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Eggplant Rollatini
Savor the rich and savory flavors of Eggplant Rollatini, a beloved classic from Italian-American cuisine. This delightful dish features tender, grilled eggplant slices that cradle a luscious filling of creamy ricotta and vibrant spinach, all enveloped in a robust marinara sauce and crowned with bubbling, melted mozzarella. Traditionally served as a comforting family meal, Eggplant Rollatini embodies the spirit of Italian cooking, where love and passion for food unite friends and family around the dinner table. Whether it's a cozy weeknight dinner or a festive gathering, this dish is sure to impress and satisfy even the most discerning palates.
Ingredients
- Eggplants
- 2 medium, sliced lengthwise into 1/4 inch thick slices
- Olive oil
- 3 tablespoons
- Salt
- 1 teaspoon, divided
- Black pepper
- 1/2 teaspoon
- Garlic powder
- 1/2 teaspoon
- Egg
- 1, beaten
- Ricotta cheese
- 1 cup
- Fresh spinach
- 2 cups, chopped and cooked (or 1 cup frozen, thawed and drained)
- Parmesan cheese
- 1/2 cup, grated
- Marinara sauce
- 2 cups, store-bought or homemade
- Mozzarella cheese
- 1 cup, shredded
- Fresh basil
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Brush both sides of the eggplant slices with olive oil, and season them with black pepper and garlic powder.
- Grill the eggplant slices on a grill pan or outdoor grill until tender and lightly charred, about 2-3 minutes per side. Set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, beaten egg, remaining salt, and black pepper. Mix well until creamy and smooth.
- Spread a spoonful of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Take one grilled eggplant slice, place a generous spoonful of the ricotta mixture on one end, and carefully roll it up. Repeat this process for all eggplant slices.
- Arrange the rolled eggplant slices in the baking dish, seam side down, in a single layer.
- Pour the remaining marinara sauce over the top of the eggplant rollatini, ensuring each roll is covered.
- Sprinkle the shredded mozzarella cheese generously over the sauce.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven, garnish with fresh basil, and let it cool for a few minutes before serving.
Tips
- For a spicier kick, add red pepper flakes to the ricotta filling.
- You can substitute the spinach with other greens like kale or Swiss chard.
- This dish can be made ahead of time; simply assemble and refrigerate before baking, adding an extra 10 minutes to the baking time.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 320 Fat: 18g Carbs: 25g Protein: 18g Sodium: 600mg Sugar: 6g
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