Eggplant Rollatini

Why Make This Recipe

Eggplant Rollatini is a tasty and satisfying dish that is perfect for any meal. This recipe is not only vegetarian but also packed with flavors from fresh ingredients that blend beautifully together. If you’re looking for a comforting meal that impresses yet is easy to make, Eggplant Rollatini is an excellent choice!

How to Make Eggplant Rollatini

Ingredients:

• 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
• 1 egg
• 2 garlic cloves, minced
• 3 tablespoons fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups marinara
• 1/2 cup mozzarella cheese, fresh basil, chopped

Directions:

1. Preheat oven to 400°F.
2. Remove the stems from the eggplant. Cut the eggplant lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides and let them sit for 10 minutes to ‘sweat.’ Pat them dry with a paper towel and wipe off the remaining salt.
3. Lay the eggplant slices on a lightly greased pan and bake for 10 minutes. Remove them from the oven and let cool.
4. In a bowl, mix the ricotta cheese, parmesan, egg, salt, pepper, minced garlic, and fresh basil together until smooth.
5. Spread half of the marinara sauce on the bottom of your baking dish. Spoon 1-2 tablespoons of ricotta filling onto each eggplant slice, roll it up, and place it in the baking dish. Repeat until finished.
6. Spoon the remaining marinara sauce over the rollatini, sprinkle with mozzarella cheese, and dust lightly with parmesan. Cover with foil and bake for 30 minutes. After that, uncover and bake for an additional 10 minutes.
7. Serve and enjoy!

Reheating: Preheat oven to 350°F, place rollatini in an oven-safe dish, cover with foil, and heat for 10-15 minutes.
Freezing: Prepare as directed but do not bake. Wrap with plastic and foil, then freeze for up to 1-2 months.

How to Serve Eggplant Rollatini

Eggplant Rollatini is best served warm right out of the oven. You can garnish it with extra fresh basil and parmesan for added flavor. Pair it with a side salad or some garlic bread to complete your meal.

How to Store Eggplant Rollatini

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. For long-term storage, you can freeze prepared rollatini as mentioned above.

Tips to Make Eggplant Rollatini

• Be sure to salt the eggplant slices to remove excess moisture, which helps them cook better and prevents the dish from being watery.
• For added flavor, you can include spinach or sautéed mushrooms in the ricotta mixture.
• Adjust the amount of garlic and herbs to match your taste preferences.

Variation

If you want to spice up the dish, you can add some cooked sausage or ground beef to the ricotta mixture. For a vegan version, substitute ricotta with a vegan cheese alternative and skip the egg.

FAQs

1. Can I use other types of cheese in the filling?
Yes, you can experiment with different cheeses like feta or goat cheese for a unique taste.

2. How can I make this dish gluten-free?
The recipe is naturally gluten-free! Just ensure your marinara sauce is gluten-free as well.

3. Is Eggplant Rollatini suitable for meal prep?
Absolutely! You can prep the rollatini ahead of time and bake them when you’re ready to eat. They make for a fantastic make-ahead meal!

Ellie

Eggplant Rollatini

A delicious vegetarian dish featuring rolled eggplant filled with a creamy ricotta mixture, topped with marinara and cheese, perfect for any meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Eggplant Preparation

• 2 large large eggplants, sliced lengthwise (1/4-inch thick slices)
• 1/4 teaspoon salt for sweating the eggplant

Filling

• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, shredded plus additional for dusting
• 1 large egg
• 2 cloves garlic, minced
• 3 tablespoons fresh basil, chopped
• 1/2 teaspoon black pepper

Assembly

• 2 1/2 cups marinara sauce divided
• 1/2 cup mozzarella cheese

Method

 

Preparation

1. Preheat oven to 400°F.
2. Remove the stems from the eggplant. Cut the eggplant lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides and let them sit for 10 minutes to sweat. Pat them dry with a paper towel and wipe off the remaining salt.
3. Lay the eggplant slices on a lightly greased pan and bake for 10 minutes. Remove them from the oven and let cool.

Filling Preparation

1. In a bowl, mix the ricotta cheese, parmesan, egg, salt, pepper, minced garlic, and fresh basil together until smooth.

Assembly and Baking

1. Spread half of the marinara sauce on the bottom of your baking dish. Spoon 1-2 tablespoons of the ricotta filling onto each eggplant slice, roll it up, and place it in the baking dish. Repeat until finished.
2. Spoon the remaining marinara sauce over the rollatini, sprinkle with mozzarella cheese, and dust lightly with parmesan. Cover with foil and bake for 30 minutes. After that, uncover and bake for an additional 10 minutes.
3. Serve and enjoy!

Notes

Best served warm right out of the oven. Garnish with extra fresh basil and parmesan. Pair with a side salad or garlic bread. For reheating, preheat oven to 350°F, cover with foil, and heat for 10-15 minutes. For freezing, prepare as directed but do not bake, wrap with plastic and foil, then freeze for up to 1-2 months.