Eggplant Rollatini Recipe

Introduction

Eggplant Rollatini is a delicious Italian-inspired dish featuring tender roasted eggplant rolled around a creamy spinach and ricotta filling. It’s baked with savory marinara and melted mozzarella for a comforting, satisfying meal perfect for any occasion.

Ingredients

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper
• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• Fresh basil (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
2. Step 2: Use a mandoline to slice the eggplant lengthwise into long, thin sheets about 1/4 inch thick. Select 12 center slices, roughly 12 ounces total.
3. Step 3: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil, then sprinkle with salt and pepper.
4. Step 4: Roast the eggplant for 15 to 20 minutes until soft and mostly dry. Pat with paper towels to remove excess moisture.
5. Step 5: In a medium bowl, mix together ricotta cheese, thawed and drained spinach, parmesan, egg, Italian seasoning, salt, and pepper to create the filling.
6. Step 6: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish.
7. Step 7: Divide the filling equally among the 12 eggplant slices. Roll each slice up and place seam side down in the baking dish.
8. Step 8: Spread the remaining 1/2 cup marinara sauce over the rolls, then sprinkle with shredded mozzarella cheese.
9. Step 9: Bake for about 15 minutes until the cheese melts and filling is warmed through. For a golden top, broil for an additional 3-4 minutes. Garnish with fresh basil if desired.

Tips & Variations

• Use fresh baby spinach instead of frozen for a brighter flavor; sauté it lightly before mixing with ricotta.
• If you don’t have a mandoline, slice the eggplant thinly with a sharp knife.
• Try adding a pinch of nutmeg to the filling for extra warmth and depth.
• Leftover eggplant slices can be roasted separately and served as a tasty side dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the best texture. This dish also freezes well—freeze before baking, then thaw and bake when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Just sauté it lightly until wilted, then drain any excess moisture before mixing it into the filling.

Do I have to peel the eggplant?

No, peeling is optional. Leaving the skin on adds texture and nutrients, but if you prefer a softer rollatini, you can peel the eggplant slices before roasting.

Eggplant Rollatini Recipe

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Eggplant Rollatini is a delicious Italian-inspired dish featuring tender roasted eggplant slices rolled around a creamy ricotta and spinach filling, baked with marinara sauce and melted mozzarella cheese. This comforting vegetarian recipe is perfect for a hearty dinner or special occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Filling

• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper

Assembly

• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• Fresh basil (optional, for garnish)

Instructions

1. Preheat and prepare eggplant: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Slice eggplant: Use a mandoline to slice the eggplant lengthwise into long, thin sheets about 1/4 inch (0.64 cm) thick. Select 12 center slices weighing about 12 ounces total.
3. Season eggplant: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and black pepper.
4. Roast eggplant: Roast the slices in the oven for 15-20 minutes until tender and mostly dry. Pat with paper towels to remove excess moisture.
5. Mix filling: In a medium bowl, combine ricotta cheese, thawed and drained spinach, grated parmesan, egg, Italian seasoning, salt, and pepper. Stir well to combine.
6. Prepare baking dish: Spread 1/2 cup (118 ml) marinara sauce evenly over the bottom of a large baking dish.
7. Assemble rollatini: Divide the ricotta-spinach filling evenly among the 12 eggplant slices. Roll up each slice tightly and place seam side down into the baking dish with marinara sauce.
8. Add topping: Spoon the remaining 1/2 cup (118 ml) marinara sauce over the rolls and sprinkle with shredded mozzarella cheese.
9. Bake and broil: Bake in the oven for about 15 minutes until the cheese is melted and the filling is heated through. Then place under the broiler for 3-4 minutes until the cheese is browned on top.
10. Garnish and serve: Remove from oven, garnish with fresh basil if desired, and serve warm.

Notes

• Choosing center slices of eggplant ensures uniform thickness and better rolling.
• Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
• You can prepare extra roasted eggplant slices to serve as a side or with other dishes.
• If you prefer, substitute whole milk ricotta with part-skim for a lighter version.
• Fresh basil adds a nice fresh flavor as garnish but is optional.

Keywords: Eggplant rollatini,ricotta eggplant rolls,vegetarian Italian recipe,baked eggplant rolls,spinach ricotta rollatini