Eggplant Rollatini Recipe

Eggplants: Large, firm, and smooth-skinned eggplants are ideal for this recipe.

Ricotta cheese: A creamy cheese that forms the base of the filling.

Parmesan cheese: Adds a nutty, salty flavor to the filling.

Egg: Helps bind the filling together.

Marinara sauce: A tomato-based sauce that adds richness and depth to the dish.

Mozzarella cheese: Provides a gooey, melted topping for the rollatini.

When preparing the eggplant slices, make sure to brush them evenly with olive oil to ensure they cook uniformly. If you choose to grill the slices, use a medium-high heat to achieve a nice char without burning. This not only enhances the flavor but also adds a pleasant texture to the rollatini. Additionally, let the grilled or baked eggplant slices cool slightly before handling them to make rolling easier and to prevent tearing.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced thinly to roll up just like eggplant.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended to achieve a smoother consistency.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a good alternative.

• egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water creates a binding agent similar to an egg.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but complementary flavor profile with its rich, herby taste.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that works similarly to mozzarella.

• Allow the eggplant rollatini to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled eggplant rollatini to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• For freezing, arrange the eggplant rollatini in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.

• Once frozen, transfer the eggplant rollatini to a freezer-safe container or zip-top bag. Label with the date and store for up to 3 months.

• To reheat from frozen, preheat the oven to 375°F (190°C). Place the frozen eggplant rollatini in a baking dish, cover with foil, and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.

• If you prefer, you can also thaw the eggplant rollatini in the refrigerator overnight before reheating. This will reduce the baking time to about 20-25 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover eggplant rollatini in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20 minutes or until heated through.

• For a quicker method, use the microwave. Place the eggplant rollatini on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, use a skillet. Add a splash of marinara sauce or a bit of olive oil to the skillet. Place the eggplant rollatini in the skillet, cover, and heat on medium-low for about 10 minutes, turning occasionally to heat evenly.

• For an air fryer, preheat to 320°F (160°C). Place the eggplant rollatini in the air fryer basket, making sure they are not overcrowded. Heat for 5-7 minutes, checking halfway to ensure they are warming evenly.

• Oven: Used to preheat and bake the eggplant rollatini at 375°F (190°C).

• Knife: Essential for slicing the eggplants lengthwise into ¼ inch thick slices.

• Cutting board: Provides a stable surface for slicing the eggplants.

• Basting brush: Used to brush olive oil onto the eggplant slices.

• Grill or baking sheet: Needed to grill or bake the eggplant slices until tender.

• Mixing bowl: Used to mix the ricotta, parmesan, egg, salt, and pepper together.

• Spoon: Helps in placing a spoonful of the ricotta mixture on each eggplant slice.

• Baking dish: Used to arrange the rolled eggplant slices and bake them.

• Measuring cups: Ensures accurate measurement of ingredients like ricotta, parmesan, and marinara sauce.

• Spatula: Useful for spreading a thin layer of marinara sauce in the baking dish.

• Cheese grater: Needed if you are grating parmesan cheese from a block.

Prepare the filling: Mix the ricotta, parmesan, and egg in advance and store in the fridge.

Pre-slice eggplants: Slice the eggplants the night before and store them in an airtight container.

Use pre-made sauce: Opt for store-bought marinara sauce to save time.

Grill in batches: Grill or bake multiple eggplant slices at once to speed up the process.

Assemble ahead: Roll the eggplant with the ricotta mixture and store in the fridge until ready to bake.