To make a cheesy vegetarian baked eggplant rollatini, start by slicing firm, blemish-free eggplants into 1/4 inch thick pieces, then salt them to reduce bitterness. Rinse and bake the slices at 400°F until tender. Mix ricotta, mozzarella, Parmesan, egg, and fresh basil for the filling. Spread marinara sauce in a baking dish, fill and roll the eggplant slices, and top with more sauce and cheese. Bake at 375°F, covered for 25 minutes, then uncovered until bubbly. Let it rest before serving with a side salad or garlic bread. For more on perfecting this dish, consider additional tips and variations you'll find next.
Key Components for Flavorful Rollatini
Creating a mouthwatering eggplant rollatini starts with selecting the freshest ingredients. You want to guarantee each component is excellent to achieve that rich, savory flavor.
Here's what you need to focus on:
- Eggplants: Choose firm, smooth-skinned eggplants without blemishes. The fresher, the better, as they'll hold their shape and flavor.
- Ricotta Cheese: Opt for high-quality, creamy ricotta. It adds a delightful richness and balances the dish's flavors.
- Tomato Sauce: Use a robust, homemade sauce or a good store-bought version. It should complement the eggplant without overpowering it.
- Fresh Herbs: Basil and parsley are essential. They bring a burst of freshness and aromatic depth to your rollatini.
Prioritize these components for a standout dish.
Eggplant Slicing Tips
When slicing eggplant for rollatini, choosing the right thickness is essential for even cooking and easy rolling.
Aim for uniform slices, which you can achieve using a sharp knife or a mandoline.
Both tools have their benefits, so pick the one you're most comfortable with to guarantee consistent results.
Choosing Eggplant Thickness
Achieving the perfect thickness for your eggplant slices can make or break your rollatini dish. You want slices that are thin enough to roll easily but thick enough to hold the delicious filling without tearing. Aim for slices about 1/4 inch thick; this thickness guarantees flexibility while maintaining structure.
When slices are too thin, they risk breaking apart during cooking, making it difficult to keep the filling intact. Conversely, slices that are too thick won't cook evenly, resulting in a dish that's chewy rather than melt-in-your-mouth.
Use a sharp knife or a mandoline slicer for precision. Keep in mind that uniform thickness helps each slice cook at the same rate, providing a consistent texture throughout your rollatini.
Uniform Slicing Techniques
With your eggplant thickness in mind, let's focus on slicing techniques to guarantee uniformity. First, secure the eggplant on a stable cutting surface to prevent slipping.
You'll want to use a gentle sawing motion, which helps maintain control and produces even slices. Starting from the top of the eggplant, make sure each cut is parallel to the previous one. Keeping a consistent angle and pressure is key to achieving slices of equal thickness.
Consider marking the eggplant with shallow cuts before slicing fully through. This guideline can be incredibly helpful, especially if you're new to slicing vegetables with precision.
Knife or Mandoline Use
A sharp knife or a mandoline can be your best friend for perfect eggplant slices. If you prefer a knife, make certain it's sharp to make thin, even cuts.
Hold the eggplant firmly and slice with a steady hand, aiming for about 1/4-inch thickness. For consistent results and to save time, a mandoline is ideal. Set the blade to the desired thickness and carefully slide the eggplant across it. Always use the safety guard to protect your fingers.
Whichever tool you choose, uniform slices are essential for even cooking in your rollatini. Avoid overly thick slices as they won't roll well or cook evenly.
Practice makes perfect, so take your time until you're comfortable with the slicing technique.
Step-by-Step Instructions
Step-by-Step Instructions for Baked Eggplant Rollatini
Step 1: Prepare the Eggplant
- Description: Begin by preparing the eggplant slices which will form the base of your rollatini.
- Tools/Ingredients Needed: 2 large eggplants, sharp knife, cutting board, salt, colander.
- Instructions:
- Wash and dry the eggplants thoroughly.
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Lay the slices in a colander, sprinkling each layer generously with salt to draw out moisture and reduce bitterness.
- Allow them to sit for about 30 minutes.
– Tip: Confirm slices are evenly thick to cook uniformly. Avoid slicing too thinly as they may tear when rolling.
Step 2: Prepare the Filling
- Description: Create a rich, creamy filling for the rollatini.
