Eggplant rollatini
Eggplant Rollatini features tender slices of eggplant filled with a savory spinach and ricotta mixture, topped with marinara sauce and melted mozzarella. This hearty dish is baked to perfection, making it a satisfying vegetarian option.
Cook time 25 min
Prep time 25 min
Ingredients:
2 eggplant2 tbsp olive oil
2 shallots
2 garlic cloves
6 cups spinach
1 cup ricotta cheese
1/3 cup pasta sauce
1/2 cup mozzarella cheese
1/4 cup grated parmesan cheese
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.
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Eggplant rollatini FAQ:
You can substitute ricotta cheese with cottage cheese or a vegan alternative like tofu blended with nutritional yeast for a similar creamy texture. Just ensure to blend the alternatives until smooth for the best consistency.
The eggplant slices are done baking when they are tender and pliable, typically after 15-20 minutes at 375°F (190°C). They should be soft enough to roll without cracking.
Yes, you can prepare eggplant rollatini ahead of time. Assemble the dish before baking, cover it, and store it in the refrigerator for up to 24 hours. Bake just before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at a low temperature or microwave until heated through.
A standard 9x13-inch baking dish works well for this recipe, allowing enough space for the eggplant rolls to be arranged in a single layer.
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.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 16g
Carbohydrates 22g
Fiber 8g
Sugar 11g
Fat 16g
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