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Eggplant Rollatini

 Creamy ricotta filling is rolled in thin sliced eggplant, for a delicious low carb meal.

Ever since I can remember, I've loved Italian food. Growing up we never really had it, since dad is not a fan of onion and he detests garlic. Sp when I moved away from home,  I was able to start eating Italian dishes more often.  Today hubs is from Italian descent, so there is plenty of pasta, onions and garlic to go round. I loved that this was a low carb meatless meal, since I try to make meatless dinners, at least once or twice a week. It's great on the food budget!

We decided to grow eggplant in our garden this year. I wasn't too sure how the kiddos would like this recipe. While they both like lasagna, I was sure that once they found out it was eggplant, they would refuse to eat it. I was partly right. My daughter was leery about the sauce,  while my son polished off 2 of these suckers, lol. I love that this meal contained no meat, but was filling and so delicious! The eggplant was nice and tender, but not mushy and the filling was creamy. This is a simple and gorgeous recipe, that would be a great addition to any special celebration.

Eggplant Rollatini

1 large eggplant
1 tsp salt
1 (475g) container ricotta cheese
1 egg
2 C mozzarella cheese, divided
1/4 C parmesan cheese
1 Tbs Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
1 jar marinara sauce (or homemade equivalent)

Using a mandolin, thinly slice eggplant, lengthwise; about 1/8 inch thick. Lay slices of eggplant on a large cutting board and salt liberally with 1 tsp of salt. Let eggplant sit for 20-30 minutes, to draw the moisture out. Rinse under cold water and pat dry.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the ricotta cheese with the egg, parmesan cheese, 1 C mozzarella cheese, garlic and onion powders, Italian seasoning, 1/4 tsp salt and fresh ground pepper.

Place 1/3 of your marinara sauce at the bottom of a casserole dish.

Place 2 Tbs of filling at the larger end of the eggplant and gently roll the filling up into the eggplant, making sure the filling doesn't ooze out too much. Place in casserole dish and repeat with remaining eggplant slices and filling. Pour remaining marinara sauce over rollatini in the casserole dish and sprinkle with remaining 1 C mozzarella cheese.

Cover and bake for 40-45 minutes, until eggplant is tender and sauce is bubbly. Let sit, uncovered for 10 minutes, before serving.

I'm sharing this recipe at these awesome LINKY Parties

Anything Goes
Busy Monday
Lou Lou Girls Fabulous
Little Cottage Link Party
Happy Now 
Tuesdays with a Twist
Classy Flamingos
Wonderful Wednesday
The Wednesday Link Party


  1. Hi Cindy, my dad used to be the same and hated garlic, now he can't get enough of it! I love the sound of this recipe. I often bake aubergines with fresh tomatoes and feta which goes down well. I'm sure if I can get my hands on some ricotta this would go down well too. Pinning!

    Popped by from the #happynowlinkup


  2. That looks absolutely delicious! I am always looking for new eggplant recipes. Pinned.


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