Eggplant Rollatini
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course, Dinner
Eggplant Rollatini
Description
Eggplant Rollatini uses medium eggplants sliced into quarter-inch slices and cooked briefly to ease rolling. Each slice is topped with prosciutto, ripe tomato slices, and fresh mozzarella, then sprinkled with dried oregano. They are rolled up and placed seam-side down in a baking pan spread with tomato sauce. Additional tomato sauce and Parmesan cheese are spooned over before baking at 350°F for 15 minutes until melted and lightly browned.
The rolling technique keeps the components together while baking, and the balsamic vinegar drizzle at the end adds a tangy contrast. The result is a warm dish with tender eggplant, melted cheese, and savory cured meat layered together. Fresh basil can be added for herbal brightness to finish.
This dish is suited for serving warm as a vegetarian appetizer or alongside a salad or crusty bread. The combination of tomato sauce, cheese, and eggplant offers comforting textures and balanced flavors. It can be adapted by substituting ham or adding fillings like spinach and ricotta if desired.
Eggplant does not need peeling and browning helps prevent breaking during rolling. Smaller or broken slices can be combined to maintain portions. Rolling tightly keeps the filling secure while baking.
Ingredients
- 2 medium eggplant
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
- 4 ounces prosciutto or ham
- 2 medium tomatoes sliced, ripe
- 8 ounces mozzarella cheese sliced, fresh
- ½ teaspoon oregano dried
- 1 ½ cups tomato sauce divided
- 2 ounces Parmesan Cheese grated
- 1 tablespoon balsamic vinegar
- basil for serving, optional, fresh leaves
Instructions
- Preheat oven to 350°F.
- Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.
- Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
- Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.
- Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
- Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.
- Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.
Notes
- Eggplant skin can be left on for texture and nutrients; peeling is optional.
- Browning eggplant adds flavor and softens it for easier rolling without cracking.
- Smaller or broken eggplant slices can be layered to form rolls when needed.
- Try variations of filling, such as spinach ricotta, for a different taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531 | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 1261mg | 53% |
| Potassium | 1087mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 1457IU | 29% |
| Vitamin C | 20mg | 22% |
| Calcium | 497mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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