Eggplant Rollatini Recipe

Mak Erot

3 min read

·

Apr 03, 2025

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Eggplant Rollatini Recipe: A Delicious and Impressive Dish

Eggplant rollatini is a show-stopping dish that's surprisingly easy to make. This recipe guides you through creating delicious, flavorful eggplant rolls, perfect for a special occasion or a weeknight dinner that feels extra special. Get ready to impress your family and friends!

What You'll Need:

This recipe provides enough for approximately 6 servings. You can easily adjust the ingredient quantities to suit your needs.

Ingredients:

• For the Eggplant:
  • 2 large eggplants (about 1.5 pounds total), sliced lengthwise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
• For the Filling:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste
• For the Topping (optional):
  • 1/2 cup grated mozzarella cheese

Instructions:

Preparing the Eggplant:

1. Salt the Eggplant: Generously salt both sides of the eggplant slices. This helps draw out excess moisture, preventing soggy rollatini. Let them sit for at least 30 minutes, ideally an hour.
2. Pat Dry: After salting, thoroughly pat the eggplant slices dry with paper towels. This step is crucial for achieving crispy eggplant.
3. Roast or Pan-Fry: Preheat your oven to 400°F (200°C). Lightly brush the eggplant slices with olive oil, season with salt and pepper. You can either roast them in the oven for about 15-20 minutes, flipping halfway through, or pan-fry them in batches in a skillet with olive oil until tender and lightly browned.

Making the Filling:

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Simmer the Sauce: Add the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
3. Combine Filling Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Stir well to combine.

Assembling and Baking the Rollatini:

1. Assemble the Rolls: Spread a thin layer of the ricotta mixture onto each eggplant slice. Roll up tightly and place seam-down in a greased baking dish.
2. Pour Sauce Over Rolls: Pour the tomato sauce over the eggplant rollatini, ensuring they are mostly submerged.
3. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with mozzarella cheese (if using), and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Serving Suggestions:

Serve your eggplant rollatini hot, garnished with extra fresh parsley or basil. A side of crusty bread is perfect for sopping up the delicious sauce. This dish pairs well with a simple green salad.

Tips for Success:

• Don't skip salting the eggplant! This crucial step removes excess moisture and prevents soggy rollatini.
• Use high-quality ingredients. The flavor of the filling will greatly impact the overall taste of the dish.
• Don't overfill the eggplant rolls. This will make them difficult to roll and may cause them to unravel during baking.
• Adjust seasonings to your taste. Feel free to add more or less herbs and spices to suit your preference.

Enjoy your delicious homemade eggplant rollatini! This recipe is sure to become a new family favorite. Remember to share your culinary creations using #EggplantRollatini on social media!