Eggplant Rollatini

Cannizzaro Sauces, casserole, Eggplant, gluten free, italian, Pasta, Rollatini -

Eggplant Rollatini

By: Cannizzaro Sauces

Servings: 4


  • 1 large eggplant or 2 medium eggplants
  • 1 8 Oz Container Ricotta Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Beaten Egg
  • 1 Jar Cannizzaro Marinara or Arrabbiata



  1. Slice Eggplant in very thin, lengthwise slices.
  2. Lay out on baking racks or a broiler pan and sprinkle with salt.
  3. Bake at 350 for 10 minutes. Meanwhile, mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
  4. Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce.
  5. Place 1 Tablespoon of the cheese mixture at the top of the large side of each slice and roll-up.
  6. Place seam side down in pan. Spoon remaining sauce over each roll & top with reserved cup of Mozzarella Cheese.  Bake at 400° for 20 minutes or until bubbly & melty.
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