This eggplant rollatini is a yummy and simple dish made with thin slices of eggplant wrapped around a cheesy filling. Topped with marinara sauce, it’s a real treat!
It’s great because you can enjoy it as a hearty meal or a side dish. I usually serve it with a big salad—who doesn’t love eating their veggies in a fun way?
Key Ingredients & Substitutions
Eggplants: Use medium-sized eggplants for the best texture. If you can’t find them, zucchini slices could be an interesting substitute, though the flavor will change a bit.
Ricotta Cheese: This provides creaminess. If you’re dairy-free, try a firm tofu blend with a bit of nutritional yeast instead!
Marinara Sauce: Store-bought is convenient. If you want a fresh twist, consider making your own with fresh tomatoes and herbs or even use pesto for a different flavor profile.
Cheeses: Mozzarella is a must for that gooey finish! If you prefer, you could use provolone or a vegan cheese to keep things plant-based.
How Do You Get Perfectly Roasted Eggplant?
Roasting is key to getting that great flavor in your eggplant rolls. Here’s how to do it right:
- Start by salting the eggplant slices. This helps remove excess moisture and bitterness. Let them sit for about 20 minutes!
- After patting them dry, give them a light brush with olive oil. This will help achieve a lovely golden color when roasted.
- Roast them at 375°F (190°C) for about 15 minutes. Flip them halfway! You’ll want them tender but not falling apart.
Follow these tips, and your eggplants will turn out perfectly every time! Enjoy your cooking!
Easy Tasty Eggplant Rollatini
Ingredients You’ll Need:
For The Eggplant:
- 2 medium eggplants
- Salt, for drawing out moisture
- 2 tbsp olive oil
For The Filling:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped (or 1 tsp dried basil)
- 1 tsp Italian seasoning
- Black pepper, to taste
For Assembly:
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 35 minutes to bake, making it a total of 50 minutes from start to finish. Perfect for a weeknight dinner or a special meal anytime!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your eggplant rollatini gets nice and bubbly when it bakes.
2. Prepare the Eggplant:
Slice the eggplants lengthwise into thin, even slices about ¼ inch thick. Lay them out on a baking sheet, sprinkle both sides with salt, and let them sit for 20 minutes to draw out moisture. This step helps remove bitterness from the eggplant. After 20 minutes, pat the slices dry with paper towels.
3. Roast the Eggplant:
Brush both sides of the eggplant slices with olive oil. Place them on a baking sheet and roast in the oven for about 15 minutes, flipping halfway through. The goal is to make them tender but not mushy, as they’ll hold your filling.
4. Make the Filling:
While the eggplant roasts, prepare your filling! In a mixing bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, grated Parmesan, egg, minced garlic, chopped basil, Italian seasoning, and a dash of black pepper. Stir until everything is well mixed and creamy.
5. Assemble the Dish:
Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. For each eggplant slice, spoon about 1-2 tablespoons of the cheese mixture onto one end, roll it up gently, and place it seam-side down in the baking dish. Repeat this until all slices are filled and arranged snugly in the dish.
6. Top and Bake:
Pour the remaining marinara sauce over all the rolls and top with the rest of the mozzarella cheese. Cover the dish with foil to keep the moisture in and bake for 25 minutes. For a deliciously bubbly and golden top, remove the foil and bake for another 10 minutes.
7. Serve and Enjoy:
Once done, take the dish out of the oven, garnish with fresh basil leaves if you like, and serve warm. Enjoy your delightful eggplant rollatini!
Bon appétit!
FAQ for Easy Tasty Eggplant Rollatini
Can I Use Different Types of Cheese?
Absolutely! If you prefer a lighter option, you can substitute part-skim ricotta or mozzarella. For a dairy-free version, try using vegan cheese alternatives, which can work well too.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or bake them in the oven at 350°F (175°C) until warmed through.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the eggplant slices and filling the day before. Assemble the dish without baking, cover it well, and store it in the fridge. Just bake it when you’re ready to serve, adding an extra 5-10 minutes to the baking time if it’s cold from the fridge.
What Can I Serve with Eggplant Rollatini?
This dish pairs wonderfully with a fresh salad, garlic bread, or a side of steamed vegetables. It also goes well with a light pasta or grain for a more complete meal!
