Eggplant Rollatini

Made  times
Danielle Walquist Lynch 2

"So simple yet looks like you spent all day on it."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Fry eggplant slices in 2 c. olive oil until light golden brown, about 2 minutes each.
  2. Transfer to paper towels to drain.
  3. Preheat oven to 375 degrees.
  4. In a bowl, combine ricotta, egg, scallions and nutmeg.
  5. Mix well.
  6. Season with salt and pepper.
  7. Place 1 TBSP ricotta mixture onto each slice and roll up.
  8. Lightly oil a baking dish and pour sauce into dish.
  9. Place rolls seam side down into sauce.
  10. Bake until cheese starts to melt, about 15 minutes.
  11. Drizzle with remaining 1/4 c. oil, sprinkle with parsley, and serve.