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If you’re searching for a dish that’s both healthy and indulgent, look no further than Mini Eggplant Rollatini Stacks. This delightful recipe not only caters to vegetarians but also impresses everyone at the table with its vibrant presentation and rich flavors. With layers of grilled eggplant, a creamy cheese filling, and savory marinara sauce, these stacks offer a perfect balance of textures and tastes, making them a standout option for any meal.

Mini Eggplant Rollatini Stacks

Discover the delightful taste of Mini Eggplant Rollatini Stacks, a vibrant vegetarian dish perfect for any meal. Experience the delicious layers of grilled eggplant filled with a creamy mixture of ricotta, mozzarella, and Parmesan, all topped with tangy marinara sauce. This healthy recipe not only offers a beautiful presentation but is also loaded with nutrients. Perfect for impressing guests or enjoying a cozy night in, these stacks elevate your dining experience.
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Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup spinach, chopped (fresh or frozen)

1 clove garlic, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1 jar (24 oz) marinara sauce

Salt and pepper, to taste

Olive oil, for brushing

Fresh basil leaves, for garnish

Instructions
 

Prepare the Eggplants: Slice the eggplants lengthwise into ¼ inch thick slices. Sprinkle both sides with salt and let them sit for about 20 minutes to draw out moisture. This step helps reduce bitterness and makes them easier to roll later on. Rinse the eggplant slices under cold water and pat them dry with a paper towel.

    Grill the Eggplants: Preheat your grill or grill pan over medium-high heat. Brush both sides of each eggplant slice with olive oil. Grill the eggplant slices for about 3-4 minutes per side until they are tender and have nice grill marks. Remove them from heat and set aside.

      Prepare the Filling: In a mixing bowl, combine the ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, and dried Italian herbs. Season with salt and pepper to taste. Mix until well combined.

        Assemble the Rollatini: Preheat your oven to 375°F (190°C). On a flat surface, take an eggplant slice and place a tablespoon of the cheese filling on one end. Roll the eggplant slice tightly, starting from the end with the filling. Place the roll seam-side down in a baking dish. Repeat with the remaining eggplant slices and filling.

          Layer the Rollatini: Spread a layer of marinara sauce on the bottom of the baking dish. Arrange the eggplant rollatini on top of the sauce. Pour the remaining marinara sauce over the top of the rollatini, ensuring they're well-coated. Sprinkle the remaining mozzarella cheese on top.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

              Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings