Eggplant Un-Rollatini
An easier version of Eggplant Rollatini! It has all the flavors and layers, just not rolled and made easily on a sheet pan for a quick, hassle-free comforting dinner!
Eggplant Rollatini has always been one of my favorite dishes growing up. It’s similar to an eggplant parmesan but has a filling like a lasagna that gets rolled up and smothered in tomato sauce. It’s seriously so delicious, but some days I’m straight up LAZY and do not want to fry eggplant or roll up each rollatini. That’s where the Un-Rollatini comes in!
It has all the flavors and elements of a rollatini, just no work! I layer the tomato sauce, roasted eggplant, browned ground beef, ricotta and mozzarella, parmesan breadcrumbs, and fresh basil all onto a sheet pan and then bake until warm and bubbly. It couldn’t be easier!
Here are the Ingredients for this Eggplant Un-Rollatini:
Produce - Eggplant, Parsley, Basil
Seasonings - Salt, Pepper, Red Pepper Flakes
Pantry - Marinara Sauce, Panko Breadcrumbs
Protein - Ground Beef
Dairy - Mozzarella, Parmesan, Ricotta
Eggplant Un-Rollatini
An easier version of Eggplant Rollatini! It has all the flavors and layers, just not rolled and made easily on a sheet pan for a quick, hassle-free comforting dinner!
Ingredients
- 2 large eggplants
- 8 oz ground beef
- 1 cup mozzarella cheese, shredded
- 1/3 cup parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 3 cups marinara sauce
- 2 cups ricotta (1 16-ounce can)
- 4 tbsp olive oil, divided
- 2 tsp, divided
- 1/2 tsp black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 450 F. Slice the ends of the eggplants and then again in half (cut the top from the bottom). Then slice longways into 1/4" thick slices. Drizzle with 3 tbsp of olive oil and lay on 2 baking sheets. Season with half the salt and pepper. Roast for 15 minutes, flipping halfway.
- Heat up the rest of the olive oil and cook the ground beef. Season with salt and pepper. Once cooked, drain the oil and set aside.
- Make the ricotta mixture by mixing the ricotta, mozzarella, red pepper flakes, salt, pepper, and fresh basil.
- Mix the breadcrumbs, parsley, and parmesan together.
- Get a new baking sheet (or reuse one from roasting the eggplant). Layer on a 1cup of tomato sauce to coat the entire bottom. Then lay on the eggplant in rows. They can overlap slightly to fit all on one sheet.
- Place dollops of the ricotta around the eggplant. Sprinkler on the ground beef. Then dollops of tomato sauce in areas where there isn't ricotta. Sprinkle on breadcrumbs.
- Bake for 25 minutes until bubbly and the top is getting browned nicely. Remove and serve with more fresh basil!
if you like this…
