- Calories 355
- Fat 24g
- Sat fat 11g
- Cholesterol 106mg
- Sodium 744mg
- Protein 19g
- Carbohydrate 18g
- Sugar 9g
- Fiber 6g
- Iron 2mg
- Calcium 371mg
Eggplant Parmesan Rollatini
Comfort food at its finest, this dish manages to be elegant at the same time. You’re mixing together ricotta, mozzarella, and oregano, and rolling it up in roasted eggplant planks (the elegant part). Then you’ll arrange the rolls in a baking dish and slather them with marinara sauce, mozzarella, and Parmesan (the comfort food part). You bake the whole dish until melted, golden, and bubbly. And then you spoon out gorgeous, dainty rolls that are dripping with tomatoey-cheesy goodness. Truly, there’s nothing not to like. Serve this casserole at your next dinner party and watch the crowds go wild.
How to Make It
Step 1
Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2
Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
Step 3
Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
Step 4
Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
Step 5
Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
Step 6
Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
Chef's Notes
stacey1965
2017-04-04T12:56:47-04:00
My husband "hates" Italian" food, "hates" eggplant", so I didn't tell him what I was cooking. He came in saying something smells awfully good! There is a little left for lunch tomorrow - what else can I say? Recipe was delicious and we all enjoyed every bite! Thank you
jrussell1308
2017-04-03T22:55:33-04:00
Having trouble emailing recipe. the entire recipe does not appear. Is there a problem?
seabelis
2016-10-26T04:36:17-04:00
Dangerously good.
wlsf4d53add3b4b
2016-03-13T11:33:40-04:00
Eggplant Notes: • Doesn't store well. Don't refrigerate; cook within 2 days. Use them for a still-life display in a cool, dry place
• Choose smooth shiny eggplant w/ taut skin & no wrinkles. Pass up eggplant w/soft brown areas, which are bitter due to cold damage.
• Look for a dimple inward on the bottom.
• For eggplant that holds its shape in sautés and sauces, try purple or lavender shaped varieties.
• Small elongated Asian varieties or dark purple Indian eggplants have a mild flavor & creamy flesh. Stir fry these. Cut plant in half lengthwise and then into 1/2" thick half-moons.
• Can buy year-round but peak season is late summer.
• Peel either completely or in striped fashion when served in chunks or slices. If you are roasting whole in oven or on grill, leave the skin on; then, after roasting, let it cool and scoop out the flesh.
Purging Eggplant: Only salt ("purge") eggplant when frying or sautéing it. Salting keeps the slices from absorbing too much oil. They are like oil-slurping sponges. Larger eggplants generally have a lot of moisture that needs to be removed before cooking. Salting has little effect on whether the eggplant is bitter. Never purge Japanese or baby eggplants. No need to purge small eggplants weighing less than 6 oz.
To Purge Use kosher salt (wipes away). Salt slices or cubes liberally; place in a colander inside a bowl, or in a single layer on a cookie sheet lined with paper towels. Weigh the bowl or sheet down with something heavy & let the eggplant drain for at least 1 hour to remove the bitter juices. Drain, rinse, & dry slices with paper towels or gently twist cubes inside of a kitchen towel.
Charlie11
2014-12-25T15:02:06-05:00
Great recipe! I cut the eggplant in thick slices (6-7 slices per large eggplant). I lightly drizzled olive oil on both sides, seasoned one side and baked one pan at a time, turning the slices halfway through cooking. I used homemade marinara sauce with lots of basil and pureed it for this recipe. Serving it as vegetarian side for Christmas dinner tonight!
IFortuna
2013-05-19T09:37:43-04:00
This is a very good recipe, however, I was taught to drain the excess moisture out of the eggplant before cooking. Here is what I do: Slice the eggplant crosswise in about 1/4 inch slices. Stack the slices in a large mixing bowl and add salt liberally between layers. Lay another plate on top of the eggpant and weight it down with a heavy object. Make sure it is stable and does not fall over. Let sit for about an hour and the salt will draw out the excess water. Pour off the brine. Rinse the eggplant with fresh water, pat dry and prepare as directed. OR, use a Japanese pickle press; I found mine online very inexpensive. Cut the eggplant to fit the container, salt between layers, screw down the top part, wait rinse, dry and prepare. Pickling crocks work well too. Very little salt remains on the eggplant after rinsing. The flavor and texture are much better.
NILELU
2013-01-26T20:02:41-05:00
I have been making this for years.I do bread my eggplant and put it on baking sheets as stated.It is delicious and very comforting.
realsimpleabby
2012-12-04T14:03:02-05:00
This recipe was awesome! I got the recipe in the magazine and forgot to save the clipping so I am glad I found it!! So easy and delicious.
clarisa
2012-09-19T22:43:45-04:00
This recipe was AMAZING and I tried your suggestion thriftybliss & put fresh mozzarella & fresh basil from my garden...it was delicious!!:)
thriftybliss
2012-03-22T07:18:45-04:00
This sounds amazing! I can not wait to try this recipe but I think I will use fresh mozzarella and tons of fresh basil.
