Eggplant Rollatini is a scrumptious Italian dish made by stuffing thinly sliced eggplant with a tacky ricotta mix and baking the eggplant rollups in a flavorful marinara sauce.
Eggplant Rollatini Recipe
If you’re on the lookout for a darn good vegetarian dish that’s bursting with flavors and tacky textures, right here it’s! Eggplant Rollatini is making all my meatless needs come true. It’s much like eggplant Parmesan, however as an alternative of layering, the eggplant is rolled up with the cheese inside. The first components are eggplant, ricotta, mozzarella, and tomato sauce, and it’s usually seasoned with herbs like basil and parsley. As soon as baked, the dish affords a mixture of soppy eggplant with a melted cheese filling. My rendition of this recipe features a handful of feta cheese within the combine, and it’s a unbelievable addition!
Why You Ought to Attempt This Eggplant Rollatini Recipe
- Cheese Lover’s Dream: With ricotta, mozzarella, Parmesan, and the shock twist of feta, it’s a melty, tacky extravaganza in each chunk.
- No Frying Wanted: In contrast to many conventional recipes, this one opts for roasting the eggplant slices, providing a more healthy twist and decreasing the mess.
- Customizable: This recipe affords flexibility. Have additional cheese combine? Spoon it across the rollups. Need to add a protein? Tuck in some floor meat with the cheese.
- Elegant Presentation: Whereas it’s comforting and homely, the rolled presentation additionally makes it a dish that you possibly can serve at a cocktail party or big day.
Elements For Eggplant Rollatini
Every ingredient performs a particular position, both in constructing the core construction of the dish or in enhancing and balancing flavors and textures. For full recipe data, scroll down the web page to the recipe card.
- Eggplants: Thinly sliced.
- Salt & Pepper
- Olive Oil: Used for brushing the eggplant slices earlier than roasting.
- Ricotta Cheese: A creamy cheese that serves as the first base for the filling.
- Feta Cheese, Mozzarella Cheese, & Parmesan Cheese: Added to the ricotta combination to introduce a novel and wealthy taste to the filling.
- Garlic
- Eggs: They assist bind the cheese filling collectively.
- Marinara Sauce: A tomato-based sauce poured on the base of the baking dish and over the roll-ups, offering moisture and a tangy complement to the dish.
How To Make Eggplant Rollatini
- Prep Oven & Baking Dish: Warmth the oven to 400°F and grease a 9×13 baking dish.
- Put together Eggplants: Slice the eggplants lengthwise, salt every slice, and allow them to sit earlier than patting dry.
- Roast Eggplants: Brush the eggplant slices with olive oil and roast till tender.
- Put together Cheese Filling: In the meantime, combine collectively ricotta, feta, mozzarella, Parmesan, garlic, eggs, salt, and pepper.
- Assemble Rollatini: Unfold marinara on the base of the baking dish, add cheese combine to the eggplant slices, roll them up, and place them within the dish.
- High Off & Bake: Add leftover cheese combine across the rollups, cowl them with marinara, and sprinkle with cheeses. Cowl and bake, then uncover and proceed baking till browned.
- Relaxation & Serve: Let the dish stand briefly earlier than serving.
Ideas And Variations For Eggplant Rollatini
- Salting The Eggplant: Don’t skip the salting step for the eggplant. This not solely attracts out moisture however may also cut back any bitterness within the eggplant.
- Keep away from Overfilling: Be cautious to not overfill the eggplant slices; rolling them up may be difficult and will result in spillage throughout baking.
- Spinach Filling: Add some chopped cooked spinach to the cheese combination for added vitamins.
- Protein Increase: Stir in cooked floor beef or rooster to the cheese combine for a non-vegetarian variant.
- Herbs: Add freshly chopped herbs similar to oregano, rosemary, or thyme to the cheese combination or marinara sauce for added depth of taste.
- Spice it Up: In case you like slightly warmth, add purple pepper flakes to the cheese combine.
What To Serve With Eggplant Rollatini
- Eggplant Rollatini pairs splendidly with a aspect of spaghetti, with my lemon parmesan risotto, or with a slice of basil pesto bread to sop up the additional marinara sauce.
- Attempt it with my rooster piccata. The lemon and capers present a tangy distinction to the wealthy rollatini.
- Osso Buco is one other good pairing. A braised beef shank dish that’s hearty and flavorful.
Storage
- Leftovers will be saved in an hermetic container within the fridge for as much as 3 days.
Extra Italian Impressed Recipes
ENJOY!
Put together the eggplants.
-
Preheat the oven to 400˚F and evenly grease a 9×13 baking dish with cooking spray; put aside.
-
Reduce eggplants lengthwise into 1/4-inch thick slices; you must get about 16 slices complete.
-
Organize the slices on a baking sheet; sprinkle with salt on each side and let stand for about 10 minutes. Then, utilizing a paper towel, pat dry the eggplants.
-
Brush each side of the eggplant slices with olive oil and switch them again to the baking sheets in a single layer.
-
Roast the eggplant for about 8 minutes; flip over and proceed to roast for five extra minutes or till tender. Take away from oven and let cool.
Put together the cheese filling.
-
In the meantime, in a big mixing bowl, mix ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt, and pepper; combine and stir till nicely included.
-
Unfold 1/2 cup of marinara sauce onto the underside of the baking dish.
-
Evenly divide the ricotta combination among the many eggplant slices and unfold it down the middle of every slice. Roll up the eggplant slices and place them seam-side down within the baking dish over the marinara sauce.
-
Use any leftover cheese combination to spoon across the eggplant rollups.
-
High the eggplants with the remaining marinara sauce and sprinkle with the remaining mozzarella and Parmesan.
-
Cowl with aluminum foil and bake for half-hour. Take away the foil and proceed to bake for quarter-hour, or till evenly browned and bubbly.
-
Take away from oven and let stand for about 10 minutes earlier than serving.
- Salting The Eggplant removes moisture and reduces bitterness.
- Cheese Consistency: Mix the cheeses till fully included.
- Keep away from Overfilling: This ensures straightforward rolling with out spillage throughout baking.
- Serving: Pair with spaghetti or garlic bread for added indulgence.
- Storage: Refrigerate leftovers for as much as 3 days; take into account freezing for longer.
- To Freeze: Retailer the baked and fully cooled rollups in a plastic meals storage container with an hermetic lid and place them within the freezer for as much as two months.
Energy: 445 kcal | Carbohydrates: 28 g | Protein: 32 g | Fats: 24 g | Saturated Fats: 14 g | Polyunsaturated Fats: 1 g | Monounsaturated Fats: 6 g | Trans Fats: 0.01 g | Ldl cholesterol: 141 mg | Sodium: 1176 mg | Potassium: 940 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 941 IU | Vitamin C: 7 mg | Calcium: 795 mg | Iron: 2 mg | Internet Carbs: 19 g
Dietary data is an estimate and offered as courtesy. Values might range based on the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
