Easy & Cozy Eggplant Rollatini Recipe | Perfect Weeknight Dinner

Introduction

Remember those cozy dinners at Grandma’s house, where the food just felt like a warm hug? This Eggplant Rollatini recipe brings back all those cherished memories! It’s surprisingly simple to whip up, making it perfect for a weeknight treat or a special occasion that needs a touch of homemade magic. Get ready to impress yourself and everyone you share it with!

Why You’ll Love This Recipe

• Fast: Ready from start to finish in about an hour!
• Easy: Simple steps that even beginner cooks can follow.
• Giftable: Perfect for potlucks or sharing with neighbors.
• Crowd-pleasing: A guaranteed hit with vegetarians and meat-eaters alike!

Ingredients

Let’s gather up everything you’ll need. Don’t worry, it’s all pretty straightforward!

• 1.5 lbs Eggplant: The star of our show! Look for firm, smooth eggplants.
• 2 tbsp Olive oil: Your go-to for that lovely roast.
• 1/2 tsp Sea salt: Just a pinch to bring out the flavors.
• 1/4 tsp Black pepper: Freshly ground is always best, if you have it!

For the Creamy Filling:

• 10 oz Whole milk ricotta cheese: Whole milk makes it extra creamy and delicious.
• 8 oz Frozen spinach, thawed and drained: Make sure to squeeze out as much water as you can!
• 1/3 cup Grated parmesan cheese: For that salty, nutty goodness.
• 1 large Egg: Helps bind everything together.
• 1 tsp Italian seasoning: A blend of classic herbs that just screams comfort.
• 1/8 tsp Sea salt: A little more to taste.
• 1/8 tsp Black pepper: To keep things interesting.

For Assembly:

• 1 cup Marinara sauce: Use your favorite store-bought or homemade sauce.
• 1 cup Mozzarella cheese, shredded: Because who doesn’t love melted cheese?
• Fresh basil (optional, for garnish): A little pop of green and freshness to finish it off!

How to Make It

Alright, let’s get cooking! Grab your apron and let’s make some magic happen.

1. Preheat your oven: Get that oven nice and warm to 375°F (190°C).
2. Slice the eggplant: Lay your eggplant down and slice it lengthwise into strips, about 1/4-inch thick. Think of them as little edible planks!
3. Oil and season: Brush both sides of your eggplant strips with olive oil. Then, give them a sprinkle of sea salt and black pepper.
4. Roast ’em up: Arrange the eggplant strips on baking sheets in a single layer. Pop them in the oven for about 15-20 minutes, or until they’re tender and just starting to get a little golden around the edges. Once they’re done, let them cool down so they’re easy to handle.
5. Whip up the filling: While the eggplant is cooling, grab a medium bowl. Toss in the ricotta cheese, thawed and squeezed-dry spinach, grated parmesan, the egg, Italian seasoning, a pinch of salt, and a pinch of pepper. Mix it all up until it’s beautifully combined and creamy.
6. Sauce the dish: Spread a thin layer of your marinara sauce on the bottom of a 9×13 inch baking dish. This is like a cozy blanket for our roll-ups.
7. Fill ’em up: Take an eggplant strip and spoon about 2 tablespoons of the ricotta filling onto one end.
8. Roll ’em tight: Gently roll up the eggplant strip, tucking in the filling.
9. Nestle them in: Place your rolled eggplant in the baking dish, seam-side down. We want them to stay put!
10. Sauce and top: Spoon the rest of your marinara sauce over the eggplant rolls. Then, sprinkle that shredded mozzarella cheese evenly over the top.
11. Bake to bubbly perfection: Pop the dish back into the oven for another 20-25 minutes, or until the sauce is bubbling like a happy little stream and the cheese is melted and golden brown.
12. Garnish and serve: If you’re feeling fancy, scatter some fresh basil over the top. Serve it up hot and enjoy the deliciousness!

Substitutions & Additions

Don’t be afraid to make this recipe your own! Here are some ideas:

• For the Spinach: If you’re not a fan of spinach, you can skip it, or try using finely chopped kale or even roasted red peppers for a different flavor profile.
• Cheese Power: Feel free to mix in some shredded provolone or a dollop of cream cheese with your ricotta for an extra decadent filling.
• Spice it Up: Add a pinch of red pepper flakes to the marinara sauce or the filling for a little heat.
• Add Some Protein: For a heartier meal, you can mix some cooked ground Italian sausage or shredded chicken into the marinara sauce before spooning it over the rolls.
• Gluten-Free: This recipe is naturally gluten-free, so no worries there!

Tips for Success

A few little tricks to make your Eggplant Rollatini absolutely perfect:

• Don’t overcrowd the baking sheets: Give your eggplant strips space when you roast them. This helps them roast instead of steam, giving you that lovely tender texture.
• Drain that spinach well: This is key to preventing a watery filling! Squeeze out as much liquid as humanly possible.
• Prep ahead: You can make the ricotta filling and roast the eggplant a day in advance. Store them separately in the refrigerator. Then, just assemble and bake when you’re ready!
• Sauce consistency: If your marinara sauce is very thick, you might want to add a tablespoon or two of water or broth to loosen it up slightly for easier spreading.

How to Store It

Leftovers? Lucky you! Store your delicious Eggplant Rollatini in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. It’s just as tasty the next day!

FAQs

Can I make Eggplant Rollatini ahead of time?

Absolutely! You can roast the eggplant and prepare the filling up to a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready to serve. You can also assemble the entire dish and cover it tightly with plastic wrap, refrigerating it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s chilled.

What kind of eggplant is best for this recipe?

Standard globe eggplants work wonderfully for this recipe. Look for ones that feel firm and heavy for their size, with smooth, glossy skin. Avoid any with soft spots or blemishes.

Can I freeze Eggplant Rollatini?

Yes, you can! Assemble the rollatini in a freezer-safe baking dish, cover it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to cook, thaw it overnight in the refrigerator and bake as directed, possibly adding extra time if needed. The texture of the eggplant might be a bit softer after freezing.