Eggplant rollatini

Ricotta cheese and scallions wrapped in eggplant and baked in tomato sauce, eggplant rollatini are a rich side dish or vegetarian main.

There’s just something about eggplant and cheese that is ridiculously yummy.  Eggplant Parmesan is the classic, but my mom often made eggplant rollatini when I was a kid. Slices of eggplant are wrapped around a ricotta cheese mixture then baked with tomato sauce. Rich, yes, but soooo yummy. Serve it with some pasta or grilled meat and a nice green salad for an easy dinner. I grilled some filet mignon and made a Caesar salad. I made the eggplant the day before and then just reheated it, meaning I had plenty of time to enjoy the Jets game on Sunday (even if they lost). 

In this recipe, you don’t have to peel the eggplant, but you can if you prefer it without the skin. The frying step only takes a few minutes – be sure to drain the eggplant well on several layers of paper towels so your eggplant isn’t greasy. Scallions and Parmesan cheese add extra flavor to the ricotta filling.

Eggplant rollatini

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Ricotta cheese and scallions wrapped in eggplant and baked in tomato sauce, eggplant rollatini are a rich side dish or vegetarian main.

Author: Erin Berdan

Recipe type: Side dish

Cuisine: Italian

Serves: 6-8 servings

Ingredients

• 2 large eggplants, end trimmed and fruit cut lengthwise into ⅓-inch thick slices
• 2 cups extra-virgin olive oil
• 2 cups ricotta cheese
• ½ cup grated Parmesan
• 2 eggs
• 3 scallions, thinly sliced
• ¼ tsp. nutmeg
• 4 cups marinara sauce
• ½ cup grated mozzarella cheese

Instructions

1. Heat the oil in a 10-inch saute pan over medium-high heat until it reaches 370F.
2. Add 2-3 slices of eggplant at a time and fry on both sides until golden brown, about 2 minutes. Drain on paper towels.
3. In a medium bowl, combine the ricotta, eggs, Parmesan, scallions and nutmeg. Season to taste with salt ad pepper.
4. Spread 2 cups of marinara over the bottom of a baking dish.
5. Preheat oven to 375F.
6. Lay one slice of eggplant on a work surface. Put 2 tablespoons of the cheese mixture on the bottom of the slice and roll it up. Place it in the baking dish seam side down.
7. Pour remaining marinara over the eggplant rolls. Sprinkly the mozzarella over the top and bake uncovered for about 20 minutes or until cheese is melted and sauce is bubbling.

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