Indulge in the rich flavors of this eggplant rollatini recipe, where tender slices of eggplant are stuffed with a creamy ricotta mixture and baked in a savory marinara sauce. This dish is not only a feast for the eyes but also a healthy option that is perfect for family dinners or entertaining guests. Easy to prepare and incredibly satisfying, eggplant rollatini will quickly become a favorite in your culinary repertoire.
Ingredients
- 2 large eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for brushing
- Italian seasoning (optional)
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 20 minutes, and cooking time is about 40 minutes.
Nutritional Value
The nutritional value per serving (1/4 of the dish) includes approximately 350 calories, 20g of protein, 25g of carbohydrates, 18g of fat, and 700mg of sodium.
Step-by-Step Cooking Process
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick strips.
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse the eggplants and pat dry with a paper towel.
- Brush each slice with olive oil and grill or bake until soft, about 10 minutes.
- In a bowl, mix ricotta cheese, half the mozzarella, Parmesan, egg, basil, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll it up tightly.
- Arrange the rolls seam-side down in the baking dish.
- Top with remaining marinara sauce and mozzarella cheese, then bake for 25-30 minutes until bubbly.
Alternative Ingredients
If you prefer, you can substitute ricotta cheese with cottage cheese for a lower-fat option. Additionally, you can use any marinara sauce or even a homemade tomato sauce to customize the flavor.
Serving and Pairings
Eggplant rollatini pairs beautifully with a fresh green salad or garlic bread. A side of sautéed spinach or steamed vegetables also complements this dish well.
Storage and Reheating
Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven until heated through.
Cooking Mistakes
- Not salting the eggplants to remove excess moisture.
- Overcooking the eggplant slices, making them too soft to roll.
- Skipping the pre-baking step, which can lead to watery sauce.
- Using too much filling, which can cause the rolls to burst.
- Forgetting to cover the dish while baking to prevent burning.
Helpful Tips
- Use a mandoline for even eggplant slices.
- Let the dish sit for 10 minutes after baking to set.
- Add spinach or other vegetables to the cheese mixture for extra nutrition.
- Experiment with different cheeses for unique flavors.
FAQs
Can I make eggplant rollatini ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator. Just bake it before serving.
Is eggplant rollatini gluten-free?
Yes, the ingredients in this recipe are gluten-free, but always check labels for any store-bought items.
Can I use other vegetables instead of eggplant?
Absolutely! Zucchini or bell peppers can be great substitutes for the eggplant.
What can I do with leftovers?
Leftovers can be reheated and served as a quick meal or used in a pasta dish for added flavor.
How do I know when the eggplant is cooked?
The eggplant is cooked when it is tender and easily pierced with a fork, usually after about 30 minutes in the oven.
Conclusion
Eggplant rollatini is a delightful dish that brings comfort and flavor to any table. With its creamy filling and savory sauce, it’s perfect for both special occasions and everyday meals. Enjoy this recipe, and share it with friends and family for a wholesome dining experience.
Eggplant Rollatini Recipe
Ingredients
- 2 large eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Olive oil for brushing
- Italian seasoning optional
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick strips.
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse the eggplants and pat dry with a paper towel.
- Brush each slice with olive oil and grill or bake until soft, about 10 minutes.
- In a bowl, mix ricotta cheese, half the mozzarella, Parmesan, egg, basil, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll it up tightly.
- Arrange the rolls seam-side down in the baking dish.
- Top with remaining marinara sauce and mozzarella cheese, then bake for 25-30 minutes until bubbly.
