Eggplant Rollatini
Thin slices of tender eggplant rolled around a creamy ricotta filling, baked in marinara sauce under a blanket of melted mozzarella.
Details
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Ingredients
- 2 large eggplants, sliced lengthwise 1/4 inch thick
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan
- 1 large egg
- 2 tbsp fresh basil, chopped
- 1/4 tsp nutmeg
- 2 cups marinara sauce
- 2 cups shredded mozzarella
- Olive oil for brushing
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt, and roast on baking sheets for 12-15 minutes until pliable and lightly golden.
- 2
Mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper in a bowl.
- 3
Spread 1 cup marinara in the bottom of a 9x13 baking dish.
- 4
Place 2-3 tbsp ricotta filling at the wide end of each eggplant slice. Roll up tightly and place seam-side down in the dish.
- 5
Spoon remaining marinara over the rolls. Top with shredded mozzarella.
- 6
Bake 20-25 minutes until the sauce is bubbling and cheese is golden and bubbly.
- 7
Rest 5 minutes before serving. Garnish with fresh basil.
About This Recipe
Eggplant Rollatini is more than just a dish; it's a celebration of Southern Italian culinary ingenuity, transforming humble vegetables into a luxurious, satisfying meal. Often mistaken for its more famous cousin, lasagna, this elegant preparation shines by elevating tender slices of eggplant, which serve as delicate 'pasta' sheets. Its origins trace back to resourceful Italian kitchens where fresh produce dictated the menu, and the art of combining simple ingredients—creamy ricotta, aromatic basil, and rich marinara—resulted in dishes of profound depth. What makes this particular rendition special is the interplay of textures: the silky, slightly charred eggplant encasing a cloud-like blend of ricotta, Parmesan, and a hint of nutmeg, all bathed in vibrant tomato sauce and crowned with molten mozzarella. Key techniques involve salting the eggplant slices to draw out excess moisture and bitterness, ensuring they become beautifully pliable and don't make the final dish watery. While the classic filling is dairy-rich, variations often include sautéed spinach or ground meat for a heartier meal. A vibrant marinara is crucial here; consider a homemade version or a high-quality store-bought option. Serve this baked masterpiece alongside a crisp arugula salad with a lemon vinaigrette and warm, crusty bread to sop up every last drop of the delectable sauce, perhaps even a light red wine like a Chianti.
Tips & Tricks
- • To prevent watery rollatini and ensure tender, less bitter eggplant, salt your slices generously and let them sit for 30 minutes before patting them completely dry; this process draws out excess moisture.
- • For an extra boost of nutrients and a touch of earthiness, sauté 1 cup of fresh spinach and mix it into the ricotta filling; you can also swap some mozzarella for provolone or smoked scamorza for a deeper flavor.
- • This dish can be assembled up to 24 hours in advance and refrigerated before baking, making it perfect for meal prep; leftovers store well in an airtight container for 3-4 days and reheat beautifully in the oven or microwave.
- • Serve Eggplant Rollatini as a main course with a simple side of garlic bread and a crisp green salad, or as a decadent side dish alongside roasted chicken or a light grilled fish for a complete Italian feast.
Nutrition Facts
Per serving (approximate)