, eggplant rollatini makes a great appetizer, snack, or main course to enjoy any time of the week. 

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4
Servings
524
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil, as needed
  • large eggplant
  • package fresh baby spinach
  • cloves garlic, diced
  • 2-3  large eggs
  • 1  Cup  Italian bread crumbs
  • 2  Tablespoons  of Italian seasoning (optional)
  • Bunch of fresh basil
  • large ball fresh mozzarella, cut into slices
  • 3  Cups  of marinara sauce
  • Sea salt, to taste
  • Grated Parmesan cheese, for serving

Directions

Preheat the broiler. Coat a large baking sheet with olive oil. For even easier clean up, line a baking sheet with aluminum foil and then coat with olive oil. 

Cut the eggplant lengthwise into ¼-inch thick slices. Place on a platter and pat both sides with a paper towel, and then lightly sprinkle with sea salt on both sides.

Add the eggs to a large baking dish and whisk. Add the breadcrumbs and seasonings, if using, to a seperate baking dish. Dip each slice of eggplant into the eggs and then the breadcrumbs, and lay out on the baking sheet. Broil the breaded eggplant slices for 3-4 minutes on each side, keeping a close eye on them to make sure they don't burn.  Remove the eggplant from the broiler and set aside to cool. Reduce the heat of the oven to 350 degrees.

In a large skillet, add about 1 tablespoon of olive oil with the garlic and spinach. Sauté until the spinach has wilted.

Coat a glass baking dish with a light layer of tomato sauce. Lay out the eggplant slices onto a work surface. Starting from the wider side, add the spinach, a basil leaf, and a slice of mozzarella cheese. Gently roll the eggplan slice and place in the baking dish, seamside down. Repeat with the remaining egg plant slices. 

Add the rest of the sauce to cover the eggplabnt and bake for 25 minutes. Serve the rollatini with extra sauce and Parmesan cheese. 

Nutritional Facts

Total Fat
26g
37%
Sugar
29g
32%
Saturated Fat
5g
21%
Carbohydrate, by difference
59g
45%
Protein
14g
30%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
106mg
11%
Choline, total
51mg
12%
Fiber, total dietary
4g
16%
Fluoride, F
24µg
1%
Folate, total
89µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
79mg
25%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
210mg
30%
Selenium, Se
16µg
29%
Sodium, Na
2281mg
100%
Water
101g
4%
Zinc, Zn
2mg
25%

Eggplant Rollatini Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Rollatini Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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