Eggplant Rollatini
Eggplant Rollatini is a classic Italian dish that features thin slices of eggplant filled with a rich ricotta mixture, rolled up, and baked in a savory marinara sauce. It’s a delightful vegetarian option that’s perfect for a cozy family dinner or a special gathering.
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Slice the eggplants lengthwise into 1/4-inch (0.6 cm) thick slices. You should have about 12-16 slices in total.
- Arrange the eggplant slices on the prepared baking sheets. Brush both sides with olive oil and season with salt and black pepper.
- Bake the eggplant slices for about 20 minutes, flipping halfway through, until they are tender and lightly browned. Remove from the oven and let them cool slightly.
- Prepare the Filling:
- In a medium bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, the egg, minced garlic, chopped basil, chopped parsley, and a pinch of salt and black pepper. Mix until well combined.
- Assemble the Rollatini:
- Reduce the oven temperature to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a large baking dish.
- Place a heaping tablespoon of the ricotta mixture on one end of each eggplant slice, then roll the slice up, starting from the filled end. Place each rollatini seam-side down in the baking dish.
- Once all the eggplant slices are filled and rolled, pour the remaining marinara sauce over the top. Sprinkle the remaining Parmesan and mozzarella cheese over the rollatini.
- Bake the Rollatini:
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the rollatini are heated through.
- Serve:
- Garnish the Eggplant Rollatini with extra chopped basil or parsley, and a sprinkle of crushed red pepper flakes if desired. Serve hot with a side of garlic bread or a fresh salad.
Tips for Success
- Eggplant Preparation: Salting the eggplant slices before baking can help remove excess moisture and reduce bitterness. Let the salted slices sit for about 30 minutes, then pat them dry with paper towels.
- Sauce Choice: Use a high-quality marinara sauce for the best flavor. Homemade marinara is also a great option.
- Cheese Variations: For a richer flavor, try mixing in some grated Pecorino Romano cheese with the Parmesan.
- Make-Ahead: You can assemble the rollatini a day ahead and refrigerate them. Just bake them a bit longer if baking straight from the fridge.
Enjoy this delightful Eggplant Rollatini as a main course or a side dish, and savor the flavors of this comforting Italian classic!
Eggplant Rollatini
Eggplant Rollatini is a classic Italian dish that features thin slices of eggplant filled with a rich ricotta mixture, rolled up, and baked in a savory marinara sauce. It's a delightful vegetarian option that's perfect for a cozy family dinner or a special gathering.
Ingredients
- 1 large eggplant sliced 1/8" thick, (or 20 pieces)
- 1 tablespoon kosher salt for salting eggplant
- 1 1/2 cups all-purpose flour for dredging
- 5 large eggs beaten
- olive oil for frying
- 4 cups marinara sauce see notes below
- 2 tablespoons Pecorino Romano grated
- For the filling (mix together):
- 1 1/4 pounds ricotta
- 1/2 pound mozzarella shredded
- 1/4 cup Pecorino Romano grated
- 1/4 cup parsley minced
- 1 large egg beaten
- 1/2 teaspoon kosher salt
- For the seasoned breadcrumbs (mix together):
- 3 cups plain breadcrumbs
- 1/4 cup parsley minced
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Peel and slice eggplant into ⅛” thick pieces. A mandoline really helps! Salt eggplant pieces in a colander with kosher salt in layers. Do this for 1 hour, then rinse eggplant to remove excess salt. Thoroughly pat dry the eggplant pieces.
Next, dip eggplant pieces into flour and shake off excess. Then dip into egg and shake off, and finally the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.
Add a 1/2" olive or vegetable oil to a large heavy pan and heat to 350f. Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray. At this point, preheat the oven to 375f and set a rack to the middle level.
Place a 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish.
Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.
Spoon a bit more sauce on top of each piece of rollatini (don't completely cover) and grate 2 tablespoons of Pecorino Romano on top. Bake for 20-25 minutes or until hot. Serve eggplant rollatini with remaining sauce. Enjoy!
Notes
- Makes 4 large or 6 moderate-sized servings.
- Use this marinara sauce. Or make your own or use a store-bought version.
- Use 2 baking dishes if required to fit all of the rollatini.
- The exact oil amount will vary. You will need enough to fill your pan a 1/2" high.
- A mandoline speeds up and makes the slicing process far easier for this recipe, but a sharp knife can 100% be used with success.
- Salting the eggplant can be skipped, but removing the water from the eggplant helps with achieving a better fry, taste, and texture.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
- Extra marinara sauce is helpful to serve on the side or on the bottom of individual plates since the eggplant rollatini can get dry from the baking process.
Nutrition Information:
Amount Per Serving: Calories: 859