Eggplant Rollatini Recipe

Eggplants: Fresh, firm eggplants are essential for the best texture and flavor. Look for ones that are heavy for their size and have smooth, shiny skin.

Ricotta cheese: This soft, creamy cheese adds a rich texture to the filling. It's often found in the dairy section of the supermarket.

Mozzarella cheese: Shredded mozzarella provides a gooey, melty quality to the dish. You can use pre-shredded or shred your own.

Parmesan cheese: Grated parmesan adds a sharp, salty flavor that complements the other cheeses.

Egg: A beaten egg helps bind the cheese mixture together.

Marinara sauce: This tomato-based sauce is used to coat the bottom of the baking dish and cover the rolls. You can use store-bought or homemade.

Salt: Enhances the flavors of the dish. Use to taste.

Black pepper: Adds a bit of heat and depth to the flavor. Use to taste.

Olive oil: Brushed on the eggplant slices to help them bake to tender perfection.

When preparing the eggplant, make sure to slice it evenly into ¼ inch thick slices. This ensures that the eggplant cooks uniformly and becomes tender without becoming mushy. Additionally, after brushing the slices with olive oil and seasoning them with salt and black pepper, consider letting them sit for a few minutes. This allows the eggplant to absorb the flavors better. When combining the ricotta, mozzarella, parmesan, and beaten egg, make sure the mixture is smooth and well-blended to ensure even distribution of flavors in each roll.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced lengthwise to mimic the shape of eggplant slices.

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

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• grated parmesan cheese - Substitute with pecorino romano cheese: Pecorino romano has a similar salty and nutty flavor profile.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar tomato base with added basil for extra flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an umami boost.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor suitable for cooking.

• Allow the eggplant rollatini to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the rollatini to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, place the cooled eggplant rollatini on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
• Once frozen, transfer the rollatini to a freezer-safe container or zip-top bag. Label with the date and use within 2-3 months for best quality.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen rollatini in a baking dish, cover with foil, and bake for 45-50 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and heated through.
• For individual portions, wrap each rollatini tightly in plastic wrap and then in aluminum foil before freezing. This makes it easy to grab a single serving without defrosting the entire batch.

• Preheat your oven to 350°F (175°C). Place the eggplant rollatini in an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes until heated through. This method ensures the cheese remains gooey and the marinara sauce stays flavorful.

• For a quicker option, use the microwave. Place the eggplant rollatini on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check if it's heated through; if not, continue in 30-second intervals. This method is convenient but may slightly alter the texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the eggplant rollatini in the basket, ensuring they are not touching, and heat for 5-7 minutes. This method keeps the eggplant slices crispy while warming the filling.

• On the stovetop, use a skillet over medium heat. Add a splash of olive oil and place the eggplant rollatini in the skillet. Cover with a lid and heat for about 5-7 minutes, turning occasionally to ensure even heating. This method adds a slight crisp to the exterior.

• For a steam method, place the eggplant rollatini in a steamer basket over boiling water. Cover and steam for about 10 minutes. This method keeps the eggplant tender and the cheese melty without drying out.

• Oven: Used to bake the eggplant slices and the rollatini to ensure they are cooked through and bubbly.

• Baking sheet: Needed to place the eggplant slices on for baking.

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

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, and beaten egg.

• Baking dish: Used to assemble the rollatini and bake them with marinara sauce.

• Knife: Needed to slice the eggplants lengthwise into ¼ inch thick slices.

• Cutting board: Provides a surface to safely slice the eggplants.

• Measuring cups: Used to measure out the ricotta, mozzarella, and marinara sauce.

• Measuring spoons: Used to measure the olive oil and seasonings.

• Spoon: Used to place the cheese mixture onto the eggplant slices.

• Spatula: Helps to spread the marinara sauce evenly in the baking dish.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, and egg the night before to save time on the day of cooking.

Use pre-made marinara sauce: Opt for a high-quality store-bought marinara sauce to cut down on preparation time.

Slice eggplant uniformly: Use a mandoline slicer to ensure all eggplant slices are the same thickness, which helps them cook evenly and quickly.

Bake multiple trays: If you have more than one baking sheet, bake all the eggplant slices at once to save time.