Eggplant rollatini

Savor the deliciousness of Eggplant Rollatini, featuring tender eggplant slices stuffed with a creamy ricotta and spinach filling, topped with rich pasta sauce, and finished with gooey mozzarella and savory parmesan cheese. A mouthwatering meatless Italian dish perfect for any occasion!

  • 07 Apr 2025
  • Cook time 25 min
  • Prep time 25 min
  • 4 Servings
  • 9 Ingredients

Eggplant rollatini

Eggplant Rollatini is a delightful Italian-inspired dish that's perfect for vegetarians and anyone who loves robust, hearty flavors. With tender eggplant slices wrapped around a savory mixture of spinach and ricotta cheese, and topped with marinara sauce and melted mozzarella, this recipe is sure to impress at any dinner table.

Ingredients:

2 eggplant
900g
2 tbsp olive oil
27g
2 shallots
100g
2 garlic cloves
6g
6 cups spinach
180g
1 cup ricotta cheese
230g
1/3 cup pasta sauce
72g
1/2 cup mozzarella cheese
50g
1/4 cup grated parmesan cheese
20g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Eggplants:
- Wash and dry the eggplants. Slice them lengthwise into 1/4-inch thick slices.
- Lay the slices on a baking sheet, brush both sides with 2 tbsp of olive oil, and sprinkle with a pinch of salt.
- Place the baking sheet with the eggplant slices in the oven and bake for 15-20 minutes, or until the slices are tender and pliable. Remove from the oven and let them cool slightly.
3. Prepare the Filling:
- While the eggplants are baking, heat a small skillet over medium heat. Add a drizzle of olive oil and sauté the finely chopped shallots until they are translucent, about 2-3 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool.
- In a mixing bowl, combine the cooked spinach mixture with 1 cup of ricotta cheese. Stir well to create a uniform filling.
4. Assemble the Rollatini:
- On each slice of roasted eggplant, place a spoonful of the spinach-ricotta filling at one end. Carefully roll up the slice to enclose the filling.
- Arrange the eggplant rolls in a single layer in a baking dish with the seam side down.
5. Add the Sauce and Cheese:
- Pour 1/3 cup of pasta sauce over the assembled eggplant rolls.
- Sprinkle the rolls evenly with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
6. Bake:
- Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly, and the rolls are heated through.
7. Serve:
- Remove the dish from the oven and let the eggplant rollatini cool for a few minutes.
- Serve hot, garnished with extra pasta sauce on the side if desired.

Tips:

- Choose firm, medium-sized eggplants for easier slicing and rolling.

- Salt the eggplant slices and let them sit for about 30 minutes to draw out any bitterness before cooking.

- Use fresh spinach for a more vibrant flavor, but if using frozen spinach, make sure to thoroughly drain and squeeze out any excess water.

- Ensure the ricotta cheese is well-drained to avoid a watery filling.

- Keep an eye on the rollatini during baking to avoid overcooking and drying out the eggplant.

Eggplant Rollatini is a delicious and nutritious dish that combines the earthy flavors of eggplant and spinach with creamy ricotta and gooey mozzarella cheese. Perfect for a cozy family dinner or a special occasion, this recipe is both satisfying and elegant. Serve it with a side of garlic bread or a simple salad for a complete meal.

Nutrition Facts
Serving Size400 grams
Energy
Calories 230kcal11%
Protein
Protein 16g10%
Carbohydrates
Carbohydrates 22g6%
Fiber 8g22%
Sugar 11g11%
Fat
Fat 16g19%
Saturated 6g20%
Cholesterol 30mg-
Vitamins
Vitamin A 240ug26%
Choline 40mg7%
Vitamin B1 0.16mg13%
Vitamin B2 0.36mg27%
Vitamin B3 2.54mg16%
Vitamin B6 0.39mg23%
Vitamin B9 120ug29%
Vitamin B12 0.35ug15%
Vitamin C 22mg24%
Vitamin E 2.13mg14%
Vitamin K 230ug191%
Minerals
Calcium, Ca 350mg27%
Copper, Cu 0.27mg30%
Iron, Fe 1.54mg14%
Magnesium, Mg 90mg22%
Phosphorus, P 290mg23%
Potassium, K 930mg27%
Selenium, Se 14ug26%
Sodium, Na 280mg19%
Zinc, Zn 2.03mg18%
Water
Water 340g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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