Eggplant Rollatini
Rollatini (sometimes also spelled rolatini or rolletini) is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplants, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked.
If you're looking for a vegetarian dish that's both delicious and filling, look no further than Eggplant Rollatini. This classic Italian recipe takes tender slices of eggplant, spreads them with a creamy ricotta cheese mixture, rolls them up, and bakes them to golden perfection. The result is a rich and flavorful dish that's perfect for a dinner party, a special occasion, or just a cozy night in.
To make Eggplant Rollatini, you'll need a few key ingredients. First, you'll need two large eggplants, which you'll wash and trim before slicing into thin rounds. You'll also need ricotta cheese, mozzarella cheese, Parmesan cheese, and one egg. For seasoning, you'll need Italian herbs, fresh Italian parsley, lemon zest, salt, and pepper. Finally, you'll need marinara tomato sauce, Parmigiano Reggiano, and fresh basil for garnish.
To start, preheat your oven to 350°F – 180°C. Line a baking tray with parchment paper and arrange your eggplant slices on it. Drizzle or brush a little olive oil on each piece of eggplant and sprinkle with Italian herbs, salt, and black pepper. Bake the eggplant slices for 20 minutes, or until they are golden brown.
While the eggplant is baking, prepare the ricotta cheese mixture. In a mixing bowl, combine the ricotta cheese, one whole egg, grated mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, and lemon zest. Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce. Remove the eggplant from the oven when cooked and leave to cool for a few minutes. Place an eggplant slice on your workbench and using a tablespoon, scoop out some of the ricotta cheese mixture and spread it evenly on the eggplant slice to totally cover it. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each rollatini with mozzarella cheese.
Bake the dish for 35 minutes at 400°F – 200°C or until golden brown. Once cooked, remove from the oven and sprinkle freshly grated Parmigiano Reggiano over the top. Roll up the fresh basil and shred it with a knife, then scatter it over the rollatini. Leave the dish to cool for ten minutes before serving.
Eggplant Rollatini is a perfect vegetarian option for those who are looking for a hearty and flavorful meal. It's also a great way to use up any leftover eggplant you might have on hand. Serve it with a fresh green salad and a crusty piece of bread for a complete meal that's sure to satisfy.
What is the difference between eggplant parm and eggplant rollatini?
In Eggplant Parmesan, slices of eggplant are breaded and fried and sometimes baked before they're layered with marinara and mozzarella. Eggplant Rollatini has long slices of eggplant that get stuffed with cheesy filling before being rolled up!
Should I peel eggplant before cooking?
You don't. The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising.
FAQs
Q: What type of eggplant should I use for Eggplant Rollatini?
A: You can use any type of eggplant for this recipe, but the larger eggplants work better because they are easier to slice and roll.
Q: Can I make Eggplant Rollatini ahead of time?
A: Yes, you can prepare the dish ahead of time and store it in the refrigerator until you are ready to bake it. Just make sure to cover it with foil or plastic wrap to prevent it from drying out.
Q: Can I substitute the ricotta cheese with something else?
A: Yes, you can substitute the ricotta cheese with cottage cheese, goat cheese, or even mashed tofu for a vegan option.
Q: Can I freeze Eggplant Rollatini?
A: Yes, you can freeze the dish, but make sure to wrap it tightly with foil or plastic wrap to prevent freezer burn. To reheat, bake it in the oven at 350°F – 180°C for about 30-35 minutes or until heated through.
Q: Can I use a different type of cheese for the topping?
A: Yes, you can use any type of cheese you prefer for the topping, such as provolone, fontina, or asiago. Just make sure it's a cheese that melts well.
Q: Can I use a different type of sauce for the dish?
A: Yes, you can use any type of tomato-based sauce you like, such as arrabbiata, puttanesca, or even a homemade marinara sauce. Just make sure it's a sauce that complements the flavors of the dish.
Make it
Eggplant Rollatini
Ingredients
2 large eggplants
2 cups ricotta cheese
1 handful of fresh Italian parsley
1 tbsp dried Italian herbs
2 cups mozzarella cheese
¼ cup Parmesan cheese
1 egg
1 lemon (zest only)
A little olive oil
Salt and pepper
2 cups marinara tomato sauce
1/8 cup Parmigiano Reggiano
Fresh Basil
Directions
Wash and trim away the tops and bottoms.
Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
Line a baking tray with parchment paper and arrange your eggplant slices.
Drizzle or brush a little olive oil on each piece of eggplant.
Sprinkle the Italian herbs, a pinch of salt, and black pepper.
Bake for 20 min at 350°F – 180°C or until golden brown.
In a mixing bowl, add your ricotta cheese.
Add one whole egg.
Grate and add a three-quarter cup of mozzarella cheese.
Add the grated Parmesan cheese.
Chop and add the fresh parsley.
Add the zest of one lemon.
Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Remove the eggplant from the oven when cooked and leave to cool a few minutes.
Place an eggplant slice on your workbench.
Using a tablespoon, scoop out some of the mixtures, place it off the eggplant slice, and spread it evenly to totally cover.
Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
Top each piece with mozzarella cheese.
Bake for 35 min at 400°F – 200°C or until golden brown.
Using a knife, roll up the fresh basil and shred it.
Once cooked, remove from oven and sprinkle freshly grated Parmigiano
Reggiano, and scatter the fresh basil over the rollatini. Leave to cool for
ten minutes before serving.
Enjoy your eggplant rollatini! Buen Provecho!
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