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- 2 large eggplants - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 2 cloves garlic, minced - 1 jar (24 oz) marinara sauce For my Baked Eggplant Rollatini, the eggplants are key. I use large ones, as they create perfect rolls. The cheeses bring richness and creaminess. Ricotta gives a soft texture, while mozzarella melts beautifully. Parmesan adds a nice, salty kick. Spinach and garlic are my favorite flavor pair. I sauté them together for a tasty filling. The marinara sauce ties everything together. It adds moisture and a depth of flavor. - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper I love using dried herbs like oregano. They enhance the taste without overpowering it. Salt and pepper are simple but essential. They bring out the best in the other ingredients. This blend creates a simple yet flavorful dish. You can find the full recipe for Baked Eggplant Rollatini and enjoy this delightful meal. Preheating the Oven Start by preheating your oven to 375°F (190°C). This step is key for even cooking. Preparing the Eggplants Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides. Let them sit for about 15 minutes. This draws out moisture. After 15 minutes, pat them dry with paper towels. This helps reduce bitterness. Sautéing Spinach and Garlic In a skillet, drizzle olive oil and heat it over medium. Add minced garlic and sauté until it smells amazing, about 1 minute. Toss in chopped spinach and cook until it wilts. Once done, remove it from heat and let it cool a bit. Mixing the Cheese Filling In a mixing bowl, add ricotta cheese, half of the mozzarella, grated Parmesan, sautéed spinach, dried oregano, salt, and pepper. Stir until everything is well mixed. This creamy filling brings flavor and texture. Rolling the Eggplants On a baking sheet lined with parchment, lightly coat your eggplant slices in olive oil. Roast them in the oven for about 15 minutes. Flip them halfway through. They should be slightly soft when done. Spread a layer of marinara sauce in the bottom of a baking dish. Take one eggplant slice and add a spoonful of the cheese mixture at one end. Roll the eggplant around the filling and place it seam-side down in the dish. Repeat this until all slices and filling are used. Layering in the Baking Dish Once all the rollatini are in the dish, pour the remaining marinara sauce over the top. Then, sprinkle the rest of the mozzarella cheese on top. This gives a wonderful cheesy crust. Covering and Baking Time Cover the dish with aluminum foil and bake for 25 minutes. This keeps moisture in, making the rollatini tender. Achieving Perfect Cheese Melting After 25 minutes, remove the foil and bake for an extra 10 minutes. This step lets the cheese bubble and turn golden. Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor. You can find the full recipe if you want all the details! How to Cut Eggplants To create the best rollatini, slice the eggplants carefully. Cut them lengthwise into 1/4-inch thick slices. This size helps them cook evenly. Use a sharp knife to ensure clean cuts. Clean cuts make rolling easier and prevent tearing. Importance of Salting Eggplants Salting eggplants is key. Sprinkle salt on both sides of the slices and let them sit for 15 minutes. This step draws out excess moisture and bitterness. After 15 minutes, pat the slices dry with paper towels. This makes your rollatini taste better and have a nice texture. Vegan Cheese Options If you want a vegan version, use plant-based cheese. Look for vegan ricotta made from nuts or tofu. Nutritional yeast adds a cheesy flavor too. Many brands offer vegan mozzarella that melts well. These options keep the dish creamy and delicious. Low-Fat Cheese Suggestions For a lighter dish, choose low-fat cheeses. Part-skim ricotta works well and reduces calories. You can also use low-fat mozzarella for topping. These cheeses still provide great flavor and texture without too much fat. Adding Extra Ingredients To boost flavor, consider adding extra ingredients. Chopped sun-dried tomatoes or olives add a nice touch. You can also mix in fresh herbs like parsley or thyme. Experiment with what you love to create your perfect rollatini. What to Pair with Rollatini Baked eggplant rollatini pairs well with many sides. A fresh salad with a simple vinaigrette complements it nicely. Garlic bread also makes a great side. These pairings enhance the meal and make it feel complete. For the complete recipe, check out the Full Recipe section. {{image_2}} Adding Ground Meat You can add ground meat to the filling for a hearty twist. Use beef, turkey, or chicken. Brown the meat first in a skillet. Mix it with the cheese blend for a tasty filling. This variation adds protein and richness. Using Sausage in the Filling Sausage brings a burst of flavor. Choose sweet or spicy sausage based on your taste. Remove the casing and cook it until browned. Mix it into the cheese filling. This option adds a delightful kick to each bite. Incorporating Other Vegetables You can swap in other veggies for a fresh take. Zucchini, mushrooms, or bell peppers work great. Roast or sauté them, then mix into the cheese filling. This adds color and flavor to your rollatini. Gluten-Free Options For a gluten-free meal, simply skip the flour. The eggplant serves as the main ingredient. Enjoy the same great taste without any gluten. This makes the dish accessible to more diners. Using Different Types of Sauces Switch up the sauce for a new flavor profile. Try pesto, Alfredo, or a spicy arrabbiata. Each sauce transforms the dish in a unique way. Experiment to see what you love best! Specialty Cheese Combinations Explore different cheeses for the filling. Goat cheese, feta, or a blend of Italian cheeses can elevate the taste. Mixing cheeses adds depth and a creamy texture. You’ll love the new flavors! For the full recipe, check out the section above! Refrigeration Tips To keep your leftover rollatini fresh, let it cool first. Place it in an airtight container. It stays good for about 3 to 4 days in the fridge. Make sure to cover it well to avoid drying out. Freezing Instructions You can freeze rollatini for longer storage. Wrap each roll tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. Best Methods for Reheating For the best taste, reheat rollatini in the oven. Preheat your oven to 350°F (175°C). Place the rollatini in a baking dish and cover it with foil. Bake for about 20 minutes, or until heated through. You can also use a microwave for quick reheating, but the oven keeps it crispier. Tips to Maintain Flavor and Texture To keep the flavors fresh, add a splash of marinara sauce on top before reheating. This adds moisture and boosts the taste. Avoid overheating in the microwave to prevent sogginess. Aim for even heating to enjoy each bite. Yes, you can prepare Baked Eggplant Rollatini ahead of time. After you assemble the rollatini, cover the dish with foil. Store it in the fridge for up to 24 hours. When you're ready to bake, remove the foil and follow the baking instructions from the Full Recipe. This makes meal prep easier and saves time on busy nights. To adjust the recipe, consider these options: - Dairy-free: Use vegan cheese or tofu instead of ricotta and mozzarella. - Gluten-free: Ensure your marinara sauce is gluten-free. - Low-carb: Substitute eggplant with zucchini or other low-carb vegetables. These changes can help everyone enjoy this dish without worry. Baked Eggplant Rollatini pairs well with many sides: - A simple green salad with vinaigrette. - Garlic bread for a crunchy side. - Steamed veggies like broccoli or green beans. These options balance the meal and add more flavors and textures. You can store leftover rollatini in the fridge for up to 3 days. Place the leftovers in an airtight container. This keeps them fresh and ready to enjoy again. Just reheat in the oven or microwave before serving. Baked Eggplant Rollatini blends rich flavors and easy steps. This meal shines with eggplants, cheeses, and spinach. Remember to salt eggplants for best texture. You can switch cheeses or add proteins for more taste. Store leftovers well and reheat them quickly. With this guide, you can create a delicious dish that suits your needs. Enjoy your cooking adventure and share your creations!

