Eggplant Rollatini

Eggplant Rollatini Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Eggplant Rollatini is a delicious Italian dish that features thinly sliced eggplant rolled up with a cheesy filling and baked in marinara sauce. This dish is perfect for a special occasion or a comforting family meal.

History

Eggplant Rollatini is a traditional Italian dish that has been enjoyed for generations. The dish originated in Southern Italy, where eggplant is a popular ingredient in many dishes. The combination of creamy ricotta cheese, savory prosciutto, and tangy marinara sauce makes this dish a favorite among Italian food lovers.

Ingredients

2 cups extra-virgin olive oil
3 large eggplants, thinly sliced lengthwise
2 cups flour
9 eggs, beaten
3 lb (1.36 kg) ricotta cheese
1.5 lb (680 g) mozzarella cheese, grated
2 cups freshly grated romano cheese
3 cloves garlic, minced
0.33 lb (150 g) prosciutto, thickly sliced and diced
0.25 cup chopped fresh parsley or basil
salt and freshly ground black pepper, to taste
1 recipe My marinara sauce

How to prepare

Preheat the oven to 350°F (177°C).
Fill a large skillet with olive oil to a depth of about 0.25 inch and set it over medium-high heat.
Dip the eggplant in the flour and then in the beaten egg.
When the oil is hot enough for a bit of flour to sizzle when it's dropped in, fry the eggplant in batches for about 2 minutes on each side, until it's lightly browned.
Transfer the slices to a sheet pan as they're done, and keep adding a bit more oil to the pan as needed.
In a large mixing bowl, combine the ricotta, 0.67 the mozzarella, 0.5 the romano, the garlic, prosciutto, parsley or basil, and salt and pepper to taste.
Place about 1 tbsp of the mixture at one long end of an eggplant slice, roll it up, and transfer it, open side down, to a baking dish large enough to hold all the eggplant in a single layer.
Repeat this process with the remaining eggplant and filling.
Cover the rolled eggplant with the marinara sauce, sprinkle with the remaining mozzarella and romano, and bake in the preheated oven for 25 minutes or until hot.
Serve immediately.

Variations

Add cooked ground meat such as sausage or beef to the filling for a heartier dish.
Use different cheeses such as fontina or parmesan for a different flavor profile.
Add roasted red peppers or sun-dried tomatoes to the filling for added flavor.

Cooking Tips & Tricks

Make sure to slice the eggplant thinly and evenly to ensure that it cooks evenly.

- Be sure to fry the eggplant slices until they are lightly browned to give them a nice texture and flavor.

- Use fresh herbs like basil or parsley to add a pop of freshness to the dish.

- Don't skip the marinara sauce - it adds a delicious tangy flavor to the dish.

Serving Suggestions

Serve Eggplant Rollatini with a side salad and crusty bread for a complete meal.

Cooking Techniques

Be sure to fry the eggplant slices until they are lightly browned before rolling them up.

- Bake the rolled eggplant in a single layer in a baking dish to ensure even cooking.

Ingredient Substitutions

You can use zucchini or yellow squash in place of eggplant if desired.

- Use any type of cheese you prefer in the filling.

Make Ahead Tips

You can assemble the Eggplant Rollatini ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Garnish the baked Eggplant Rollatini with fresh basil or parsley for a pop of color.

Pairing Recommendations

Serve Eggplant Rollatini with a glass of red wine such as Chianti or Sangiovese.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant Rollatini contains approximately 400 calories.

Carbohydrates

Each serving of Eggplant Rollatini contains approximately 25 grams of carbohydrates.

Fats

Each serving of Eggplant Rollatini contains approximately 30 grams of fats.

Proteins

Each serving of Eggplant Rollatini contains approximately 20 grams of proteins.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (ricotta cheese, mozzarella, romano cheese) and eggs.

Summary

Eggplant Rollatini is a rich and flavorful dish that is high in fats and proteins. It is a delicious and satisfying meal that is perfect for a special occasion.

Summary

Eggplant Rollatini is a delicious and comforting Italian dish that is perfect for a special occasion or a cozy family meal. With a cheesy filling and tangy marinara sauce, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day and I had been invited to my neighbor Maria's house for dinner. As soon as I walked into her kitchen, the aroma of garlic and tomatoes greeted me, making my mouth water instantly.

Maria was bustling around the kitchen, chopping vegetables and stirring pots on the stove. She had a big smile on her face as she welcomed me in and told me she was making Eggplant Rollatini for dinner. I had never heard of this dish before, but as she explained it to me, I knew it was going to be delicious.

She showed me how to slice the eggplant thinly, sprinkle it with salt to draw out the bitterness, and then fry it until it was golden brown. Meanwhile, she made a delicious filling of ricotta cheese, Parmesan, and fresh herbs. Once the eggplant was cooked, she spread the filling on each slice, rolled them up, and topped them with marinara sauce and mozzarella cheese.

I watched in awe as she carefully placed the rollatini in the oven to bake, the cheese bubbling and melting on top. The smell was intoxicating, and I couldn't wait to taste it.

When Maria finally pulled the dish out of the oven, the eggplant was tender, the filling creamy and flavorful, and the cheese perfectly melted. I took my first bite and was blown away by the combination of flavors. The tangy marinara sauce, the creamy cheese, and the earthy eggplant all worked together in perfect harmony.

I asked Maria for the recipe right then and there, and she gladly wrote it down for me on a little index card. I promised her I would make it for my family soon, and she smiled and told me how happy she was to pass on the recipe to me.

That night, as I sat down to dinner with my family, I proudly served them Maria's Eggplant Rollatini. They all took a bite and immediately declared it a new favorite. My husband even went back for seconds, which was a rare occurrence.

From that day on, Eggplant Rollatini became a staple in our household. I made it for special occasions, for Sunday dinners, and even just for a cozy night at home. Each time I made it, I thought of Maria and the kindness she had shown me in sharing her recipe.

Over the years, I have made a few tweaks to the recipe, adding my own personal touches here and there. Sometimes I add a little extra garlic, or sprinkle some fresh basil on top before serving. But the core of the recipe remains the same, and it always brings back fond memories of that first time I saw it being made in Maria's kitchen.

Now, whenever someone asks me for the recipe for Eggplant Rollatini, I smile and tell them the story of how I learned to make it. I pass on the recipe with pride, knowing that it has been passed down through generations and will continue to be enjoyed for years to come.

And so, that is the story of how I learned to make Eggplant Rollatini, a dish that holds a special place in my heart and on my dinner table. I am grateful to Maria for introducing me to this delicious recipe, and I hope to share it with many more people in the years to come.