Eggplant Rollatini – This exquisite creation showcases the versatility of eggplant, combined with a savory filling, tangy tomato sauce, and a blanket of melted cheese. With its vibrant colors and irresistible taste, Eggplant Rollatini promises to transport your taste buds to a world of culinary delight.
Eggplant, with its smooth texture and mild flavor, takes center stage in this dish. Sliced into thin strips, lightly seasoned, and grilled or baked until tender, the eggplant becomes the perfect vehicle for the flavorful filling. Its versatility allows it to absorb the surrounding flavors, creating a harmonious balance that is sure to captivate your senses.
The filling for Eggplant Rollatini is a combination of creamy ricotta cheese, aromatic herbs, and grated Parmesan, resulting in a rich and luscious mixture that adds depth and indulgence to each bite. Rolled tightly within the eggplant slices, the filling becomes a savory surprise, blending seamlessly with the tender eggplant and creating a symphony of flavors.
To complete this Mediterranean masterpiece, the eggplant rolls are nestled in a tangy tomato sauce, enhancing the overall taste experience. The tomato sauce adds a burst of freshness and acidity, perfectly complementing the creamy filling and providing a delightful contrast to the grilled or baked eggplant. Topped with a generous layer of melted cheese, the dish achieves a satisfying gooeyness and irresistible cheesiness.
Eggplant Rollatini not only satisfies the palate but also delights the eyes. The vibrant purple hue of the eggplant, intertwined with the golden brown edges, creates a visually stunning dish that is as beautiful as it is delicious. It is a feast for both the taste buds and the soul, inviting you to savor each bite and appreciate the artistry of its presentation.
In this blog post, we will guide you through the process of creating Eggplant Rollatini, sharing tips and tricks to ensure a successful outcome. From selecting the freshest eggplant to achieving the perfect balance of flavors, we will provide you with all the information needed to recreate this Mediterranean delight in your own kitchen.
Prep: 1 hour | Bake: 30 min | Servings: 5
Ingredients
- 1 large eggplant
- 1 tablespoon salt
Sauce:
- 1 small onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons minced fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
Filling:
- 1 carton (15 ounces) ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 large egg, lightly beaten
- 1/8 teaspoon pepper
Coating:
- 3 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash each salt and pepper
- Oil for frying
Directions
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
- Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.
- In a large bowl, combine filling ingredients; set aside.
- Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. - Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13×9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Eggplant Rollatini Tips
What is the difference between eggplant Parmesan and eggplant rollatini?
Eggplant rollatini is a dish consisting of thin slices of eggplant that are fried and rolled up with a ricotta filling, and then topped with sauce. Eggplant Parmesan is similar, but it isn’t rolled up and does not have a filling.
Where does eggplant rollatini come from?
Eggplant rollatini is served all over Italy but is said to have originated in Puglia, which is the southern Italian region that forms the country’s “boot.” If you like this recipe, you might also enjoy our other Italian vegetarian recipes.
Can you freeze eggplant rollatini?
Yes! After saucing the eggplant rollatini and topping it with cheese, cover the dish with foil and tightly wrap it in plastic wrap. Remove it from the freezer the night before you bake it and let it thaw in the refrigerator. To reheat, bake it at 350° for 45 minutes or until it’s bubbly and hot.
Nutrition Facts
3 roll-ups: 726 calories, 48g fat (15g saturated fat), 181mg cholesterol, 3182mg sodium, 44g carbohydrate (19g sugars, 7g fiber), 35g protein.
