If you’re looking for a comforting dish that impresses both the eyes and the palate, eggplant rollatini is the answer. This Italian classic features thinly sliced eggplant rolled up with a savory cheese filling, baked to perfection in a rich tomato sauce. It’s a vegetarian delight that can serve as a main course or a side dish, making it versatile for any meal. Let’s dive into the details of crafting this delicious recipe!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
For one serving (1 rollatini):
– Calories: 280
– Protein: 12g
– Carbohydrates: 20g
– Fat: 18g
– Fiber: 5g
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin strips, about 1/4 inch thick.
3. Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture.
4. Rinse and pat the eggplant slices dry with a paper towel.
5. Brush each slice with olive oil and roast in the oven for 20 minutes until tender.
6. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and chopped basil.
7. Spread a spoonful of the cheese mixture onto each roasted eggplant slice.
8. Roll the eggplant slices up tightly and place them seam-side down in a baking dish.
9. Pour marinara sauce over the eggplant rolls and sprinkle with additional mozzarella cheese.
10. Bake in the oven for 20 minutes until bubbly and golden.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter option, or use vegan cheese to make this dish dairy-free. Additionally, zucchini slices can be used instead of eggplant for a variation.
Serving and Pairings
Eggplant rollatini pairs beautifully with a simple green salad and a glass of red wine. For a heartier meal, consider serving it alongside garlic bread or a light pasta dish.
Storage and Reheating
Store leftover rollatini in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Don’t skip salting the eggplant, as it helps remove excess moisture and bitterness.
- Ensure the eggplant slices are thin enough for easy rolling.
- Avoid overcrowding the baking dish; leave space between rolls for even cooking.
- Use freshly grated cheese for the best flavor.
- Let the dish cool slightly before serving to allow the rolls to set.
Helpful Tips
- Try adding spinach or mushrooms to the cheese filling for extra flavor.
- Experiment with different herbs, such as oregano or thyme, for varied taste.
- For a spicy kick, add red pepper flakes to the marinara sauce.
- Use a mandoline slicer for perfectly even eggplant slices.
FAQs
Can I make eggplant rollatini ahead of time?
Yes, you can prepare the rollatini ahead of time and store it in the refrigerator. Just add the sauce before baking.
Is eggplant rollatini suitable for vegetarians?
Absolutely! Eggplant rollatini is a vegetarian dish, packed with flavor and nutrients.
Can I use other vegetables in this recipe?
Yes, zucchini and bell peppers can also be used in place of eggplant for a different twist.
What sauce works best with eggplant rollatini?
A classic marinara sauce pairs perfectly, but you can also try a creamy Alfredo for a rich variation.
How do I know when the rollatini is done?
The rollatini is done when the cheese is melted and bubbly, and the eggplant is tender but not mushy.
Conclusion
Eggplant rollatini is a delightful dish that brings warmth and flavor to any table. With its creamy cheese filling and savory sauce, it’s sure to become a favorite in your household. Embrace the joy of cooking and enjoy this delicious recipe!
Eggplant Rollatini Recipe
Ingredients
- 2 medium eggplants sliced lengthwise
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
- 2 cups marinara sauce
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplant lengthwise into thin strips.
- Sprinkle salt on the eggplant and let it sit for 15 minutes.
- Rinse and pat dry the eggplant slices.
- Brush the slices with olive oil and roast for 20 minutes.
- In a bowl, mix ricotta, mozzarella, Parmesan, and basil.
- Spread cheese mixture onto each eggplant slice.
- Roll the eggplant and place seam-side down in a baking dish.
- Pour marinara sauce over the rolls and sprinkle with mozzarella.
- Bake for 20 minutes until bubbly and golden.