Cheesy Eggplant Rolls

My go-to dinner rotation now features this filling eggplant rollatini. Each soft eggplant slice wraps around rich ricotta filling, making a dish that tastes fancy but stays on the lighter, low-carb side.

The first time I whipped this up, I was just trying to use up all the eggplants growing in my summer garden. What started as just playing around in the kitchen turned into the meal my friends always ask for when they stop by.

What You'll Need

• Eggplant: Pick ones that feel solid with glossy skin and no mushy parts for best results
• Ricotta cheese: Go with full-fat for the smoothest texture and drain if it's too watery
• Parmesan cheese: Grab a block and grate it yourself—way tastier than the stuff in bags
• Egg: This helps everything stick together nicely while it bakes
• Garlic: Fresh chopped cloves add wonderful smell and kick to the filling
• Fresh basil: Adds bright flavor inside and makes a pretty topping when done
• Marinara sauce: Make your own or buy a good jar without tons of added sugar
• Mozzarella cheese: The fresh kind pulled into chunks makes for the tastiest melty top

How To Make It

Get the eggplant ready:

Cut your eggplants into quarter-inch slices going lengthwise. Sprinkle salt on both sides and let them sit for about 10 minutes. This pulls out water and any bitter taste. Then wipe each slice with paper towels to get rid of extra salt. The less wet your eggplant is, the better your dish will turn out.

Cook the eggplant slices:

Put your eggplant on a greased baking sheet with no pieces touching. Cook them at 400°F for just 10 minutes until they bend easily but aren't fully done. This makes them just right for rolling without breaking. Let them cool a bit before you handle them.

Mix up the filling:

While the eggplant's in the oven, stir together your ricotta, parmesan, egg, garlic, chopped basil, salt, and pepper. Mix it all up until everything's well combined. You want it thick but easy to spread, with little green and garlic bits showing throughout.

Put it all together:

Pour half your sauce into the bottom of a 9x13 baking dish. Take a piece of cooled eggplant and put 1-2 spoonfuls of filling at the wider end. Roll it up and place it seam-side down in the sauce. Use enough filling to make it good but not so much it spills out. Do this with all your slices, putting them in one layer.

Finish baking:

Pour the rest of your sauce over the rolls, making sure they're all covered. Sprinkle your mozzarella and a bit more parmesan on top. Cover with foil and bake for 30 minutes, then take the foil off and bake 10 more minutes until the cheese bubbles and turns golden. The covered part lets flavors mix while the uncovered part makes that yummy crispy cheese top.

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I grow basil in my garden all summer just for dishes like this one. Nothing beats the smell that takes over your kitchen when this rollatini comes out hot from the oven with those little bits of bright green basil showing through.

Prep It Early

You can fix this dish up to a day before you need it. Just put everything together, wrap it tight with plastic, and stick it in the fridge. When you're ready to eat, take it out about half an hour before cooking so it's not ice cold, then bake as normal but add about 5-10 extra minutes to the covered cooking time.

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What To Serve With It

This rollatini tastes great by itself, but you can add sides that work well with its flavors. Try a simple arugula salad with some lemon juice and olive oil for a peppery contrast to the creamy dish. If you're not watching carbs, grab some crusty Italian bread to soak up extra sauce. I often throw in some roasted zucchini or bell peppers on the side for a colorful, veggie-packed meal.

Switch It Up

You can change things around pretty easily with this recipe. No ricotta? Drain some cottage cheese and use that instead. Can't do dairy? Try a plant-based ricotta alternative and vegan cheese that melts. Out of fresh basil? Spinach works great, or just mix in some dried Italian herbs. Want more protein? Brown some Italian sausage and add it to your sauce before you assemble everything.

Frequently Asked Questions

→ How can I avoid soggy eggplant in this dish?

Sprinkle salt on the eggplant slices and let them sit for around 10 minutes. This will draw out water. Dab them dry before you roast or bake them.

→ Is it possible to do some prep hours or a day before?

Of course! You can assemble everything, keep it covered in the fridge, and bake it within 24 hours of prepping.

→ Can eggplant rolls be frozen for later meals?

Yes! Put together the rolls without baking, wrap tightly in plastic and some foil, and freeze for 1 to 2 months. Defrost completely before popping into the oven.

→ What extra toppings work well with this dish?

You can sprinkle more grated parmesan, fresh basil leaves, or even some chili flakes for a little spicy kick.

→ What pairs nicely with this dish?

A side salad, garlic bread, or roasted veggies would be fantastic alongside these rolls for a well-rounded meal.