Delicious Eggplant Rollatini: A Perfect Appetizer Recipe
Eggplant rollatini is a classic Italian-American appetizer that’s always a crowd-pleaser. Thin slices of eggplant are lightly breaded, fried or baked, and then rolled up with a creamy ricotta cheese filling and baked in a flavorful marinara sauce. It’s a dish that’s both comforting and impressive, perfect for parties, holidays, or even a special weeknight dinner. This recipe provides detailed instructions to ensure a delicious and successful result every time.
What is Eggplant Rollatini?
Eggplant rollatini essentially consists of thinly sliced eggplant that is either fried, baked, or grilled, then filled with a mixture of ricotta cheese, parmesan cheese, herbs (usually parsley), and sometimes egg. This filling is seasoned to perfection, adding richness and flavor. The filled eggplant slices are then rolled up and arranged in a baking dish, smothered in marinara sauce, and baked until bubbly and golden brown. It’s a delightful combination of textures and flavors – the soft eggplant, the creamy filling, and the tangy tomato sauce.
Why You’ll Love This Recipe
* **Impressive and Delicious:** Eggplant rollatini looks beautiful and tastes even better. It’s sure to impress your guests.
* **Versatile:** This recipe can be adapted to your liking. Add different cheeses, herbs, or vegetables to the filling.
* **Make-Ahead Friendly:** You can prepare the eggplant rollatini ahead of time and bake it just before serving.
* **Vegetarian:** A great vegetarian appetizer or main course option.
* **Comfort Food:** Warm, cheesy, and satisfying, eggplant rollatini is the ultimate comfort food.
Ingredients You’ll Need
* **Eggplant:** Choose large, firm eggplants with smooth, dark purple skin. About 2-3 large eggplants are needed for this recipe.
* **Ricotta Cheese:** Use whole milk ricotta cheese for the best flavor and texture. Avoid part-skim ricotta, as it can be too dry.
* **Parmesan Cheese:** Freshly grated Parmesan cheese is essential for its sharp, salty flavor.
* **Eggs:** Eggs help bind the ricotta filling together.
* **Fresh Parsley:** Chopped fresh parsley adds freshness and flavor to the filling.
* **Garlic:** Minced garlic adds a pungent aroma and flavor to the marinara sauce and sometimes even the ricotta filling.
* **Marinara Sauce:** Use your favorite jarred or homemade marinara sauce. A good quality sauce is crucial for the overall flavor of the dish.
* **Breadcrumbs:** Plain breadcrumbs, Italian breadcrumbs, or Panko breadcrumbs can be used for coating the eggplant slices.
* **Olive Oil:** For frying or baking the eggplant.
* **Salt and Pepper:** To season the eggplant, filling, and sauce.
* **Optional additions to filling:** Fresh basil, mozzarella cheese, spinach (cooked and drained).
Step-by-Step Instructions
This recipe is divided into three main parts: preparing the eggplant, making the filling, and assembling and baking the rollatini.
Part 1: Preparing the Eggplant
1. **Slice the Eggplant:** Wash the eggplant thoroughly. Trim the ends. Using a sharp knife or mandoline slicer, slice the eggplant lengthwise into thin slices, about 1/4 inch thick. Aim for even slices so they cook evenly. Thicker slices will be difficult to roll.
2. **Salt the Eggplant (Optional but Recommended):** This step helps to draw out excess moisture and bitterness from the eggplant. Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for at least 30 minutes, or up to an hour. Rinse the eggplant slices thoroughly with cold water and pat them dry with paper towels. This step is crucial to prevent soggy rollatini.
3. **Bread the Eggplant:** In a shallow dish, whisk together the breadcrumbs, salt, and pepper. In another shallow dish, beat one or two eggs (depending on how many eggplant slices you have). Dip each eggplant slice in the egg mixture, then dredge it in the breadcrumb mixture, making sure to coat both sides evenly. Press the breadcrumbs gently onto the eggplant to help them adhere.
