This baked eggplant rollatini recipe transforms humble eggplants into an elegant Italian masterpiece that’s both satisfying and nutritious. These tender eggplant rolls filled with creamy ricotta cheese and topped with melted mozzarella create the perfect comfort food for any occasion. Whether you’re hosting a dinner party or preparing a weeknight family meal, this eggplant rollatini recipe delivers restaurant-quality results in your own kitchen.
Ingredients
For the Eggplant Base:
- 2 large eggplants (approximately 900g / 2 lbs total)
- Salt for purging
- 60ml (1/4 cup) olive oil for drizzling
For the Cheese Filling:
- 500g (2 cups) ricotta cheese
- 120g (1 cup) grated mozzarella cheese, divided
- 60g (1/2 cup) grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Freshly ground black pepper to taste
For Assembly:
- 500ml (2 cups) marinara sauce
- Fresh basil leaves for garnishing
Step-by-Step Instructions:
Preparing the Eggplant
Begin by preheating your oven to 190°C (375°F). This eggplant rollatini recipe starts with properly preparing the eggplant, which is crucial for achieving the perfect texture. Cut both eggplants lengthwise into 6mm (1/4-inch) thick slices. You should get approximately 12-14 slices total, which is perfect for this recipe.
Arrange the eggplant slices on several layers of paper towels and sprinkle both sides generously with salt. This salting process, essential for any great baked eggplant rollatini, draws out moisture and reduces any potential bitterness. Allow the slices to rest for exactly 30 minutes – this timing ensures optimal results without over-salting.
After 30 minutes, thoroughly rinse each eggplant slice under cold running water to remove all excess salt. Pat the slices completely dry with fresh paper towels. This step is crucial because any remaining moisture will prevent proper browning during baking.
Baking the Eggplant Slices
Line two large baking sheets with parchment paper and arrange the dried eggplant slices in a single layer. Lightly brush or drizzle each slice with olive oil, ensuring even coverage. This oil helps achieve that golden-brown color that makes eggplant rollatini so visually appealing.
Bake the eggplant slices for 15-20 minutes, flipping them halfway through the cooking time. The slices are ready when they’re tender, flexible, and lightly golden brown. They should bend easily without breaking – this flexibility is essential for rolling them later.
Creating the Perfect Cheese Filling
While the eggplant bakes, prepare the ricotta filling that makes this eggplant rollatini recipe so irresistible. In a large mixing bowl, combine the ricotta cheese with 60g (half) of the mozzarella cheese and 30g (half) of the Parmesan cheese. Add the egg, garlic powder, dried oregano, dried basil, and several grinds of fresh black pepper.
Mix the filling ingredients thoroughly until completely smooth and well-combined. The mixture should be creamy and easily spreadable. Taste and adjust seasoning if needed – the filling should be well-seasoned since it’s the heart of each baked eggplant rollatini.
Assembling the Rollatini
Spread a thin layer of marinara sauce across the bottom of a 23x33cm (9×13-inch) baking dish. This sauce layer prevents the rolls from sticking and adds extra flavor to the bottom of each serving.
Take one cooled eggplant slice and place it on a clean work surface. Spread approximately 2 tablespoons of the ricotta mixture along one end of the slice, leaving about 1cm (1/2-inch) border on the sides. Starting from the filled end, carefully roll the eggplant slice into a tight cylinder. Place the completed roll seam-side down in the prepared baking dish.
Repeat this process with all remaining eggplant slices and filling. The rolls should fit snugly in the baking dish without being overcrowded. This careful assembly is what distinguishes restaurant-quality eggplant rollatini from ordinary casseroles.
Final Assembly and Baking
Once all rollatini are arranged in the baking dish, spoon the remaining marinara sauce evenly over the top of each roll. The sauce should cover most of the rolls while still allowing some eggplant to show through. Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce-covered rolls.
Cover the entire baking dish tightly with aluminum foil and bake for 25 minutes. This covered baking allows the baked eggplant rollatini to heat through completely while the cheeses begin to melt. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly, golden brown, and irresistibly aromatic.
Serving and Presentation Tips
Remove the eggplant rollatini from the oven and allow it to rest for 5-10 minutes before serving. This resting period helps the cheese set slightly and makes serving much easier. Garnish with fresh basil leaves just before serving – the bright green color and fresh aroma provide the perfect finishing touch.
Serve this baked eggplant rollatini with a simple green salad dressed with lemon vinaigrette and crusty Italian bread for a complete meal. The dish also pairs beautifully with roasted vegetables or a light pasta salad for larger gatherings.
Storage and Reheating Instructions
This eggplant rollatini recipe keeps well in the refrigerator for up to three days when stored in an airtight container. To reheat, cover with foil and warm in a 160°C (325°F) oven for 15-20 minutes until heated through. Individual portions can be microwaved for 1-2 minutes, though oven reheating maintains the best texture.
The assembled but unbaked eggplant rollatini can be frozen for up to three months. Thaw completely in the refrigerator overnight before baking according to the original instructions, adding an extra 10-15 minutes to the covered baking time.
Recipe Variations and Substitutions
This versatile baked eggplant rollatini recipe accommodates numerous dietary preferences and ingredient substitutions. For a lighter version, substitute part-skim ricotta and reduce the cheese quantities by one-third. Vegan versions work well using cashew-based ricotta alternatives and nutritional yeast in place of Parmesan.
Add variety to your eggplant rollatini by incorporating chopped fresh spinach, sun-dried tomatoes, or roasted red peppers into the ricotta filling. Fresh herbs like chopped parsley, thyme, or rosemary can replace or supplement the dried herbs for more vibrant flavors.
Conclusion
This delicious baked eggplant rollatini recipe proves that vegetarian cuisine can be both elegant and deeply satisfying. The combination of properly prepared eggplant, creamy ricotta filling, and melted cheese creates a dish that appeals to vegetarians and meat-eaters alike. With its make-ahead friendly nature and impressive presentation, this eggplant rollatini recipe deserves a permanent place in your recipe collection.
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 4-6 portions
Master this baked eggplant rollatini technique once, and you’ll have a go-to recipe for special occasions, family dinners, and any time you want to enjoy the rich, comforting flavors of authentic Italian cuisine.