Indulge in the creamy goodness of eggplant rollatini, a dish that combines tender roasted eggplant with a rich ricotta filling, all drizzled with marinara sauce. This vegetarian delight is not only visually appealing but also packed with flavor, making it a perfect centerpiece for any dinner table. Impress your family and friends with this easy-to-follow recipe that brings a taste of Italy to your home.
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup spinach (fresh or cooked)
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 rollatini) contains approximately 250 calories, 12g protein, 15g fat, 20g carbohydrates, and 3g fiber. This information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Drizzle olive oil on both sides of the eggplant slices.
- Roast the eggplant slices on a baking sheet for about 20 minutes, until tender.
- In a bowl, mix ricotta, spinach, half of the mozzarella, egg, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a tablespoon of the ricotta mixture on each eggplant slice and roll it up.
- Arrange the rollatini seam-side down in the baking dish.
- Top with remaining marinara sauce and sprinkle with Parmesan and mozzarella.
- Bake for 30 minutes until bubbly and golden.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter option. Spinach can be replaced with other greens like kale or Swiss chard. For a vegan version, consider using tofu or a plant-based cheese.
Serving and Pairings
Eggplant rollatini pairs perfectly with a side salad, garlic bread, or a simple pasta dish. A glass of red wine, such as Chianti, complements the flavors beautifully.
Storage and Reheating
Store leftover rollatini in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 15-20 minutes. This dish can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Don’t skip salting the eggplant; it helps to remove bitterness.
- Be careful not to overcook the eggplant during roasting.
- Ensure the ricotta mixture is well-seasoned for the best flavor.
- Don’t overload the eggplant slices with filling; keep it moderate.
- Allow the rollatini to rest for a few minutes after baking for easier serving.
Helpful Tips
- Use a mandoline for even eggplant slices.
- Experiment with different cheeses for varied flavors.
- Add herbs like oregano or thyme to the ricotta mixture.
- Top with fresh basil before serving for a burst of freshness.
FAQs
Can I make eggplant rollatini ahead of time?
Yes, you can prepare the rollatini a day in advance and keep it in the fridge before baking. Just add extra baking time if cooking straight from the fridge.
What can I serve with eggplant rollatini?
This dish pairs well with a light salad, garlic bread, or roasted vegetables for a complete meal.
Is eggplant rollatini gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I freeze eggplant rollatini?
Absolutely! Just wrap it tightly and freeze. Thaw in the fridge overnight before reheating.
How do I know when the rollatini is done?
It’s done when the cheese is melted and bubbly, and the edges are golden brown.
Conclusion
Eggplant rollatini is a delicious and satisfying dish perfect for any occasion. With its creamy filling and savory sauce, it’s sure to impress your guests. Whether you’re serving a weeknight meal or hosting a dinner party, this recipe is a winner. Enjoy every bite of this Italian classic!
Eggplant Rollatini Recipe
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup spinach fresh or cooked
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Drizzle olive oil on both sides of the eggplant slices.
- Roast the eggplant slices on a baking sheet for about 20 minutes, until tender.
- In a bowl, mix ricotta, spinach, half of the mozzarella, egg, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a tablespoon of the ricotta mixture on each eggplant slice and roll it up.
- Arrange the rollatini seam-side down in the baking dish.
- Top with remaining marinara sauce and sprinkle with Parmesan and mozzarella.
- Bake for 30 minutes until bubbly and golden.
