Eggplant Rollatini
Eggplant Rollatini are a delightful Mediterranean dish that brings together the rich flavors of eggplant, creamy ricotta, and savory marinara sauce. This rolled delicacy not only looks impressive on the plate but is also packed with nutrition, making it a fantastic choice for both weeknight dinners and special occasions. Whether you’re a vegetarian or simply looking to add more vegetables to your diet, this recipe is sure to please everyone at the table.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4 inch (0.6 cm) planks
- 1 cup (240 g) ricotta cheese
- 1 cup (30 g) packed chopped spinach, squeezed out excess water
- 1/2 cup (50 g) grated Parmesan cheese
- 1 egg
- 1 cup (240 ml) marinara sauce
- 1 tablespoon (15 ml) olive oil
- Salt to taste
- Pepper to taste
Directions
- Preheat your oven to 375 degrees F (190 degrees C). Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks. Brush both sides lightly with olive oil and arrange on a baking sheet. Bake for 10 minutes until just tender.
- While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
- Spread half of the marinara sauce in a baking dish. Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly. Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
- Bake for 25 minutes, or until the dish is golden and bubbly.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Nutrition info (per serving): Approximately 300 calories, 15g protein, 20g carbohydrates, 18g fat
How to serve
Eggplant Rollatini is best served hot and fresh from the oven. Garnish with additional grated Parmesan and fresh herbs, such as basil or parsley, for an extra burst of flavor. Pair it with a green salad, garlic bread, or a side of roasted vegetables for a complete meal. This dish can also be refrigerated and reheated, making it a great option for meal prep or leftovers.
FAQs
Can I substitute the ricotta cheese?
Yes! You can substitute ricotta cheese with cottage cheese, tofu, or a cashew cream for a dairy-free option.
Can I add other vegetables to the filling?
Absolutely! You can add mushrooms, bell peppers, or zucchini to the filling for added flavor and nutrition.
Can Eggplant Rollatini be made ahead of time?
Yes! Prepare the rollatini up to the baking step, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
Eggplant Rollatini
Ingredients
Method
- Preheat your oven to 375 degrees F (190 degrees C).
- Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks.
- Brush both sides lightly with olive oil and arrange on a baking sheet.
- Bake for 10 minutes until just tender.
- While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
- Spread half of the marinara sauce in a baking dish.
- Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly.
- Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
- Bake for 25 minutes, or until the dish is golden and bubbly.
