This Roasted Eggplant Rollatini Will Liven Up Your Weekend Meal In An Instant


Weekday dinner – it’s easy to put together. Between working all day, running errands, social obligations, and millions of other things on your to-do list, sometimes ordering supplies seems like the best option.

But all you need to eat better when you work are a few simple recipes – no long ingredient lists – to keep in your arsenal for those days when you’re craving something homemade not difficult.

Enter: Bertolli┬« d’Italia Sauces – they’re made in Italy, which means they’re the easiest way to add authentic, delicious flavor to any weeknight dinner. Our current recipe? Roasted Eggplant Rollatini with Bertolli d’Italia Marinara Sauce. It’s a real swoon-worthy dish with a recipe that’s easy to adjust and comes with just a few ingredients (many of which you should already have in your pantry).

See how to do it:

1. Gather your tools

You will need eggplant, ricotta, Parmesan cheese, garlic, basil, salt, pepper and your favorite vegetables – we like a mixture of onions, peppers and mushrooms. From there, you can add ground beef or shredded chicken, or keep it vegetarian with more vegetables or even lean meat. And most importantly, a pot of Bertolli d’Italia Marinara Sauce – a classic Italian dish made with quality ingredients such as tomatoes grown under the Italian sun, Mediterranean olive oil, herbs and garlic. Hmm!

2. Prepare everything

  1. Preheat the oven to 400 degrees
  2. Cut the eggplants, sprinkle with salt and let them sweat for about 10 minutes.
  3. Pat the eggplants dry with a paper towel and put in the oven for 10 minutes to soften.
  4. Mix ricotta, parmesan, basil, salt and pepper in a medium bowl.
  5. Spread 1 cup of Marinara Bertolli┬« d’Italia Sauce on the bottom of a baking dish.

3. Cook and Enjoy!

  1. Meanwhile, cook your favorite vegetables in a little olive oil until soft.
  2. Add your meat, garlic, salt and pepper
  3. Once cooked, add the vegetable and meat mixture to the bowl with the ricotta mixture.
  4. Place a few tablespoons of meat and cheese mixture on each piece of eggplant.
  5. Roll them up!
  6. Place the eggplant rolls seam-side down on a baking sheet and cover with the remaining marinara sauce.
  7. Bake for 20-30 minutes, top with extra cheese and basil and enjoy!

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