Baked Eggplant Rollatini

Baked Eggplant Rollatini offers a delicious twist on traditional Italian flavors, combining tender slices of eggplant with a creamy ricotta filling and savory marinara sauce. This dish showcases layers of flavors and textures, from the lightly baked eggplant that’s been carefully seasoned to the rich, cheesy filling infused with garlic and basil.

Topped with marinara sauce and melted mozzarella cheese, each rollatini is baked to perfection, creating a comforting and satisfying meal. Whether served as a main course or a delightful side dish, Baked Eggplant Rollatini is sure to impress with its wholesome ingredients and hearty flavors.

Baked Eggplant Rollatini

Ingredients

2 large eggplants, sliced lengthwise (1/4-inch thick slices)

1 cup ricotta cheese

1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish

1 egg

2 garlic cloves, minced

3 Tablespoon fresh basil, chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

2 1/2 cups tomato sauce

1/2 cup mozzarella cheese

fresh basil, chopped

Instructions

Preheat oven to 400F.

Slice and salt eggplant:

First, remove the stems from the eggplant.

Cut eggplant lengthwise into 1/4-inch thick slices.

Salt on both sides and let sit to “sweat” for 10 minutes.

Pat dry with paper towel and wipe off remaining salt.

Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.

Bake eggplant:

Lay eggplant on a lightly greased pan and bake for 10 minutes.

Remove and let cool.

Note: this softens the eggplant so you can easily roll it with the filling.

Mix filling together:

While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.

Mix together.

Prepare rollatini:

Then spread a layer of half the marinara on the bottom of your casserole or baking dish.

After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce.

Repeat until finished.

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Bake:

Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese.

Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes.

Serve and enjoy!

Notes

Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes).

Freezing tips: Prepare rollatini as directed, but don’t bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.

Preparation of Eggplant: Slicing the eggplant and salting it helps to remove excess moisture, ensuring the rollatini isn’t watery once baked. This step also softens the eggplant, making it easier to roll.

Baking the Eggplant: Pre-baking the eggplant slices for 10 minutes allows them to become tender enough to roll without falling apart. This step also enhances the flavor of the eggplant.

Filling: The creamy ricotta filling, enriched with parmesan, garlic, and fresh basil, adds a rich and savory dimension to the dish. Mixing the filling while the eggplant bakes saves time and ensures it’s ready when needed.

Assembly: Layering the rollatini in a baking dish with marinara sauce ensures each roll is coated evenly in sauce, enhancing the overall flavor profile. Rolling the eggplant slices with the filling and placing them seam-side down helps them hold their shape during baking.

Baking: Covering the dish with foil or a lid during the initial bake helps to trap moisture and ensure even cooking. Uncovering for the final 10 minutes allows the cheese on top to melt and lightly brown.

Presentation: Garnishing with fresh chopped basil just before serving adds a pop of color and fresh herbaceous flavor, complementing the richness of the dish.

Versatility: This recipe can be served as a main dish accompanied by a side salad or as a side dish alongside other Italian-inspired entrees.

Make-Ahead Option: You can prepare the rollatini ahead of time and refrigerate until ready to bake, making it convenient for busy days or dinner parties.

Customization: Feel free to adjust the filling ingredients to suit your taste preferences. You can also add other herbs or spices to the ricotta mixture for variation.

Leftovers: Baked Eggplant Rollatini reheats well and makes for delicious leftovers, maintaining its flavors and textures when properly stored.

Nutrition Information:

Frequently Asked Questions:

Why do we salt the eggplant before baking?

Salting the eggplant helps draw out excess moisture, preventing a watery rollatini and ensuring a firmer texture.

Can I skip salting the eggplant?

While salting is recommended to improve texture, you can skip this step if you’re short on time.

However, the rollatini might end up slightly more watery.

How do I prevent the rollatini from falling apart?

Ensure that the eggplant slices are not too thin, as thicker slices are easier to roll without breaking.

Additionally, gently patting dry the eggplant after salting helps maintain integrity.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce for convenience.

However, homemade sauce allows for customization and fresher flavors.

Can I make this dish ahead of time?

Yes, you can assemble the rollatini ahead of time and refrigerate until ready to bake.

Alternatively, you can freeze the assembled rollatini for longer storage, thawing before baking according to the recipe instructions.