Eggplant Rollatini is a comforting and healthy dish featuring tender slices of eggplant stuffed with a creamy ricotta filling, rolled up, and baked in marinara sauce. Often topped with gooey melted cheese, this Italian-inspired recipe is perfect for family dinners, special occasions, or a satisfying vegetarian meal.
1. What Is Eggplant Rollatini?
Eggplant Rollatini is a classic Italian-American dish where thin slices of eggplant are roasted or grilled, then rolled with a ricotta-based filling and baked in a flavorful tomato sauce. The dish is similar to lasagna but replaces pasta sheets with eggplant, making it lighter and gluten-free.
Why Is It So Popular?
- Healthy and Light: A great low-carb alternative to pasta dishes.
- Versatile: Perfect for vegetarians and easily adaptable for various dietary preferences.
- Rich in Flavor: Combines the creaminess of cheese, the heartiness of eggplant, and the tanginess of marinara.
Perfect For:
- Family dinners
- Potluck gatherings
- Meal prep or make-ahead meals
2. Ingredients for Eggplant Rollatini
For the Eggplant:
- Eggplant: 2 large, sliced lengthwise into ¼-inch thick strips.
- Olive Oil: 3 tablespoons.
- Salt and Pepper: To taste.
For the Filling:
- Ricotta Cheese: 1½ cups.
- Parmesan Cheese: ½ cup, grated.
- Mozzarella Cheese: 1 cup, shredded (plus extra for topping).
- Egg: 1 large.
- Garlic: 2 cloves, minced.
- Fresh Basil: 2 tablespoons, chopped.
- Salt and Pepper: To taste.
For the Sauce:
- Marinara Sauce: 2 cups (store-bought or homemade).
- Red Pepper Flakes: ½ teaspoon (optional, for heat).
3. Preparing the Eggplant
1. Slice the Eggplant:
- Trim the ends and slice the eggplant lengthwise into ¼-inch thick strips.
2. Salt the Eggplant:
- Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
3. Rinse and Pat Dry:
- Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. Cooking the Eggplant
1. Roast the Slices:
- Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a parchment-lined baking sheet. Roast for 10-12 minutes per side until tender and pliable.
2. Grill Option (Optional):
- Alternatively, grill the slices over medium heat for 3-4 minutes per side.
5. Making the Ricotta Filling
1. Combine Ingredients:
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg, minced garlic, fresh basil, salt, and pepper. Mix until well combined.
6. Assembling the Eggplant Rollatini
1. Spread the Sauce:
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
2. Fill and Roll:
- Place a spoonful of ricotta filling on one end of each eggplant slice. Roll the slice tightly around the filling and place it seam-side down in the baking dish.
3. Top with Sauce and Cheese:
- Spoon more marinara sauce over the rolls and sprinkle with additional mozzarella cheese.
7. Baking the Eggplant Rollatini
1. Bake:
- Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
2. Rest Before Serving:
- Let the rollatini rest for 5-10 minutes before serving to allow the flavors to meld.
8. Serving Eggplant Rollatini
1. Plate and Garnish:
- Serve the rollatini hot, garnished with fresh basil or parsley and an extra sprinkle of Parmesan cheese.
2. Pair With:
- Pair with a side salad, crusty bread, or roasted vegetables for a complete meal.
9. Tips for Perfect Eggplant Rollatini
- Choose Fresh Eggplant: Smaller eggplants are less bitter and contain fewer seeds.
- Don’t Skip Salting: This step removes excess moisture and ensures a tender texture.
- Thin Slices Work Best: Evenly sliced eggplant makes rolling easier.
- Make It Ahead: Assemble the dish in advance and bake just before serving.
10. Variations to Try
1. Vegan Eggplant Rollatini:
- Use a plant-based ricotta substitute, vegan mozzarella, and omit the egg for a dairy-free option.
2. Meaty Twist:
- Add cooked ground beef, turkey, or sausage to the marinara sauce for extra protein.
3. Gluten-Free Option:
- This recipe is naturally gluten-free, but always double-check store-bought marinara for hidden gluten.
4. Low-Carb Marinara:
- Use a sugar-free marinara sauce for a keto-friendly version.
FAQs
1. Can I make Eggplant Rollatini ahead of time?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze Eggplant Rollatini?
Yes, freeze unbaked or baked rollatini in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
4. What can I substitute for ricotta cheese?
Cottage cheese blended until smooth or mascarpone can be used as a substitute.
5. How do I prevent the dish from being watery?
Salting and roasting the eggplant removes excess moisture, and patting the slices dry helps too.
6. Can I use zucchini instead of eggplant?
Yes, thinly sliced zucchini works well as an alternative.
7. How do I make this recipe more filling?
Serve with a side of garlic bread or over a bed of pasta for a heartier meal.
8. What’s the difference between Rollatini and Involtini?
They are similar dishes, but “Rollatini” is more common in American-Italian cuisine, while “Involtini” is the traditional Italian term.
9. Can I skip the egg in the filling?
Yes, but the egg helps bind the cheese mixture. Consider adding a little cream cheese or extra Parmesan as a binder.
10. How many servings does this recipe make?
This recipe serves 4-6 people, depending on portion size.