This Easy Tasty Eggplant Rollatini is a delightful dish featuring thinly sliced eggplant filled with yummy cheese and herbs. It’s baked to perfection in a rich tomato sauce!
If you’re like me, you might just end up eating the filling before it even goes into the eggplant! 😂 I love how simple it is to make and how comforting it tastes. Perfect for any meal!
Key Ingredients & Substitutions
Eggplants: Choose large, firm eggplants for this recipe. If eggplants aren’t available, zucchini works as a great substitute; just slice it thin, like the eggplant.
Ricotta Cheese: This gives a creamy texture. If you’re looking for a lighter option, cottage cheese can be blended to mimic ricotta. For a dairy-free option, try tofu blended with some lemon juice!
Cheeses: Mozzarella and Parmesan add flavor. You can use any melty cheese for the mozzarella, like provolone or Monterey Jack. Nutritional yeast is great for a vegan cheese flavor!
Herbs: Fresh basil and parsley add freshness. If you don’t have fresh herbs, dried herbs will work too. Just use about a third of the amount since dried herbs are more concentrated.
How Do I Get My Eggplant to Be Tender Without Soggy Rollatini?
Salting the eggplant is a key step to drawing out moisture and bitterness. Here’s how to ensure your eggplant is perfectly tender without getting soggy:
- Slice the eggplant and sprinkle salt on both sides. Let them sit for 15-20 minutes.
- After sitting, pat the slices dry with a paper towel. This step absorbs excess moisture.
- When sautéing, use medium heat and only cook until tender to prevent mushiness.
This way, your eggplant will hold its shape and not turn to mush in the oven!
Easy Tasty Eggplant Rollatini
Ingredients You’ll Need:
For the Rollatini:
- 2 large eggplants
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
For Cooking:
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 40 minutes of baking time. So, you’re looking at around 55 minutes total to enjoy this delicious dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by setting your oven to preheat at 375°F (190°C). This way, it’s hot and ready when your rollatini are assembled!
2. Prepare the Eggplants:
Slice the eggplants lengthwise into about 1/4-inch thick slices. Sprinkle salt on both sides and let them sit for 15-20 minutes. This helps to draw out moisture and bitterness. Once you’re done, pat them dry with a paper towel.
3. Sauté the Eggplant Slices:
Heat olive oil in a large skillet over medium heat. Sauté the eggplant slices for about 2 minutes on each side, or until they’re tender but still hold their shape. Set them aside to cool a little.
4. Make the Cheese Filling:
In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses with the egg, minced garlic, chopped basil, parsley, and a pinch of salt and pepper. Stir this mixture until it’s well combined and creamy.
5. Assemble the Rollatini:
Spread a thin layer of marinara sauce on the bottom of a baking dish. Then, take a spoonful of the cheese mixture and place it at one end of each eggplant slice. Gently roll it up and place seam-side down in the baking dish.
6. Add More Sauce:
Pour the remaining marinara sauce evenly over all the rolled eggplant. This keeps everything nice and saucy while baking!
7. Bake:
Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly browned.
8. Garnish and Serve:
If you’d like, you can garnish with fresh basil leaves before serving. Now, dig in and enjoy your amazing Easy Tasty Eggplant Rollatini!
FAQ for Easy Tasty Eggplant Rollatini
Can I Use Frozen Eggplant for This Recipe?
Yes, you can! Just ensure the frozen eggplant is fully thawed and drained of excess moisture before using it in the recipe. If using frozen, consider sautéing it briefly to help reduce any excess water.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese blended until smooth for a similar texture. For a dairy-free option, try silken tofu blended with a bit of lemon juice or nutritional yeast for flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to maintain moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the rollatini up to the baking stage. Cover and refrigerate for up to 2 days. Just remember to add a few extra minutes to the baking time if baking straight from the fridge!
