This Easy Eggplant Rollatini is a yummy dish where thin slices of eggplant are stuffed with cheese and covered in tasty tomato sauce. It’s like a warm hug for your stomach!
Honestly, I love how simple it is to make. Just slice, fill, roll, and bake! Plus, it’s a fun way to get veggies into dinner without even noticing. Who knew eating healthy could be this delicious?
Key Ingredients & Substitutions
Eggplants: Look for firm, shiny eggplants. I often use Italian eggplants as they have fewer seeds and are less bitter. Zucchini can be a fun substitute if you want a different twist.
Ricotta Cheese: This gives creaminess to the filling. If you’re lactose intolerant, try tofu blended until smooth or a dairy-free ricotta. I love using whole milk ricotta for richer flavor.
Cheeses: Mozzarella and Parmesan are classic choices, but feel free to mix in some Fontina or Feta for added flavor. Both add a nice tang!
Marinara Sauce: You can use store-bought or homemade. I prefer homemade for fresh taste. If you’re in a hurry, a simple canned crushed tomato with some Italian herbs works too.
How Do I Get the Eggplant to Taste Amazing?
Salting the eggplant is essential for removing bitterness and moisture, which enhances flavor and texture. Here’s how to do it:
- After slicing the eggplant, sprinkle salt evenly on both sides.
- Let it rest for 15-20 minutes. You’ll notice some liquid will seep out.
- Pat the slices dry with paper towels. This helps in better browning later on.
This small step helps transform the eggplant into a delicious base for your rollatini!
Easy Eggplant Rollatini
Ingredients:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon salt
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 35-40 minutes for baking. You’ll spend time slicing and sautéing the eggplant, mixing up the cheese filling, and assembling the rolls. You’ll want to spend an extra 15-20 minutes letting the flavors meld while it bakes, making this dish perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking. This will lay the groundwork for your yumminess!
2. Prepare the Eggplant:
Lay out your eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 15-20 minutes. This helps to draw out bitterness and excess moisture. Afterward, pat them dry with paper towels to remove the salt and moisture.
3. Sauté the Eggplant:
In a large skillet, heat the olive oil over medium heat. Once hot, sauté the eggplant slices in batches until they are golden and tender, about 2-3 minutes on each side. Place the cooked slices on paper towels to absorb excess oil and keep them crispy.
4. Make the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, minced garlic, chopped basil, salt, and pepper. Mix everything together until smooth and creamy. This is the heart of your rollatini!
5. Assemble the Rollatini:
Spread a tablespoon or two of marinara sauce on the bottom of your greased baking dish. Then, take a spoonful of the cheese mixture and place it on one end of each eggplant slice. Roll it up tightly and place the roll seam side down into the baking dish.
6. Add Sauce and Cheese:
Once all rolls are in the dish, pour the remaining marinara sauce over the eggplant rolls. Don’t be shy! Finish by sprinkling the remaining mozzarella and Parmesan cheese on top for that cheesy goodness.
7. Bake:
Cover your baking dish with foil and pop it in the oven for 25 minutes. After that, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden brown.
8. Serve and Enjoy:
Once done, take it out of the oven and garnish with extra fresh basil. Allow it to cool for a few minutes before serving warm. Enjoy your wonderful and comforting Easy Eggplant Rollatini!
Frequently Asked Questions (FAQ)
Can I Substitute Eggplant with Another Vegetable?
Absolutely! If you’re not a fan of eggplant, zucchini or thinly sliced bell peppers work great as alternatives. Just make sure to slice them thinly to allow for rolling!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the cheese filling a day in advance. Just store it in an airtight container in the fridge. When you’re ready to assemble, it will be easy to scoop and roll!
How Do I Store Leftovers?
Leftover Eggplant Rollatini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave until hot.
Can I Freeze Eggplant Rollatini?
Yes! You can freeze assembled but unbaked rollatini. Wrap them tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight before baking according to the recipe instructions.
