This Easy Eggplant Rollatini is a cozy dish that features tender eggplant rolled up with creamy cheese. It’s baked with a yummy tomato sauce that makes it even better!
Don’t be surprised if you end up wanting seconds! I love serving these with a side salad—it makes for a comforting and delightful meal. You’ll enjoy every cheesy bite! 😄
Key Ingredients & Substitutions
Eggplants: Look for medium eggplants that are firm and smooth. If eggplant isn’t available, zucchini can work as a substitute, but the texture will be different. Just slice them thin like you would with eggplant.
Cheese: The ricotta cheese gives a creamy texture, while mozzarella adds stretch. If you’re lactose intolerant, try using dairy-free ricotta or cream cheese. Goat cheese can also be a tasty alternative for a different flavor.
Spinach: Fresh spinach adds a nice touch, but frozen cooked spinach works too. Make sure to squeeze out excess water to avoid soggy filling. If you prefer other greens, kale or Swiss chard can also do the trick!
Marinara Sauce: Store-bought sauce is convenient, but homemade sauce can make it even better! If you’re short on time, a simple blend of crushed tomatoes with herbs can work perfectly.
How Do I Properly Cook Eggplants Without Getting Them Bitter?
Sweating eggplants is key for removing their bitterness and excess moisture. Here’s how to do it right:
- Slice the eggplant and sprinkle it generously with salt.
- Let it sit for about 30 minutes. You’ll notice beads of moisture forming on the surface.
- Rinse the salt off and pat the slices dry with paper towels to remove excess moisture.
This process allows the eggplant to absorb less oil during cooking, resulting in a more flavorful rollatini!
What’s the Best Way to Assemble the Rollatini?
Assembling the rollatini is simple but it helps to have a few tips:
- Lay the eggplant slices flat and work with one at a time. This keeps the filling from spilling out.
- Using about 2 tablespoons of the cheese mixture for each roll is a good amount—enough to fill without overstuffing.
- Roll tightly, starting from the end with the filling, and place seam-side down in the baking dish to keep them secure during baking.
With these tips, your eggplant rollatini will turn out beautifully every time!
Easy Eggplant Rollatini Recipe with Cheese
Ingredients:
- 2 medium eggplants, sliced lengthwise into 1/4 inch thick slices
- Salt, for sweating eggplant
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 cup chopped fresh spinach (or frozen spinach, thawed and drained)
- 1 large egg
- 2 cloves garlic, minced
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, thinly sliced, for garnish
- Olive oil, for brushing and cooking
- Black pepper, to taste
Time Estimate:
This dish will take about 15 minutes to prepare and 30 minutes to bake, totaling approximately 45 minutes. Don’t forget to let the eggplants sweat for about 30 minutes beforehand, which is included in the total time!
Instructions:
1. Prepare the Eggplants:
Start by laying the sliced eggplant on a large baking sheet. Sprinkle them generously with salt and let them sit for about 30 minutes. This process will help draw out any bitterness. After 30 minutes, rinse off the salt and pat the slices dry with paper towels.
2. Cook the Eggplant Slices:
Next, use a grill pan or large skillet. Brush each eggplant slice lightly with olive oil and cook over medium heat. Grill each slice until both sides are golden and tender, which usually takes about 3-4 minutes per side. Once cooked, set them aside to cool.
3. Make the Cheese Filling:
In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, the large egg, and a pinch of black pepper. Mix all the ingredients together until well combined and creamy.
4. Assemble the Rollatini:
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one eggplant slice and spoon about 2 tablespoons of the cheese mixture onto one end. Carefully roll it up, ensuring the filling stays inside, and place it seam-side down in the baking dish. Repeat this step for all the slices.
5. Top and Bake:
Now, pour the remaining marinara sauce over the top of the eggplant rolls, and sprinkle some extra Parmesan cheese on top as well. Cover the baking dish with foil to keep the moisture in.
6. Bake:
Bake in the preheated oven for about 25-30 minutes. The cheese should be hot and bubbling when done.
7. Serve:
Once baked, take the dish out of the oven and garnish with fresh basil and a little more grated Parmesan cheese. Serve warm and enjoy your delicious Eggplant Rollatini!
This recipe yields tender, cheesy eggplant rolls nestled in rich tomato sauce, topped with fresh basil and Parmesan — a perfect cozy meal! Enjoy! 🍽️
FAQs About Easy Eggplant Rollatini
Can I Use Frozen Eggplant for This Recipe?
It’s best to use fresh eggplant for optimal texture and flavor. If you’re in a pinch and have frozen eggplant, make sure to thaw and drain it well to avoid excess moisture leading to soggy rollatini.
How Can I Make This Recipe Vegan?
For a vegan version, substitute the ricotta cheese with a plant-based ricotta (made from blended tofu, nutritional yeast, or cashews) and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the egg. Make sure the marinara sauce is also vegan-friendly.
What Should I Serve with Eggplant Rollatini?
This dish pairs wonderfully with a fresh side salad or garlic bread. You can also serve it with a side of steamed vegetables or a light soup to balance the meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option. Enjoy them for a quick lunch or dinner!
