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Eggplant Rollatini Recipe

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4.3 from 84 reviews

Eggplant Rollatini is a delicious Italian-inspired baked dish featuring thinly sliced eggplant rolled around a creamy ricotta and cheese filling, baked in rich marinara sauce, and topped with melted mozzarella and parmesan cheeses. This comforting casserole combines tender roasted eggplant with flavorful herbs and cheeses for a perfect vegetarian main course or appetizer.

Ingredients

Eggplant

  • 2 medium to large eggplants, sliced lengthwise about ¼-inch thick (12 to 15 slices)
  • 4 Tablespoons olive oil
  • ¼ Teaspoon kosher salt

Cheese Filling

  • 15 Ounces ricotta cheese
  • 1 Cup mozzarella cheese, shredded (divided)
  • ½ Cup parmesan cheese, grated (divided)
  • 1 egg
  • 2 Cloves garlic, minced
  • ½ Teaspoon black pepper
  • ½ Teaspoon dried oregano
  • 2 Tablespoons fresh basil, chopped, plus more for garnish

Sauce

  • 1 Jar marinara sauce, 24-Ounce

Instructions

  1. Prepare the Eggplant Slices: Remove the stem ends from the eggplants and slice lengthwise into ¼-inch thick slices, about 7 to 9 slices per eggplant. Lay the slices on a working surface and sprinkle kosher salt on both sides. Allow to sit for 5 to 7 minutes to draw out moisture, then pat dry thoroughly with paper towels.
  2. Bake the Eggplant Slices: Preheat the oven to 400°F. Lightly oil one or two baking trays with olive oil and arrange the eggplant slices on them. Roast the slices for 7 to 9 minutes until tender, then remove and let cool for about 10 minutes.
  3. Prepare the Cheese Filling: While eggplant is cooling, combine in a bowl ricotta cheese, ½ cup shredded mozzarella, ¼ cup grated parmesan, egg, minced garlic, black pepper, dried oregano, and chopped fresh basil. Mix thoroughly to combine.
  4. Assemble the Rollatini: Reduce oven temperature to 350°F. Lay out the roasted eggplant slices and place about 2 tablespoons of the ricotta filling on the top third or center of each slice. Roll each slice gently so the top and bottom edges meet, placing rolls seam side down as you go.
  5. Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9 x 13 inch baking dish. Arrange the eggplant rollatini in the dish, then spoon about 2 tablespoons of marinara sauce over each roll. Sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan over the top. Cover the dish with foil.
  6. Bake: Bake covered at 350°F for 30 minutes to warm through and meld flavors. After 30 minutes, remove the foil and switch oven to broil. Broil for 2 to 4 minutes until the cheese is bubbly and begins to brown, watching carefully to avoid burning.
  7. Serve: Garnish with extra fresh basil and serve hot alongside your favorite pasta or salad. Optionally, sprinkle additional freshly grated parmesan cheese on top.

Notes

  • Slice evenly: Keep eggplant slices uniform in thickness to ensure even roasting.
  • Pat dry well: Removing moisture from the salted eggplant prevents steaming and promotes roasting for better texture.
  • Don’t overfill: Use the recommended amount of filling to make rolling easier and neater.
  • Broil carefully: Watch the cheese closely during broiling to prevent burning and achieve perfect golden brown topping.

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