Cheesy Eggplant Rollatini with Roasted Garlic
Indulge in the delightful layers of our Cheesy Eggplant Rollatini, featuring tender, oven-fried eggplant slices stuffed with a creamy blend of ricotta, mozzarella, and fragrant herbs. Baked to perfection with a luscious homemade sauce or your favorite store-bought variety, the extra touch of roasted garlic adds an irresistible sweetness that elevates this dish to a new level of flavor. Perfect for gatherings or cozy family dinners, this one-dish meal is not only satisfying but also showcases the vibrant tastes of fresh ingredients. Experience the melty goodness in every bite while impressing your guests with this gourmet yet approachable recipe!
N/A
Servings
314
Calories
14
Ingredients
Ingredients
whole milk ricotta cheese
18 ounces (drained)
olive oil
to coat pans (n/a)
large eggplants
2 (peeled and sliced)
eggs
6 (beaten (4 for coating, 2 for filling))
salt
to taste (n/a)
freshly ground black pepper
to taste (n/a)
all-purpose flour
for dredging (n/a)
seasoned bread crumbs
2-3 cups (n/a)
garlic cloves
2-3 (finely chopped (or roasted))
grated Romano cheese or Parmesan cheese
3/4 cup (n/a)
chopped fresh basil
1/4 cup (n/a)
chopped fresh parsley
1/8 cup (n/a)
jarred tomato sauce
4 cups (n/a)
shredded mozzarella cheese
1 lb (n/a)
Instructions
1
Start by draining the ricotta cheese: Spoon it into a fine strainer over a bowl and refrigerate for several hours. Discard any excess liquid.
2
Preheat your oven to 350°F (175°C).
3
Prepare your baking sheets: Lightly coat 3-4 baking or cookie sheets with olive oil, or use the same sheet multiple times.
4
Prepare the eggplants: With the flat end down, slice the peeled eggplants lengthwise into 1/4-inch thick slices, yielding about 15 slices total.
5
In a mixing bowl, beat 4 eggs and season with salt and freshly ground black pepper. Set aside.
6
Dredge the eggplant slices: Coat each slice in all-purpose flour, dip into the beaten eggs while allowing excess to drain, and then coat with seasoned bread crumbs. Place the breaded slices flat on the prepared baking sheets.
7
Bake the eggplant slices in the preheated oven until golden brown, approximately 15 minutes. You may need to bake in batches.
8
Once baked, remove the eggplant slices from the oven and allow to cool to room temperature.
9
In a large mixing bowl, combine the drained ricotta, the remaining beaten egg, chopped garlic, basil, parsley, 3/4 of the shredded mozzarella cheese, and 1/2 cup of grated Romano or Parmesan cheese. Mix thoroughly, then season with salt and pepper to taste.
10
Spread 1 cup of the tomato sauce across the bottom of a small baking dish.
11
On the wide end of each eggplant slice, spoon 1 to 2 tablespoons of the ricotta filling. Roll the eggplant tightly and place seam-side down in the baking dish.
12
Cover the rolled eggplant with the remaining tomato sauce, then sprinkle with the remaining mozzarella and grated cheese.
13
Cover the dish with foil and bake in the oven for 45 minutes, or until the sauce is bubbling and the filling is heated through.
14
Allow the dish to rest for 15 minutes before serving to let the flavors meld together.
Nutrition Information
17g
Fat
26g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Eggplant Rollatini?
It is a gourmet yet approachable dish featuring tender, oven-fried eggplant slices stuffed with a creamy blend of ricotta, mozzarella, and fragrant herbs, then baked in a luscious tomato sauce.
Is this eggplant rollatini recipe vegetarian?
Yes, based on the ingredients and tags, this is a vegetarian Italian cuisine dish.
How do I prepare the ricotta cheese for the filling?
Spoon the ricotta into a fine strainer over a bowl and refrigerate for several hours, then discard any excess liquid to ensure a creamy, non-watery filling.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How thick should I slice the eggplants?
The peeled eggplants should be sliced lengthwise into 1/4-inch thick slices.
How many eggplant slices should I expect to get?
From two large eggplants, you should yield approximately 15 slices.
What is the dredging process for the eggplant slices?
Coat each slice in all-purpose flour, dip into seasoned beaten eggs, and then coat with seasoned bread crumbs.
How long do the eggplant slices bake before being rolled?
Bake the breaded slices for approximately 15 minutes until they are golden brown.
What ingredients are in the ricotta filling?
The filling consists of drained ricotta, beaten egg, chopped garlic, basil, parsley, mozzarella cheese, and Romano or Parmesan cheese.
How much tomato sauce is needed for the base of the dish?
Spread 1 cup of tomato sauce across the bottom of the baking dish before adding the rolls.
How much filling goes into each eggplant roll?
Spoon 1 to 2 tablespoons of the ricotta mixture onto the wide end of each eggplant slice.
How should the rolls be placed in the baking dish?
Roll the eggplant tightly and place them seam-side down in the dish to prevent them from opening.
How long does the assembled dish bake?
Cover the dish with foil and bake for 45 minutes until the sauce is bubbling and the filling is heated through.
Why should the dish rest after baking?
Allowing the dish to rest for 15 minutes lets the flavors meld together and the cheese set slightly.
What are the calories in a serving of this dish?
Each serving contains 314 calories.
What is the protein content per serving?
There are 17 grams of protein per serving.
Can I use roasted garlic in this recipe?
Yes, adding roasted garlic provides an irresistible sweetness that elevates the dish to a new level of flavor.
How much mozzarella cheese is required?
The recipe calls for 1 lb of shredded mozzarella cheese.
What type of tomato sauce should I use?
You can use homemade sauce or 4 cups of your favorite store-bought jarred tomato sauce.
What herbs are used for seasoning?
The recipe uses 1/4 cup of chopped fresh basil and 1/8 cup of chopped fresh parsley.
How many eggs are needed in total?
A total of 6 eggs are used: 4 for coating the eggplant and 2 for the ricotta filling.
Is the eggplant peeled or unpeeled?
The instructions specify using peeled eggplants.
What can I use instead of Romano cheese?
You can use grated Parmesan cheese as an alternative to Romano.
How much fat is in this recipe?
Each serving contains 17g of fat.
How many carbohydrates are per serving?
Each serving contains 26g of carbohydrates.
How should I prepare the baking sheets?
Lightly coat 3 to 4 baking sheets with olive oil to prevent the eggplant from sticking.
What type of bread crumbs should I use?
The recipe calls for 2-3 cups of seasoned bread crumbs.
Can this dish be served for large gatherings?
Yes, it is described as perfect for gatherings or cozy family dinners.
Should the eggplant be baked in batches?
Depending on the size of your oven and number of sheets, you may need to bake the eggplant slices in batches.
Is this considered a comfort food?
Yes, it is tagged as an Italian comfort food and a satisfying one-dish meal.