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Eggplant Rollatini Recipe

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4.1 from 9 reviews

Eggplant Rollatini is a delicious Italian-inspired baked dish featuring thin slices of eggplant rolled around a creamy ricotta and parmesan cheese filling, flavored with garlic and fresh basil. Baked with marinara sauce and topped with melty mozzarella, this comforting casserole is perfect for a hearty vegetarian meal.

Ingredients

Eggplant

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • Salt, for sweating eggplant

Cheese Filling

  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese, shredded (plus additional for dusting)
  • 1 egg
  • 2 garlic cloves, minced
  • 3 Tablespoons fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce & Topping

  • 2 1/2 cups marinara sauce
  • 1/2 cup mozzarella cheese
  • Fresh basil, chopped (for garnish)

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the eggplant and later the assembled rollatini.
  2. Slice and Sweat Eggplant: Remove stems from the eggplants and slice lengthwise into 1/4-inch thick slices. Salt both sides of each slice and let them sit for 10 minutes. This process draws out excess moisture, preventing a soggy dish. After resting, pat the slices dry with paper towels and wipe off remaining salt.
  3. Bake Eggplant Slices: Arrange eggplant slices on a lightly greased baking pan and bake for 10 minutes until softened. This step makes the slices pliable enough to roll. Remove from oven and allow to cool slightly.
  4. Prepare Cheese Filling: While the eggplant bakes, combine ricotta cheese, shredded parmesan, egg, minced garlic, chopped fresh basil, salt, and black pepper in a bowl. Mix thoroughly until well blended.
  5. Assemble Rollatini: Spread half of the marinara sauce evenly on the bottom of a casserole or baking dish. Place a spoonful (1-2 tablespoons) of the cheese filling onto each eggplant slice and roll it up tightly. Arrange these rolled slices seam-side down in the dish over the sauce. Repeat until all slices are used.
  6. Add Sauce and Cheese Toppings: Spoon the remaining marinara sauce over the assembled eggplant rollatini. Sprinkle mozzarella cheese over the top and dust lightly with additional parmesan cheese.
  7. Bake Covered: Cover the casserole with foil or a lid to retain moisture and bake for 30 minutes in the preheated oven.
  8. Finish Baking Uncovered: Remove the foil or lid and continue baking an additional 10 minutes to allow the cheese to brown slightly and sauce to thicken.
  9. Garnish and Serve: Once baked, garnish with freshly chopped basil and serve warm. Enjoy your homemade eggplant rollatini!

Notes

  • Salting the eggplant helps remove bitterness and excess water, preventing watery rollatini.
  • Make sure to pat eggplant slices dry thoroughly after salting for best texture.
  • Using fresh basil in the filling and as a garnish adds vibrant flavor.
  • Covering the dish during most of the baking time keeps the rollatini moist.
  • If desired, you can substitute part of the ricotta cheese with cottage cheese for a lighter filling.

Find it online: https://lauracooks.com/eggplant-rollatini-recipe/