Eggplant Rollatini

Today on TACKRECIPE, we are going to explore the delicious and comforting Eggplant Rollatini recipe, a classic Italian dish that brings together tender slices of eggplant, rich ricotta cheese, and a flavorful tomato sauce. This dish is a perfect combination of creamy, cheesy, and slightly tangy flavors wrapped in delicate layers of eggplant. It’s an ideal choice for a hearty family dinner or a special gathering, offering a satisfying yet relatively light meal compared to traditional pasta-based Italian dishes.

Ingredients (Serves 4-6)

• For the Eggplant:
• 2 large eggplants, sliced lengthwise (about ¼-inch thick)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• For the Filling:
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• For the Sauce:
• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• For Topping:
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil leaves for garnish

Prepare the Eggplant

Start by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the eggplant is ready to be baked. Meanwhile, take 2 large eggplants and slice them lengthwise into even ¼-inch thick slices. This thickness ensures the slices are pliable enough to roll without breaking but still sturdy enough to hold the filling. Lay the eggplant slices on a large baking sheet, making sure they don’t overlap. Sprinkle them lightly with salt on both sides and let them sit for about 15 minutes. This process helps draw out excess moisture and reduces bitterness, leading to a firmer texture that prevents sogginess once baked. After 15 minutes, you will notice small droplets of moisture forming on the surface of the slices—pat them dry with a paper towel to remove this excess liquid. Next, brush both sides of each eggplant slice with a light coating of olive oil and season with black pepper. This will help enhance their flavor while keeping them moist during baking. Arrange the slices in a single layer on a baking sheet—if needed, use multiple trays to ensure even cooking. Bake the slices for 15 minutes, flipping them halfway through, until they become tender and slightly golden but not overly soft. The goal is to make them flexible for rolling while maintaining their shape.

Make the Filling

As the eggplant is baking, prepare the creamy and flavorful ricotta filling. In a medium mixing bowl, combine the following ingredients:

🟢 1 ½ cups ricotta cheese – Provides a creamy and slightly tangy base.
🟢 ½ cup grated Parmesan cheese – Adds depth and a sharp, nutty flavor.
🟢 1 cup shredded mozzarella cheese – Melts beautifully, giving the filling a rich, gooey texture.
🟢 1 egg – Helps bind the filling together, making it firm enough to hold inside the rollatini.
🟢 2 tablespoons fresh basil, finely chopped – Infuses a fresh, aromatic flavor.
🟢 2 cloves garlic, minced – Provides a subtle, savory depth.
🟢 ½ teaspoon salt and ½ teaspoon black pepper – Enhances the overall taste.
🟢 Mix all the ingredients together until they are well combined and smooth. The consistency should be thick yet spreadable, ensuring it stays in place inside the eggplant rolls.

Prepare the Sauce

A rich and flavorful marinara sauce is key to bringing all the elements of this dish together. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. Once warm, add:

🟢 2 cups marinara sauce (store-bought or homemade)
🟢 1 teaspoon dried oregano – Adds a classic Italian herbal note.
🟢 ½ teaspoon crushed red pepper flakes (optional) – Gives the sauce a slight kick for extra depth.
🟢 Let the sauce simmer for 5 minutes, stirring occasionally. This step enhances the flavors and ensures a warm, rich sauce for the rollatini. Set the sauce aside until needed.

Assemble the Rollatini

Once the eggplant slices have cooled slightly and are easy to handle, begin assembling the rollatini. Take one eggplant slice at a time and spread about 1-2 tablespoons of the prepared ricotta filling evenly over the surface, leaving a small border around the edges. This ensures that the filling stays inside as you roll. Starting from the wider end of the slice, gently roll the eggplant towards the narrower end, creating a tight spiral. Be careful not to squeeze too hard, as this may cause the filling to spill out. Once rolled, place the eggplant roll seam-side down in a lightly greased baking dish that has been coated with a thin layer of marinara sauce at the bottom. This helps keep the rolls from sticking and adds extra flavor. Repeat the process until all the eggplant slices are filled and rolled.

Bake the Rollatini

If the oven is not still hot, preheat it again to 375°F (190°C). Take the remaining marinara sauce and pour it evenly over the top of the eggplant rolls, ensuring they are well covered. Sprinkle the dish with:

🟢 ½ cup shredded mozzarella cheese – For a rich, cheesy topping.
🟢 ¼ cup grated Parmesan cheese – Adds sharpness and a golden crust.
🟢 Cover the baking dish loosely with aluminum foil to keep the rolls from drying out and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is fully melted, bubbly, and slightly golden on top.

Serve and Enjoy

Once baked, remove the Eggplant Rollatini from the oven and let it rest for 5 minutes. This allows the flavors to meld and makes it easier to serve. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. For a complete Italian-inspired meal, serve the rollatini with:

🟢 A side of crusty Italian bread
🟢 A light garden salad with balsamic vinaigrette
🟢 A glass of red wine, such as Chianti or Sangiovese

Tips:

Salt the Eggplant for Better Texture

🟢 Before baking, always sprinkle salt on the eggplant slices and let them sit for 15-20 minutes. This draws out excess moisture and reduces any bitterness. Pat them dry before baking to ensure a firm yet tender texture that holds its shape when rolled.

Use Fresh, High-Quality Ricotta

🟢 The quality of ricotta makes a big difference in the creaminess of the filling. Opt for whole-milk ricotta rather than part-skim, as it has a richer flavor and smoother consistency. If the ricotta is watery, strain it using a cheesecloth for 15-20 minutes to remove excess liquid.

Avoid Overbaking the Eggplant

🟢 When pre-baking the eggplant slices, bake them until they are just tender (about 15 minutes). Overbaking at this stage can make them too soft, causing them to fall apart when rolling. They should be pliable but firm enough to hold the filling.

Let the Dish Rest Before Serving

🟢 Once baked, let the Eggplant Rollatini rest for at least 5 minutes before serving. This allows the cheese and sauce to set, making it easier to plate and enhancing the flavors. Garnish with fresh basil for a final touch of freshness.