Eggplant Rollatini
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Rollatini
Description
The recipe begins by slicing eggplants lengthwise into quarter-inch thick pieces that are seasoned with fine sea salt and ground black pepper, then baked until pliable but not crisp. This preparation softens the eggplant, making it suitable for rolling without breaking. While the eggplant cools, a filling is prepared by sautéing garlic and wilted fresh spinach, then thoroughly draining it to remove excess moisture. Roasted red peppers and well-drained ricotta cheese are combined with the cooked spinach and an egg to bind the filling.
Each eggplant slice is spread with the ricotta-spinach-pepper filling, then rolled up tightly and placed seam-side down into a baking dish coated with cooking spray. The rolls are arranged in a single layer and covered with a tomato sauce seasoned with dried oregano. A topping of shredded mozzarella and freshly grated Parmesan cheeses finishes the dish.
Eggplant Rollatini bakes until the cheese melts and the filling sets, offering tender eggplant with a creamy, flavorful center complemented by a bright tomato sauce and melted cheese. This dish works well as a main course or a hearty appetizer.
The recipe notes highlight the importance of draining the ricotta, red peppers, and spinach thoroughly to prevent watery filling that can affect texture and baking. Using fresh spinach wilted in oil or well-drained frozen spinach ensures the filling is firm. These preparation steps help maintain the rollatini's structure during baking.
Ingredients
- 2 eggplant
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- 1 tablespoon olive oil
- 1 garlic finely minced, clove
- 8 ounces fresh spinach , drained and chopped
- 8 ounces ricotta cheese , drained
- 2 tablespoons roasted red pepper , drained and minced
- 1 egg
- 1 1/2 cups tomato sauce plain
- 1 tablespoon oregano dried
- 1/2 cup mozzarella cheese
- 1 tablespoon Parmesan Cheese , freshly grated
Instructions
- Preheat oven to 350 degrees. Spray two baking sheets with cooking spray.
- Using a mandolin slicer, cut eggplant lengthwise into 1/4 inch slices. Season with fine sea salt and ground black pepper.
- Bake for 12-14 minutes, or until edges start to brown slightly. Slices should be pliable and flexible, but not crispy.
- Allow to cool.
- Heat olive oil in a non-stick skillet. Add garlic, cooking for 1-2 minutes.
- Add fresh spinach and toss until fully wilted and reduced.
- Drain and dry spinach as much as you can. Lay it flat on a paper towel to get as much water out as possible.
- Make sure the ricotta is fully drained and roasted red peppers and spinach are as dry as possible.
- Combine ricotta cheese, roasted red pepper, chopped spinach and egg in a mixing bowl.
- Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish coated with cooking spray.
- Continue with remaining slices.
- In a separate bowl, stir together tomato sauce and dried oregano. Top eggplant rolls with tomato sauce, mozzarella and parmesan cheeses.
- Bake, uncovered, for 20 minutes.
- Remove and allow to sit for 5-10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Drain ricotta cheese completely using a fine mesh sieve or cheesecloth to prevent watery filling.
- Press roasted red peppers with paper towels to remove excess moisture before mixing.
- Wilt fresh spinach in a skillet, then squeeze out as much water as possible for a dry filling; canned or frozen spinach should also be well drained.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 759mg | 32% |
| Potassium | 940mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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