Cheesy Grilled Eggplant Rollatini with Ricotta & Marinara
Tender slices of grilled eggplant are wrapped around a creamy ricotta filling, nestled in rich marinara sauce, and topped with plenty of melted mozzarella. This classic Italian-inspired dish is light yet comforting, making it perfect for a cozy family dinner or an elegant meatless main course.
Ingredients
1 large eggplant, sliced lengthwise into thin strips
150 ml (2/3 cup) marinara sauce
150 g (2/3 cup) ricotta cheese
20 g (1/4 cup) grated Parmesan cheese
100 g (1 cup) shredded mozzarella cheese, divided
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped, for garnish
Instructions
Preheat your grill or grill pan over medium heat. Lightly brush both sides of the eggplant slices with olive oil and season with a little salt and pepper.
Grill the eggplant slices for 2–3 minutes per side, until tender and lightly charred. Set aside to cool slightly.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, Italian seasoning, and half of the mozzarella. Mix until smooth and well blended.
Spread a thin layer of marinara sauce over the bottom of a baking dish.
Place a spoonful of the ricotta mixture at one end of each grilled eggplant slice. Roll up tightly and arrange seam-side down in the prepared baking dish.
Spoon the remaining marinara sauce over the eggplant rolls, then sprinkle with the remaining mozzarella cheese.
Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped basil or parsley before serving.
Serving Suggestions
Serve warm with a crisp green salad, garlic bread, or a side of pasta for a complete and satisfying meal.
