This Easy Eggplant Rollatini is a tasty dish that’s sure to impress! Thin slices of eggplant are filled with rich cheese and tomato sauce, then baked to perfection. Yum!
It’s like a cozy hug on a plate! I love how simple it is to make. Just roll, bake, and enjoy, making it perfect for weeknight dinners. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Eggplants: Choose medium-sized eggplants for even slicing and easy rolling. If eggplants aren’t available, zucchini can be a tasty substitute!
Ricotta Cheese: This adds creaminess. If you need a dairy-free option, try using tofu blended with a splash of lemon juice for a similar texture.
Marinara Sauce: Use your favorite jarred sauce, or make a quick fresh one with crushed tomatoes, garlic, and olive oil. Homemade is definitely a treat if you have the time!
Basil: Fresh basil adds aroma and flavor. Dried basil works in a pinch, but use about a teaspoon less, as it’s more concentrated.
How Do You Get Perfectly Tender Eggplant Slices?
The key to tender eggplant is salting! By sprinkling salt on the slices and letting them sit, you’ll draw out bitterness and moisture. After 15-20 minutes, gently pat the slices dry with a paper towel to remove excess water. Lightly brushing with olive oil and baking them till golden helps achieve that ideal texture.
- Slice your eggplant evenly for uniform cooking.
- Don’t skip the salting step; it makes a big difference!
- A small amount of oil keeps them from drying out in the oven.
Easy Eggplant Rollatini
Ingredients You’ll Need:
For the Rollatini:
- 2 medium eggplants, sliced lengthwise into 1/4-inch strips
- Salt, for sprinkling
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Fresh ground black pepper, to taste
- Olive oil, for brushing
How Much Time Will You Need?
This delightful dish takes about 45 minutes total – 15 minutes for prep and 30 minutes for baking. It’s quick enough for a weeknight dinner and impressive enough for guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Eggplant:
Lay the sliced eggplant strips on the baking sheet and sprinkle both sides with salt. Let them sit for about 15-20 minutes. This step helps draw out moisture and bitterness. After that, pat them dry with paper towels.
3. Bake the Eggplant:
Lightly brush both sides of the eggplant slices with olive oil. Bake in the oven for about 15 minutes, flipping halfway through, until the slices are tender and slightly golden. Once done, remove from the oven and set aside to cool.
4. Mix the Filling:
In a medium bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, chopped basil, minced garlic, egg, Italian seasoning, salt, and pepper. Stir until everything is well mixed.
5. Assemble the Rollatini:
Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking. Take each eggplant slice and place about 2-3 tablespoons of the cheese mixture at one end. Roll the eggplant up carefully to encase the filling.
6. Arrange in the Baking Dish:
Place each rollatini seam side down in the baking dish on top of the marinara sauce. Don’t worry if they don’t look perfect; they will taste amazing!
7. Add More Sauce:
Spoon the remaining marinara sauce evenly over the eggplant rolls. Sprinkle some extra Parmesan cheese on top for that cheesy goodness.
8. Bake:
Finally, bake the rollatini uncovered at 375°F (190°C) for 20-25 minutes until they are bubbly and golden on top.
9. Serve and Enjoy:
Garnish with fresh chopped basil before serving for a pop of color and flavor. Enjoy your delicious and easy Eggplant Rollatini!
FAQ for Easy Eggplant Rollatini
Can I Use Different Cheeses in This Recipe?
Absolutely! While ricotta, mozzarella, and Parmesan give a classic taste, feel free to substitute with your favorites. Cream cheese, goat cheese, or even a vegan cheese alternative can work well in this dish.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) for 15-20 minutes until warmed through. You can also microwave them, but they’re best reheated in the oven!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the rollatini and assemble them in the baking dish, then cover and refrigerate for up to a day before baking. Just add an additional 5-10 minutes to the baking time if you’re baking them straight from the fridge.
Any Tips for Cutting the Eggplant?
For even slices, use a sharp knife and a steady hand! You can also use a mandoline slicer for perfectly uniform cuts. If you find the eggplant has a tough skin, consider peeling it before slicing, but this is optional based on your preference.
