Eggplant Rollatini With Three Cheeses
Eggplant rollatini with three cheeses offers a rich, cheesy, and flavorful appetizer or main dish, perfect for cheese lovers and vegetarian gatherings.
Ingredients
Instructions
- Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes.
- In a food processor, chop the feta fine, then add the ricotta, beaten egg, 1/2 cup Parmesan, and lemon juice. Blend until smooth.
- Add 1/4 cup parsley and scallions to the mixture and process for 10 seconds.
- Transfer the eggplant slices to paper towels and pat them dry.
- Arrange one-third of the eggplant slices in one layer on a jelly roll pan brushed with oil and brush the tops with oil.
- Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning once and brushing again with oil, for 8-10 minutes or until lightly browned on both sides.
- Transfer the slices to paper towels to drain and repeat the process with remaining slices.
- Place 2 tablespoons of cheese mixture at the short end of each slice and roll up to enclose the filling.
- Spread 1/4 cup of sauce in a 10x7-inch baking pan.
- Arrange the eggplant rolls in one layer on the sauce.
- Pour the remaining sauce over the rolls and sprinkle with the remaining 1/4 cup Parmesan.
Tips & Substitutions
To enhance flavor, consider adding some garlic or crushed red pepper flakes to the cheese mixture. If you prefer a lighter version, you can substitute part-skim ricotta for whole ricotta. When grilling the eggplant, be sure to brush it lightly with oil to prevent sticking and promote even browning. For a twist, try adding chopped spinach or herbs like basil to the filling for additional freshness.
Serving Suggestions
Serve Eggplant Rollatini with a simple green salad or garlic bread for a complete meal. A side of marinara sauce for dipping complements the dish beautifully. For a heartier option, pair it with Italian recipes like Baked Manicotti(Pizza Style) or Ribbon Pasta With Vegetables to create a delightful Italian feast.
Storage & Reheating
Leftover Eggplant Rollatini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and heat in a preheated oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual servings for 1-2 minutes on high, but the oven method retains better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Rollatini With Three Cheeses contains roughly 874 calories, with 20g protein, 166g carbohydrates, and 17g fat. It is an excellent source of iron (52% of the Daily Value), calcium (43% of the Daily Value), and protein (39% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Eggplant Rollatini ahead of time?
Yes, you can prepare the dish up to the point of baking and store it covered in the refrigerator for up to 24 hours. Just be sure to add a little extra cooking time when you're ready to bake it to ensure it's heated through thoroughly.
What can I substitute for feta cheese?
If you don't have feta cheese, you can substitute with goat cheese for a similar tangy flavor. Cream cheese can also work as a milder alternative, but consider adding a bit of lemon juice to mimic feta's acidity.
Can I freeze Eggplant Rollatini?
Yes, Eggplant Rollatini can be frozen before or after baking. If freezing before baking, assemble the rolls and place them in a freezer-safe container or wrap tightly in plastic wrap. When ready to cook, thaw in the refrigerator overnight and bake as directed. If baked, allow to cool completely before freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).