Table of Contents
Eggplant Rollatini is a classic Italian dish that combines tender slices of eggplant with a creamy ricotta filling, baked to perfection. It’s a popular appetizer or main course that showcases the rich flavors of Italian cuisine.
Ingredients Needed
- 2 large eggplants
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Olive oil for brushing
- 1 jar marinara sauce
Preparation Steps
Start by preheating your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Brush each slice lightly with olive oil and bake on a baking sheet until tender, approximately 15-20 minutes.
While the eggplant slices are baking, prepare the ricotta filling. In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, egg, chopped basil, salt, and pepper. Mix until smooth and well blended.
Once the eggplant slices are cooled slightly, spread a generous spoonful of the ricotta mixture onto each slice. Roll them up carefully, securing the filling inside.
Arrange the eggplant rolls in a baking dish. Pour marinara sauce over the top, covering all the rolls evenly. Sprinkle additional mozzarella and Parmesan cheese on top for extra flavor.
Bake uncovered for 25-30 minutes until bubbly and golden brown. Remove from the oven and let it rest for a few minutes before serving.
Serving Suggestions
Serve Eggplant Rollatini hot, garnished with fresh basil or parsley. It pairs well with a side of garlic bread or a simple green salad for a complete Italian meal.
Tips for Success
- Use fresh eggplants for the best texture and flavor.
- Ensure the eggplant slices are evenly thin for uniform cooking.
- Allow the baked rolls to rest briefly to set the filling before serving.
- Customize the filling with spinach or cooked sausage for variation.