Bring in the fall with this robust easy recipe that will soon be a family favorite!
Be sure to save this recipe and include it in your vegetarian and Whole Food Plant-based diet plan! 😋
Rollatini is a dish consisting of thin slices of poultry or meat rolled around a filling, especially of ham and cheese, and baked in a sauce. https://www.dictionary.com/browse/rollatini
Eggplant rollatini is an Italian-style dish that consists of thinly sliced eggplant that is usually dusted with flour then “rolled” up with ricotta cheese and herb filling.
https://asimplepalate.com/blog/baked-eggplant-rollatini/
As you will see I’m taking some liberty in the definition of the term Rollatini in the fact that I use lasagna noodles in my recipe and skip the ricotta cheese.
Because it’s made with lasagna noodles this Easy Eggplant Parm Rollatini recipe is more hearty than regular eggplant parm but not more calories and equal the taste . No frying, no breading, no mess.
Heck you can even use store bought sauce if you’re on a pinch for time!
This recipe is vegan friendly! Sub out the cheese for vegan or vegetarian cheese. There are many great options on the market today!
INGREDIENTS
- Lasagna noodles
- 1 medium eggplant
- 1 c spinach
- Provolone or mozzarella cheese
- Parmesan cheese
- Red sauce
- 1 bunch of basil
- 5 cloves of garlic
- Olive oil
- 1 tsp Sea salt
- Salt and pepper to taste
If you enjoy the traditional ricotta cheese in the recipe you can add a layer of that or cottage cheese.
HOW TO MAKE EASY EGGPLANT ROLLATINI PARMESAN RECIPE
STEP 1
- Slice eggplant (see image above)
- Place in a seal tight container or large plastic bag
- Add 5 cloves of chopped fresh garlic and sea salt
- Let sit for 2 hours or over night
STEP 2
PREPARE YOUR RED SAUCE
Here’s where you have a little flexibility depending on the caliber and the speed in which you want to make this recipe. If you’re on a pitch for time just grab a jar of Ragu or your favorite sauce. I recommend that you doctor that up by sautéing garlic and onions in olive oil in a pan and adding a cup of fresh basil, and maybe some tomato sauce or a can of crushed tomatoes. Season to your liking.
If you have lots of time I highly recommend making your own sauce. I use the recipe in tineats. I’ll include the link below. This sauce is crunchy and delicious and adds another texture to your eggplant Parm.
https://www.recipetineats.com/vegetarian-lasagna/#wprm-recipe-container-27301
STEP 3
Cook your lasagna noodles in a large pot of water. Be sure to cook al dente as they will cook a little bit more in the oven.
STEP 4
Now that you have all your ingredients at hand and your eggplant is ready, it’s time to roll!
LAYERS
Lasagna noodle
Sauce
Eggplant
Spinach
Cheese
Once your rollatini is ready to roll, prepare your cooking pan or pyrex dish and start rolling!
Be sure to spray or grease your Pyrex dish to keep from sticking. Then add a thin layer of sauce.
STEP 5
When your rollatinis are dressed and rolled it’s time to bake them in the oven. Bake at 3:50 for 20 minutes. I always add a little olive oil and garlic salt and pepper on top before baking 😋
An optional step is to put the oven to broil for the last 1 or 2 minutes to make the cheese melty and delicious.
This recipe freezes easily in ziploc bags or in air tight containers. It’s great for a lunch midweek or dinner anytime!
