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Eggplant Rollatini with Tomato Basil Sauce

A savory and delicious eggplant rollatini with tomato basil sauce, perfect for a Vegetarian dinner or lunch.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Units Scale

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 450F degrees and spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant slices on the baking sheet and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.
To make the sauce, heat oil in a medium saucepan over medium heat. Add 2 cloves of garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and bring to a simmer. Cook until thickened, 10 minutes.
To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion and remaining garlic clove and cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl and allow to cool slightly. Stir in the ricotta, parsley, egg, remaining basil, 2 tablespoons of the Parmesan, salt and pepper.
To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place two tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, in a single layer in the baking dish. Spoon the remaining sauce over the rollatini and sprinkle with the remaining 1 tablespoon Parmesan.
Bake until heated through completely, about 25 minutes.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Oven-baked
  • Cuisine: Italian
  • Diet: Halal


  • Serving Size: 2 rollatini
  • Calories: unknown
  • Sugar: unknown
  • Sodium: unknown
  • Fat: unknown
  • Saturated Fat: unknown
  • Unsaturated Fat: unknown
  • Trans Fat: unknown
  • Carbohydrates: unknown
  • Fiber: unknown
  • Protein: unknown
  • Cholesterol: unknown

Keywords: Eggplant Rollatini, Tomato Basil Sauce, Vegetarian Dinner/Lunch, , , ,