Eggplant Rollatini

This lighter version of a classic Italian dish transforms humble eggplant into delicate rolls filled with creamy ricotta and herbs. Perfect for a meatless meal that doesn't sacrifice flavor, these Eggplant Rollatini deliver the comfort of traditional Italian cuisine with fewer calories and carbs.

I first made these eggplant rolls when trying to cut back on pasta but still craving Italian comfort food. The delicate balance of creamy cheese with the subtle sweetness of roasted eggplant has made this dish a regular in our dinner rotation.

Ingredients

• Fresh eggplants choose firm ones with shiny skin and no soft spots for best texture and flavor
• Ricotta cheese provides the creamy filling base look for whole milk ricotta for richness
• Fresh parsley brightens the filling with color and fresh herbaceous notes
• Dried Italian seasoning infuses Mediterranean flavors throughout the dish
• Mozzarella cheese creates that perfect melty cheese pull inside and on top
• Parmesan cheese adds that nutty salty element that deepens flavor
• Egg works as a binding agent for the filling ensuring it stays put
• Lemon zest adds unexpected brightness that balances the richness
• Olive oil helps roast the eggplant to tender perfection
• Marinara sauce forms the flavorful base select a quality one or use homemade

Step-by-Step Instructions

Prepare The Eggplants

Begin by washing your eggplants thoroughly and trimming off the ends. Slice them lengthwise into approximately 1/4 inch thick slices. This thickness is crucial as too thin slices will fall apart while too thick ones won't roll properly. Arrange them on a parchment lined baking sheet for easy cleanup.

Season And Roast

Brush each eggplant slice with good quality olive oil making sure to cover the entire surface. Sprinkle with Italian herbs salt and pepper. Roast in a preheated 350°F oven for about 20 minutes or until golden and pliable. This pre roasting step eliminates bitterness and ensures the eggplant will be tender.

Create The Filling

While the eggplant bakes mix together ricotta mozzarella parmesan chopped parsley lemon zest egg and seasonings in a bowl. Ensure everything is well incorporated for consistent flavor throughout each bite. The egg helps bind everything while the lemon zest adds unexpected brightness.

Prepare Your Baking Dish

Spread a layer of marinara sauce across the bottom of your baking dish. This prevents sticking and creates a flavorful base that will bubble up around the rolls during baking infusing them with tomatoey goodness.

Assemble The Rolls

Once eggplant slices have cooled slightly place a generous tablespoon of filling at the wider end of each slice. Carefully roll up starting from the filled end tucking in any filling that tries to escape. This is easier when the eggplant is still slightly warm and pliable.

Bake To Perfection

Arrange rolls seam side down in your prepared baking dish. Top with remaining marinara and sprinkle with additional mozzarella. Bake until everything is heated through and cheese is bubbly and golden about 25 minutes. Let rest for 5 minutes before serving to allow flavors to settle.

Bookmark

The lemon zest in this recipe is my secret weapon. I discovered it by accident when making this dish one evening and realized I had no fresh basil. The bright citrus notes completely transform the flavor profile making it distinctly different from standard eggplant parmesan.

Selecting The Perfect Eggplant

When shopping for eggplants look for ones that feel heavy for their size with tight shiny skin. Avoid eggplants with brown spots wrinkled skin or those that feel spongy when gently squeezed. The stem should be green and fresh looking not brown or dried out. Male eggplants tend to have fewer seeds and are preferable for this recipe. You can identify them by their rounder bottom indent rather than the elongated line found on female eggplants.

Make Ahead And Storage Tips

These rollatini are perfect for meal prepping. You can assemble the entire dish up to 24 hours before baking just cover tightly with plastic wrap and refrigerate. Allow the dish to come to room temperature for about 30 minutes before baking. Leftovers will keep well refrigerated for up to 4 days. For longer storage freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Serving Suggestions

While substantial enough to stand alone as a main course these eggplant rollatini pair beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal serve alongside crusty Italian bread for sauce sopping or a small portion of garlic butter pasta. If serving as part of a larger Italian feast consider pairing with roasted vegetables or an antipasto platter featuring olives marinated artichokes and thinly sliced prosciutto.

Troubleshooting Tips

If your eggplant slices are bitter salt them lightly and let sit for 30 minutes before patting dry. This draws out the bitterness. For a dairy free version substitute cashew ricotta and your favorite plant based mozzarella shreds. If your eggplant tears when rolling try slightly overlapping torn pieces and continue rolling carefully.

Recipe FAQs

→ Can I make eggplant rollatini ahead of time?

Yes! You can prepare the components up to 24 hours in advance. Bake the eggplant slices, make the filling, and even assemble the rolls. Store in the refrigerator covered, then just bake when ready to serve. You may need to add 5-10 minutes to the baking time if coming straight from the refrigerator.

→ How do I prevent the eggplant from becoming soggy?

The key is pre-baking the eggplant slices before rolling. This removes excess moisture and provides a firmer texture. Make sure to bake until golden brown (about 20 minutes at 350°F). Avoid adding too much sauce on top of the rolls to maintain their structural integrity.

→ Can I make this dish dairy-free?

Absolutely! Substitute the cheeses with dairy-free alternatives. Plant-based ricotta and mozzarella work well, though the texture may differ slightly. You can also try a filling made from seasoned tofu or cashew cream mixed with nutritional yeast for a cheese-like flavor profile.

→ What sides pair well with eggplant rollatini?

This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette. Garlic bread or focaccia makes an excellent accompaniment to soak up extra sauce. For a heartier meal, serve alongside Italian roasted vegetables or a small portion of pasta tossed in olive oil and herbs.

→ How can I tell when eggplant rollatini is fully cooked?

The dish is ready when it's heated throughout and bubbling around the edges. The cheese should be melted and slightly golden on top. If you've pre-baked the eggplant properly, the final baking is mostly to heat everything through and meld the flavors, typically 20-25 minutes at 350°F.

→ Can I freeze eggplant rollatini?

Yes, this dish freezes well. You can freeze it either before or after baking. If freezing unbaked, assemble completely, cover tightly with foil and freeze for up to 3 months. When ready to eat, bake from frozen, adding about 15-20 minutes to the baking time. If freezing after baking, cool completely, wrap well, and freeze. Reheat covered at 350°F until hot throughout.