Eggplant Rollatini Casserole is a satisfying vegetarian dish that brings the warmth and richness of Italian flavors straight to your table.
This recipe combines tender slices of eggplant with creamy ricotta, tangy marinara sauce, and gooey melted cheese.
Let’s dive into this flavorful and easy-to-follow recipe that’s as comforting as it is delicious.
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Ingredients
For the Eggplant:
- 2 medium eggplants (about 1.5 pounds)
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 egg
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a slight kick)
For Garnish:
- Fresh basil leaves, chopped
- Extra grated Parmesan (optional)
Step-by-Step Instructions
1. Prepare the Eggplant
Begin by slicing the eggplant lengthwise into 1/4-inch thick slices. Sprinkle both sides of each slice with salt, then place the slices on a large baking sheet lined with paper towels. Allow them to rest for about 20 minutes. This step helps to draw out excess moisture and remove bitterness.
While waiting, preheat your oven to 375°F (190°C). After 20 minutes, pat the eggplant slices dry with more paper towels to remove the moisture. Brush both sides of the eggplant lightly with olive oil. Arrange the slices in a single layer on a baking sheet and roast for 10–12 minutes, flipping halfway through. Roasting softens the eggplant, making it pliable for rolling later.
2. Make the Ricotta Filling
In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, 1/2 cup of mozzarella, the egg, chopped basil, garlic powder, and black pepper. Mix thoroughly until smooth and well-blended. Set aside while the eggplant cools slightly.
3. Assemble the Rollatini
Spread a thin layer of marinara sauce (about 1/2 cup) evenly across the bottom of a large baking dish. Take one roasted eggplant slice and spoon about 2 tablespoons of the ricotta mixture onto one end. Roll the slice gently but firmly, then place the roll seam-side down in the baking dish. Repeat this process with the remaining eggplant slices and filling.
4. Add the Sauce and Cheese
Pour the remaining marinara sauce over the eggplant rolls, ensuring they are evenly coated. Sprinkle the remaining shredded mozzarella cheese over the top. For an extra cheesy layer, feel free to add more Parmesan.
5. Bake the Casserole
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is golden and bubbly.
6. Garnish and Serve
Once the casserole comes out of the oven, let it cool for 5–10 minutes. Garnish with freshly chopped basil and serve warm. Pair this dish with crusty bread, a simple green salad, or a glass of your favorite wine for a complete meal.
Tips for Perfect Eggplant Rollatini
- Salting the Eggplant: Don’t skip this step! It ensures the eggplant stays tender and prevents a watery casserole.
- Homemade Marinara Sauce: If you have time, making your marinara sauce from scratch enhances the dish’s flavor. Simply sauté garlic in olive oil, add canned tomatoes, and season with salt, pepper, and basil.
- Customizing the Filling: You can add chopped spinach or sautéed mushrooms to the ricotta filling for extra texture and nutrition.
- Making It Ahead: Assemble the rollatini a day in advance and store it in the refrigerator. When ready to serve, bake it fresh for the best taste.
Why You’ll Love This Recipe
Eggplant Rollatini Casserole is the perfect combination of comfort food and healthy eating. The roasted eggplant delivers a smoky richness, while the ricotta filling provides creamy indulgence. This dish is vegetarian-friendly, gluten-free (if your marinara sauce is gluten-free), and packed with fresh ingredients. Plus, it’s easy to make, making it ideal for busy weeknights or weekend gatherings.
Frequently Asked Questions
Q: Can I freeze Eggplant Rollatini Casserole?
Yes! You can freeze the casserole before or after baking. To freeze before baking, assemble everything, cover it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as instructed.
Q: What can I use instead of eggplant?
If you’re not a fan of eggplant, try using zucchini or large bell peppers as alternatives. Both options work wonderfully for this recipe.
Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake at 350°F until warmed through.
