Indulge in the rich flavors and comforting textures of this eggplant rollatini recipe. Tender slices of eggplant are filled with a creamy ricotta mixture, rolled up, and baked in a savory marinara sauce. This dish is not only visually stunning but also a great way to incorporate more vegetables into your meals. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to become a favorite.
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
– Fresh basil for garnish
– Olive oil
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 30 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 rollatini) contains approximately 320 calories, 18g protein, 22g carbohydrates, and 20g fat. This nutritional value is based on a single rollatini and may vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices with paper towels.
- Brush both sides with olive oil and place them on a baking sheet.
- Bake the eggplant slices for 20 minutes until they are tender.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, salt, and pepper.
- Spread a little marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant slice and roll them up.
- Place the rollatini seam-side down in the dish and cover with marinara sauce and remaining mozzarella.
- Bake for an additional 25 minutes until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter option. Additionally, using a dairy-free cheese can make this dish vegan-friendly. Experimenting with different herbs like oregano or thyme can enhance the flavor as well.
Serving and Pairings
Eggplant rollatini pairs wonderfully with a fresh green salad, garlic bread, or a side of steamed vegetables. A light red wine or sparkling water complements the flavors beautifully.
Storage and Reheating
Leftover rollatini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; just ensure it’s well-covered to prevent freezer burn.
Cooking Mistakes
- Overcooking the eggplant can make it mushy—aim for tender but not falling apart.
- Don’t skimp on the salt when salting the eggplant; it helps remove excess moisture.
- Ensure your ricotta mixture is well-seasoned for the best flavor.
- Using too much marinara can make the dish watery, so use sparingly.
- Allow the rollatini to cool slightly before serving to avoid burns.
Helpful Tips
- Use a mandoline for even eggplant slices.
- Experiment with different cheeses for varied flavors.
- Garnish with fresh basil for a pop of color and flavor.
- For a spicier dish, add red pepper flakes to the marinara sauce.
FAQs
Can I make eggplant rollatini ahead of time?
Yes, you can prepare the rollatini and assemble it in the baking dish. Cover and refrigerate until you’re ready to bake. Just add a few extra minutes to the cooking time if baking from cold.
What can I serve with eggplant rollatini?
This dish pairs well with a variety of sides, including garlic bread, a light salad, or steamed vegetables. A light red wine also complements the flavors nicely.
Is eggplant rollatini gluten-free?
Yes, this dish is naturally gluten-free as it does not include any wheat-based ingredients. Just ensure that your marinara sauce is also gluten-free.
How can I make this dish vegan?
To make eggplant rollatini vegan, substitute the ricotta cheese with a plant-based alternative and omit the egg. You can use a vegan cheese blend for the topping.
Can I freeze eggplant rollatini?
Yes, you can freeze this dish. Prepare and bake it, then let it cool completely before wrapping tightly and freezing for up to 2 months. Thaw in the refrigerator before reheating.
Conclusion
Eggplant rollatini is a delicious, comforting dish that combines the goodness of vegetables with rich flavors. It’s versatile, easy to prepare, and sure to impress at any gathering. Try this recipe today and enjoy a delightful meal!
Eggplant Rollatini
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
- Fresh basil for garnish
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices with paper towels.
- Brush both sides with olive oil and place them on a baking sheet.
- Bake the eggplant slices for 20 minutes until they are tender.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, salt, and pepper.
- Spread a little marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant slice and roll them up.
- Place the rollatini seam-side down in the dish and cover with marinara sauce and remaining mozzarella.
- Bake for an additional 25 minutes until the cheese is bubbly and golden.
