Do you peel eggplant for eggplant rollatini?

There's no need to do so. The eggplant skin will soften while baking and help hold the slices together during the rolling process.

What's the difference between eggplant rollatini and involtini?

The main difference is the name, as both recipes follow the same process of roasting eggplant and wrapping it around a cheese filling before baking it in marinara sauce with cheese on top. In general, the term involtini is used in Italy, and Italian-Americans use rollatini .

Does eggplant rollatini have meat?

There are many ways to fill eggplant rollatini, and some versions add ground beef or Italian sausage. I prefer that this version does not, as it accommodates the whole family. If you want to add protein to this version, I'd add it to the sauce instead of the filling, like in my lasagna roll-ups.

Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 large eggplants, cut lengthwise to 1/4-inch thick slices; 2 tablespoons olive oil; 1 cup ricotta cheese; 1 ½ cups mozzarella cheese, shredded and divided; ½ cup Parmesan cheese, grated and divided; 1 egg, beaten; ¼ cup fresh parsley, chopped (plus more for topping); ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups marinara sauce

Description

Eggplant Rollatini is a gourmet vegetarian entree featuring thin sheets of roasted eggplant stuffed with clouds of creamy ricotta, baked in marinara sauce, and topped with bubbling cheese. This easy-to-serve low carb meal is deceptively easy to make for special occasions, dinner parties, or a cozy night int.

Ingredients

2 large eggplants, cut lengthwise to 1/4-inch thick slices
2 tablespoons olive oil
1 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded and divided
½ cup Parmesan cheese, grated and divided
1 egg, beaten
¼ cup fresh parsley, chopped (plus more for topping)
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups marinara sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the eggplant:

Preheat oven to 375F.
Remove the stems from the eggplants and slice lengthwise into ¼ inch thick pieces. Salt both sides of the eggplant slices and place on a plate for 10-20 minutes to allow it to “sweat” or draw out excess moisture. Then, use a paper towel to pat it completely dry.
Arrange eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes until soft, flipping the eggplants halfway to achieve even cooking. Set aside.

Prepare the cheese mixture:

In a medium mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, salt, and pepper. Stir well until evenly combined.

Assemble the rollatini:

In a 9x13-inch casserole dish, evenly spread out 1/2 cup of marinara sauce.
Arrange the eggplant slices on a clean surface or large baking sheet. Spread 1-2 tablespoons of cheese filling on each eggplant slice.
Take each filled eggplant slice and roll it up.
Place the rolled eggplants, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the eggplant slices.
Spread the remaining 1 1/2 cups marinara sauce over the eggplant rollatini
Top with the remaining 1 cup mozzarella cheese and 1/4 cup of Parmesan cheese.

Bake the rollatini:

Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly.
Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
Let the rollatini cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top.

Notes

How to store: Transfer any leftover eggplant rollatini to an airtight container and store in the fridge for 3-4 days. The eggplant will begin to soften more as it absorbs the sauce, which can affect the texture after reheating.

How to reheat: Although you can zap the leftovers in the microwave, you'll get the best flavor and texture by baking the leftovers in an oven-safe dish at 350 F until heated all the way through.

How to freeze: You can actually freeze eggplant rollatini either before or after baking:

To freeze before baking, prepare everything as if you were about to pop it in the oven, but then wrap it in foil and freeze for up to 2 months.
The leftover baked eggplant can be transferred to separate airtight containers and stored for 2-3 months. Thaw in the fridge before baking or reheating.

Prep Time: 35 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Bake
Cuisine: Italian