History of Eggplant Rollatini
Eggplant Rollatini, also known as "Involtini di Melanzane" in Italy, is a traditional Italian dish made by rolling thin slices of eggplant around a creamy ricotta cheese filling and baking it in a rich tomato sauce. This dish has been enjoyed for generations, originating from Southern Italy, where eggplant is a staple ingredient in many classic recipes.
Best Occasions to Serve Eggplant
Rollatini
Eggplant Rollatini is perfect for a variety of occasions, from family dinners and holiday gatherings to vegetarian-friendly celebrations. It’s an excellent meatless main course that satisfies both vegetarians and meat lovers alike. Serve it for Sunday dinner, Easter, or Christmas Eve, when Italian-inspired dishes are a must-have.
What to Serve with Eggplant Rollatini
Pair Eggplant Rollatini with a variety of delicious side dishes for a
well-rounded meal. Some popular options include:
- Garlic Bread – A crispy,
buttery side to soak up the sauce.
- Caesar Salad – A fresh,
crunchy contrast to the creamy filling.
- Pasta – Serve with
spaghetti or penne for an extra hearty meal.
- Roasted
Vegetables – A light and healthy complement to the dish.
- Wine Pairing – A glass of Chianti
or Sangiovese pairs beautifully with the flavors.
Tips for the Perfect Eggplant
Rollatini
- Sweat the
Eggplant: Sprinkle salt on sliced eggplant and let it sit for 30 minutes to
remove excess moisture and bitterness.
- Breaded or Not: For a
crispier texture, lightly bread and fry the eggplant before rolling.
- Make It Ahead: Eggplant
Rollatini can be assembled a day in advance and baked when ready.
- Dairy-Free
Option: Substitute ricotta with cashew cream or tofu for a vegan
alternative.
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| Eggplant Rollatini Recipe |
Eggplant
Rollatini Recipe
Ingredients
2 large
eggplants, sliced lengthwise (1/4-inch thick slices)
1 cup
ricotta cheese
1/2 cup
parmesan cheese, shredded plus additional parmesan for dusting over top of the
Dish
2 Cup of
fresh Spinach
1 egg
2 garlic cloves,
minced
3 Tablespoon
fresh basil, chopped
1/4 teaspoon
salt
1/2 teaspoon
black pepper
2 1/2 cups
marinara
1/2 cup
mozzarella cheese
fresh basil,
chopped
Instructions
1. Preheat
oven to 400F.
2. Slice and
salt eggplant: First, remove the stems from the eggplant. Cut eggplant
lengthwise
into 1/4-inch thick slices. Salt on both sides and let sit to "sweat"
for 10
minutes. Pat
dry with paper towel and wipe off remaining salt. Note: this process removes
excess
moisture from the eggplant and prevents a watery rollatini.
3. Bake
eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove
4. Mix
filling together: While eggplant is baking, add to a bowl: ricotta cheese,
parmesan,
egg, salt
& pepper, minced garlic, Fresh Spinach and fresh basil. Mix together.
5. Prepare
rollatini: Then spread a layer of half the marinara on the bottom of your
casserole or
baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta
filling on
the eggplant, then roll it up and lay the rollatini in the baking dish with
sauce.
Repeat until
finished.
6. Bake:
Spoon the remainder of the marinara sauce over the rolled-up eggplant, and
sprinkle
with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil
or
lid and bake
for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!
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