Eggplant Rollatini
Eggplant Rollatini is one of those comforting dishes that feels indulgent yet is surprisingly easy to make. This Italian-inspired recipe features thinly sliced eggplants rolled around a delightful cheese filling and smothered in marinara sauce, making it a perfect meal for gatherings or a cozy family dinner. Whenever I make it, the house fills with mouthwatering aromas, and I can’t help but reminisce about the warm family dinners we had growing up. It’s a fantastic way to enjoy eggplant, especially if you’re looking to impress guests or simply treat yourself.
Reasons to try it
There are so many reasons to love Eggplant Rollatini. First and foremost, it’s a budget-friendly dish that doesn’t skimp on flavor or presentation. The combination of creamy ricotta, melty mozzarella, and salty Parmesan cheese creates a filling that pairs perfectly with the savory marinara. It’s also a wonderful vegetarian option that’s hearty enough to satisfy even the most devoted meat lovers.
If you’re looking for something special for a weeknight dinner—it’s quick to put together—or perhaps a festive dish for a family gathering, you’ve hit the jackpot! Plus, kids adore it! It’s like a gourmet version of a roll-up sandwich, making it appealing to even the pickiest eaters.
“I’ve never met an eggplant dish that I liked until I tried this! It’s so creamy and delicious, and the kids couldn’t get enough. Highly recommend!”
Preparing Eggplant Rollatini
Making Eggplant Rollatini is a straightforward process that anyone can master. You’ll start by prepping the eggplants, which requires slicing and salting to draw out excess moisture. Next, whip together a luscious cheese mixture packed with flavor and then roll it all up. It’s as simple as that!
The assembly is satisfying: layering marinara in the dish, placing those filled eggplant rolls seam side down, and topping them with even more sauce and cheese. Bake it in the oven until bubbly, and you have a dish that’s sure to impress!
What you’ll need
For this delicious recipe, gather these key ingredients:
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Feel free to customize based on your preferences—try adding spinach to the cheese mix for extra nutrients, or use non-dairy cheeses if you’re looking to make it vegan!
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips. Sprinkle them with salt and let sit for about 15 minutes to draw out moisture, then pat dry.
- In a mixing bowl, combine the ricotta cheese, egg, half of the mozzarella, Parmesan cheese, garlic powder, and season with salt and pepper.
- On each eggplant slice, spread a spoonful of the cheese mixture, then roll it up tightly.
- Pour some marinara sauce into a baking dish and place the rolled eggplant seam side down.
- Top the rolls with the remaining marinara sauce and mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. After this, remove the foil and bake for an additional 15 minutes, or until it turns golden and bubbly.
- If desired, garnish with fresh basil and serve hot!
Best ways to enjoy it
Eggplant Rollatini can be enjoyed in several delightful ways. You can plate it beautifully by placing the rolls in a pool of marinara sauce, topping with freshly grated Parmesan and a sprinkle of basil. Pair it with a light side salad for a complete meal, or serve it alongside garlic bread for an indulgent feast.
Additionally, a glass of red wine brings out the flavors and complements the dish perfectly.
Keeping leftovers fresh
Storing leftover Eggplant Rollatini is simple! Allow any leftovers to cool completely before transferring them to an airtight container. You can store them in the refrigerator for up to 3–4 days. If you want to save it for a later date, consider freezing. Just make sure it’s well-covered; it can last in the freezer for up to 2 months.
To reheat, you can pop it back in the oven at 350°F (175°C) until heated through, or use the microwave if you’re in a hurry.
Helpful cooking tips
To ensure your Eggplant Rollatini comes out perfectly every time, here are a few helpful tips:
- When salting the eggplants, this step helps to remove bitterness and moisture, leading to a better texture. Patting them dry afterward is essential!
- Feel free to experiment with herbs. Adding fresh oregano or thyme to the cheese mixture can elevate the flavors.
- Don’t skimp on the marinara sauce! It not only adds flavor but also keeps the dish moist while baking.
Creative twists
If you want to switch things up, try these variations:
- Swap in different cheeses like feta or goat cheese for a tangy twist.
- Add sautéed spinach or grilled zucchini to the filling for a veggie-packed version.
- For a spicy kick, mix in red pepper flakes or a bit of sliced jalapeño into the cheese mixture.
Your questions answered
What is the preparation time for Eggplant Rollatini?
Typically, this dish takes about 30 minutes to prepare, and another 40 minutes to bake. It’s perfect if you’re in a bit of a hurry but still want a hearty meal.
Can I make this dish ahead of time?
Absolutely! You can assemble the rollatini and refrigerate it (uncooked) for up to 24 hours. Just cover it tightly before baking.
Is this recipe gluten-free?
Yes, it is! All the ingredients listed are naturally gluten-free, making it a great option for those with gluten sensitivity.
How long can I freeze Eggplant Rollatini?
If sealed properly, you can keep it in the freezer for about 2 months. Just remember to thaw it in the fridge before baking!
Eggplant Rollatini is not only a showstopper but also a fun culinary adventure that lets you embrace the vibrant flavors of Italian cooking! Dive in and enjoy every layer of delight this dish has to offer.
Eggplant Rollatini
Ingredients
Eggplant Preparation
- 2 large large eggplants Sliced lengthwise
Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Split into two portions
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
Marinara Sauce
- 2 cups marinara sauce For layering and topping
Garnish
- Fresh basil For garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips. Sprinkle them with salt and let sit for about 15 minutes to draw out moisture, then pat dry.
- In a mixing bowl, combine the ricotta cheese, egg, half of the mozzarella, Parmesan cheese, garlic powder, and season with salt and pepper.
Assembly
- On each eggplant slice, spread a spoonful of the cheese mixture, then roll it up tightly.
- Pour some marinara sauce into a baking dish and place the rolled eggplant seam side down.
- Top the rolls with the remaining marinara sauce and mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. After this, remove the foil and bake for an additional 15 minutes, or until it turns golden and bubbly.
- If desired, garnish with fresh basil and serve hot!