Baked Eggplant Rollatini

Indulge in delicious Baked Eggplant Rollatini with this easy recipe! Featuring layers of creamy ricotta, savory spinach, and melty mozzarella, this dish is perfect for a cozy dinner. Learn how to perfectly roast eggplant and roll it up with flavorful filling, all topped with marinara sauce. Click through for the full recipe and bring a taste of Italy to your kitchen tonight! Discover how simple it is to make this delightful meal.
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Ingredients
  

2 large eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 jar (24 oz) marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.

      In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

        In a mixing bowl, combine the ricotta cheese, half of the mozzarella, the grated Parmesan, sautéed spinach, dried oregano, salt, and pepper. Stir until well mixed.

          On a baking sheet lined with parchment paper, lightly coat your eggplant slices in olive oil and roast them in the preheated oven for about 15 minutes, flipping halfway through until they are slightly softened.

            Spread a layer of marinara sauce evenly in the bottom of a baking dish.

              Take one eggplant slice, place a generous spoonful of the ricotta mixture at one end, and roll the eggplant slice around the filling. Place the roll seam-side down in the baking dish. Repeat with the remaining slices and filling.

                Once all eggplant rollatini are arranged in the baking dish, pour the remaining marinara sauce over the top. Sprinkle with the rest of the mozzarella cheese.

                  Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

                    Let it cool for 5 minutes before serving. Garnish with fresh basil leaves.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4