Eggplant Rollatini Recipe
User Reviews
4.8
Eggplant Rollatini Recipe
Description
This recipe starts with slicing eggplants lengthwise into even, thin slices, sprinkled with salt to draw out bitterness and moisture. After a brief rest and rinse, the slices are brushed with extra virgin olive oil and baked until soft yet still foldable.
The filling combines beaten eggs with ricotta, shredded mozzarella, grated Parmesan, basil pesto, and chopped parsley for a flavorful, creamy mixture. This mixture is spread onto cooled eggplant slices, which are rolled up and arranged in a baking dish. The dish is then topped with marinara sauce and additional mozzarella cheese before baking to meld flavors and melt cheese.
Eggplant Rollatini offers a layered texture featuring tender, slightly chewy eggplant and a rich, herb-infused cheese filling. It can be served as a main or side and adapts well to added greens like spinach in the filling for extra body.
The dish can be made in advance and frozen either before or after baking, making it practical for meal prep and later reheating.
Ingredients
- 2 eggplant
- salt
- extra virgin olive oil I used Private Reserve Greek EVOO
- 2 cups marinara sauce Or homemade pasta sauce, store-bought
For filling
- 2 egg beaten
- 1 cup ricotta cheese part-skim
- 1/2 cup mozzarella cheese more for later, part-skim, shredded
- 3 tbsp Parmesan Cheese grated
- 2 tbsp basil pesto homemade or store-bought, more for later
- 1 cup parsley chopped fresh leaves
Instructions
- Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
- Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
- Heat oven to 375 degrees F.
- Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
- Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
- Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
- Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
- Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
- Remove from oven and let sit for 10 minutes or so before serving.
Notes
- Salt the eggplant slices and rest to reduce bitterness and excess moisture, then rinse and pat dry before baking.
- Optionally add well-drained, thawed spinach to the cheese filling to increase nutrition and texture.
- Eggplant slices should be baked just until soft enough to fold, avoiding overcooking.
- Prepare ahead by freezing before baking or freeze leftovers; reheat covered at 350°F.
- Use a mandoline slicer for uniform thin eggplant slices to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 2rollatini | |
| Calories | 193kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 12.9g | 26% |
| Fat | 9.2g | 14% |
| Saturated Fat | 3.5g | 18% |
| Potassium | 754.7mg | 16% |
| Fiber | 6.2g | 25% |
| Vitamin A | 1635.5IU | 33% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 267.3mg | 27% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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