Eggplant Rollatini
As I stood in my kitchen, the aroma of roasting eggplants wafted through the air, reminding me of Sunday family dinners at my grandmother’s house. Her kitchen was always bustling with activity, and one dish that made its frequent appearance was her signature Eggplant Rollatini. I vividly remember the excitement as we gathered around the family table, the warmth of laughter and love filling the room. This recipe has become a staple in my own home, not only for its delightful flavors but also for the memories it evokes. Every bite of these creamy, cheesy rolls transports me back to those cherished moments, making this dish truly special.
What Makes This Recipe Special
Eggplant Rollatini holds a special place in my heart for several reasons. It’s a healthier twist on traditional pasta dishes without sacrificing flavor or comfort. You’ll love the tender eggplant wraps filled with a rich, cheesy filling and enveloped in a robust tomato sauce. Whether you’re looking to impress guests or simply want a cozy meal to enjoy at home, this dish is quick to prepare and is sure to leave everyone asking for seconds including picky eaters who might just discover their new favorite vegetable!
Ingredients You’ll Need
For the Sauce:
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Filling:
- 2 large eggplants, sliced lengthwise (about 1/4 inch thick)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon fresh basil, chopped (optional)
- Salt and pepper to taste
For Topping:
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
When choosing eggplants, look for firm, smooth skin with a shiny appearance. Smaller ones are often sweeter and more tender. Feel free to substitute the cheeses with a vegan-friendly option if you’re looking for a dairy-free alternative!
How to Make Mouthwatering Eggplant Rollatini: Comfort Food Awaits
Step 1: Preheat your oven to 375°F (190°C).
Step 2: To make the sauce, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Step 3: Stir in the crushed tomatoes and oregano, followed by salt and pepper. Let it simmer for 15 minutes.
Step 4: While the sauce simmers, season the eggplant slices with salt and let them sit for about 10 minutes to draw out moisture. This will help reduce bitterness and create a more tender texture.
Step 5: Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides with olive oil and place them in a single layer on a baking sheet. Roast in the oven for 20 minutes until golden and tender.
Step 6: In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil (if using), and salt and pepper. Mix until creamy and well-combined.
Step 7: To assemble, spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
Step 8: Take one roasted eggplant slice, place some filling (about 2 tablespoons) at one end, and carefully roll it up. Place the roll seam-side down in the baking dish. Repeat until all filling and eggplant slices are used.
Step 9: Once assembled, pour the remaining tomato sauce over the top and sprinkle with additional mozzarella cheese.
Step 10: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 11: Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Pro Tips and Variations
- For extra flavor, add Italian seasoning or crushed red pepper flakes to the sauce.
- Mix up the cheeses: Incorporate goat cheese or feta for a tangy twist.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezing: To freeze, assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake directly from the freezer, adding extra time as needed.
- Vegetarian or Vegan: Use tofu or a plant-based ricotta substitute for a vegetarian option.
Best Ways to Serve
Mouthwatering Eggplant Rollatini pairs beautifully with a light arugula salad drizzled with balsamic vinaigrette. You can also serve it alongside garlic bread for a comforting meal. For drinks, a crisp white wine or sparkling water with a slice of lemon can complement the richness of the dish. Presentation is key arrange the rollatini on a large platter with a sprinkle of fresh parsley or basil for a pop of color.
FAQ Section
Can I make this recipe ahead of time?
Absolutely! You can assemble the rollatini and keep them in the fridge for up to a day before baking.
Can I freeze the leftovers?
Yes, freezing is a great option! Just make sure to store them in an airtight container.
What can I use instead of ricotta cheese?
Cottage cheese can work as a substitute, or for a dairy-free option, try cashew cream.
How do I prevent the dish from becoming watery?
Make sure to salt and drain the eggplant before roasting, as this helps to extract excess moisture.
Can I make this vegetarian or dairy-free?
Yes! Substitute the cheeses with vegan alternatives to make it completely dairy-free.
I hope you get to create this beloved dish in your own kitchen! Each time I serve Eggplant Rollatini, the compliments flow as freely as the memories it brings to the table. There’s something so special about sharing comfort food with loved ones, and this recipe captures that essence beautifully. Whether you’re cooking for family or entertaining friends, I encourage you to give this a try! Don’t forget to share your thoughts and experiences in the comments; I would love to hear how it turned out!
“This Eggplant Rollatini was a hit at my dinner party! The flavors are amazing, and it was so nice to see my friends enjoying a hearty meal that felt gourmet but was accessible. I’ll definitely be making this again!” – A Happy Reader
Eggplant Rollatini
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- To make the sauce, heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in the crushed tomatoes and oregano, followed by salt and pepper. Let it simmer for 15 minutes.
- While the sauce simmers, season the eggplant slices with salt and let them sit for about 10 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Brush both sides with olive oil and place them in a single layer on a baking sheet.
- Roast in the oven for 20 minutes until golden and tender.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil (if using), and salt and pepper. Mix until creamy and well-combined.
- Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Take one roasted eggplant slice, place some filling (about 2 tablespoons) at one end, and carefully roll it up.
- Place the roll seam-side down in the baking dish. Repeat until all filling and eggplant slices are used.
- Once assembled, pour the remaining tomato sauce over the top and sprinkle with additional mozzarella cheese.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
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