Introduction to Eggplant Rollatini with Ricotta & Spinach
Eggplant Rollatini with Ricotta & Spinach is a delightful Italian dish that takes the classic flavors of the Mediterranean and transforms them into a comforting, savory experience. This dish features eggplant slices stuffed with a creamy ricotta and spinach filling, smothered in a rich tomato sauce, and topped with melted mozzarella cheese. It’s the perfect choice for a cozy dinner or a festive meal that everyone will enjoy.
Origin of Eggplant Rollatini with Ricotta & Spinach
The dish, known as Eggplant Rollatini, is deeply rooted in Italian cuisine, with its origins found in southern Italy. Traditional Italian cooking often incorporates eggplant as a primary vegetable due to its versatility and rich flavor. Eggplant Rollatini is a modern twist on the classic Italian cannelloni, where pasta tubes are replaced by tender slices of eggplant, making it a lighter and healthier alternative.
The dish typically combines ricotta cheese, spinach, and a tomato sauce, offering a comforting combination of textures and flavors. Though variations of this dish exist, the use of eggplant, a favorite in Mediterranean cuisine, adds a delicious twist that makes this meal stand out in Italian cooking.
Eggplant Rollatini with Ricotta & Spinach: Ingredients
For the eggplant:
- 2 medium eggplants, sliced lengthwise into ¼-inch thick slices
- Olive oil for brushing
- Salt to taste
Filling:
- 1½ cups ricotta cheese (preferably full-fat)
- ½ box (about 5 oz) frozen spinach, thawed and squeezed dry
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
For the tomato sauce:
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) chopped tomatoes
- 1 tbsp tomato paste
- ½ cup water
- 1 tsp dried oregano
- Salt and pepper to taste
For the topping:
- 1 cup shredded mozzarella cheese
Step-by-Step Directions for Preparing Eggplant Rollatini
1. Preparing the Eggplant
Begin by preparing the eggplant slices. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into ¼-inch thick slices, ensuring they are even for consistent cooking. Place the slices on a baking sheet, then brush them lightly with olive oil on both sides. Sprinkle a pinch of salt over the slices to enhance their flavor.
Bake the eggplant slices for 15-20 minutes, or until they become soft and pliable. The baking time may vary based on the thickness of your slices. Keep an eye on them to avoid overcooking.
2. Making the Ricotta and Spinach Filling
While the eggplant bakes, prepare the filling. In a medium mixing bowl, combine ricotta cheese, the thawed and squeezed dry spinach, Parmesan cheese, and a pinch of nutmeg. Add salt and pepper to taste, mixing until everything is smooth and well-combined. Set this mixture aside for the next step.
3. Cooking the Tomato Sauce
For the tomato sauce, heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic. Sauté for about 1 minute, or until the shallots become soft and translucent. Add the chopped tomatoes, tomato paste, and water. Stir in oregano, salt, and pepper. Allow the sauce to simmer for about 15 minutes on low heat, letting the flavors meld together and the sauce thicken slightly.
4. Assembling the Rollatini
Once the eggplant slices have baked and softened, it’s time to assemble your rollatini. Place a generous spoonful of the ricotta and spinach filling on one end of each eggplant slice. Carefully roll the eggplant around the filling, making sure it stays snug.
In a baking dish, spread a thin layer of the prepared tomato sauce at the bottom. Then, arrange the eggplant rolls on top of the sauce. Once all the rolls are placed in the dish, pour the remaining tomato sauce over them. Finally, sprinkle shredded mozzarella cheese on top of the rolls.
5. Baking the Rollatini
Preheat your oven to 375°F (190°C). Bake the assembled rollatini for 20–25 minutes or until the cheese is melted, bubbly, and golden. The top of the dish should be lightly browned and the sauce should be bubbling.
Variations of this recipe
- Vegetarian Variations: If you prefer to keep this dish vegetarian, consider adding other vegetables like zucchini or mushrooms to the filling or as a layer in the rollatini. Both add extra texture and flavor without compromising the essence of the dish.
- Vegan Adaptation: For a vegan version, replace the ricotta cheese with a plant-based ricotta alternative, such as cashew-based ricotta. You can also substitute the mozzarella with a vegan cheese that melts well.
- Meat Lover’s Twist: If you’re a fan of meat, you can add ground meat (such as turkey, chicken, or beef) to the filling. Simply cook the meat before mixing it with the ricotta and spinach. This variation gives the dish a heartier feel.
- Cheese Lovers: For a more indulgent version, try adding mozzarella or Fontina cheese to the ricotta filling for extra creaminess and flavor.
- Spicy Kick: Add some red pepper flakes to the tomato sauce or the ricotta filling to give the dish a spicy twist. This variation adds an exciting heat that enhances the rich, cheesy flavors.
Frequently Asked Questions (FAQs)
1. Can I prepare Eggplant Rollatini ahead of time?
Yes! You can prepare this dish ahead of time by assembling the rollatini and storing it in the refrigerator. It can be kept for up to 2 days before baking. When ready to bake, simply place it in the preheated oven, and you may need to add an additional 5–10 minutes to the cooking time.
