eggplant rollatini

All-star, easy eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Eggplant Rollatini Recipe

eggplants

Salt

Extra virgin olive oil

Store-bought Marinara sauce

eggs (beaten)

ricotta cheese

part-skim shredded Mozzarella (more for later)

tbsp grated Parmesan

tbsp basil pesto (homemade or store-bought, more for later)

parsley leaves

Slice eggplants length-wise into 1/4-inch thin slices (it&#039;s easier to do this using a mandolin slicer like  this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).

Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.

Heat oven to 375 degrees F.

Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.)  Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)

Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.

Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2&quot; x 13&quot; baking dish.

Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.

Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella.  Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.

Remove from oven and let sit for 10 minutes or so before serving.

https://content.jwplatform.com/videos/Y3U1oFbL.mp4

Easy eggplant rollatini recipe. The perfect eggplant casserole for any occasion.

These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!

Eggplant Rollatini with Spinach & Ricotta

eggplants ((aubergine))

oz (400 grams) canned chopped tomatoes

shallot

garlic

tomato paste

oregano

nutmeg

8.5 oz (250 grams) Ricotta

8.5 oz (1 1/8 cup 240 grams) spinach

mozzarella

tbsp parmesan

salt and pepper (to season)

Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices  around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.

Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.

To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.

Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.

Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.

To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.

Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

https://embed.mediavine.com/videos/jfcvxpno7ft7q63mqd3h

Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most delicious tomato sauce and topped with mozzarella cheese. A light and easy meal that's sure to impress!

Eggplant Rollatini - Spinach & Ricotta

Tender slices of eggplant all rolled up with the perfect amount of marinara sauce and three different cheeses!

Eggplant Rollatini

eggplants (sliced lengthwise (about ¼-inch thick))

Kosher salt

whole milk ricotta cheese

parmesan cheese (divided)

milk mozzarella cheese (divided)

salt

black pepper

marinara sauce (divided)

basil (chopped)

Preheat oven to 400 °F (204 °C) and lightly spray an oven-safe casserole dish. Set aside.

Slice the eggplant into ¼ inch thick slices lengthwise with a knife or mandolin and place onto a wire rack on a baking sheet. Sprinkle kosher salt on both sides and let it sit for 20 minutes. This process pulls out excess liquid from the eggplant so your eggplant rollatini won&#39;t be soggy.Once 20 minutes have passed, take a paper towel and dab the liquid off and brush off the excess salt.

Bake eggplant slices on the same wire rack and baking sheet for 10 minutes to soften slightly so it is easy to roll.

In the meantime, mix together ricotta, egg, ½ cup shredded parmesan cheese, ¼ cup grated parmesan cheese, ½ cup of mozzarella cheese, minced garlic, salt, and pepper until evenly combined.

Take half the marinara sauce and add it to the bottom of your casserole dish.

Once the eggplant slices are cooled enough to touch, take about 2 tablespoons of the ricotta filling and put it at the longer end of the eggplant slice then gently roll the eggplant slice and place seam side down in the casserole dish. Repeat until all eggplant slices have been rolled.

Top with remaining marinara sauce and parmesan cheeses.

Bake, covered, for 30 minutes then uncover and bake for another 10 minutes. Allow to cool a bit before serving then top with freshly chopped basil.

Crispy fried eggplant slices wrapped around a creamy ricotta mixture, and topped with marinara and more cheese.

eggplant (sliced 1/8" thick, (or 20 pieces))

kosher salt (for salting eggplant)

all-purpose flour (for dredging)

olive oil (for frying)

marinara sauce (see notes below)

Pecorino Romano (grated)

ricotta

mozzarella (shredded)

parsley (minced)

breadcrumbs

garlic powder

Peel and slice eggplant into ⅛” thick pieces.  A mandoline really helps!  Salt eggplant pieces in a colander with kosher salt in layers.  Do this for 1 hour, then rinse eggplant to remove excess salt.  Thoroughly pat dry the eggplant pieces.

Next, dip eggplant pieces into flour and shake off excess.  Then dip into egg and shake off, and finally the seasoned breadcrumbs.  Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.

Add a 1/2&quot; olive or vegetable oil to a large heavy pan and heat to 350f.  Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray.  At this point, preheat the oven to 375f and set a rack to the middle level.

Place a 1/4&quot; of marinara sauce into the bottom of a 10 by 15&quot; baking dish.

Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll.  Place all the filled eggplant rollatini seam side down into the baking dish.

Spoon a bit more sauce on top of each piece of rollatini (don&#39;t completely cover) and grate 2 tablespoons of Pecorino Romano on top.  Bake for 20-25 minutes or until hot.  Serve eggplant rollatini with remaining sauce.  Enjoy!

https://www.youtube.com/watch?v=4xrvxZWczfo

Eggplant Rollatini just might be better than parmigiana!  This recipe replicates the way rollatini is often served at New York pizzerias and Italian restaurants. 

Watch 12 Italian Eggplant Recipes!
https://youtube.com/playlist?list=PL0QyikC1o6v08EY_GP_YoHpZ66ITM8WB3

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The Best Eggplant Rollatini.  Ever.

Eggplant involtini stuffed with herby ricotta filling baked in rich tomato sauce is a delicious vegetarian dish, perfect for dinner.

Eggplant involtini

olive oil (for brushing)

250 g (½lb) ricotta

250 g (½lb) cream cheese (room temperature)

tbsp fresh parsley (finely chopped)

basil (finely chopped)

red chilli, finely chopped ((optional))

salt and pepper,

red onion (finely chopped)

cherry tomatoes

tsp sugar ((optional))

tsp salt

tsp Italian herbs

black pepper,

mozzarella cheese

basil (for serving)

Pre-heat the oven to 200°c/390ºF.&nbsp;

&nbsp;Brush each aubergine slice with olive oil and place on a very hot griddle pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the aubergine slices have been grilled.

For the tomato sauce, sweat the onion and garlic until soft and translucent in a splash of olive oil in a large oven-proof pan. Add the tomatoes and seasonings and allow to simmer for 10 minutes.&nbsp;

To make the ricotta filling, combine all the ingredients and mix well.

To make the involtini, place a dollop of the ricotta filling onto a slice of aubergine and roll up.  Place in the tomato sauce and continue until all the aubergine slices have been used.

Top with the mozzarella cheese then place in the oven and allow to bake for 10-15 minutes until golden and bubbling.&nbsp;

Remove from the oven, top with basil and serve.&nbsp;

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