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Eggplant Rollatini

Eggplant Rollatini

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tablespoon 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
  • ⅛ cup Parmigiano Reggiano
  • Fresh Basil

Method
 

  1. Wash and trim away the tops and bottoms.
  2. Remove a small slice so it sits flat and slice lengthwise approx ¼ inch thick.
  3. Line a baking tray with parchment paper and arrange your eggplant slices.
  4. Drizzle or brush a little olive oil on each piece of eggplant.
  5. Sprinkle the Italian herbs, a pinch of salt, and black pepper.
  6. Bake for 20 min at 350°F – 180°C or until golden brown.
  7. In a mixing bowl, add your ricotta cheese.
  8. Add one whole egg.
  9. Grate and add a three-quarter cup of mozzarella cheese.
  10. Add the grated Parmesan cheese.
  11. Chop and add the fresh parsley.
  12. Add the zest of one lemon.
  13. Season with salt and pepper and mix well.
  14. In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
  15. Remove the eggplant from the oven when cooked and leave to cool a few minutes.
  16. Place an eggplant slice on your workbench.
  17. Using a tablespoon, scoop out some of the mixtures, place it off the eggplant slice, and spread it evenly to totally cover.
  18. 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.
  19. Top each piece with mozzarella cheese.
  20. Bake for 35 min at 400°F – 200°C or until golden brown.
  21. Using a knife, roll up the fresh basil and shred it.
  22. Once cooked, remove from oven and sprinkle freshly grated Parmigiano
  23. Reggiano, and scatter the fresh basil over the rollatini. Leave to cool for
  24. ten minutes before serving.
  25. Enjoy your eggplant rollatini! Buen Provecho!
  26. Meat Stuffed Maniccoti
  27. Cajun Stuffed Chicken Breast
  28. Turkey Chili

Notes

Storage & Meal Prep
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.