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