Italian Eggplant Rollatini Recipe: A Classic Dish Everyone Will Love

 If you've been searching for a hearty, comforting Italian dish that’s both satisfying and delicious, look no further than Italian Eggplant Rollatini. This dish, with its tender slices of eggplant, creamy ricotta filling, and rich tomato sauce, delivers the authentic flavors of Italy in every bite. It’s perfect for a weekend family meal, dinner with friends, or even a comforting dinner for two.

Here's a foolproof recipe to make your very own Eggplant Rollatini at home!

Ingredients

For the Eggplant:

• 2 large eggplants
• Salt (to remove bitterness)
• Olive oil (for brushing)

For the Filling:

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon parsley, finely chopped
• Salt and pepper to taste

For the Sauce:

• 2 cups marinara sauce (homemade or store-bought)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes (optional, for a touch of heat)

For Topping:

• ½ cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

Preparing the Eggplant:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin slices, about ¼ inch thick.
3. Lay the slices on a large tray and sprinkle with salt to draw out any bitterness. Set aside for 20–30 minutes, then rinse off the salt and pat the slices dry with a paper towel.
4. Brush both sides of the slices lightly with olive oil and arrange them on a baking sheet in a single layer.
5. Bake the eggplant slices for 10–12 minutes, or until they’re pliable but not fully cooked. Set them aside to cool.

Making the Filling:

1. In a medium-sized bowl, combine the ricotta, shredded mozzarella, Parmesan, egg, basil, and parsley. Season with salt and pepper to taste.
2. Mix everything until creamy and well combined. Set aside.

Preparing the Sauce:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the marinara sauce and red pepper flakes (if using). Simmer for 5–7 minutes, then set aside.

Assembling the Rollatini:

1. Spread about 1 cup of marinara sauce evenly on the bottom of a baking dish.
2. Take a slice of eggplant and place about 2 tablespoons of the ricotta filling on one end. Roll the slice gently, creating a "rollatini," and place it seam-side down in the baking dish.
3. Repeat with the remaining eggplant slices and filling, arranging them snugly in the dish.

Baking:

1. Pour the remaining marinara sauce over the rolled eggplants.
2. Sprinkle the top with shredded mozzarella and grated Parmesan.
3. Cover the dish with foil and bake for 20 minutes.
4. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serving:

1. Remove the dish from the oven and allow it to cool for 5 minutes.
2. Garnish with fresh basil leaves and serve warm.

Tips for Success

• Choosing the Right Eggplants: Opt for smaller, firm eggplants, as they tend to have fewer seeds and a sweeter flavor.
• Cheese Substitutes: If you prefer a different twist, try substituting ricotta with cottage cheese or adding pecorino for a sharper flavor.
• Make-Ahead Option: Assemble the Rollatini a day ahead and refrigerate. Bake just before serving for a stress-free meal.

Why You’ll Love Italian Eggplant Rollatini

Not only is this dish full of Italian flair, but it’s also versatile. You can adapt it for vegetarian guests, pair it with a glass of red wine, or serve it alongside fresh garlic bread and a side salad for a complete meal. The layers of flavor and cheesy goodness will have everyone coming back for seconds!

Try out this recipe, and your kitchen will soon smell like a charming trattoria in the heart of Italy. Enjoy!