Easy Cheesy Eggplant Rollatini Recipe

Key Ingredients & Substitutions

Eggplants: Medium-sized eggplants are best for this recipe. If you’re in a pinch, zucchini can also work as a substitute, giving a similar shape and texture.

Cheeses: Ricotta is the star in this dish, but if you’re lactose intolerant, you can use vegan ricotta or a tofu-based mix. For mozzarella, try using dairy-free cheese if needed.

Marinara Sauce: The sauce can be homemade or store-bought. If you’re looking for a low-sugar option, check labels or make your sauce using fresh tomatoes, garlic, and herbs. You can even use roasted red pepper sauce for a twist!

Pesto: This is optional but adds extra flavor. If you don’t have pesto, consider using fresh basil or a sprinkle of Italian seasoning.

How Do You Properly Salt and Prepare Eggplant?

Salting the eggplant is crucial to remove excess moisture and bitterness. Here’s how:

• Slice the eggplant and sprinkle salt on both sides.
• Let it sit for 20-30 minutes. You’ll notice beads of moisture forming on the surface.
• Afterward, pat the slices dry with paper towels to remove the salt and moisture.

This step ensures your rollatini won’t be watery and the flavor of the eggplant shines through!

What’s the Best Way to Assemble the Rollatini?

Assembling eggplant rollatini is easy! Follow these tips to keep it neat:

• Place a generous spoonful of the cheese mixture at one end of each eggplant slice.
• Roll it up tightly but gently so the filling stays inside.
• Place the rolls seam side down in the baking dish to keep them from opening.

Don’t overcrowd the dish; it will help in baking evenly and keep the rollatini from sticking together.

Easy Cheesy Eggplant Rollatini

Ingredients You’ll Need:

For The Eggplant:

• 2 medium eggplants, sliced lengthwise into 1/4 inch thick slices
• 1 teaspoon salt
• 1 tablespoon olive oil (for brushing)

For The Cheese Filling:

• 1 1/2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese, plus extra for topping
• 1/4 cup grated Parmesan cheese, plus extra for topping
• 1 large egg, lightly beaten
• Freshly ground black pepper, to taste
• 1 teaspoon dried Italian seasoning or oregano

For The Sauce:

• 2 cups marinara sauce (homemade or store-bought)
• 2 tablespoons pesto sauce (optional, for topping)
• 1/4 cup fresh parsley, chopped (for garnish)

How Much Time Will You Need?

This recipe takes about 15 minutes to prep, 15-20 minutes to bake the eggplant, and then an additional 35 minutes to bake the assembled rollatini, for a total of about 1 hour. It’s a bit of time, but the delicious result is absolutely worth it!

Step-by-Step Instructions:

1. Prepare the Eggplant:

Preheat your oven to 375°F (190°C). Lay the eggplant slices out on a baking sheet and sprinkle both sides with salt. Let them sit for about 20-30 minutes to draw out moisture and bitterness. Once they’ve sat, pat the slices dry with paper towels.

2. Bake the Eggplant:

Brush both sides of the eggplant slices with olive oil. Place them back on the baking sheet and bake for 15-20 minutes, flipping halfway through, until the slices are tender and slightly golden. Once done, remove them and let cool slightly.

3. Make the Cheese Filling:

In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, Italian seasoning, salt, and black pepper. Mix everything until the filling is creamy and well-blended.

4. Assemble the Rollatini:

Spread about 1/2 cup of marinara sauce evenly on the bottom of a baking dish. Take a spoonful of the cheese mixture and place it on one end of each eggplant slice, then carefully roll it up. Place the rolled eggplant seam side down in the baking dish, arranging them snugly together.

5. Add Sauce and Cheese:

Spoon the remaining marinara sauce evenly over the eggplant rolls. Sprinkle the extra mozzarella and Parmesan cheese on top. If you’re using pesto, add small dollops on top as well.

6. Bake the Rollatini:

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and golden.

7. Serve and Enjoy:

Garnish your delicious eggplant rollatini with chopped fresh parsley before serving. Enjoy this warm, cheesy treat with your family and friends!

FAQs for Easy Cheesy Eggplant Rollatini

Can I Use Other Vegetables Instead of Eggplant?

Yes! If you’re not a fan of eggplant, zucchini or bell peppers can be great substitutes. Just slice them thinly and prepare them the same way!

Can I Make This Rollatini Vegan?

Absolutely! You can substitute the ricotta with a vegan ricotta or a tofu mixture. Use plant-based cheeses for mozzarella and Parmesan, and omit the egg or replace it with a flax egg or silken tofu.

How to Store Leftovers?

Store leftover eggplant rollatini in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.

Can I Prepare This Dish Ahead of Time?

Yes! You can assemble the rollatini ahead of time and refrigerate them before baking. Just cover the baking dish tightly with foil and bake when ready, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.