- Tools/Ingredients Needed: Mixing bowl, spoon, 15 oz ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/4 cup chopped fresh basil, black pepper.
- Instructions:
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, and a pinch of black pepper.
- Mix until all ingredients are thoroughly combined to create a smooth filling.
– Tip: Taste the filling before adding salt, as the cheeses are already salty.
Step 3: Cook the Eggplant
- Description: Cook the eggplant slices to soften them before rolling.
- Tools/Ingredients Needed: Baking sheet, parchment paper, olive oil, oven.
- Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse the salted eggplant slices under cold water and pat dry with paper towels.
- Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
- Brush both sides lightly with olive oil.
- Bake for 15-20 minutes until they become tender and pliable.
– Tip: Avoid overcooking as it may make the slices too mushy to roll.
Step 4: Assemble the Rollatini
- Description: Fill and roll the eggplant slices with the prepared filling.
- Tools/Ingredients Needed: Spoon, baking dish, prepared filling.
- Instructions:
- Spread about 1/3 cup of tomato sauce over the bottom of a baking dish.
- Place a spoonful of the cheese filling at one end of each eggplant slice.
- Roll each slice gently but firmly to encase the filling.
- Place the rolls seam side down in the baking dish.
– Tip: Don't overfill the slices, as it can cause the filling to spill out during baking.
Step 5: Bake the Rollatini
- Description: Finish by baking the assembled rollatini until bubbly and golden.
- Tools/Ingredients Needed: Remaining tomato sauce, extra mozzarella cheese, oven.
- Instructions:
- Preheat the oven to 375°F (190°C) if it has cooled.
- Pour the remaining tomato sauce over the top of the eggplant rolls.
- Sprinkle extra mozzarella cheese over the top for added flavor.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes to brown the top.
– Tip: Let the rollatini rest for a few minutes before serving to set the filling.
These steps will guide you through creating a delicious Baked Eggplant Rollatini, confirming every bite is flavorful and satisfying. Enjoy!
Gather Necessary Ingredients
To prepare for your delicious baked eggplant rollatini, start by assembling all the ingredients you'll need.
Grab two large eggplants, a key component, and slice them lengthwise into thin strips. You'll need about two cups of ricotta cheese, a cup of grated Parmesan, and a cup of shredded mozzarella for that cheesy filling.
Don't forget a couple of eggs to bind the mixture. For flavor, get some fresh basil leaves and a few cloves of garlic.
You'll also need a jar of your favorite marinara sauce to add a rich tomatoey base. Olive oil, salt, and pepper are essential for seasoning.
Have everything within reach, making your cooking process smoother and more enjoyable.
Now, you're all set to create a mouthwatering dish!
Oven-Baking Instructions
With all your ingredients ready, preheat your oven to 375°F (190°C) to get things started.
Grab a baking dish and spread a thin layer of marinara sauce at the bottom.
Take your prepared eggplant slices, place a spoonful of the ricotta mixture at one end, and roll them up tightly.
Arrange each roll, seam side down, in the dish.
Once all the rolls are snugly placed, pour the remaining marinara sauce over them.
Sprinkle a generous layer of shredded mozzarella and grated Parmesan on top.
Cover the dish with aluminum foil to prevent the cheese from browning too quickly.
Bake in the preheated oven for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden.
Calorie and Protein Content
Understanding the calorie and protein content of baked eggplant rollatini can help you make informed dietary choices. Each serving of this cheesy delight typically contains around 250 calories and 12 grams of protein. These values can vary depending on the ingredients you use, so it's crucial to adjust based on your preferences and nutritional needs.
Here's a quick breakdown to illustrate:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 | 12% |
| Protein | 12g | 24% |
| Fat | 14g | 18% |
You'll find this dish offers a decent protein boost, mainly from cheese, making it a satisfying vegetarian option. Keep an eye on portion sizes to maintain a balanced diet. Enjoy your flavorful, cheesy creation!
Conclusion
You've mastered the art of crafting a delicious baked eggplant rollatini! With each bite, you're savoring layers of flavor as harmonious as a well-composed symphony. By following these steps, you've created a cheesy, satisfying dish that's both nutritious and delightful. The balance of calorie content and protein guarantees you're enjoying a wholesome meal without guilt. Now, go ahead and relish in your culinary creation, knowing you've brought a slice of Italian comfort to your table.