Description
Rollatini with Eggplant is a classic Italian dish featuring tender slices of eggplant rolled around a creamy ricotta and herb filling, topped with marinara sauce and melted mozzarella cheese. This comforting, pork-free recipe is perfect as a hearty appetizer or a satisfying main course that showcases the rich flavors of fresh basil, parsley, and oregano combined with a golden baked finish.
Ingredients
Scale
Eggplant and Seasoning
- 2 medium eggplant, sliced (1/4-inch thick)
- 1 tsp salt (for eggplant curing)
- 3 tbsp olive oil
Cheese Filling
- 1 cup ricotta cheese
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp black pepper
Topping and Sauce
- 8 oz mozzarella cheese, sliced
- 1 1/2 cups marinara sauce (pork-free)
- 1 tbsp fresh oregano, chopped
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to warm up while you prepare the eggplant and filling.
- Cure Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 20 minutes. This process removes excess moisture and bitterness. After 20 minutes, pat the slices dry thoroughly with paper towels to remove the released water.
- Pan-Fry Eggplant: Heat olive oil in a skillet over medium heat. Fry the eggplant slices for 1-2 minutes on each side or until they turn golden brown and soft. Remove from the skillet and set aside to cool slightly.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, chopped basil, parsley, minced garlic, and black pepper. Mix well until the mixture is smooth and evenly blended.
- Assemble Rollatini: Lay four eggplant slices flat on a baking sheet. Spoon approximately 2 tablespoons of the ricotta mixture down the center of each slice. Carefully roll each slice, tucking the ends under to seal the filling inside.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the rolled eggplant pieces. Top each roll with slices of mozzarella cheese. Finally, sprinkle fresh chopped oregano over everything.
- Bake: Place the baking sheet in the preheated oven and bake for 25 minutes until the cheese is melted, bubbly, and beginning to brown.
Notes
- Salting the eggplant helps to reduce bitterness and water content, improving texture and flavor.
- You can substitute fresh herbs with dried if fresh is not available, but use about one-third of the amount.
- For a vegetarian version, ensure the marinara sauce contains no meat products.
- Serve rollatini hot as a main dish or alongside a crisp green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Rollatini, Italian Rollatini Recipe, Ricotta Rollatini, Vegetarian Italian Dish, Baked Eggplant Rolls, Marinara Sauce Recipe
