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Eggplant, known as "aubergine" in many parts of the world, has long held a cherished place in Italian cuisine. Its rich, meaty texture and ability to absorb flavors make it a versatile ingredient in countless dishes, from classic ratatouille to hearty lasagna. Among the myriad of recipes that highlight this delicious vegetable, Mini Eggplant Rollatini Stacks stand out as a unique and visually appealing option. This dish combines the vibrant flavors of eggplant with creamy cheeses and savory marinara, creating a delightful culinary experience that is perfect for both family dinners and celebratory gatherings.

Mini Eggplant Rollatini Stacks

Discover the deliciousness of Mini Eggplant Rollatini Stacks, a stunningly layered dish that’s perfect for any occasion. Made with tender eggplant slices, creamy ricotta, mozzarella, and zesty marinara sauce, these stacks not only taste incredible but also look beautiful on your dining table. This healthy recipe is a fantastic way to enjoy the rich flavors of Italian cuisine while incorporating nutritious ingredients. Elevate your meals and impress your guests with this elegant culinary delight!
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Ingredients
  

2 medium-sized eggplants

2 tablespoons olive oil

Salt and pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon dried oregano

1 teaspoon garlic powder

1 jar (24 oz) marinara sauce

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplants: Slice the eggplants lengthwise into 1/4-inch thick strips. Place them on a baking sheet, brush both sides lightly with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 20 minutes, or until tender and slightly golden. Remove and let cool.

      Make the Filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, Parmesan cheese, egg, oregano, and garlic powder. Mix well until smooth. Season with a pinch of salt and pepper.

        Layer the Rollatini: Spread a small amount of marinara sauce on the bottom of a baking dish to prevent sticking. Take a roasted eggplant slice, place a spoonful of the cheese mixture at one end, then roll it up carefully. Repeat until you have enough rolls to create stacks (4-5 rolls per stack).

          Assemble the Stacks: Place one eggplant roll on the baking dish, spoon a layer of marinara sauce over it, followed by a sprinkle of extra mozzarella cheese. Repeat the layering, creating stacks of eggplant rolls. Finish with a final layer of marinara sauce and a generous topping of mozzarella cheese.

            Bake: Cover the baking dish with foil (to prevent over-browning) and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the top is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy your delicious Mini Eggplant Rollatini Stacks!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6