Grilled Eggplant Rollatini

Grilled Eggplant Rollatini is a delightful and elegant dish that combines the smoky flavors of grilled eggplant with a rich, creamy ricotta filling. This recipe offers a satisfying blend of textures and tastes, with tender eggplant slices wrapped around a savory cheese mixture, all baked to perfection in a marinara sauce.

It’s a perfect vegetarian option for a special dinner or a cozy family meal, bringing together the best of Italian-inspired comfort food.

Grilled Eggplant Rollatini

Ingredients:

3 eggplants, sliced lengthwise into 12 slices, about ½-inch (¾ cm) thick

4 tablespoons olive oil

Salt, to taste

Ground black pepper, to taste

1 ½ cups (345 grams) homemade ricotta cheese

½ cup (30 grams) grated Parmesan cheese, plus extra for topping

3 tablespoons chopped fresh basil

Freshly grated nutmeg, about 30 grates

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

Marinara sauce

Instructions:

Prepare Eggplant:

Arrange the eggplant slices on a cutting board. Lightly sprinkle them with salt and let them sit for 20 minutes to draw out moisture.

Preheat Grill:

Warm up an indoor grill pan or outdoor barbecue to medium-high heat.

Grill Eggplant:

Pat the eggplant slices dry to remove excess salt. Brush both sides with olive oil and season with salt and pepper.

Grill the slices for about 5 minutes on each side, until they are tender and have grill marks. Set aside to cool.

Prepare Ricotta Filling:

In a mixing bowl, combine the ricotta cheese, chopped basil, grated Parmesan, and nutmeg. Mix until well combined.

Preheat Oven:

Preheat your oven to 350°F (176°C).

Assemble Rollatini:

Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch (23 x 33 cm) casserole dish.

Place about 6 tablespoons of the ricotta mixture at the end of each eggplant slice. Roll the eggplant around the filling and place it in the casserole dish, seam-side down.

Repeat with the remaining eggplant slices.

Bake Rollatini:

Arrange the rolls in a single layer in the dish. Top with more marinara sauce and a generous sprinkle of grated Parmesan cheese.

Bake, uncovered, for 20 minutes or until the cheese is melted and bubbly.

Serve:

Serve hot, with extra grated Parmesan on top if desired.

This dish makes for a hearty and flavorful vegetarian entrée that’s perfect for a family dinner or special occasion.

Notes:

Salting the Eggplant: Salting the eggplant slices before grilling helps draw out excess moisture and reduces bitterness, resulting in a better texture and flavor.

Grill Marks: To achieve beautiful grill marks on the eggplant slices, make sure your grill pan or barbecue is preheated to the right temperature. Avoid moving the slices too soon; let them sear before flipping.

Ricotta Filling: For a richer flavor, you can add a bit of lemon zest or minced garlic to the ricotta mixture. This will add a fresh and zesty note to the filling.

Cheese Options: While Parmesan is traditional, you can experiment with other hard cheeses like Pecorino Romano or even a mild mozzarella for a different twist.

Marinara Sauce: Use a high-quality marinara sauce, or make your own for the best results. The sauce is an essential part of the dish and complements the eggplant and cheese filling perfectly.

Eggplant Thickness: Slice the eggplant evenly to ensure consistent cooking. If the slices are too thick, they may not roll easily; if too thin, they could tear.

Advance Preparation: The dish can be assembled ahead of time and stored in the refrigerator until you’re ready to bake it. This makes it a convenient option for entertaining.

Serving Suggestions: Grilled Eggplant Rollatini pairs well with a simple green salad or garlic bread. For a more substantial meal, consider serving it alongside pasta or risotto.

Leftovers: Store any leftovers in an airtight container in the refrigerator. They can be reheated in the oven or microwave, but the oven will help maintain the texture.

Vegetarian Option: This recipe is already vegetarian, but for a vegan version, you can use dairy-free cheese alternatives and ensure the marinara sauce is vegan-friendly.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought ricotta for this recipe?

Yes, you can use store-bought ricotta cheese.

If you prefer a creamier texture, consider draining the ricotta through cheesecloth for a few hours before using it in the recipe.

Can I make this dish ahead of time?

Absolutely! You can assemble the rollatini and refrigerate it for up to 24 hours before baking.

Just cover the dish with plastic wrap or foil and bake when ready.

Can I freeze Grilled Eggplant Rollatini?

Yes, you can freeze this dish. Assemble the rollatini without baking, cover tightly, and freeze for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and bake as directed.

What can I use as a substitute for ricotta cheese?

You can substitute cottage cheese, blended tofu, or even a mixture of cream cheese and sour cream for ricotta.

These alternatives will give a similar creamy texture.

How can I make this recipe vegan?

For a vegan version, use plant-based ricotta and Parmesan alternatives, and ensure the marinara sauce is vegan.

Olive oil can replace butter if any is used in other variations.

Can I add meat to this recipe?

Yes, you can add cooked ground beef, sausage, or chicken to the ricotta mixture for a meatier version.

Just ensure the meat is fully cooked before mixing it with the ricotta.

Can I bake the eggplant instead of grilling it?

Yes, you can bake the eggplant slices instead of grilling.

Place them on a baking sheet, brush with olive oil, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

What other cheeses can I use besides Parmesan?

Pecorino Romano, mozzarella, or even a mild goat cheese can be used as substitutes or additions to Parmesan in this recipe.

What should I serve with Grilled Eggplant Rollatini?

This dish pairs well with a simple green salad, garlic bread, or a side of pasta.

You can also serve it with a light soup or a grain like quinoa or couscous.

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices and letting them sit helps draw out excess moisture.

Grilling them over medium-high heat also helps achieve a firmer texture and adds a nice smoky flavor.