2. Can I freeze Eggplant Rollatini with Ricotta & Spinach?
Absolutely! You can freeze the assembled dish either before or after baking. To freeze before baking, cover the dish tightly with foil and freeze for up to 3 months. When ready to bake, allow it to thaw overnight in the refrigerator and then bake as directed. If freezing after baking, ensure the dish is completely cooled before wrapping it tightly for storage.
3. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. If using fresh spinach, sauté it until wilted, then squeeze out any excess moisture before adding it to the ricotta mixture.
4. What can I serve with Eggplant Rollatini?
Eggplant Rollatini pairs beautifully with a side salad, some garlic bread, or even roasted vegetables. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the dish.
5. Can I make this dish gluten-free?
Yes! This recipe is naturally gluten-free as it does not contain any pasta. Make sure to check the labels on your ricotta and other ingredients to ensure they are certified gluten-free, just to be safe.
Conclusion: Why Eggplant Rollatini with Ricotta & Spinach is a Must-Try Dish
Eggplant Rollatini with Ricotta & Spinach is a perfect blend of Italian tradition and healthy, wholesome ingredients. With its creamy filling, savory tomato sauce, and gooey melted mozzarella, this dish is sure to become a family favorite. Whether you’re making it for a weeknight dinner, a cozy meal with friends, or a holiday gathering, Eggplant Rollatini is a versatile and crowd-pleasing option. Its rich flavors and satisfying textures offer a light yet hearty meal that anyone can enjoy. Give this recipe a try, and it will become your go-to comfort food!
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Eggplant Rollatini with Ricotta & Spinach: A Delicious Italian Classic
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Eggplant Rollatini with Ricotta & Spinach is a delightful Italian dish that takes the classic flavors of the Mediterranean and transforms them into a comforting, savory experience. This dish features eggplant slices stuffed with a creamy ricotta and spinach filling, smothered in a rich tomato sauce, and topped with melted mozzarella cheese. It’s the perfect choice for a cozy dinner or a festive meal that everyone will enjoy.
Ingredients
For the eggplant:
- 2 medium eggplants, sliced lengthwise into ¼-inch thick slices
- Olive oil for brushing
- Salt
For the filling:
- 1½ cups ricotta cheese (preferably full-fat)
- ½ box (about 5 oz) frozen spinach, thawed and squeezed dry
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
For the tomato sauce:
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) chopped tomatoes
- 1 tbsp tomato paste
- ½ cup water
- 1 tsp dried oregano
- Salt and pepper to taste
For topping:
- 1 cup shredded mozzarella cheese
Instructions
1. Preparing the Eggplant
Begin by preparing the eggplant slices. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into ¼-inch thick slices, ensuring they are even for consistent cooking. Place the slices on a baking sheet, then brush them lightly with olive oil on both sides. Sprinkle a pinch of salt over the slices to enhance their flavor.
Bake the eggplant slices for 15-20 minutes, or until they become soft and pliable. The baking time may vary based on the thickness of your slices. Keep an eye on them to avoid overcooking.
2. Making the Ricotta and Spinach Filling
While the eggplant bakes, prepare the filling. In a medium mixing bowl, combine ricotta cheese, the thawed and squeezed dry spinach, Parmesan cheese, and a pinch of nutmeg. Add salt and pepper to taste, mixing until everything is smooth and well-combined. Set this mixture aside for the next step.
3. Cooking the Tomato Sauce
For the tomato sauce, heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic. Sauté for about 1 minute, or until the shallots become soft and translucent. Add the chopped tomatoes, tomato paste, and water. Stir in oregano, salt, and pepper. Allow the sauce to simmer for about 15 minutes on low heat, letting the flavors meld together and the sauce thicken slightly.
4. Assembling the Rollatini
Once the eggplant slices have baked and softened, it’s time to assemble your rollatini. Place a generous spoonful of the ricotta and spinach filling on one end of each eggplant slice. Carefully roll the eggplant around the filling, making sure it stays snug.
In a baking dish, spread a thin layer of the prepared tomato sauce at the bottom. Then, arrange the eggplant rolls on top of the sauce. Once all the rolls are placed in the dish, pour the remaining tomato sauce over them. Finally, sprinkle shredded mozzarella cheese on top of the rolls.
5. Baking the Rollatini
Preheat your oven to 375°F (190°C). Bake the assembled rollatini for 20–25 minutes or until the cheese is melted, bubbly, and golden. The top of the dish should be lightly browned and the sauce should be bubbling.
Notes
For an extra layer of flavor, try topping the rollatini with freshly grated Parmesan or Pecorino Romano before baking. You can also prepare the dish ahead of time and refrigerate it, then bake just before serving for a convenient make-ahead meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: Moderate
Keywords: Eggplant Rollatini with Ricotta & Spinach, Eggplant Rollatini, Ricotta Spinach Rollatini
