Best 3 Cheesy Eggplant Rollatini Recipes

Indulge in the culinary delight of Cheesy Eggplant Rollatini, a tantalizing dish that combines the rich flavors of eggplant, cheese, and savory sauce. This delectable recipe features tender eggplant slices rolled with a flavorful ricotta and Parmesan cheese filling, baked to perfection until golden brown and topped with a tangy tomato sauce. Experience a symphony of textures and flavors in every bite, as the crispy eggplant exterior yields to the soft and creamy interior. This comprehensive guide offers three variations of the classic Cheesy Eggplant Rollatini: a traditional version, a vegetarian option, and a gluten-free alternative. Each recipe provides step-by-step instructions, cooking tips, and ingredient lists to ensure a hassle-free cooking experience. Whether you're a seasoned cook or a novice in the kitchen, this versatile dish is sure to impress your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Italian cuisine.

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CHEESY EGGPLANT ROLLATINI

Cheesy Eggplant Rollatini image

Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.

Provided by Greg Feldman

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h56m

Yield 4

Number Of Ingredients 11

Ingredients

kosher salt to taste
2 eggplants, cut lengthwise into 1/4-inch slices
1 pinch ground black pepper
4 cups fresh spinach
½ onion, chopped
1 clove garlic, minced, or more to taste
1 teaspoon Italian seasoning, or to taste
1 cup grated Parmigiano-Reggiano cheese
½ cup ricotta cheese
1 ½ cups marinara sauce
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 36.1 g, Cholesterol 47.1 mg, Fat 15.9 g, Fiber 13.1 g, Protein 23.8 g, SaturatedFat 8.6 g, Sodium 1034.1 mg, Sugar 16.6 g

EGGPLANT ROLLATINI

Eggplant Rollatini image

Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 8

Ingredients

2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
2 cups fresh ricotta cheese
1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
3 tablespoons Parmesan cheese (plus extra for sprinkling)
1/2 pound sliced prosciutto or ham (optional)
1 egg white
2-3 cups prepared tomato sauce, homemade or store-bought
1 loaf Italian bread, for serving

Steps:

In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.

EGGPLANT ROLLATINI

Eggplant Rollatini image

After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.

Provided by Rhonda Hill

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound angel hair pasta

Steps:

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Preheat the oven to 350 degrees F (175 degrees C).
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

Nutrition Facts : Calories 901.8 calories, Carbohydrate 104.3 g, Cholesterol 116.5 mg, Fat 35.9 g, Fiber 11.9 g, Protein 41.4 g, SaturatedFat 12.6 g, Sodium 2225 mg, Sugar 15.8 g

Tips:

To ensure the eggplant slices are cooked evenly, slice them thinly and uniformly. This will help them cook through quickly and prevent them from becoming soggy.
If you don't have a grill or grill pan, you can also cook the eggplant slices in a large skillet over medium heat. Just be sure to grease the pan lightly to prevent the eggplant from sticking.
For a vegetarian version of this dish, omit the prosciutto and use extra spinach or other vegetables in its place.
To make the rollatini ahead of time, prepare the eggplant slices and filling up to the point of rolling them up. Cover and refrigerate for up to 24 hours. When ready to serve, bring the rollatini to room temperature for 30 minutes before baking.
Serve the rollatini immediately, garnished with fresh herbs and Parmesan cheese.

Conclusion:

Cheesy eggplant rollatini is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its creamy filling, tender eggplant, and crispy breadcrumb topping, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try. You won't be disappointed!