Ah, eggplant rollatini—it’s like a warm hug from the universe wrapped in layers of cheesy, saucy delight. I remember a chilly evening last fall when I first attempted this dish, and the aroma filled my kitchen with nostalgia, reminding me of those Sunday dinners at Nana’s. It’s a bit messy but in the best way possible, like finger painting for grown-ups.
Steps
- Preheat your oven to 400°F (200°C). Cut the eggplant into 1/4-inch thick slices, ensuring they are wide enough to accommodate the filling.
- Sprinkle a small amount of coarse salt on both sides of each eggplant slice. Allow them to sit for 10 minutes to release excess moisture, then pat them dry with paper towels and remove any remaining salt.
- Arrange the eggplant slices on a lightly greased baking sheet and bake them for 10 minutes. Take them out of the oven and let them cool down.
- In a mixing bowl, combine ricotta cheese, parmesan cheese, an egg, minced garlic, salt, pepper, and fresh basil. Stir until the mixture is well blended.
- Spread 1-2 tablespoons of the ricotta mixture onto the base of each eggplant slice. Roll each slice up tightly and continue the process until all the filling is used.
- Pour half of the marinara sauce into the bottom of a baking dish. Place the rolled eggplant slices into the dish, arranging them snugly.
- Drizzle the remaining marinara sauce over the arranged eggplant rolls. Sprinkle mozzarella and additional parmesan cheese over the top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. Take the dish out of the oven and serve warm. Enjoy!
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded (plus extra for topping)
- 1 egg
- 2 garlic cloves, minced
- 3 tablespoons fresh basil, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups marinara sauce
- 1/2 cup mozzarella cheese
- Additional fresh basil, chopped for garnish
FAQ
- Why is it necessary to salt the eggplant before cooking?
- Salting the eggplant helps to draw out excess moisture, which prevents the dish from becoming watery when baked. This step is crucial to avoid a soupy texture in the final dish.
- What is the best way to slice eggplant for rollatini?
- The eggplant can be sliced either with a chef’s knife or a mandoline slicer. Using a mandoline slicer is recommended for achieving consistent 1/4-inch thick slices, which ensures even cooking.
- Is it necessary to peel the eggplant before making rollatini?
- There is no need to peel the eggplant. The skin becomes tender during cooking and adds flavor to the dish.
- Can this eggplant rollatini recipe be considered gluten-free?
- Yes, this recipe is naturally gluten-free as it does not involve using flour or breadcrumbs for coating the eggplant.
- How should leftover eggplant rollatini be stored and how long will it keep?
- Leftovers should be stored in an airtight container in the refrigerator and will remain fresh for about 4-5 days.
Tips
- Slice Eggplant Evenly: To ensure even cooking, slice the eggplant into uniform 1/4-inch thick pieces. Using a mandoline slicer can help achieve precise cuts, preventing some pieces from being undercooked or tough.
- Sweat the Eggplant: After slicing, sprinkle the eggplant with coarse salt and let it sit for 10 minutes. This process draws out excess moisture, preventing a watery dish. Don’t forget to pat the slices dry with paper towels afterward.
- Fresh Herbs for Flavor: While fresh basil is a must, consider enhancing the filling with additional herbs like oregano or thyme. For a bit of heat, a pinch of red pepper flakes can also be added.
- Quality Tomato Sauce Matters: Opt for a high-quality tomato sauce, as it significantly contributes to the dish’s overall taste. Store-bought options like Rao’s are recommended, or try a homemade San Marzano or spicy arrabbiata sauce for a richer flavor.
Equipment
- Mandoline slicer – for evenly slicing the eggplant into 1/4-inch thick pieces.
- Baking dish – to bake the rollatini with sauce and cheese.
- Chef’s knife – for those who prefer hand slicing the eggplant accurately.
- Mixing bowl – for combining the ricotta cheese filling.
- Oven-safe dish – for reheating leftover rollatini.
