Eggplant Rollatini is a luscious Italian food! Slivers of eggplant are filled and reeled. They’re incorporated in a casserole bowl and broiled until tender and the cheese has melted.
This dish originates for an easy main dish or even a savory side.
What is Eggplant Rollatini?
This is the recipe that attained me adoration eggplant and is sometimes known as Eggplant Involtini. This is a dish I learned to do when I made cooking castes in Italy( in an olive orchard, so astounding ).
Eggplant is filled with a filling and flattened and cooked. While many recipes replenish with a ricotta spinach replenishing, we adore this cheese and tomato replenishing flavors and went and this is the recipe I learned while in Italy.
It can be prepared ahead of time and freezes and reheats well.
VEGGIES Eggplant is the star in this dish. Fresh tomatoes add flavor.
MEAT Prosciutto or ham are great in this recipe and lent a delightful salty flavor.
CHEESE Fresh mozzarella and freshly grated Parmesan cheese make it all together.
Eggplant does not need to be peeled for this recipe. Section in thin slivers. The eggplant will brown( oxidize) like an avocado would when cut so you’ll want to brown it in the pan. Browning the eggplant computes flavor but also allows it to roll readily without transgressing. If you have thin pieces or small-scale/ violated patches they can be layered together to create more buns.
How to Do Eggplant Rollatini
These reasonably rollups are easy and recreation to developed in partnership!
Slice& season eggplant with salt and pepper. Saute eggplant slivers until soft& pliant. Mantle eggplant with prosciutto/ ham, cheese, tomatoes and flavourings( per recipe below ). Roll& arrange in a casserole saucer over tomato sauce. Roast until cheese is defrosted, garnish with basil. Serve immediately.
Leftovers Keep leftovers in an airtight container in the fridge and they’ll last about 3 eras. Reheat in the microwave and contributed a little salt and pepper to refresh the flavors.
To freeze eggplant rollatini casserole, cook it firstly with a casserole bowl rowed with aluminum so it easily hoists out and can be frozen without needing the dish. Wrap the casserole( or leftovers) in additional aluminum foil, place in a zippered handbag and write the time on the outside. It will stop about a month in the freezer.
More Eggplant Favorites
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Easy to make and so flavorful, this Eggplant Rollatini is sure to be a family favorite!
Course Casserole, Dinner, Entree, Main CourseCuisine American, Italian
Prep Time 15 minutesCook Time 30 minutesTotal Time 45 hours
Helps 4 Calories 531 Author Holly Nilsson
Ingredients2 medium eggplantssalt& spice to taste3 tablespoons olive oil divided4 ounces prosciutto or ham2 medium tomatoes sliced 8 ounces fresh mozzarella sliced 1/2 teaspoon oregano1 1/2 cups tomato sauce divided2 ounces parmesan cheese fresh, grated1 tablespoon balsamic vinegarfresh basil for performing InstructionsPreheat oven to 350 degF.Wash eggplant and slice into 1/4 ” thick wedges. Season with salt& pepper.Cook eggplant in 1 tablespoon olive oil in a skillet over medium hot until gently browned, about 2 minutes per side.Lay out eggplant and top with prosciutto, tomato wedges, sliced mozzarella, and a scatter of oregano.Spread 1 goblet of tomato sauce on foot of a baking wash. Roll eggplant up jelly-roll style and region seam line-up down in the pan.Divide remaining 1/2 beaker of tomato sauce over each rolling. Drizzle with remaining olive oil and spray with parmesan cheese. Bake 15 instants or until gently browned and cheese is melted.Drizzle with balsamic vinegar and spray with fresh basil. Serve warm.
NotesEggplant does not need to be rind for this recipe. Browning the eggplant lends flavor but also allows it to roll readily without bursting. If you have thin pieces or small-time/ ended cases they can be layered together to create more goes. You can add any load you’d like. We do sometimes substitute a spinach ricotta crowding( similar to that in our stuffed husks ). NutritionCalories: 531 | Carbohydrates: 24 g | Protein: 25 g | Fat: 39 g | Saturated Fat: 15 g | Cholesterol: 73 mg | Sodium: 1261 mg | Potassium: 1087 mg | Fiber: 9g | Sugar: 15 g | Vitamin A: 1457 IU | Vitamin C: 20 mg | Calcium: 497 mg | Iron: 2mg
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