Delicious Eggplant Rollatini made with rich cheese and marinara sauce

Eggplant Rollatini Recipe

by

Why Make This Recipe

Eggplant Rollatini is a delicious and comforting dish that combines the rich flavors of roasted eggplant and creamy cheese filling. It provides a lovely vegetarian option for family dinners or gatherings. Plus, it’s a great way to incorporate more vegetables into your meals without sacrificing taste. Making this dish not only satisfies your hunger but also delights your taste buds with its blend of flavors.

How to Make Eggplant Rollatini

Ingredients:

For the Eggplant:

  • 2 large, firm globe eggplants (about 1.5 lbs each)
  • 3 tablespoons kosher salt (for drawing out moisture)
  • 1/2 cup olive oil, for brushing
  • Freshly ground black pepper

For the Ricotta Filling:

  • 1 (15-ounce) container whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 cup shredded low-moisture mozzarella cheese, divided
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional, for a little heat)
  • 1 clove garlic, minced

For Assembly:

  • 1 (24-ounce) jar of high-quality marinara sauce (or your favorite homemade sauce)
  • Extra fresh basil or parsley for garnish

Directions:

  1. Wash the eggplants and pat them dry. Cut off the stem and bottom end. Slice the eggplants lengthwise into 1/4-inch thick planks using a knife or mandoline slicer, discarding the first and last slices. Aim for about 8-10 usable slices from each eggplant.

  2. Arrange the slices on baking sheets lined with paper towels. Generously sprinkle both sides of each slice with kosher salt. Let them sit for 45 minutes to 1 hour. This will draw out the bitter moisture from the eggplant.

  3. Rinse the eggplant slices under cold water to remove the salt. Dry them completely with a clean kitchen towel or paper towels.

  4. Preheat your oven to 400°F (200°C). Brush both sides of each dried eggplant slice with olive oil, and arrange them in a single layer on baking sheets. Sprinkle lightly with black pepper.

  5. Roast the eggplant slices for 15-20 minutes, flipping them halfway through. They should be soft and lightly golden brown. Let them cool slightly.

  6. For the filling, drain your ricotta in a fine-mesh sieve for about 30 minutes. In a medium bowl, mix the drained ricotta, beaten egg, 1/2 cup Parmesan, 1/2 cup mozzarella, parsley, basil, garlic, salt, pepper, and optional red pepper flakes until creamy.

  7. Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Place a roasted eggplant slice on your work surface, spoon 2-3 tablespoons of the ricotta mixture onto one end, and roll it up. Place the roll seam-side down in the baking dish. Repeat with the remaining slices.

  8. Spoon the rest of the marinara sauce over the rolls and sprinkle the remaining cheeses on top. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until bubbly and golden brown.

  9. Let the dish rest for 10-15 minutes before serving. Garnish with fresh basil or parsley.

How to Serve Eggplant Rollatini

Eggplant Rollatini can be served hot and is best enjoyed fresh from the oven. Pair it with a simple side salad or some crusty garlic bread to complete your meal.

How to Store Eggplant Rollatini

If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. You can also freeze the unbaked rollatini for up to three months. Just make sure to cover the baking dish well.

Tips to Make Eggplant Rollatini

  • Make sure to slice the eggplant uniformly for even cooking.
  • Don’t skip the salting step; it helps eliminate bitterness and moisture.
  • Feel free to add other ingredients like spinach or different herbs to the ricotta filling for added flavor.

Variation

You can also make a meat version by adding cooked ground beef or sausage to the ricotta mixture. For a lighter option, consider using zucchini slices instead of eggplant.

FAQs

Can I make Eggplant Rollatini ahead of time?
Yes, you can prepare the rollatini in advance, cover it, and refrigerate it until you’re ready to bake.

What can I serve with Eggplant Rollatini?
A simple green salad, garlic bread, or steamed vegetables make great side dishes.

Can I use other cheeses in the filling?
Absolutely! Feel free to experiment with different cheeses like goat cheese or feta for a unique flavor.

Leave a Comment