This Eggplant Rollatini is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of eggplant should I use for rollatini?
Larger eggplants work better because they are easier to slice into long, wide strips for rolling. Italian or globe eggplant are both excellent choices.
2. Can I make eggplant rollatini ahead of time?
Yes, assemble the dish ahead of time and store covered in the refrigerator until ready to bake. Cover with foil or plastic wrap to prevent drying out.
3. Do I need to salt the eggplant slices first?
Salting the slices for 30 minutes draws out moisture and bitterness, resulting in a better texture when rolled. Pat dry thoroughly before filling.
4. What filling goes inside eggplant rollatini?
A mixture of ricotta cheese, mozzarella, Parmesan, egg, fresh basil, and Italian seasonings. The ricotta creates a creamy center while mozzarella adds stretch.
5. How do I slice eggplant thin enough to roll?
Use a sharp knife or mandoline to slice lengthwise into ¼-inch thick planks. The slices need to be thin enough to roll without cracking but thick enough to hold the filling.
6. Should I grill or fry the eggplant slices before rolling?
Lightly grilling, roasting, or pan-frying the slices until pliable makes them flexible for rolling. Raw eggplant is too stiff to roll around the filling.
7. What sauce is best for eggplant rollatini?
A simple marinara sauce on the bottom and top of the rolls. The sauce keeps the eggplant moist during baking and adds classic Italian flavor.
8. What temperature and time for baking rollatini?
375 degrees for 25-30 minutes covered with foil, then 10 minutes uncovered to brown the cheese on top. The filling should be bubbly and the cheese golden.
9. Can I freeze eggplant rollatini?
Yes, assemble and freeze unbaked for up to 3 months. Bake from frozen at 375 degrees adding 15-20 extra minutes. Cover with foil to prevent the top from burning.
10. What should I serve with eggplant rollatini?
Crusty garlic bread, a simple green salad, or pasta with marinara. It also works as a vegetarian main course alongside roasted vegetables or polenta.
Watch How to Make This
Eggplant Rollatini
Ingredients
Method
- Wash and trim away the tops and bottoms.
- Remove a small slice so it sits flat and slice lengthwise approx ¼ 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!
- Meat Stuffed Maniccoti
- Cajun Stuffed Chicken Breast
- Turkey Chili
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
