Eggplant Rollatini
Eggplant Rollatini is a delicious and comforting dish that takes traditional Italian flavors and wraps them in tender eggplant slices. This vegetarian delight features creamy ricotta, savory spinach, and a rich marinara sauce, making it a favorite for families and dinner guests alike. Whether you’re looking for a show-stopping main course or a hearty side dish, Eggplant Rollatini is the perfect way to celebrate the robust flavors of this beloved vegetable.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4 inch (0.6 cm) planks
- 1 cup (240 g) ricotta cheese
- 1 cup (30 g) packed chopped spinach, squeezed out excess water
- 1/2 cup (50 g) grated Parmesan cheese
- 1 egg
- 1 cup (240 ml) marinara sauce
- 1 tablespoon (15 ml) olive oil
- Salt to taste
- Pepper to taste
Directions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
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Preheat your oven to 375 degrees F (190 degrees C). Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks. Brush both sides lightly with olive oil and arrange on a baking sheet. Bake for 10 minutes until just tender.
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While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
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Spread half of the marinara sauce in a baking dish. Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly. Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
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Bake for 25 minutes, or until the dish is golden and bubbly.
How to Serve
Eggplant Rollatini can be served as a satisfying main course or a delightful side dish. Pair it with a simple side salad or garlic bread for a complete meal. For an elegant presentation, garnish with fresh basil or a sprinkle of additional Parmesan cheese. The vibrant colors of the marinara and the beautifully rolled eggplant make for a visually appealing dish that’s sure to impress.
FAQs
1. Can I prepare Eggplant Rollatini ahead of time?
Yes! You can prepare the rolls and assemble them in the baking dish up to a day in advance. Just cover them and refrigerate until you’re ready to bake.
2. Is there a gluten-free version of Eggplant Rollatini?
Absolutely! This recipe is naturally gluten-free since it does not contain any pasta. Ensure that your marinara sauce is also gluten-free if that is a concern.
3. Can I freeze Eggplant Rollatini?
Yes, Eggplant Rollatini can be frozen. Assemble the rolls and place them in an airtight container before freezing. When you’re ready to eat, thaw them overnight in the refrigerator and bake as directed.
Eggplant Rollatini
Ingredients
Eggplant Preparation
- 2 medium medium eggplants, sliced lengthwise into 1/4 inch (0.6 cm) planks
- 1 tablespoon olive oil For brushing the eggplant slices
- to taste Salt
- to taste Pepper
Filling
- 1 cup ricotta cheese
- 1 cup packed chopped spinach, squeezed out excess water
- 1/2 cup grated Parmesan cheese Plus extra for topping if desired
- 1 large egg
Assembly
- 1 cup marinara sauce Divided for layering
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks.
- Brush both sides of the eggplant slices lightly with olive oil and arrange them on a baking sheet.
- Bake for 10 minutes until just tender.
Filling Preparation
- While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
Assembly and Baking
- Spread half of the marinara sauce in a baking dish.
- Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly.
- Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
- Bake for 25 minutes, or until the dish is golden and bubbly.
