Baked Eggplant Rolatini Fall in love with the flavors of this Baked Eggplant Rollatini made with Bertolli Rustic Cut Marinara sauce! No breading, just cooked eggplant stuffed with ricotta, parmesan cheese and fresh basil and baked to perfection with freshly grated cheese and delicious Bertolli Rustic Cut sauce – the most delicious meatless dinner that the whole family will love. 5 Servings 20 minutesPrep Time 40 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Jar Bertolli® Rustic Cut™ Marinara with Hearty Vegetables 2 Large Eggplants, sliced lengthwise, 1/4 inch thick slices 1 cup Ricotta Cheese 1/2 cup Parmesan Cheese, shredded, plus additional parmesan for dusting over top of the dish 1 Egg 2 Garlic Cloves, minced 3 tbsp Fresh Basil, chopped 1/4 tsp Salt 1/2 tsp Black Pepper 1/2 cup Mozzarella Cheese Directions Step 1: Preheat oven to 400F. Step 2: Remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. <br/> <br/>Note: this process removes excess moisture from the eggplant and prevents a watery rollatini. Step 3: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. <br/> <br/>Note: this softens the eggplant so you can easily roll it with the filling. Step 4: While eggplant is baking, add to a bowl the ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together. Step 5: Then spread a layer of half the Bertolli Rustic Cut Marinara sauce on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished. Step 6: Spoon the remainder of the Bertolli Rustic Cut Marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
