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Eggplant Rollatini with Veggie and Turkey Filling Recipe

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4.2 from 2 reviews

This delicious Eggplant Rollatini recipe features tender baked eggplant slices rolled with a savory mixture of ground turkey, sautéed vegetables, and three types of cheese, all baked in marinara sauce until bubbly and golden. A hearty, flavorful dish perfect for a satisfying dinner packed with veggies and rich Italian flavors.

Ingredients

Eggplant

  • 2 large eggplants
  • 2 tbsp avocado oil

Vegetables & Meat

  • 1 small yellow onion, diced
  • 1 red pepper, diced
  • 1 cup mushrooms, diced
  • 1 lb ground turkey

Cheeses & Dairy

  • 1.5 cups part skim ricotta
  • 1/2 cup grated parmesan cheese
  • 1 cup mozzarella cheese

Seasonings & Herbs

  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp pepper

Sauce

  • 2.5 cups marinara sauce, divided

Instructions

  1. Prepare the Eggplant: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the eggplants into 1/4-inch thick long slices. Generously salt both sides of each slice and let them sweat for 10 minutes. This draws out excess moisture. Afterward, pat the slices dry with paper towels.
  2. Bake the Eggplant: Place the salted eggplant slices on the prepared baking sheet and bake for 10 minutes to soften. This step helps make the eggplant easier to roll later. Once baked, let the slices cool completely.
  3. Sauté Vegetables and Cook Turkey: While the eggplant cools, heat the avocado oil in a pan over medium heat. Add the diced onion, red pepper, and mushrooms. Cook for about 4 minutes until the vegetables soften slightly. Add the ground turkey, season lightly with salt and pepper, and cook until the meat is no longer pink.
  4. Drain and Cool Meat Mixture: Drain any excess liquid from the cooked vegetables and turkey mixture and set aside to cool slightly.
  5. Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, grated parmesan, minced garlic, chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well to combine.
  6. Combine Meat and Cheese Mixtures: Add the cooled meat and vegetable mixture into the cheese mixture. Stir thoroughly to incorporate all ingredients evenly.
  7. Assemble the Rollatini: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch casserole dish. Spoon about 1/4 cup of the cheese and meat filling onto the wide end of each eggplant slice and roll it up tightly. Place each roll, seam side down, in the casserole dish. Repeat until all eggplant and filling are used.
  8. Top with Sauce and Cheese: Spoon the remaining 1.5 cups of marinara sauce over the assembled eggplant rollups. Sprinkle the mozzarella cheese evenly on top.
  9. Bake the Rollatini: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly browned.
  10. Rest and Serve: Allow the eggplant rollatini to cool for 10 minutes after baking to set before serving. Enjoy your flavorful and hearty dinner!

Notes

  • Salting the eggplant helps remove excess moisture and bitterness, ensuring they roll easily and the dish isn’t watery.
  • You can substitute ground turkey with ground beef or Italian sausage if preferred.
  • Fresh basil adds vibrant flavor, but dried basil can be used in a pinch; reduce quantity to 1 tablespoon dried.
  • For a vegetarian version, omit the ground turkey and add extra mushrooms or spinach.
  • The recipe can be prepared ahead and refrigerated before baking for convenient meal prep.

Find it online: https://yumntasty.com/eggplant-rollatini-with-veggie-and-turkey-filling-recipe/