Eggplant Rollatini
If you are an eggplant lover, this is one of those classic Italian dishes that you will want to add to your repertoire. Definitely not one of MPM’s popular “Dinners in a Flash,” but I can guarantee this vegetarian dish is lots of fun to make and quite delicious to eat! Mangia!
Servings: 6 to 8
Ingredients
Eggplant
- Olive oil spray I love the Misto!
- 3 large eggplants about 4 pounds, ends removed, sliced lengthwise into 1/4-inch slices
- 3 tablespoons olive oil
- Salt and freshly ground pepper
Filling
- 1 egg
- 1 15 ounce container part-skim ricotta cheese
- 1 cup shredded mozzarella cheese I used reduced fat
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 1/2 cups marinara sauce store bought or try Easy Chunky Tomato Sauce
Topping
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese optional
Instructions
- Eggplant: preheat oven to 450 degrees F. Lightly coat 2 baking sheets with olive oil spray. Arrange the eggplant slices in a single layer on baking sheets. With a pastry brush, lightly coat both sides of each slice with oil; season with salt and pepper. (or can use olive oil spray) Bake eggplant for about 6 minutes or until softened and beginning to brown. Carefully turn slices with a spatula; continue baking for about 5 minutes. Watch carefully- do not allow to burn. Loosen slices with spatula; let cool.
- Reduce oven temperature to 400 degrees F.
- Filling: in a medium bowl, beat egg lightly. Stir in ricotta, mozzarella, Parmesan and seasonings.
- Assembly: in a 9 x 13-inch or 3-quart baking dish, spread 1/2 cup of the sauce in an even layer across the bottom. Spread about 2 tablespoons ricotta mixture onto each eggplant slice (leaving about 1/8-inch perimeter on all sides). Roll-up each slice like a pinwheel; place seam-side down in baking dish. Repeat with remaining eggplant slices, forming rows in baking dish. (If you have some extra rolls, just tuck them in where you can.)
- Cover eggplant rolls with remaining sauce. Sprinkle evenly with Parmesan and/or mozzarella cheeses. Cover; bake for about 20 minutes. Uncover; bake for approximately 15 minutes longer or until sauce is bubbly and cheese is melted.
Notes
Make Ahead and Storage Tips: this dish may be completely assembled up to one day ahead. Cover and refrigerate. Bake as directed, allowing about 15 minutes additional time as casserole will be cold. Reheat, covered at 350 degrees F for about 20 minutes or until hot. Whole cooked casserole as well as leftovers may be frozen for up to 4 months.
Are you a homemade sauce lover? If you have a bit of extra time, then you must try Easy Chunky Tomato Sauce. Store-bought sauce is just fine, but there is something about a homemade sauce that really elevates the flavor of this dish.
Serving Ideas: delicious served on its own or over spaghetti, rice, greens or spaghetti squash.
Cooking Tip: while this dish isn’t difficult to make, it does take some time, so plan your cooking accordingly. As this casserole reheats well, consider making it earlier in the day or up to a day before.
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