Eggplant Rollatini
Eggplant Rollatini features tender eggplant slices filled with herby ricotta, topped with marinara and cheese, baked to perfection—an elegant vegetarian dish perfect for family dinners or entertaining.
Ingredients
Instructions
- Peel eggplants and slice lengthwise into thin strips.
- Dredge eggplant slices in flour to coat evenly.
- Dip floured slices into beaten eggs.
- Fry eggplant slices in olive oil until golden brown.
- Drain fried eggplant on paper towels to remove excess oil.
- In a bowl, combine ricotta, chopped parsley or basil, and Romano cheese.
- Place a slice of mozzarella in the middle of each eggplant slice.
- Add a spoonful of ricotta mixture on top of the mozzarella and roll up the eggplant slice to form a roll.
- Spread marinara sauce evenly in a baking dish.
- Arrange eggplant rolls seam side down over the sauce in the dish.
- Top the rolls with additional marinara sauce and sprinkle with grated Romano cheese.
- Bake at 350°F (175°C) for 20 to 30 minutes until heated through and cheese is bubbly.
- Serve hot with pasta on the side.
Tips & Substitutions
For a lighter option, consider baking the eggplant slices instead of frying them. Simply brush them with olive oil and bake at 400°F (200°C) until tender. If you want to add a bit of zest, incorporate some lemon zest into the ricotta mixture. You can also substitute the mozzarella with a vegan cheese alternative if you are looking for vegetarian recipes.
Serving Suggestions
Serve Eggplant Rollatini hot, garnished with additional chopped herbs for freshness. It pairs beautifully with pasta, such as Linguini With Fresh Tomato Sauce, or a simple green salad. For a hearty meal, consider serving it alongside garlic bread or Italian Easter Pie for a delightful feast.
Storage & Reheating
Store leftover Eggplant Rollatini 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 (175°C) for about 15-20 minutes until warmed through. This preserves the texture and flavor of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Rollatini contains roughly 548 calories, with 14g protein, 96g carbohydrates, and 13g fat. It is an excellent source of calcium (33% of the Daily Value) and protein (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1033mg per serving (45% 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 rollatini and assemble them in the baking dish up to a day in advance. Just cover them tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge and allow them to sit at room temperature for about 30 minutes before baking.
What can I substitute for Ricotta cheese?
If you don't have Ricotta cheese, you can use cottage cheese blended until smooth, or even a creamy vegan alternative like cashew cheese. These substitutes will still provide a rich and creamy filling for your rollatini.
Can I freeze Eggplant Rollatini?
Yes, Eggplant Rollatini can be frozen. Assemble the rolls, then place them in a freezer-safe dish. Cover tightly and freeze for up to 3 months. To cook, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time if needed.
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).