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Tender slices of fried eggplant are rolled with a creamy ricotta and mozzarella filling, then baked in a rich marinara sauce until bubbly. This classic Italian-American comfort food is cheesy, savory, and perfect for a family dinner.
For 4 servings
Prepare the Eggplant (45 mins)
Make the Ricotta Filling (5 mins)
Fry the Eggplant Slices (20 mins)
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Tender slices of fried eggplant are rolled with a creamy ricotta and mozzarella filling, then baked in a rich marinara sauce until bubbly. This classic Italian-American comfort food is cheesy, savory, and perfect for a family dinner.
This italian_american recipe takes 110 minutes to prepare and yields 4 servings. At 750.82 calories per serving with 38.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Rollatini (10 mins)
Bake the Dish (25 mins)
Rest and Serve (10 mins)
Instead of frying, bake the eggplant slices. Brush them lightly with olive oil, place on a baking sheet, and bake at 400°F (200°C) for 15-20 minutes, flipping once, until tender and lightly browned.
Wilt 5 oz of fresh spinach and squeeze out all excess water. Chop it finely and mix it into the ricotta filling for added nutrients and flavor.
Add 1/2 cup of cooked, crumbled Italian sausage or ground beef to the ricotta filling for a heartier dish.
Use a high-quality tofu-based ricotta substitute and your favorite vegan mozzarella and parmesan cheeses. Omit the egg from the filling.
Eggplant contains anthocyanins, particularly nasunin found in its skin, which are powerful antioxidants that help protect the body's cells from damage caused by free radicals.
With eggplant as the main ingredient, this dish provides a good amount of dietary fiber, which is essential for digestive health, promoting regularity and supporting a healthy gut.
The generous amounts of mozzarella and Parmesan cheese make this dish a good source of calcium, a mineral vital for building and maintaining strong bones and teeth.
It can be part of a balanced diet. Eggplant is rich in fiber and antioxidants. However, the dish is high in calories, fat, and sodium due to the cheese and frying. For a healthier version, bake the eggplant instead of frying and use part-skim cheeses.
A typical serving of three rollatini has approximately 550-650 calories, depending on the specific ingredients used, especially the amount of oil absorbed during frying and the type of cheese.
The most crucial step is salting and thoroughly drying the eggplant slices. This process, called 'sweating', draws out a significant amount of water. Using whole milk ricotta, which has a lower water content than part-skim, also helps.
Yes, this dish is great for making ahead. Assemble the rollatini completely in the baking dish, but do not bake. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to cook, remove from the fridge 30 minutes prior and add 10-15 minutes to the baking time.
Absolutely. You can freeze it either baked or unbaked. Wrap the dish tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed.