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!
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.
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 per serving
4 ServingsCalories 230kcal
Protein 16g
Carbohydrates 22g
Fiber 8g
Sugar 11g
Fat 16g
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