Eggplant Rollatini Recipe

Staff Writer
Eggplant Rollatini Recipe
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
733
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil, as needed
  • 1 large eggplant
  • 1 package fresh baby spinach
  • 2 cloves garlic, diced
  • 2-3 large eggs
  • 1 Cup Italian bread crumbs
  • 2 Tablespoons of Italian seasoning (optional)
  • Bunch of fresh basil
  • 1 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. 

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
20g
N/A
Saturated Fat
18g
90%
Cholesterol
211mg
70%
Protein
40g
80%
Carbs
51g
17%
Vitamin A
689µg
77%
Vitamin B12
3µg
50%
Vitamin B6
0.8mg
39.6%
Vitamin C
30mg
51%
Vitamin D
1µg
N/A
Vitamin E
9mg
43%
Vitamin K
438µg
100%
Calcium
812mg
81%
Fiber
12g
47%
Folate (food)
239µg
N/A
Folate equivalent (total)
277µg
69%
Folic acid
22µg
N/A
Iron
7mg
37%
Magnesium
162mg
41%
Monounsaturated
16g
N/A
Niacin (B3)
11mg
57%
Phosphorus
666mg
95%
Polyunsaturated
4g
N/A
Potassium
1646mg
47%
Riboflavin (B2)
0.9mg
53.3%
Sodium
1853mg
77%
Thiamin (B1)
0.5mg
32.3%
Zinc
5mg
35%