Eggplant Rollatini
I love making eggplant parmesan but never made eggplant rollatini until yesterday. Rollatini is eggplant sliced from top to bottom into long thin slices and stuffed with ricotta cheese. It’s similar to lasagna but made with eggplant. I didn’t realize I’d be writing a blog so my photos are not the best but the rollatini was delicious! I just read that the suggested UBC topic for today is to share a photo of something we created. So this topic works!
When I slice and fry eggplant for parmesan, I leave the skin on but for rollatini I peeled it off so it would be easier to roll it up. Next I cut into thin slices, dipped in egg then bread crumbs and fried it in avocado oil until browned and drained on paper towels.
I’m glad I freeze my extra ricotta cheese in portions because it gives me the option to make something on the spur of the moment! I just so happened to have a 1 cup portion left and since I freeze it like a hamburger patty it thaws out quickly. I added a handful of mozzarella and parmesan cheese with it for the stuffing. Add a spoonful of the cheese mixture in the center of each slice of eggplant, slightly spread it around but keep it thick then roll the slice starting with the narrow end. Add a small amount of spaghetti sauce to the bottom of a baking dish and add the rolled up eggplant.
I topped it off with more spaghetti sauce and added more mozzarella cheese. Can you tell I love cheese?
I baked it about 25 minutes at 350 degrees until the cheese was melted and slightly browned and the eggplant was tender.
My eggplant rollatini was served over spaghetti with garlic bread I made from fresh Italian bread. What a delicious and filling meal. Of course I have enough eggplant rollatini leftover for another meal.
I love trying new recipes or making up my own. Do you have a favorite recipe you like to make?
Martha, I saw your post on FB and thought this looked (and I’m sure smelled and tasted) delicious!
My Mom is an eggplant lover, she would wolf this down in no time!
I hope you mom loves Rollatini Tamara. This was the first time I made it but won’t be my last.
As I read today’s post on your blog, I simultaneously am eating a square of Cheese Lasagna. I would like to try your recipe! Eggplant is one of my favorites! Your pictures are very enticing, too!
It’s so good Kate, I hope you try it.
Mmm, that looks good!!
I recently made ‘Meltable Mozarella’ using cashews, from vegan chef Gaz Oakley for dairy free Calazone and oh! It turned out so well! I needed to make another batch for topping things!
Oh that sound yummy Nadya, I love cashews so may have to try that.
I love cheese, too! And although I don’t like eggplant, yours looks so yummy, it almost makes me want to try it again. Glad your new recipe was a success.
You should try it Jeanine cut the eggplant very thin and the cheese actually over powers the eggplant. I love them both so the more I can get the better!
This is great – I’m going to try it!
IT’s so good Andrea!
That looks so good.
First time making it Amanda and it was delicious!