Eggplant Rollatini with Ricotta and Marinara

There’s something truly comforting about a dish like Eggplant Rollatini with Ricotta and Marinara. This delightful combination of tender eggplant slices wrapped around a creamy ricotta filling, all blanketed in a rich marinara sauce, is a surefire way to bring joy to the dinner table. I recently had the opportunity to serve this dish to my family, and it was met with rave reviews. Even the pickiest eaters found themselves reaching for seconds, and I was thrilled to see empty plates all around. The balance of flavors, from the savory eggplant to the slightly tangy marinara and the creamy, cheesy filling, made it a standout meal that we’ll surely be revisiting often.

Ingredients

The magic of Eggplant Rollatini starts with its fresh and flavorful ingredients. To prepare this dish, you will need the following:

  • 2 large eggplants
  • Salt, for sweating the eggplant
  • 1 1/2 cups ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves of garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Olive oil for brushing
  • Freshly ground black pepper, to taste

Instructions

Creating Eggplant Rollatini is a rewarding process that involves several simple steps:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice the eggplants lengthwise into quarter-inch thick slices. Sprinkle both sides with salt and let them sit for about 20 minutes to sweat out excess moisture. Rinse and pat them dry with paper towels.
  3. Brush both sides of the eggplant slices with olive oil and place them on the prepared baking sheet. Bake for about 15 minutes until they are soft but not fully cooked.
  4. While the eggplant is baking, prepare the filling by combining ricotta cheese, parmesan cheese, egg, minced garlic, basil, salt, and pepper in a mixing bowl.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a tablespoon of the ricotta mixture onto each eggplant slice and roll them up from the wider end.
  6. Arrange the rolls in the baking dish seam side down, pour the remaining marinara sauce over the top, and sprinkle with shredded mozzarella cheese.
  7. Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  8. Allow it to cool slightly before serving.

Nutrition Facts

This recipe serves approximately four people, with each serving containing around 350 calories. It’s a wholesome meal that balances nutrients and flavor, making it both satisfying and relatively healthy.

Preparation Time

Preparing Eggplant Rollatini with Ricotta and Marinara takes about 30 minutes of active cooking time, with an additional 35 minutes of baking. In total, you can expect to have this delicious dish ready to enjoy in just over an hour.

How to Serve

Eggplant Rollatini is versatile and can be served in several delightful ways:

  • As a main course with a side salad of mixed greens or a classic Caesar salad.
  • Alongside garlic bread or a crusty baguette to soak up the extra marinara sauce.
  • As part of a larger Italian-themed meal, paired with pasta or risotto.
  • For a lighter meal option, serve with steamed vegetables like broccoli or asparagus.
  • Top with additional fresh basil or parsley for a burst of fresh flavor.

Additional Tips

Here are some tips to ensure your Eggplant Rollatini turns out perfectly:

  • Sweat the eggplants: Salting the eggplant slices helps to draw out moisture and reduce bitterness, leading to a better texture in the final dish.
  • Use fresh herbs: Fresh basil can elevate the flavor of the filling significantly. If possible, avoid using dried herbs.
  • Choose a thick marinara sauce: A thicker sauce will coat the rolls better and prevent the dish from becoming too watery.
  • Don’t overstuff the rolls: A tablespoon of the ricotta mixture is plenty for each slice to ensure easy rolling and even cooking.
  • Let it rest: Allowing the dish to cool slightly before serving helps the flavors meld and makes it easier to serve.

FAQ Section

Here are some frequently asked questions about Eggplant Rollatini:

  • Can I prepare Eggplant Rollatini in advance?

    Yes, you can assemble the rollatini up to a day in advance and store it in the refrigerator. Bake it just before serving for the best results.

  • Can I make this dish vegan?

    Absolutely! Substitute ricotta with a vegan cheese alternative and use flaxseed in place of the egg to bind the filling.

  • What can I use instead of ricotta cheese?

    Cottage cheese or mascarpone can be used as substitutes, although the flavor will vary slightly.

  • Do I need to peel the eggplants?

    No, the skin of the eggplant is edible and adds texture to the dish. However, if you prefer, you can peel them.

  • How can I prevent the eggplant from becoming soggy?

    Sweating the eggplant slices with salt and ensuring they are thinly sliced helps reduce moisture content and prevent sogginess.

With these steps and tips, creating a delicious Eggplant Rollatini with Ricotta and Marinara becomes a delightful cooking journey. Whether you’re an experienced cook or a novice in the kitchen, this dish is sure to impress with its rich flavors and comforting nature. Enjoy the process and savor the delightful results with your family and friends!

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