Eggplant rollatini is a delightful Italian dish that features thinly sliced eggplant rolled around a savory filling, often made with ricotta cheese and herbs. This recipe is perfect for those looking to enjoy a comforting meal that’s both healthy and satisfying. With its rich flavors and elegant presentation, eggplant rollatini is sure to impress at any dinner gathering. Get ready to tantalize your taste buds with this delicious dish!
Ingredients
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 40 minutes.
Nutritional Value
Each serving (1 rollatini) contains approximately 250 calories, 15g of fat, 12g of protein, and 20g of carbohydrates. This nutritional breakdown is based on one serving of the dish.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips.
- Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.
- Rinse and pat the eggplant dry with paper towels.
- Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side.
- In a bowl, mix ricotta cheese, egg, half of the mozzarella, Parmesan, oregano, 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 them up.
- Arrange the rollatini in the baking dish seam-side down, and cover with remaining marinara sauce.
- Top with the remaining mozzarella cheese and bake for 30 minutes until bubbly and golden.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter option. Additionally, try using spinach or other greens in the filling for added nutrition and flavor.
Serving and Pairings
Eggplant rollatini pairs beautifully with a side salad or garlic bread. A light white wine, such as Pinot Grigio, complements the dish nicely.
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 also be frozen for up to 2 months; just ensure it’s well sealed.
Cooking Mistakes
- Don’t skip salting the eggplant; it removes bitterness.
- Avoid overcooking the eggplant slices; they should be pliable, not mushy.
- Ensure the filling is well-seasoned for maximum flavor.
- Don’t overcrowd the baking dish; this helps achieve even cooking.
- Use a sharp knife for cutting the eggplant evenly.
Helpful Tips
- Let the rollatini sit for a few minutes before serving for easier slicing.
- Experiment with different cheese combinations in the filling.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with fresh basil just before serving for added flavor.
FAQs
Can I make eggplant rollatini ahead of time?
Yes, you can prepare the rollatini in advance and store them in the refrigerator. Just bake them when you’re ready to serve for a fresh taste.
What can I use instead of marinara sauce?
You can use a homemade tomato sauce, pesto, or even a white sauce like béchamel for a creamy variation.
Is this dish gluten-free?
Yes, eggplant rollatini is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I use other vegetables?
Absolutely! Zucchini or thinly sliced bell peppers can also be used instead of eggplant for a colorful twist.
How do I know when it’s done baking?
The rollatini are ready when the cheese is bubbly and golden brown, usually after about 30 minutes in the oven.
Conclusion
Eggplant rollatini is a delicious and healthy dish that’s perfect for any occasion. Its rich flavors and satisfying textures make it a favorite among Italian cuisine lovers. Whether you’re serving it for a family dinner or a special gathering, this recipe is sure to impress and delight your guests.
Eggplant Rollatini Recipe
Ingredients
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips.
- Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.
- Rinse and pat the eggplant dry with paper towels.
- Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side.
- In a bowl, mix ricotta cheese, egg, half of the mozzarella, Parmesan, oregano, 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 them up.
- Arrange the rollatini in the baking dish seam-side down, and cover with remaining marinara sauce.
- Top with the remaining mozzarella cheese and bake for 30 minutes until bubbly and golden.