Eggplant Rollatini is a dish that wraps you in comfort with its creamy, cheesy goodness and vibrant flavors. Picture this: tender eggplant slices curled around a rich filling of ricotta and herbs, all smothered in marinara sauce. cheesy mashed potato bites quinoa frittata with peppers The aroma wafts through the kitchen, inviting everyone to gather around the table.

I remember the first time I made Eggplant Rollatini for my family. My sister, who had declared herself a lifelong eggplant skeptic, took one bite and let out an involuntary “Mmm!” It was like witnessing a miracle—eggplant had won her over at last. Whether it’s a cozy family dinner or an elegant gathering with friends, this dish never fails to impress.

I still chuckle when I think about how my niece wanted seconds before even finishing her first helping; it’s just that good!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Choose firm, shiny eggplants for the best texture; avoid any that are soft or blemished.
• Ricotta Cheese: Use whole milk ricotta for a creamier filling; it adds richness without being too heavy.
• Marinara Sauce: Store-bought works great here; look for a brand that’s low in sugar and high in flavor.
• Parmesan Cheese: Freshly grated is best; it melts beautifully and enhances the dish’s savory elements. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.
• Fresh Basil: Add fresh basil for an aromatic touch; it brightens up the flavors in the rollatini.
• Olive Oil: A drizzle of extra virgin olive oil adds depth and richness to both the filling and sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Eggplant: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Lightly salt them and let them sit for about 20 minutes to draw out moisture.

Roast the Eggplant Slices: Rinse off excess salt and pat dry with paper towels. Drizzle some olive oil on a baking sheet and arrange the eggplant slices in a single layer. Roast for 20 minutes until they’re tender yet firm enough to roll.

Create the Filling: In a bowl, mix ricotta cheese, half of the grated Parmesan cheese, chopped basil, salt, and pepper. Stir until well combined; taste to adjust seasoning as needed—it should be creamy with hints of herbaceousness.

Assemble Your Rollatini: Take each roasted eggplant slice and spoon about two tablespoons of the cheese mixture onto one end. Gently roll them up like little burritos and place seam-side down in a baking dish coated with marinara sauce.

Add Sauce & Cheese Topping: Once you’ve rolled all the slices, pour additional marinara sauce over the top of your rollatini. Sprinkle remaining Parmesan cheese generously on top before covering with foil.

Bake Until Golden Brown: Bake covered for 25 minutes in your preheated oven. Remove foil and bake for another 10-15 minutes until bubbly and golden brown on top—a sight that will make you weak at the knees!

This delightful Eggplant Rollatini recipe is sure to become a favorite in your household! Enjoy every cheesy bite as you savor its flavors bursting with warmth and love! flavorful shakshuka recipe.

Perfecting the Cooking Process

Start by roasting the eggplant slices until they’re golden brown, then prepare the filling while they cool. This process ensures even cooking and flavor infusion.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add spinach for extra nutrition. spinach and goat cheese muffins Personalizing this dish makes it uniquely yours.

Storing & Reheating

Store leftover Eggplant Rollatini in an airtight container in the fridge for up to three days. Reheat in the oven for best texture.

Creating my first Eggplant Rollatini was an adventure filled with laughter as my friends attempted to help me roll the delicate slices without tearing them!

FAQ

What type of eggplant is best for Rollatini?

Use medium-sized, firm eggplants to ensure they’re easy to slice and roll. For more inspiration, check out this Easy Bangers And Mash recipe.

Can I make Eggplant Rollatini ahead of time?

Yes, assemble it a day in advance and refrigerate before baking.

Is there a vegetarian alternative for the filling?

Absolutely! Use tofu or plant-based cheese as a filling substitute.

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Eggplant Rollatini

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• Author: Mery Mack
• Total Time: 1 hour 5 minutes
• Yield: Serves 6

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Description

Eggplant Rollatini is a comforting dish that features tender eggplant slices wrapped around a creamy ricotta filling, topped with rich marinara sauce. This delightful recipe is perfect for impressing guests or enjoying a cozy family dinner. With its vibrant flavors and beautiful presentation, Eggplant Rollatini will become a favorite in your household.

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Ingredients

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• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup whole milk ricotta cheese
• 2 cups marinara sauce (store-bought)
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/4 cup fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture.
2. Rinse off excess salt and pat dry. Drizzle olive oil on a baking sheet and arrange eggplant slices in a single layer. Roast for 20 minutes until tender but firm.
3. In a bowl, mix ricotta, half of the Parmesan, chopped basil, salt, and pepper until well combined.
4. Spoon about 2 tablespoons of the cheese mixture onto one end of each eggplant slice and roll them up, placing seam-side down in a baking dish coated with marinara sauce.
5. Pour remaining marinara sauce over the rollatini and sprinkle with the remaining Parmesan. Cover with foil and bake for 25 minutes; remove foil and bake an additional 10-15 minutes until bubbly.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 rollatini (130g)
• Calories: 210
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg