Delicious Eggplant Rollatini Recipe: A Must-Try Classic!
Hello friends, today I want to share with you my Eggplant Rollatini Recipe, an amazing dish. Eggplant Rollatini is an Italian dish that is sure to impress both vegetarians and carnivores alike. With slices of seasoned, baked eggplant wrapped around a creamy cheese filling, it’s a delightful combination of textures and flavors that come together in perfect harmony. Not to mention, the tangy tomato sauce that serves as a bed for these rolls complements the dish exquisitely. Whether you’re a longtime fan of eggplant or trying it for the first time, this dish is bound to become a favorite.
The Eggplant Rollatini Recipe You've Been Searching For!
- 1 or 2 Eggplants depending in the size
- 2 tablespoons Salt (to remove moisture from the Eggplant)
- 1 cup Garlic Olive Oil (or Regular Olive Oil)
- 1 pound Firm Mozzarella Cheese
- 1 pound Ricotta Cheese
- 1 Egg
- ¼ cup Sundried Tomatoes, finely chopped
- ¼ cup Parsley, finely chopped
- 1 ½ tablespoons Garlic, minced
- Zest of 1 Lemon
- Freshly Ground Black Pepper, to taste
- Marinara Sauce (for layering and serving)
- Grated Parmesan or Reggiano Parmesan (for topping)
Preheat Oven to 400°F (205°C)
- Remove the eggplant's top and slice it lengthwise into roughly ¼-inch or 1 cm thick strips.
- Arrange the slices in a colander, season with salt, and leave for 30 to 45 minutes to remove excess moisture. Gently pat each slice with paper towels.
- Brush each slice liberally with olive oil on both sides. Spread the slices on a baking sheet and bake for 25 minutes. Allow to cool.
- In a sizable mixing bowl, blend the mozzarella, ricotta, egg, sundried tomatoes, parsley, garlic, lemon zest, and black pepper. Mix well.
Reduce Oven to 375°F (190°C)
- Smear Marinara Sauce thinly on the bottom of a baking tray.
- Take a cooled eggplant strip, spread a generous amount of cheese mixture on one half, then roll from the filled end.
- Position the roll seam-side down in the tray. Continue with the rest of the slices.
- Top the rolls with Mozzarella and Parmesan.
- Cover with a baking mat or foil and bake for 25-30 minutes.
- Remove the mat or foil and continue to bake until an internal thermometer shows 155°F (68°C).
- Allow a few minutes of resting time post-baking.
- Bon appétit!
You can find the items below used in making this dish at our online store!
FAQs About How to Make Eggplant Rollatini Recipe
1. What is Eggplant Rollatini?
Eggplant Rollatini is a popular Italian dish, made primarily of thinly sliced eggplant, filled with ricotta cheese (and sometimes other ingredients), rolled up, topped with marinara and cheese, and baked.
2. How is Eggplant Rollatini different from Eggplant Parmesan?
While both dishes involve eggplant with marinara and cheese, Eggplant Parmesan is layered, similar to a lasagna, whereas Eggplant Rollatini involves rolling the eggplant slices with a ricotta filling.
3. How do you prevent the eggplant from being too watery?
Salting the eggplant slices and letting them sit for about 30 minutes can help draw out excess moisture. After this, rinse and pat them dry before cooking.
4. Do I need to peel the eggplant before slicing?
It’s a personal preference. Some like to leave the skin on for added texture and nutrients, while others prefer it peeled for a more tender result.
5. Can Eggplant Rollatini be made ahead of time?
Yes, you can assemble the dish and refrigerate it, then bake when you’re ready to eat. Or, you can bake it, let it cool, and reheat when needed.
6. How do you reheat Eggplant Rollatini?
Reheat in a preheated oven at 350°F (175°C) covered with foil until warmed through, usually about 20-25 minutes.
7. Can it be frozen?
Yes, after baking, let it cool completely, cover it tightly with foil, and freeze. To eat, thaw in the refrigerator and reheat in the oven.
8. What can I serve with Eggplant Rollatini?
9. Can I add meat to Eggplant Rollatini?
Absolutely. Some variations include ground beef, sausage, or even prosciutto in the ricotta filling.
10. What type of eggplant is best for Rollatini?
Larger globe eggplants work well since you can get broader slices that are easier to roll.
11. Is frying the eggplant slices necessary?
While frying gives a richer flavor and crispy texture, you can also grill or bake the eggplant slices for a lighter version.
12. How do you prevent the eggplant from absorbing too much oil when frying?
Ensure the oil is hot enough (around 350-375°F or 175-190°C). If the oil is too cool, the eggplant will soak up more oil.
13. Can I use store-bought marinara sauce?
Yes, using a high-quality store-bought marinara can save time, though many prefer homemade for its freshness and flavor customization.
14. Why is my ricotta filling grainy?
To achieve a smoother filling, ensure that the ricotta cheese is mixed well, and you can also add an egg for added creaminess.
15. Can I use other cheeses in the filling?
Absolutely. While ricotta is traditional, some also add mozzarella, Parmesan, or even goat cheese for different flavors.
I hope this helps you understand Eggplant Rollatini better! If you decide to make it, enjoy your cooking experience!
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