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Chicken and Eggplant Rollatini

Chicken and Eggplant Rollatini with Basil, Marinara, and Fresh Mozzarella

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Rollatini is an Italian-American specialty that's just as much fun to make as it is to eat. The dish typically involves thin slices of eggplant that are stuffed and rolled, topped with sauce or cheese, and baked. Here, Chef Shanna creates a filling of ground chicken, spinach, and creamy ricotta, then tops the roll-ups with marinara and fresh mozzarella. She bakes until the cheese is gooey and melty, then garnishes with fresh basil.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 770
  • Protein 52g
  • Total Carb 33g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 1 ounce
    • baby spinach
  • eggplants
    • 2
    • eggplants
  • ground chicken
    • 12 ounces
    • ground chicken
  • basil
    • 1/8 ounce
    • basil
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • garlic
    • 2 cloves
    • garlic
  • marinara sauce
    • 16 ounces
    • marinara sauce
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Pat spinach dry with paper towel and finely chop. Line a large bowl with paper towels for the next step. Trim and discard ends of eggplants, then cut lengthwise into ¼-inch planks. On a foil-lined baking sheet, toss eggplant with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer.

  2. Roast eggplant and cook filling

    Roast eggplant and cook filling

    Roast eggplant, flipping halfway through, until tender, 14-16 minutes total; set aside to cool. Meanwhile, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add spinach, ½ teaspoon salt, and pepper, then chicken. Cook, breaking up, until meat is browned and spinach is wilted, 5 minutes. Using a slotted spoon, transfer filling to prepared bowl and set aside; reserve pan, off heat.

  3. Cook marinara

    Cook marinara

    While filling cooks, thinly slice basil leaves; finely chop stems, keeping separate. Thinly slice fresh mozzarella. Mince garlic. Wipe pan from filling clean and return to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add marinara sauce, garlic, and basil stems; cook, stirring, until sauce is thickened, 5-6 minutes. Remove pan from heat.

  4. Finish rollatini filling

    Finish rollatini filling

    While marinara cooks, wrap chicken-spinach filling in paper towels from bowl; squeeze out and discard any excess moisture (this helps ensure a thick, creamy filling). Return filling to bowl, then add ricotta, ½ teaspoon salt, and pepper as desired; stir to combine. Reshape aluminum tin, if bent. Once thickened, add half of marinara to prepared tin, spreading evenly.

  5. Assemble rollatini

    Assemble rollatini

    Once eggplant is cool enough to handle, transfer eggplant planks to a clean, dry surface. Remove and discard foil from sheet and add tin. Add 2 tablespoons filling to 1 end of each eggplant plank, then roll up slices and place seam-side down in tin. Scatter any remaining filling around rollatini in tin, then pour over remaining marinara. Top evenly with mozzarella.

  6. Bake and plate rollatini

    Bake and plate rollatini

    Bake chicken and eggplant rollatini until cheese is melted, 12-15 minutes. Use this downtime to get a head start on cleanup. Then, divide chicken and eggplant rollatini between serving plates, spooning over any remaining sauce from tin. Garnish with basil leaves and enjoy!

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