4. **Cook the Eggplant (Choose Your Method):**
* **Frying:** Heat a generous amount of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Be careful not to overcrowd the pan. Remove the eggplant slices from the skillet and place them on a plate lined with paper towels to drain excess oil. This method yields a richer flavor and crispier texture.
* **Baking:** Preheat your oven to 400°F (200°C). Brush a baking sheet with olive oil. Place the breaded eggplant slices on the baking sheet in a single layer. Brush the tops of the eggplant slices with olive oil. Bake for 15-20 minutes, or until golden brown and tender, flipping halfway through. Baking is a healthier option but may not result in as crispy a texture.
* **Grilling:** Preheat your grill to medium heat. Brush the eggplant slices with olive oil. Grill the eggplant slices for 2-3 minutes per side, or until grill marks appear and the eggplant is tender. Grilling imparts a smoky flavor and requires less oil.
Part 2: Making the Ricotta Filling
1. **Combine the Ingredients:** In a large bowl, combine the ricotta cheese, Parmesan cheese, eggs, chopped fresh parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated. Adjust the seasoning to your liking. Some recipes also include a small amount of minced garlic for extra flavor.
2. **Taste and Adjust:** Taste the filling and adjust the seasoning as needed. You may want to add more Parmesan cheese for a saltier flavor or more parsley for freshness.
3. **Optional additions:** You can customize your filling based on your preferences. Consider adding cooked and drained spinach, fresh basil, or a small amount of shredded mozzarella cheese for added flavor and texture. If using spinach, make sure to squeeze out all excess moisture before adding it to the ricotta mixture.
Part 3: Assembling and Baking the Rollatini
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Assemble the Rollatini:** Spread a thin layer of marinara sauce on the bottom of a baking dish. This will prevent the rollatini from sticking and add flavor. Take one eggplant slice and place about 1-2 tablespoons of the ricotta filling at one end. Roll up the eggplant slice tightly, securing the filling inside. Place the rollatini seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and filling, arranging them snugly in the dish.
3. **Top with Sauce and Cheese:** Pour the remaining marinara sauce over the eggplant rollatini, making sure to cover them evenly. Sprinkle with additional Parmesan cheese or shredded mozzarella cheese, if desired. The cheese will melt and create a golden brown topping.
4. **Bake:** Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The eggplant should be tender and the rollatini should be heated through.
5. **Rest:** Let the eggplant rollatini rest for a few minutes before serving. This will allow the filling to set slightly and prevent it from spilling out when you cut into it.
Tips for Perfect Eggplant Rollatini
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use good quality ricotta cheese, Parmesan cheese, and marinara sauce.
* **Don’t Skip the Salting Step:** Salting the eggplant helps to remove excess moisture and bitterness. This step is crucial for preventing soggy rollatini.
* **Slice the Eggplant Evenly:** Evenly sliced eggplant will cook evenly and roll up more easily.
* **Don’t Overcrowd the Pan:** When frying the eggplant, don’t overcrowd the pan. This will lower the oil temperature and result in soggy eggplant.
* **Don’t Overfill the Rollatini:** Overfilling the rollatini can cause the filling to spill out during baking.
* **Use a Good Quality Marinara Sauce:** The marinara sauce is a key component of the dish. Use your favorite jarred or homemade sauce.
* **Adjust Seasoning to Taste:** Taste the filling and sauce and adjust the seasoning to your liking.
* **Make Ahead:** You can assemble the eggplant rollatini ahead of time and store it in the refrigerator for up to 24 hours. Bake it just before serving. Be sure to bring the dish to room temperature for about 30 minutes before baking to ensure even cooking.
* **Freeze:** Eggplant rollatini can also be frozen. Assemble the rollatini and place it in a freezer-safe dish. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Variations and Additions
* **Spinach Ricotta Filling:** Add cooked and drained spinach to the ricotta filling for a healthier and more flavorful twist. Squeeze out all excess moisture from the spinach before adding it to the filling.
