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Eggplant Rollatini Recipe

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4.2 from 12 reviews

Eggplant Rollatini is a delicious Italian-inspired baked dish featuring thinly sliced eggplants rolled with a creamy ricotta and mozzarella filling, topped with marinara sauce and melted cheeses. This flavorful casserole is perfect as a comforting vegetarian entrée or a hearty side dish.

Ingredients

Eggplant and Seasoning

  • 2 large eggplants, cut lengthwise to 1/4-inch thick slices
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

Cheese Filling

  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded and divided
  • ½ cup Parmesan cheese, grated and divided
  • 1 egg, beaten
  • ¼ cup fresh parsley, chopped (plus more for topping)

Sauce

  • 2 cups marinara sauce

Instructions

  1. Prepare the eggplant: Preheat your oven to 375°F (190°C). Remove the stems from the eggplants and slice them lengthwise into ¼-inch thick pieces. Salt both sides of the slices and let them sit on a plate for 10-20 minutes to draw out excess moisture. Then, pat the slices completely dry with a paper towel.
  2. Bake the eggplant slices: Arrange the eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until the slices are soft. Set aside to cool slightly.
  3. Prepare the cheese mixture: In a medium mixing bowl, combine the ricotta, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, chopped parsley, salt, and pepper. Stir well until the mixture is smooth and evenly blended.
  4. Assemble the rollatini: Spread ½ cup of marinara sauce evenly in the bottom of a 9×13-inch casserole dish. Lay the eggplant slices flat on a clean surface or tray. Spoon 1-2 tablespoons of the cheese filling onto each slice and spread it evenly. Carefully roll up each slice and place seam-side down in the casserole dish in a single layer. If any cheese filling remains, spread it over the rollatini.
  5. Add sauce and cheese topping: Pour the remaining 1 ½ cups of marinara sauce evenly over the rollatini. Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan on top.
  6. Bake the rollatini: Cover the casserole dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 15 minutes, or until the cheese is golden brown and bubbly.
  7. Optional broiling for crispiness: For an extra crispy and browned cheesy crust, turn your broiler to high and broil for 3-4 minutes. Watch closely to avoid burning.
  8. Rest and serve: Let the rollatini cool for 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm.

Notes

  • Salting the eggplant removes bitterness and excess moisture, improving texture and flavor.
  • Make sure to pat the eggplant slices dry after salting to avoid soggy rollatini.
  • Use fresh parsley for the brightest flavor and garnish.
  • Broiling is optional but recommended for a golden, slightly crispy cheese crust.
  • Leftovers can be refrigerated and reheated covered until warmed through.
  • You can substitute part of the ricotta with cottage cheese for a lighter filling if desired.

Find it online: https://bitezly.com/eggplant-rollatini-recipe/