When the savory aroma of baked eggplant wafts through the kitchen, it’s hard to resist the allure of a comforting plate of Eggplant Rollatini. This delightful dish takes about an hour to prepare and bake, and it truly shines with its layers of cheesy goodness wrapped in tender eggplant. Its unique balance of flavors and textures is sure to please both vegetarians and meat-lovers alike.
This recipe is perfect for family gatherings or a cozy weeknight dinner. It’s a fantastic option for meal prep, as the rollatini can be assembled ahead of time and stored in the fridge until you’re ready to bake them.
Why You’ll Love This Recipe
- The creamy ricotta and mozzarella create a luscious filling that melts in your mouth.
- Grilled eggplant adds a smoky flavor that enhances the overall taste.
- It’s a visually stunning dish, ideal for impressing guests.
- Easy to customize with your favorite herbs or spices.
What You’ll Need
Gather these ingredients to create a delicious Eggplant Rollatini.
For the Eggplant
- 2 large eggplants
- Olive oil for brushing
For the Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
For the Sauce
- 2 cups marinara sauce
Use any marinara sauce you prefer or make your own for a fresher taste.
Substitutions & Swaps
- Use zucchini instead of eggplant for a lighter option.
- Swap ricotta with cottage cheese for a different texture.
- Try different cheese blends for variety.
- Fresh basil can be replaced with dried herbs.
How to Make It
Here’s how to prepare this mouthwatering dish.
Preheat
Preheat the oven to 375°F (190°C).
Slice
Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Brush
Brush the eggplant slices with olive oil and grill or bake until soft and pliable.
Mix
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
Roll
Place a spoonful of the cheese mixture on one end of each eggplant strip and roll it up.
Layer
Spread some marinara sauce on the bottom of a baking dish, place the rollatini in the dish seam-side down, and cover with remaining marinara sauce.
Top
Top with the remaining mozzarella cheese.
Bake
Bake for 25-30 minutes, until bubbly and golden.
Cool
Let cool for a few minutes before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can be frozen before baking for easy future meals.
Reheat: Bake at 350°F (175°C) for about 20 minutes.
Tips for Best Results
- Allow the eggplant to sit with salt to extract bitterness for a better flavor.
- Don’t overcrowd the baking dish; leave space for even cooking.
- For extra flavor, add red pepper flakes or Italian seasoning to the cheese mixture.
- Allow the rollatini to cool for 5 minutes before serving to help it hold its shape.
Serving Suggestions
- Serve alongside a fresh green salad and garlic bread.
- Pair with a robust red wine for a delightful evening.
- Enjoy as a hearty dish for family gatherings or potlucks.
