What is eggplant rollatini made of?

Eggplant rollatini consists of thinly sliced, pre-baked eggplant wrapped around a filling of ricotta, parmesan, and herbs. The rolls are arranged in a baking dish, covered with marinara sauce and mozzarella cheese, then baked until bubbling and golden. The combination creates a perfect balance of flavors with the tender eggplant, creamy cheese filling, and tangy tomato sauce.

What's the difference between eggplant rollatini and eggplant parmesan?

While both dishes feature eggplant, cheese, and marinara sauce, the preparation differs significantly. Eggplant parmesan layers breaded and fried (or baked) eggplant slices with sauce and cheese, creating a lasagna-like casserole. Eggplant rollatini, however, uses thinner eggplant slices that are rolled around a ricotta filling, resulting in individual stuffed portions. Rollatini is generally lighter since the eggplant is typically not breaded.

Should you peel the eggplant for rollatini?

Peeling is optional and based on personal preference. The skin adds color, nutrition, and helps the rolls hold their shape. However, if the eggplant skin is tough or bitter (more common in larger, older eggplants), peeling may improve the texture. For younger, smaller eggplants, the skin is usually tender enough to leave on.

How do you keep eggplant from getting soggy when making rollatini?

The key to preventing soggy eggplant rollatini is removing excess moisture before assembly. Salt the eggplant slices and let them sit for 20-30 minutes to draw out water, then thoroughly pat them dry. Pre-baking the slices also helps remove moisture and partially cook the eggplant before assembly. Finally, don't oversauce the dish—use enough marinara to cover but not drown the rollatini.

Do you need to salt eggplant before cooking it?

Salting eggplant before cooking serves two purposes: it draws out moisture and removes potential bitterness, especially in larger eggplants. For rollatini, salting is highly recommended as it helps prevent the finished dish from becoming watery. Modern cultivated eggplants are generally less bitter than their predecessors, but salting still improves the texture significantly for this dish.

Can eggplant rollatini be made ahead of time?

Yes, eggplant rollatini is excellent for make-ahead preparation. You can assemble the entire dish up to 24 hours before baking and store it covered in the refrigerator. Alternatively, you can prepare components separately (pre-bake the eggplant, make the filling) and assemble just before baking. Fully cooked rollatini can be refrigerated for up to 4 days or frozen for up to 3 months.

Eggplant Rollatini: Best Homemade Italian Comfort Food Recipe

Eggplant Rollatini

Print Recipe

A classic Italian dish featuring tender slices of eggplant rolled around a rich ricotta filling, baked in marinara sauce until bubbly and golden.

Author: Chef Rina
Prep Time: 45
Cook Time: 55
Total Time: 1 hour 40 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: Italian

Ingredients

Scale

2 medium eggplants
1/2 tsp. kosher salt, plus more for the eggplant
Cooking spray
1 (15-ounce) container whole-milk ricotta cheese
1 cup grated parmesan cheese
1 large egg
1 tsp. dried basil
1 (25-ounce) jar marinara sauce
1 cup shredded mozzarella cheese
Chopped fresh basil, for garnish
Green salad, for serving

Instructions

Slice eggplants lengthwise into 1/8-inch pieces. Arrange on a rack over a baking sheet, sprinkle with salt, and let sit 20-30 minutes.
Preheat oven to 375°F. Spray a baking sheet with cooking spray.
Pat eggplant dry, arrange on the baking sheet, and bake until soft, about 15 minutes. Let cool.
Combine ricotta, parmesan, egg, dried basil, and 1/2 tsp salt in a bowl.
Spread 1 cup marinara in a 9×13-inch baking dish. Increase oven to 400°F.
Top each eggplant slice with 2 tbsp ricotta filling, spread evenly, then roll into a spiral.
Place rolls seam-side down in the dish, top with remaining sauce and mozzarella.
Cover with foil and bake 30 minutes. Uncover and bake 10 more minutes until cheese is lightly browned.
Cool 5-10 minutes, garnish with fresh basil, and serve with salad.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 325kcal
Sugar: 8g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 24g
Fiber: 6g
Protein: 19g
Cholesterol: 75mg

Keywords: eggplant rollatini, Italian recipe, baked eggplant, ricotta filling, vegetarian dinner

Find it online: https://www.joyliciousrecipes.com/eggplant-rollatini/