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4-cheese eggplant rollatini

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

We love eggplant and this easy dish is delicious. The cheese combination really makes this dish rich and comforting.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For 4-cheese eggplant rollatini

  • 1 md
    eggplant, ends trimmed
  • 3 Tbsp
    extra virgin olive oil
  • salt & freshly ground black pepper to taste
  • 3/4 c
    freshly grated parmesan cheese
  • 1/2 c
    mozzarella cheese, coarsely grated
  • 1/2 c
    fontina cheese, coarsely grated
  • 1/2 c
    whole-milk ricotta cheese
  • 2 c
    jarred pasta sauce
  • 1/4 c
    fresh parsley and basil for garnish

How To Make 4-cheese eggplant rollatini

  • 1
    Preheat oven to 375 degrees F. Slice eggplant lengthwise into 8 slices. Brush both sides of eggplant with olive oil and sprinkle with salt and pepper.
  • 2
    On parchment paper, layer eggplant slices and bake until tender and light golden brown, approx. 20 minutes. Remove eggplant and carefully turn over slices. Cool on baking sheet until read to use.
  • 3
    In a small bowl, mix cheeses together and stir until mixed. Add salt and pepper to taste. Divide cheese into 8 equal portions. Place each on a slice of eggplant beginning on the short side. Roll up the eggplant slices and arrange the rolled slices in a shallow dish or casserole seam-side down and tightly packed into one layer.
  • 4
    Pour pasta sauce over the eggplant and bake until the sauce is bubbly and cheese is melted - approx. 30 minutes. Top each portion with the chopped parsley and basil.
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