Ingredients
Units
Scale
- 2 large Italian eggplants, unpeeled
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
For the mushroom filling
- 1 tbsp extra virgin olive oil
- 8 oz Baby Bella or white mushrooms
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the ricotta or tofu filling (vegetarian and vegan options)
- 12 oz firm tofu patted dry OR 1 1/2 cups ricotta cheese, you may use whole milk or part-skim
- 6 tbsp store-bought or homemade pesto. Homemade is best!
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
Assembling the rollatini
- 2 cups marinara sauce
- 3/4 cup shredded mozzarella cheese (dairy or vegan)
Instructions
- Preheat the oven to 400F, line a large baking sheet with parchment paper
- Cut both ends of the eggplant and stand it on a cutting board. Carefully slice it vertically into 1/4" slices. Brush them with olive oil on both sides and season with salt
- Arrange the eggplant slices on the lined baking sheet and bake for 25-30 minutes or until tender. Don't turn off the oven, but reduce the temperature to 375F
- While the eggplant is baking, place the mushrooms in the food processor and pulse until they're chopped small
- Heat the oil in a large skillet. Add the mushrooms, oregano, garlic powder, salt, and black pepper and cook over medium heat for 8-10 minutes, or until all the water the mushrooms release has cooked out
- While the mushrooms cook, mix ricotta cheese with pesto, salt, pepper, and garlic powder in a bowl and set aside. If using tofu instead of ricotta cheese pulse the tofu, pesto, salt, pepper, and garlic powder in the food processor until smooth. Transfer it to a large bowl and set it aside
- Add the cooked mushrooms to the ricotta or tofu, and mix until combined
- Once the eggplant is cooked and is cool enough to handle, spread 3 tablespoons of the mushroom ricotta or tofu filling on each slice and roll it carefully
- Pour 2 cups of prepared or homemade marinara sauce into a baking dish or cast iron pan. Arrange the eggplant rolls on top and sprinkle with cheese. Bake at 375F for 25 minutes
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Oven baked
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 323
- Sugar: 12
- Sodium: 1317.8
- Fat: 21.8
- Saturated Fat: 4.5
- Unsaturated Fat: 14.4
- Trans Fat: 0
- Carbohydrates: 23.9
- Fiber: 8.4
- Protein: 10.6
- Cholesterol: 0