How to make Eggplant Rollatini? (Tender and Cheesy Flavor)

Italian food called eggplant rollatini is wonderful! Rolls of stuffed eggplant slices are used. In a casserole dish, they are put and baked until soft and the cheese has melted.

This meal can be a simple main course or perhaps a delectable side dish.

What is a rollatini of eggplant?

This dish often referred to as eggplant involtini, is the one that made me fall in love with eggplant. I learned how to prepare this dish while taking the cooking school in Italy (in an olive grove, so amazing).

An eggplant is wrapped and baked after being stuffed with a filling. We enjoy this cheese and tomato filling with seasonings and rolled; however, many recipes use a ricotta spinach filling. This is the recipe I picked up when traveling in Italy.

It can be made in advance and reheats and freezes well.

Ingredients

VEGGIES In this recipe, the eggplant is the star vegetable. Adds taste is fresh tomatoes.

MEAT To add a delicious salty flavor to this meal, prosciutto or ham works great.

CHEESE It all comes together thanks to freshly grated Parmesan cheese and fresh mozzarella.

Preparing Eggplant

• For this dish, the eggplant doesn’t need to be peeled.
• Slice into thin rounds. You should brown the eggplant in the skillet since it will become brown (oxidize) when cut, just like an avocado would.
• While adding taste, browning the eggplant also makes it easier to roll without breaking.
• You can make more rolls by layering thin sections or portions that are small or broken.

Eggplant Rollatini Recipe

Making these lovely rollups is simple and enjoyable!

1. Salt and pepper the sliced and seasoned eggplant. Sauté eggplant slices until they’re supple and tender.
2. Prosciutto/ham, cheese, tomatoes, and seasonings are layered with the eggplant (per the recipe below).
3. Place in a casserole dish on top of the tomato sauce.
4. Basil garnish after the cheese has melted in the oven. Serve right away.

We adore the Parmesan cheese garnish on top of this dish! Serve it with some Crispy Garlic Roasted Broccoli or a Caprese salad. The homemade garlic bread is a must-have!

Leftovers

• In the refrigerator, keep leftovers in an airtight container for about 3 days.
• Add some salt and pepper to the food while you reheat it in the microwave to revive the taste.

Cook the eggplant rollatini casserole first in an aluminum-lined casserole dish so it can be removed easily and frozen without the dish.

Put the casserole (or leftovers) in a zippered bag, wrap it in aluminum foil, and mark the date on the exterior. In the freezer, it will keep for approximately a month.

Rollatini with eggplant

This Eggplant Rollatini is a family favorite since it’s simple to make and full of flavor.

Ingredients

• 2 medium eggplants
• salt & pepper to taste
• 3 tablespoons olive oil divided
• 4 ounces prosciutto or ham
• 2 medium tomatoes sliced
• 8 ounces fresh mozzarella sliced
• ½ teaspoon oregano
• 1 ½ cups tomato sauce divided
• 2 ounces parmesan cheese fresh, grated
• 1 tablespoon balsamic vinegar
• fresh basil for serving

Instructions

1. Set the oven to 350°F.
2. Slice the washed eggplant into 14″ thick slices. Add pepper and salt to taste.
3. In a skillet with 1 tablespoon of olive oil over medium heat, cook eggplant for 2 minutes on each side or until just lightly browned.
4. Lay out the eggplant and garnish with oregano, prosciutto, tomato slices, and sliced mozzarella.
5. In a baking pan, spread 1 cup of tomato sauce. Place eggplant seam-side down in the pan after rolling it up jelly-roll manner.
6. Each roll will receive the remaining 1/2 cup of tomato sauce. Add parmesan cheese and drizzle with the remaining olive oil. Bake for 15 minutes, or until cheese is melted and gently browned.
7. Sprinkle with fresh basil and drizzle with balsamic vinegar. Serve hot.

Notes

For this dish, the eggplant doesn’t need to be peeled.

While adding taste, browning the eggplant also makes it easier to roll without breaking.

If you have thin pieces or small/broken pieces they can be layered together to create more rolls.

You are free to use any filler you like. We occasionally use spinach ricotta filling instead (similar to that in our stuffed shells).

Nutrition information

Calories: 531 | Carbohydrates: 24g | Protein: 25g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 1261mg | Potassium: 1087mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1457IU | Vitamin C: 20mg | Calcium: 497mg | Iron: 2mg