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Mini Eggplant Rollatini Stacks is a delightful vegetarian recipe that captures the essence of Italian cuisine while providing a modern twist. This dish features tender slices of eggplant rolled around a creamy ricotta filling, layered with rich marinara sauce and topped with gooey mozzarella and parmesan cheeses. Not only does it tantalize the taste buds, but it also embodies a beautiful presentation, making it an ideal choice for both casual family dinners and elegant gatherings.

Mini Eggplant Rollatini Stacks

Discover the deliciousness of Mini Eggplant Rollatini Stacks, a vibrant vegetarian dish brimming with Italian flavors. Featuring tender roasted eggplant slices stuffed with creamy ricotta and layered in rich marinara sauce, topped with gooey mozzarella and parmesan, this recipe is perfect for both casual family dinners and elegant gatherings. Easy to prepare, healthy, and visually stunning, it’s a delightful addition to any table! Explore the step-by-step guide and impress your guests with this mouthwatering dish.
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Ingredients
  

2 medium-sized baby eggplants

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 cup marinara sauce

1 tablespoon fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Olive oil for brushing

Fresh basil leaves for garnish

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the baby eggplants lengthwise into 1/4-inch thick pieces. Lay them on a baking sheet lined with parchment paper, sprinkle with salt, and let them sit for 15-20 minutes to draw out moisture.

    Roast the Eggplants: After 20 minutes, pat the eggplant slices dry with a paper towel. Brush both sides of the slices lightly with olive oil. Roast in the preheated oven for about 15 minutes, turning halfway, until they are tender and slightly golden.

      Make the Filling: In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, chopped basil, garlic powder, onion powder, salt, and pepper. Mix until well blended.

        Assemble the Stacks: Once the eggplant slices are ready, remove them from the oven. Lay one slice down, add a spoonful of the cheese mixture on top, then place another eggplant slice on top. Repeat to create stacks, layering with cheese filling in between each slice, finishing with an eggplant slice on top.

          Add Marinara and Cheese: Spread a thin layer of marinara sauce over the top of each eggplant stack. Sprinkle the remaining mozzarella cheese over the marinara sauce.

            Bake the Stacks: Place the assembled stacks in the oven and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh basil leaves. Serve warm as a delicious appetizer or main dish.

                Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 4