My Contribution To Meatless Monday: Eggplant Rollatini


Meatless Monday, if you have not heard of it, is a global movement to eat less meat once per week.  Why, you ask?  Well, the answer is different for everyone.  For some, the goal is to reduce meat consumption for personal health and the health of the planet.  For me, it’s those reasons and also because I’m a super animal lover and I try not to eat them.  I cut red meat and pork out of my diet 4 or 5 years ago, and usually just eat chicken or turkey.  Before you ask, as everyone always does, yes, I care about chickens and turkeys too, but it’s the best I can do right now.  I’m in a place where I never crave red meat or pork, ever.  I don’t even think of them as food options anymore.  I do crave chicken though, all the time.  I can cut down on poultry, but I am not ready to cut it out entirely.  With that being said, I try to take part in ‘Meatless Monday’, because it’s pretty easy for me to skip out on all meat for one full day, and I feel like I’m doing something good for the planet, animals and myself!  So, I found this awesome (and easy!) recipe for Eggplant Rollatini that I thought I’d share with you, hopefully you like eggplant!

Here’s what you’ll need:

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce


  1. Wash and trim away the tops and bottoms.
  2. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
  3. Line a baking tray with parchment paper and arrange your eggplant slices.
  4. Drizzle or brush a little olive oil on each piece of eggplant.
  5. Sprinkle the Italian herbs.
  6. Bake for 20 min at 350°F – 180°C or until golden brown.
  7. In a mixing bowl, add your ricotta cheese.
  8. Add one whole egg.
  9. Grate and add a three quarter cup of mozzarella cheese.
  10. Add the grated Parmesan cheese.
  11. Chop and add the fresh parsley.
  12. Add the zest of one lemon.
  13. Season with salt and pepper and mix well.
  14. In a baking dish, line the bottom with one cup of tomato sauce.
  15. Remove the eggplant from oven when cooked and leave to cool a few minutes.
  16. Place an eggplant slice on your workspace.
  17. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover.
  18. Roll the eggplant slice and place it in your baking dish on top of the sauce.  Repeat the process and leave a gap between each roll.
  19. Top each piece with the remainder of mozzarella cheese.
  20. Bake for 25 min at 400°F – 200°C or until golden brown.
  21. Using a knife, roll up the fresh basil and shred it.
  22. Once cooked, remove from oven and scatter the fresh basil over rollatinis.  Leave to cool ten minutes before serving.

Enjoy!  For more recipes like this one, check out

About Loren Petisce

Loren Petisce is the Midday Host on 99.9 The Q and Afternoon Host on Cape Country 104.

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