This Easy and Delicious Eggplant Rollatini is a fun twist on pasta! You’ll be rolling up thin slices of eggplant filled with cheesy goodness and rich tomato sauce.
I love how simple it is to make, and it feels fancy too! Perfect for impressing guests or just treating yourself to a special meal. Plus, no one will guess it’s veggie-packed! 🍆✨
Key Ingredients & Substitutions
Eggplants: These are the star of the dish! Medium-sized eggplants are ideal as they’re easier to slice and roll. If you can’t find eggplant, zucchini can be a suitable substitute; just slice it thinly and prepare it the same way.
Cheeses: Ricotta is creamy and holds the filling together beautifully. If you need a lighter option, cottage cheese works too! For mozzarella, feel free to use part-skim to save on calories, or even vegan cheese if you’re dairy-free.
Marinara Sauce: Store-bought sauce is handy, but homemade is always option! You can substitute it with pesto for a unique twist. For a spicier kick, try adding crushed red pepper flakes to your sauce.
Fresh Herbs: Basil adds a lovely fresh flavor. If fresh isn’t available, dried basil works well. Don’t have parsley? Omit it or try fresh spinach instead for some added greens!
How Do I Get My Eggplant to Not Be Bitter?
One of the tricks to making your eggplant taste amazing is to sweat it. This process helps eliminate any bitterness and also reduces moisture for better texture.
- Slice your eggplant and sprinkle salt on both sides.
- Let it sit for 20-30 minutes until you see moisture collecting on the surface.
- Rinse those slices! This helps wash away the bitterness and excess salt. Pat them dry with a paper towel.
Getting this step right will lead to delicious, tender eggplant rolls that shine in this dish!
Easy and Delicious Eggplant Rollatini
Ingredients You’ll Need:
For the Eggplant
- 2 medium eggplants
- Salt, for sweating eggplants
- Olive oil, for brushing and frying
For the Filling
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil (or 1 tsp dried basil)
- 1 tablespoon chopped fresh parsley (optional)
- Black pepper, to taste
For Assembly
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and cooking the eggplant, plus an additional 25-35 minutes baking. Plan for about an hour in total, which includes assembling and baking the rollatini to perfection!
Step-by-Step Instructions:
1. Prepare the Eggplant Slices:
First, wash and trim the eggplants. Slice them lengthwise into ¼ inch thick slices. Lay the slices on a baking sheet and sprinkle both sides with salt. This step will help draw out moisture and any bitterness. Let them sit for 20-30 minutes, then rinse and pat dry with paper towels.
2. Cook the Eggplant:
Preheat your oven to 375°F (190°C). Brush both sides of the eggplant slices lightly with olive oil. You have two options: either roast them in the oven for about 15-20 minutes until tender or pan-fry the slices in olive oil over medium heat until they’re golden and soft. Set them aside to cool once done.
3. Make the Filling:
In a medium mixing bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, grated Parmesan, minced garlic, egg, basil, parsley (if using), and a pinch of black pepper. Mix everything together well until it’s a nice creamy filling.
4. Assemble the Rollatini:
Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one eggplant slice, place about 2 tablespoons of the cheese filling at one end, and gently roll it up. Place the rolled eggplant seam-side down in the baking dish. Repeat this process with all of the eggplant slices.
5. Top and Bake:
Once all the rollatini are assembled, spoon the remaining marinara sauce evenly over the top of the rolled eggplants. Finally, sprinkle the rest of the mozzarella cheese on top to create a melty, delicious layer.
6. Bake:
Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. After that, remove the foil and bake it for an additional 10 minutes or until the cheese is bubbly and lightly golden.
7. Serve:
Garnish with fresh basil leaves if desired, and serve warm. This dish is lovely alongside a simple green salad and some crusty bread. Enjoy your delicious homemade Eggplant Rollatini!
FAQ for Easy and Delicious Eggplant Rollatini
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the eggplant and filling a day in advance. Assemble the rollatini and store them in the fridge, covered, until you’re ready to bake. Just add a bit of extra baking time if they go in cold.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta on hand, cottage cheese or even cream cheese can be good substitutes. Just blend the cottage cheese a bit for a smoother texture or soften the cream cheese to mix easily with the other ingredients.
How Do I Store Leftovers?
Store any leftover rollatini in an airtight container in the fridge for up to 2-3 days. To reheat, place them in the oven covered with foil to prevent drying out and warm at 350°F (175°C) until heated through.
Can I Freeze Eggplant Rollatini?
Yes! You can freeze the assembled rollatini before baking. Just wrap them tightly in plastic wrap and then in aluminum foil. They’ll keep well for up to 3 months. When ready to eat, thaw in the fridge overnight and then bake as directed!
