Indulge in the exquisite flavors of Eggplant Rollatini, a timeless Italian-American delicacy that transforms simple ingredients into a gourmet experience. Tender grilled eggplant slices are elegantly wrapped around a rich, creamy blend of ricotta and mozzarella, then baked to perfection under a luscious blanket of marinara sauce. This delightful dish offers a hearty, satisfying, and utterly flavorful meatless meal, perfect for any occasion.

For many, eggplant can be a polarizing vegetable. In my own home, it often receives a skeptical glance, despite its incredible versatility and nutritional benefits. While my family members sometimes approach it with hesitation, this particular recipe for Eggplant Rollatini has a way of converting even the staunchest skeptics. It’s a dish I often prepare with the joyful anticipation of savoring the delicious leftovers myself, a true testament to its irresistible charm.

Eggplant Rollatini: A Hearty and Healthy Meatless Masterpiece

Eggplant Rollatini stands as a testament to how utterly satisfying and flavorful a meatless meal can be. Far from being an afterthought, this dish commands attention with its vibrant colors, complex textures, and comforting aromas. Whether you’re a lifelong vegetarian, looking to incorporate more plant-based meals into your diet, or simply seeking a delicious and wholesome alternative to traditional meat entrees, Eggplant Rollatini offers a perfect solution. It’s a fantastic way to enjoy a hearty Italian-inspired dinner without compromising on taste or satiety.

My journey with eggplant began early, often through my mother’s adventurous culinary experiments. I vividly recall her moussaka, a dish introduced through a rich tapestry of influences, from her New York Times Cookbook to recipes shared by international friends at the university. A Greek family down the street undoubtedly inspired some of these creations. However, my sisters and I, with the stubbornness only children can possess, would often refuse to try these “new” vegetables. It’s a familiar scene for many parents, and one that makes me understand my own family’s occasional resistance to new flavors. While my children’s palates might echo my youthful pickiness, I find solace in the fact that they at least gave this Eggplant Rollatini a try!

Even though my husband remained steadfast in his eggplant aversion, despite having recently enjoyed more exotic fare like octopus and sea bass in Las Vegas, I wasn’t entirely disheartened. Knowing their preferences, I always have an alternate entree ready for the meat-lovers. This simply meant more delectable Eggplant Rollatini for me, a joyful prospect indeed! This recipe isn’t just a meal; it’s a celebration of simple ingredients coming together to create something truly special, a dish I happily reserve for myself and anyone else discerning enough to appreciate its charm.

Crafting the Perfect Eggplant Rollatini: Tips for Success

The secret to exceptional Eggplant Rollatini lies in thoughtful preparation of its core components: the eggplant itself, the creamy filling, and the savory sauce. When I anticipate being the sole consumer, I often opt for smaller Japanese eggplants, adjusting the recipe to yield a smaller batch. Regardless of size, the preparation of the eggplant slices is crucial. I strongly recommend peeling your eggplant. While I sometimes skip this step for convenience, the cooked skin can be somewhat challenging to cut and bite through, impacting the overall delicate texture of the rollatini. Peeling ensures a melt-in-your-mouth experience.

Preparing the Eggplant Slices

• Salting is Key: After slicing the eggplant into thin, approximately 1/4-inch planks, arrange them on a baking sheet and generously sprinkle with salt. Let them sit for about 15-20 minutes. This essential step draws out excess moisture and bitterness from the eggplant, preventing it from becoming watery or soggy during cooking and enhancing its flavor.
• Rinse and Dry: Thoroughly rinse the salted eggplant slices under cold water to remove the salt, then pat them completely dry with paper towels. This ensures they don’t taste overly salty and cook properly.
• Grilling for Flavor: Grilling the eggplant slices adds a wonderful smoky depth and tender texture. Heat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the eggplant with extra-virgin olive oil and grill for 2-3 minutes per side, or until tender and lightly charred. This pre-cooking step is vital for the rollatini’s structure and flavor.

The Irresistible Ricotta and Mozzarella Filling

The heart of Eggplant Rollatini is its luxurious filling. This creamy blend provides a delightful contrast to the tender eggplant. To create it, you’ll combine:

• Ricotta Cheese: Choose whole milk ricotta for the creamiest texture and richest flavor.
• Mozzarella Cheese: Shredded low-moisture, part-skim mozzarella works best for its meltability without releasing too much water.
• Parmesan Cheese: Freshly grated Parmesan adds a sharp, salty depth of flavor.
• Egg: A single egg acts as a binder, helping the filling hold its shape during baking.
• Herbs and Seasonings: Dried basil, salt, and freshly ground black pepper are classic additions that elevate the flavor profile. Consider adding a pinch of garlic powder or fresh minced garlic for an extra kick.

Mix these ingredients until well combined, ensuring a smooth and evenly seasoned filling. The consistency should be thick enough to spoon and roll without being runny.

The Marinara Sauce: A Flavorful Foundation

A good marinara sauce is non-negotiable for authentic Eggplant Rollatini. Whether you use a high-quality store-bought sauce or whip up a batch of homemade marinara, its rich tomato flavor provides the perfect tangy complement to the creamy filling. Spoon a layer of marinara at the bottom of your baking dish to prevent sticking and add another dimension of flavor to every bite.

