Savor the delightful flavors of this eggplant rollatini recipe, a classic Italian dish that features tender eggplant slices rolled with a creamy, cheesy filling. It’s perfect for impressing guests or simply enjoying a comforting meal at home. The combination of marinara sauce and fresh herbs elevates this dish, making it a must-try for any eggplant lover. Let’s dive into the ingredients and cooking process to create this irresistible dish!
Ingredients
- 2 medium eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 rollatini) contains approximately:
– Calories: 320
– Protein: 18g
– Carbohydrates: 25g
– Fat: 15g
– Fiber: 5g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle salt on the slices and let them sit for 15 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Brush both sides of the slices with olive oil.
- Grill or roast the eggplant slices until tender, about 5-7 minutes per side.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
- Arrange the rollatini in the baking dish, seam side down, and top with remaining marinara sauce.
- Bake for 25-30 minutes until bubbly and golden.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter version. Additionally, use vegan cheese alternatives for a dairy-free option. Zucchini slices can replace eggplant for a different texture and flavor.
Serving and Pairings
Eggplant rollatini pairs beautifully with a simple side salad, garlic bread, or a glass of red wine. It’s also delicious alongside roasted vegetables or a creamy polenta.
Storage and Reheating
Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can be frozen before baking; just thaw and bake as directed when ready to serve.
Cooking Mistakes
- Don’t skip salting the eggplant; it helps remove excess moisture.
- Ensure the eggplant slices are thin enough for easy rolling.
- Overstuffing the rolls can lead to spilling during baking.
- Use a good quality marinara sauce for best flavor.
- Don’t rush the grilling process; ensure they’re tender before using.
Helpful Tips
- Experiment with different herbs like oregano or thyme in the filling.
- Let the eggplant cool slightly after grilling for easier handling.
- For added flavor, mix in spinach or sautéed mushrooms into the cheese mixture.
- Cover the dish with foil for the first half of baking to prevent over-browning.
FAQs
Can I prepare eggplant rollatini in advance?
Yes, you can prepare the rollatini ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil or plastic wrap.
What can I use instead of eggplant?
If you’re not a fan of eggplant, zucchini or thinly sliced bell peppers can be excellent substitutes, offering a similar texture and flavor profile.
How can I make this dish gluten-free?
To make eggplant rollatini gluten-free, ensure that your marinara sauce is gluten-free and check that the cheeses you use do not contain gluten additives.
Can I add meat to the filling?
Absolutely! Ground beef or Italian sausage can be added to the cheese mixture for a heartier dish. Just cook the meat beforehand and mix it in.
What sides go well with eggplant rollatini?
Eggplant rollatini pairs well with a crisp green salad, garlic bread, or even a side of roasted vegetables for a complete meal.
Conclusion
Eggplant rollatini is a delightful dish that brings together the rich flavors of Italian cuisine in a comforting, satisfying way. Whether for a special occasion or a cozy family dinner, this recipe is sure to impress. With its creamy filling and savory marinara, it’s a dish that celebrates the beauty of eggplant and hearty ingredients. Enjoy every bite!
Eggplant Rollatini
Ingredients
- 2 medium eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle salt on the slices and let them sit for 15 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Brush both sides of the slices with olive oil.
- Grill or roast the eggplant slices until tender, about 5-7 minutes per side.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
- Arrange the rollatini in the baking dish, seam side down, and top with remaining marinara sauce.
- Bake for 25-30 minutes until bubbly and golden.
Nutrition