* **Mushroom Ricotta Filling:** Sauté diced mushrooms and add them to the ricotta filling for an earthy flavor.
* **Add Meat:** For a non-vegetarian version, add cooked ground beef or Italian sausage to the ricotta filling.
* **Use Different Cheeses:** Experiment with different cheeses in the filling, such as mozzarella, provolone, or fontina.
* **Spicy Eggplant Rollatini:** Add a pinch of red pepper flakes to the marinara sauce or filling for a touch of heat.
* **Grilled Eggplant Rollatini:** Grill the eggplant slices instead of frying or baking them for a smoky flavor.
* **Vegan Eggplant Rollatini:** Use vegan ricotta cheese and egg substitutes to make a vegan version of this dish. There are many good vegan ricotta recipes online using ingredients like tofu, cashews, and nutritional yeast.
Serving Suggestions
Eggplant rollatini is a versatile dish that can be served as an appetizer, side dish, or main course. Here are some serving suggestions:
* **Appetizer:** Serve small portions of eggplant rollatini on a platter as an appetizer for parties or gatherings.
* **Side Dish:** Serve eggplant rollatini as a side dish with grilled chicken, fish, or steak.
* **Main Course:** Serve eggplant rollatini as a main course with a side salad and crusty bread.
* **Pasta Dish:** Toss eggplant rollatini with your favorite pasta for a hearty and satisfying meal.
* **Garnish:** Garnish with fresh basil leaves, chopped parsley, or a sprinkle of Parmesan cheese.
Storage Instructions
* **Refrigerate:** Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat eggplant rollatini in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be slightly softer.
* **Freeze:** Freeze leftover eggplant rollatini in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Eggplant Rollatini Recipe
**Yields:** 6-8 servings
**Prep time:** 45 minutes
**Cook time:** 40 minutes
**Ingredients:**
* 2-3 large eggplants
* 1 teaspoon salt, plus more to taste
* 1/2 teaspoon black pepper, plus more to taste
* 2 large eggs, beaten
* 1 cup breadcrumbs (plain, Italian, or Panko)
* 1/2 cup olive oil, plus more for brushing
* 15 ounces ricotta cheese (whole milk)
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced (optional)
* 24 ounces marinara sauce (jarred or homemade)
* 1/2 cup shredded mozzarella cheese (optional)
**Equipment:**
* Large knife or mandoline slicer
* Colander
* Paper towels
* Shallow dishes
* Large skillet or baking sheet
* Large bowl
* 9×13 inch baking dish
* Aluminum foil
**Instructions**
**Get Started:**
1. Preheat oven to 375°F (190°C).
**Prepare the Eggplant:**
1. Wash and slice the eggplants lengthwise into ¼ inch thick slices.
2. Place eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
3. In separate shallow dishes, prepare beaten eggs and breadcrumbs seasoned with salt and pepper.
4. Dip each eggplant slice in egg, then dredge in breadcrumbs.
**Cook the Eggplant (Choose One Method):**
* **Frying:** Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
* **Baking:** Preheat oven to 400°F (200°C). Brush a baking sheet with olive oil. Place breaded eggplant slices on the sheet, brush with olive oil, and bake for 15-20 minutes, flipping halfway through.
**Prepare the Ricotta Filling:**
1. In a bowl, combine ricotta cheese, Parmesan cheese, eggs, parsley, and minced garlic (if using). Mix well and adjust seasoning.
**Assemble and Bake:**
1. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
2. Place about 1-2 tablespoons of ricotta filling on one end of each eggplant slice. Roll up tightly and place seam-side down in the baking dish.
3. Pour remaining marinara sauce over the rollatini and sprinkle with mozzarella cheese (optional).
4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until bubbly and golden brown.
5. Let rest for a few minutes before serving.
**Serve and Enjoy!**
This eggplant rollatini recipe is a guaranteed hit! Serve it as an appetizer, side dish, or main course, and enjoy the delicious flavors and textures. Don’t be afraid to experiment with different variations and additions to customize it to your liking. Buon appetito!