Assembling and Baking Your Eggplant Rollatini

Once your eggplant is grilled and the filling is ready, assembly is straightforward and satisfying. Preheat your oven to 375°F (190°C). Grease your baking dish to ensure easy serving. Spoon about a tablespoon of the ricotta filling onto one end of each grilled eggplant slice. Carefully roll up the eggplant slice, creating a neat cylinder, and place it seam-side down in the prepared baking dish. Continue until all the eggplant and filling are used, arranging the rolls snugly side by side.

Once assembled, generously spoon the remaining marinara sauce over the top of the rollatini, ensuring each roll is well-covered. Finish with a sprinkle of extra Parmesan cheese, which will melt into a golden crust during baking. Bake for approximately 15-20 minutes, or until the dish is thoroughly heated through, bubbly, and the cheese is melted and lightly golden. A garnish of fresh basil leaves before serving adds a fragrant, vibrant touch and a pop of color, completing this culinary masterpiece.

Serving Suggestions and Customizations

Eggplant Rollatini is a standalone star, but it also pairs beautifully with a variety of sides. Serve it with a simple green salad dressed with a light vinaigrette, a side of crusty Italian bread to sop up the delicious sauce, or even a small portion of pasta tossed in olive oil. For a complete meal, consider a glass of light-bodied red wine like a Sangiovese or a crisp white wine such as Pinot Grigio.

This recipe is also incredibly adaptable. Feel free to experiment with different cheeses, perhaps adding a touch of smoked provolone or asiago to the filling. For added nutrition and flavor, you could sauté some finely chopped spinach or mushrooms and mix them into the ricotta blend. A pinch of red pepper flakes will give it a subtle kick. For those with gluten sensitivities, ensure all your ingredients are naturally gluten-free; the dish itself is typically gluten-free. For a vegan version, substitute dairy ricotta and mozzarella with plant-based alternatives—there are excellent options available today.

If you’re hosting vegetarian guests for the holidays or simply seeking a marvelous meatless recipe to have up your sleeve, this Eggplant Rollatini with ricotta and mozzarella is an absolute winner. Its elegant presentation and comforting flavors make it suitable for special occasions, yet its relatively simple preparation also makes it ideal for a weeknight dinner. Don’t let others miss out on this fantastic dish – it’s truly a delight that deserves a spot in your culinary repertoire!

More Delightful Vegetarian Entrees You’ll Love:

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Stuffed Pasta Shells
• Rice Stuffed Peppers
• Easy Chiles Rellenos Casserole
• Penne alla Vodka
• More Easy Vegetarian Recipes

The Recipe:

Eggplant Rollatini

Prep Time
30 minutes

Cook Time
14 minutes

Total Time
44 minutes

Yield
3-4 servings

Grilled eggplant slices wrapped around a creamy ricotta and mozzarella filling, then baked and topped with marinara, create a truly lovely and satisfying meatless meal!

Ingredients

• 2 medium eggplant (or 2 pounds small eggplant), peeled and sliced 1/4 inch thick (I highly recommend peeling for the best texture)
• Salt, for drawing out moisture from eggplant
• Extra-virgin olive oil, to coat eggplant
• 1 large egg
• 16 ounces whole milk ricotta cheese
• 1/2 cup shredded low-moisture mozzarella cheese
• 2 tablespoons grated Parmesan cheese, plus extra for sprinkling over the finished dish
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups marinara sauce (consider using my easy homemade marinara sauce)
• Salt and pepper to taste (for final seasoning)
• Fresh basil, chopped or in sprigs, for garnish

Instructions

1. Lay eggplant slices out on a baking sheet. Generously sprinkle with salt and let sit for about 15-20 minutes to draw out moisture and bitterness.
2. Rinse off eggplant slices thoroughly under cold water and pat them completely dry with paper towels. Heat a grill pan or outdoor grill to medium-high. Brush eggplant with olive oil and grill for 2-3 minutes per side, or until tender and lightly charred. Let cool slightly.
3. In a medium bowl, mix together the egg, ricotta cheese, shredded mozzarella, 2 tablespoons grated Parmesan, dried basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
4. Preheat oven to 375ºF (190°C).
5. Lightly grease an 8×8 inch baking pan. Spoon about 1/2 cup of marinara sauce over the bottom of the pan, spreading it evenly. Reserve the remaining marinara for topping the eggplant rolls.
6. Take one grilled eggplant slice and spoon about a tablespoon of the ricotta filling onto one end. Carefully roll up the eggplant slice, forming a neat cylinder, and place it seam-side down in the prepared baking pan. Repeat with the remaining eggplant slices and filling, arranging them snugly in the pan. Top the rolls with the remaining marinara sauce and sprinkle generously with extra Parmesan cheese.
7. Bake for about 15-20 minutes, or until the rollatini is heated through, bubbly, and the cheese is melted and lightly golden. Sprinkle with freshly chopped basil or garnish with basil sprigs to serve hot.

Nutrition Information:

Yield:

4 servings

Serving Size:

1 rollatini

Amount Per Serving (approximate):
Calories: 497Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 1044mgCarbohydrates: 64gFiber: 16gSugar: 24gProtein: 24g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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