Weeknight dinners — they’re an easy thing to phone in. Between working all day, running errands, social obligations, and the million and one other things on your to-do list, sometimes ordering takeout feels like the most realistic option.
But all it takes to eat better when you’re busy are a few super simple recipes — without mile-long ingredients lists — to keep in your arsenal for those days when you’re craving something homemade without any of the hassle.
Enter: Bertolli® d’Italia Sauces — they’re made in Italy, which means they’re the easiest way to add some authentic and delicious flavor to any old weeknight meal. Our current go-to recipe? Baked Eggplant Rollatini featuring Bertolli d’Italia Marinara Sauce. It’s a truly swoon-worthy dish with a recipe that’s endlessly adaptable and comes together with just a few key ingredients (many of which you might already have in your pantry).
Here’s how to make it:
1. Gather Your Ingredients
You’ll need eggplants, ricotta, parmesan cheese, garlic, basil, salt, pepper, and your favorite veggies — we like a mix of onion, bell pepper, and mushrooms. From there, you can add ground beef or shredded chicken, or keep it vegetarian with more veggies or even plant-based beef crumbles. And most important, a jar of Bertolli d’Italia Marinara Sauce — the authentic Italian classic is made with high quality ingredients like tomatoes vine-ripened under the Italian sun, Mediterranean olive oil, herbs, and garlic. Yum!
2. Prep Everything
- Preheat the oven to 400 degrees
- Slice up the eggplants, sprinkle with salt, and let them sweat for about 10 minutes
- Pat the eggplants down with a paper towel and bake for 10 minutes to soften
- Combine the ricotta, parm, basil, salt, and pepper in a medium bowl
- Spread 1 cup of Bertolli® d’Italia Marinara Sauce in the bottom of a casserole dish
3. Cook & Enjoy!
- Meanwhile, cook your fave veggies in a little bit of olive oil until softened
- Add in your meat, garlic, salt, and pepper
- Once cooked through, add the veggie and meat mixture into the bowl with the ricotta mixture
- Spoon a few tablespoons of the meat and cheese mixture onto each slice of eggplant
- Roll ‘em up!
- Place the eggplant rolls seam side down in the casserole dish, and top with the remaining marinara sauce
- Bake for 20-30 minutes, top with more cheese and basil, and enjoy!