Eggplant Rollatini
User Reviews
5
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
4
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Course
Main Course
Eggplant Rollatini
Description
Eggplant Rollatini involves roasting sliced eggplant until tender and golden before filling them with a ricotta-based mixture flavored with garlic, pecorino, oregano, lemon zest, and red pepper flakes. This filling balances creaminess with a slightly tangy and spicy edge. The rolled eggplant slices are nestled in a marinara sauce and baked to meld flavors while keeping textures distinct. The final dish is complimented by toasted pine nuts and fresh basil, adding crunch and freshness. It works well served warm as a hearty vegetarian entree.
The roasting step helps draw out moisture from the eggplant and develop a roasted flavor and tender texture suitable for rolling. The combination of cheeses and seasonings in the filling creates a moderately dense filling that contrasts with the smooth sauce and soft eggplant. Roasting the eggplant on baking sheets with olive oil achieves a slightly caramelized exterior.
This recipe is well suited for dinner and pairs nicely with a side salad or crusty bread to soak up the sauce. The layered flavors make it enjoyable as a standalone dish or part of a larger meal. The provided filling can also be adapted for a vegan version using tofu and nutritional yeast for a similar creamy texture.
For best results, salt the eggplant slices and let them sit to remove excess moisture before roasting. This helps prevent sogginess in the final dish. Assemble the rollatini just before baking to maintain the shape and texture. The recipe includes a helpful vegan filling alternative for dietary preferences.
Ingredients
- 2 eggplant sliced vertically into ¼-inch-thick planks, large
- salt sea salt
- extra-virgin olive oil for drizzling
- 2 cups marinara sauce
- pine nuts for sprinkling
- basil for garnish, fresh leaves
Filling*
- 2 cups ricotta cheese whole milk, 16 ounces
- ¼ cup pecorino cheese grated
- 2 garlic grated, cloves
- 1 teaspoon oregano dried
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes plus more for sprinkling
- ½ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Preheat the oven to 425°F and line two large baking sheets with parchment paper.
- Arrange the eggplant planks on a clean kitchen towel and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
- Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 30 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
- Meanwhile, make the filling*: In a large bowl, stir together the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Assemble the rollatini. Spread the marinara sauce in a 9x13-inch baking dish. Scoop about 2 tablespoons of the filling onto the end of one of the roasted eggplant slices and roll to seal. Place seam side down in the prepared baking dish. Repeat with the remaining filling and eggplant slices.
- Cover the baking dish with foil and bake for 20 minutes, or until the eggplant is soft.
- Sprinkle with pine nuts and red pepper flakes, garnish with fresh basil, and serve.
Notes
- Salting eggplant before roasting draws out moisture, improving texture and flavor.
- A vegan ricotta can be made with tofu, lemon juice, olive oil, nutritional yeast, and spices, pulsed until creamy.
- Roast eggplant until golden brown and flexible enough to roll without breaking.
- Serve hot, garnished with fresh basil and toasted pine nuts for added texture.
User Reviews
Overall Rating
5
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