Best 3 Cheesy Eggplant Rollatini Recipes
When you're looking for a tasty and easy-to-make dinner, cheesy eggplant rollatini is an ideal option. This classic Italian dish is sure to please everyone at the table. Made with tender eggplant slices stuffed with a flavorful blend of ricotta, Parmesan, and herbs, then rolled up and baked in a rich tomato sauce, it's a delicious and satisfying meal that's perfect for any occasion.
Let's cook with our recipes!
CHEESY EGGPLANT ROLLATINI
Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.
Provided by Greg Feldman
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h56m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
- Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
- Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
- Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
- Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
- Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
- Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 36.1 g, Cholesterol 47.1 mg, Fat 15.9 g, Fiber 13.1 g, Protein 23.8 g, SaturatedFat 8.6 g, Sodium 1034.1 mg, Sugar 16.6 g
EGGPLANT ROLLATINI
After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Provided by Rhonda Hill
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
- Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
- While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Nutrition Facts : Calories 901.8 calories, Carbohydrate 104.3 g, Cholesterol 116.5 mg, Fat 35.9 g, Fiber 11.9 g, Protein 41.4 g, SaturatedFat 12.6 g, Sodium 2225 mg, Sugar 15.8 g
EGGPLANT ROLLATINI
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the flour on a plate.
- Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
- Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
- Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.
Tips:
- Eggplant Selection: Choose firm, unblemished eggplants with a deep purple color. Avoid eggplants that are soft or have wrinkles, as they may be bitter.
- Salting the Eggplant: Salting the eggplant slices helps draw out excess moisture and bitterness. Be sure to rinse the eggplant slices thoroughly after salting to remove any excess salt.
- Cooking the Eggplant: Eggplant can be cooked in various ways, including grilling, roasting, or pan-frying. For this recipe, we recommend grilling or roasting the eggplant slices to achieve a smoky flavor and tender texture.
- Choosing the Right Cheese: The type of cheese used in the filling can greatly impact the flavor of the rollatini. Consider using a blend of cheeses, such as ricotta, Parmesan, and mozzarella, for a rich and creamy filling.
- Seasoning the Filling: Don't be afraid to experiment with different herbs and spices to season the filling. Fresh herbs like basil, oregano, and thyme can add a burst of flavor. Garlic, salt, and pepper are also essential seasonings.
- Rolling the Rollatini: When rolling the eggplant slices, be gentle to prevent them from tearing. Use a toothpick or skewer to secure the rollatini if needed.
- Baking the Rollatini: Bake the rollatini in a preheated oven until the cheese is melted and bubbly and the eggplant is tender. The exact baking time may vary depending on the thickness of the eggplant slices.
Conclusion:
Cheesy eggplant rollatini is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its combination of tender eggplant, creamy cheese filling, and flavorful sauce, this dish is sure to impress your family and friends. Experiment with different cheeses, herbs, and spices to create your unique variation of this classic Italian recipe. Whether you're a seasoned cook or just starting, cheesy eggplant rollatini is a great dish to try and enjoy. So gather your ingredients, follow the step-by-step instructions, and get ready to indulge in this culinary delight!
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