Eggplant Rollatini Recipe
Description:
Eggplant Rollatini (also known as involtini di melanzane in Italian) is a delicious vegetarian dish where thin slices of eggplant are grilled or baked, then filled with a creamy ricotta cheese mixture, rolled up, topped with marinara sauce and mozzarella, and baked until bubbly and golden. It’s a lighter alternative to traditional lasagna but still rich in flavor and satisfying.
Ingredients:
For the eggplant:
2 large eggplants
1 tbsp salt (for sweating the eggplant)
Olive oil (for brushing or drizzling)
For the filling:
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
2 tbsp fresh basil, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
Salt and pepper to taste
For the sauce:
2 cups marinara sauce (store-bought or homemade)
Topping:
½ cup shredded mozzarella
2 tbsp grated Parmesan
Fresh basil (for garnish)
Instructions:
1. Prepare the Eggplant:
Slice the eggplants lengthwise into ¼-inch thick slices.
Lay them on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
Preheat the oven to 400°F (200°C).
Brush slices lightly with olive oil and bake for 15 minutes, flipping once halfway, or grill them until soft and pliable.
2. Make the Filling:
In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, basil, parsley, salt, and pepper. Mix well until creamy.
3. Assemble the Rollatini:
Spread a spoonful of the ricotta filling onto each eggplant slice and roll it up gently.
Spread a layer of marinara sauce in the bottom of a baking dish.
Place rolled eggplant seam-side down in the dish.
Top with remaining marinara sauce and sprinkle with mozzarella and Parmesan.
4. Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
5. Serve:
Let rest for 5-10 minutes before serving. Garnish with fresh basil.
Nutritional Information (per serving, based on 6 servings):
Calories: 290
Protein: 15g
Carbohydrates: 15g
Dietary Fiber: 4g
Sugars: 6g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 580mg
Note: Nutrition will vary based on specific ingredients used.
Time Breakdown:
Prep time: 30 minutes (including sweating eggplant)
Cook time: 35 minutes
Total time: ~1 hour 5 minutes
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! Assemble the rollatini up to a day in advance, cover and refrigerate. Bake when ready to serve.
Q: Can I freeze Eggplant Rollatini?
A: Absolutely. Freeze before or after baking. If freezing before, do not bake—cover tightly with foil and plastic wrap. Thaw in fridge and bake as directed.
Q: Do I need to peel the eggplant?
A: No, the skin is edible and softens when baked or grilled. However, you can peel if you prefer a more tender texture.
Q: Can I use zucchini instead of eggplant?
A: Yes! Thin-sliced, grilled zucchini makes a great substitute.
Q: What can I serve it with?
A: Great with garlic bread, a green sal
ad, or even pasta if you want a heartier meal.