This tender eggplant rollatini will melt in your mouth.

Double-baking the eggplant helps soften the eggplant slices for rolling.

A hunk of toasted whole-grain bread completes the meal.

Overhead view of ingredients in various bowls for Eggplant Rollatini recipe

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Line 2 large rimmed baking sheets with parchment paper and coat the parchment with cooking spray.

Slice the eggplants lengthwise into 18 (1/4-inch-thick) planks.

Bake until just tender, about 10 minutes.

Overhead view of a baking sheet of eggplant slices on parchment paper from Eggplant Rollatini recipe

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Remove from oven; do not turn oven off.

Let the eggplant stand on the baking sheets until cool enough to handle, about 5 minutes.

Coat a 9-by-13-inch baking dish with cooking spray.

Overhead view of a baking sheet of eggplant slices with ricotta mixture from Eggplant Rollatini recipe

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Spread 1 1/4 cups marinara in the bottom of the dish.

Repeat the process with the remaining eggplant slices and ricotta mixture.

Sprinkle the rolls with the remaining 1/3 cup mozzarella and 1 tablespoon Parmesan.

Overhead view of a baking sheet and baking dish with eggplant rolls from Eggplant Rollatini recipe

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Cover the dish with foil.

Bake until bubbling, 20 to 25 minutes.

Let stand for 10 minutes.

Overhead view of a baking dish of Eggplant Rollatini recipe

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Garnish with additional basil, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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