How To Make Eggplant Rollatini
User Reviews
4.9
How To Make Eggplant Rollatini
Description
The recipe begins with slicing Italian eggplants lengthwise into thin 1/4-inch slices, then salting them to draw out moisture and reduce bitterness. The slices are baked covered until just tender but not fully cooked. A ricotta filling is prepared by blending egg, ricotta cheese, Pecorino Romano, sautéed and squeezed spinach, minced garlic, salt, and pepper. After drying the eggplant slices, portions of the filling are spooned onto one end and rolled up tightly.
The rolls are placed in a baking dish lined with marinara sauce, covered with remaining sauce and shredded mozzarella, then baked until bubbly and golden. The finished dish offers a creamy interior contrasting with the tender eggplant exterior, combining mild cheese, savory garlic, and fresh spinach, accented by the rich tomato sauce.
Ingredients
- 2 medium eggplant cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced, Italian variety
- kosher salt to taste, fresh
- black pepper to taste, fresh
- 1 1/2 cups marinara sauce quick
- 1 egg large
- 1/2 cup ricotta cheese part skim
- 1/2 cup Pecorino Romano cheese plus more for serving, grated
- 8 oz spinach heated through and squeezed well, frozen
- 1 garlic minced, clove
- 1 cup mozzarella cheese 4 oz total, shredded, part-skim, brand Polly-O
Instructions
- Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
- Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
- Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
- Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
- Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
- Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 2rollatini | |
| Calories | 227kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 370mg | 15% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
