Barley Free Eggplant Rollatini with Marinara
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Learn more →Ingredients
4 servings
For the eggplant
- 2 large eggplants (about 2 lb total), sliced lengthwise ¼-inch thick
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese, divided
- 1 large egg
- 2 cups fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- ¼ tsp salt
For the marinara
- 1 can (28 oz) crushed tomatoes
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 2 tbsp grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the eggplant slices in a single layer on two large baking sheets. Brush both sides with 3 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Roast the eggplant for 18–22 minutes, flipping once halfway through, until the slices are tender, pliable, and lightly golden on both sides. Transfer to a wire rack and let cool for 5 minutes — they need to be flexible enough to roll without cracking.
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