Eggplant Rollatini is a delightful Italian-inspired dish that brings together tender eggplant, creamy ricotta, and rich marinara sauce. It's a versatile recipe that's perfect for a cozy family dinner or an impressive dish for entertaining friends.
Eggplants serve as the hearty base of this dish, providing a savory canvas for the filling. They soak up flavors beautifully while remaining tender. Ricotta cheese brings creaminess and richness to the filling. Make sure it's fresh for the best texture. Spinach adds a nutritious, earthy flavor that complements the cheeses. Use fresh or frozen, just make sure to chop it well. Parmesan cheese contributes a sharp, nutty flavor, enhancing the overall depth of the filling. Mozzarella cheese melts beautifully on top, creating a golden, bubbly finish. The egg acts as a binder, ensuring the filling holds together. Marinara sauce adds a tangy, tomatoey base that ties everything together. Olive oil is used for sautéing the eggplant, infusing it with a subtle richness. The seasoning trio of salt, black pepper, garlic powder, and Italian seasoning elevates the flavors, providing a fragrant, well-rounded taste.
This Eggplant Rollatini pairs beautifully with a crisp green salad drizzled with a light vinaigrette. A side of garlic bread is perfect for soaking up any extra marinara sauce. For a heartier meal, consider serving alongside a bowl of minestrone soup.
First up, preheat your oven to 375°F (190°C) to get it ready for baking. Then, grab your eggplants and slice them lengthwise into 1/4-inch thick slices. A sharp knife makes this easier and safer. Sprinkle the slices with salt and let them sit for about 20 minutes. This step draws out excess moisture and bitterness. Afterward, pat them dry with paper towels.
Next, in a large pan, heat the olive oil over medium heat. Sauté the eggplant slices until they're tender, about 2-3 minutes per side. You want them pliable but not falling apart. Set them aside on a plate.
Now, in a large bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, and Italian seasoning. Give it a good stir and season with salt and pepper to taste. Spoon about 2 tablespoons of this mixture onto each eggplant slice. Carefully roll them up and place them seam side down in a baking dish lined with 1 cup of marinara sauce.
Pour the remaining marinara sauce over your eggplant rolls, then sprinkle the shredded mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes until the cheese on top is golden and bubbly.
Finally, take the dish out of the oven and let it cool for about 5 minutes before serving. This brief rest allows the flavors to settle and makes serving easier.
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