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This hearty eggplant rollatini transforms simple ingredients into an impressive Italian-inspired dish that tastes like it took hours, not just 40 minutes. The tender eggplant wraps around a creamy ricotta-spinach filling for a vegetarian meal that satisfies even dedicated meat-eaters.
My mother-in-law taught me this recipe during my first Christmas with my husband's family. I was terrified of disappointing her Italian standards, but this foolproof method won her over, and now it's requested at every family gathering.
Ingredients
- Eggplants: choose firm ones with shiny skin and no soft spots for best texture
- Ricotta cheese: whole milk creates a silky filling, but part-skim works for a lighter version
- Chopped spinach: adds nutrition and beautiful color contrast against the white cheese
- Parmesan: authentic aged Parmigiano-Reggiano makes a noticeable difference in flavor
- Egg: creates structure so your filling stays put during baking
- Marinara sauce: use your favorite jarred variety or homemade for personal touch
- Olive oil: high-quality extra virgin enhances the Mediterranean flavors
- Salt and pepper: diamond crystal kosher salt and freshly ground pepper elevate every bite
Step-by-Step Instructions
- Prep the Eggplant:
- Preheat your oven to 375°F. Slice eggplants lengthwise into quarter-inch planks, keeping them thin enough to roll but thick enough to hold filling. Brush both sides with olive oil using a light touch. Arrange on baking sheets without overlapping and bake for exactly 10 minutes. The eggplant should be pliable but not mushy. Allow to cool slightly before handling.
- Make the Filling:
- In a medium bowl, combine ricotta cheese with thoroughly drained spinach. This drainage step is crucial too much moisture will make your rolls soggy. Add the grated Parmesan, egg, salt and pepper. Mix thoroughly with a fork until completely incorporated. The texture should be thick and scoop-able, similar to a thick frosting. Take a small taste to adjust seasonings.
- Assemble and Bake:
- Spread half the marinara sauce across the bottom of a 9x13 baking dish. Take each cooled eggplant slice and place about two tablespoons of filling at the wider end. Roll the eggplant around the filling, tucking in the sides if needed. Place seam-side down in the dish, arranging rolls close together but not squishing them. Pour remaining sauce over the rolls, ensuring each gets coverage. Sprinkle with additional Parmesan and bake for 25 minutes until the sauce bubbles vigorously around the edges and the cheese develops a golden hue.
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The spinach in this recipe was actually an accidental addition when I ran short on ricotta one day. Now I consider it the secret ingredient that makes this dish special, adding both nutrition and a gorgeous color contrast against the white cheese and purple-tinged eggplant skin.
Storage Tips
These rollatini actually taste better the next day after flavors have melded overnight. Store refrigerated in an airtight container for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. The microwave works in a pinch but may make the eggplant slightly softer.
Clever Substitutions
No spinach? Try finely chopped kale, Swiss chard, or even thawed frozen peas. Dairy-free guests can enjoy this with cashew ricotta and nutritional yeast instead of cheese. For a protein boost, add a half cup of cooked quinoa or finely chopped walnuts to the filling mixture. Each variation creates a slightly different flavor profile while maintaining the spirit of the dish.
Serving Suggestions
Serve these rollatini with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A chunk of crusty Italian bread is perfect for sopping up extra sauce. For wine pairing, choose a medium-bodied Italian red like Chianti or Montepulciano that complements the tomato sauce without overwhelming the delicate eggplant.
Recipe FAQs
- → Can I prepare eggplant rollatini ahead of time?
Absolutely! You can assemble the rollatini up to 24 hours in advance and refrigerate. When ready to serve, just add an extra 5-10 minutes to the baking time if cooking from cold. You can also freeze the assembled dish before baking - just thaw completely before cooking.
- → What can I serve with eggplant rollatini?
This dish pairs beautifully with a simple green salad and crusty bread. For a heartier meal, serve alongside pasta with olive oil and garlic, roasted vegetables, or a light quinoa salad. A glass of medium-bodied red wine like Chianti complements the flavors wonderfully.
- → How do I prevent my eggplant from becoming bitter?
If you're concerned about bitterness, you can salt the eggplant slices before baking. Arrange them on paper towels, sprinkle with salt, and let sit for 30 minutes. The salt draws out bitter compounds. Rinse well and pat dry before proceeding with the recipe. Modern eggplants are typically bred to be less bitter, so this step is often optional.
- → Can I make this dairy-free or vegan?
Yes! Substitute the ricotta with dairy-free alternatives like almond ricotta or tofu ricotta (blend firm tofu with nutritional yeast, lemon juice, and seasonings). Replace Parmesan with nutritional yeast or vegan Parmesan, and use a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) in place of the regular egg.
- → What's the best way to slice eggplant for rollatini?
Use a sharp knife to cut lengthwise slices about 1/4-inch thick. For even more consistent results, a mandoline slicer works wonderfully if you have one. The key is uniformity - slices that are too thick won't roll properly, while those too thin may tear. Aim for planks that are pliable but sturdy enough to hold the filling.
- → How can I tell when my eggplant rollatini is done?
Your rollatini is done when the sauce is bubbling around the edges, the cheese on top has melted and begun to turn golden brown, and the eggplant is completely tender when pierced with a fork. This typically takes about 25 minutes at 375°F (190°C).