eggplant rollatini recipe

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.

This eggplant rollatini recipe is an Italian classic dish that everyone loves, featuring tender eggplant slices rolled around a savory ricotta filling and baked in marinara sauce. It's one of our favorite ways to turn this vegetable into a meal!

Eggplant Rollatini

olive oil,

yellow onion, minced

garlic cloves,

fire roasted crushed tomatoes**

kosher salt, divided

mozzarella

Parmesan cheese, divided, plus more for topping

oregano

nutmeg

parsley

Fresh basil, to serve (optional

Slice the ends off eggplant, then slice it lengthwise into 3/8” thick planks (you&#8217;ll have about 20 total). Place them on a baking sheet, then brush lightly with olive oil and sprinkle with kosher salt. Place one sheet in the oven and broil 4 to 6 minutes until tender and mostly cooked through. Then broil in separate batches until all eggplant planks are cooked.*

Meanwhile, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced onion and garlic and cook for 5 minutes until translucent and fragrant. Stir in the tomatoes and and 1/2 teaspoon kosher salt. Simmer until making the eggplant rolls.

In a medium bowl, mix the filling ingredients: the ricotta, mozzarella, Parmesan, egg, oregano, nutmeg, chopped parsley, and 1/2 teaspoon kosher salt.

Spread some of the tomato sauce in the bottom of a 9 x 13-inch baking dish. Add 1 tablespoon filling to one end of each eggplant slice and roll up. Place it in the baking dish, seam side down. Repeat with all eggplant slices. Top the rolled eggplant with a line of tomato sauce, then additional mozzarella and Parmesan cheese. 

Bake 15 to 20 minutes until cheese is melted. Allow to cool for 10 minutes before serving (this helps the texture to set and extra moisture to be absorbed). Top with fresh basil or additional chopped fresh parsley.

This recipe is amazing.. will definitely help in getting my family to let go of meat. I would post pictures but the dish never makes it long enough to snap a shot

Delicious and easy to follow! Although 3 eggplants hardly gave me 20 slices at 3/8” thick, so my slices were closer to 1/4” thick. Used the pre-grated Parmesan in place of the shredded and used jarred marinara with the onions and garlic. Super tasty, gooey, and cheesy. A very good way to get more veggies as a main in a dinner course!

Made it, adding spinach to the filling, excellent with or without spinach.

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Top 2 eggplant rollatini recipe recipes from across the web

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Eggplant Rollatini Recipe

Eggplant Rollatini

The most viewed eggplant rollatini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine