Why Make This Recipe
Fluffy Eggplant Rollatini Bake is a delightful dish that combines the rich flavors of eggplant with creamy cheese and savory marinara sauce. It’s a fantastic choice for anyone looking to enjoy a wholesome meal that’s both satisfying and comforting. Plus, it’s a great way to sneak in some vegetables while keeping the meal delicious!
How to Make Fluffy Eggplant Rollatini Bake
Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and grill or bake them for about 10 minutes until soft.
- In a bowl, combine ricotta cheese, egg, garlic, oregano, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant strip and roll them up.
- Arrange the rolls in the baking dish seam-side down and cover with remaining marinara sauce.
- Top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until the cheese is bubbly.
- Garnish with fresh basil before serving.
How to Serve Fluffy Eggplant Rollatini Bake
Serve the Fluffy Eggplant Rollatini Bake hot from the oven. It pairs wonderfully with a side salad or some crusty bread. You can also sprinkle a bit more fresh basil on top for added flavor.
How to Store Fluffy Eggplant Rollatini Bake
If you have leftovers, let them cool completely. Store the rollatini in an airtight container in the refrigerator for up to 3 days. You can also freeze them for later use. Just make sure to cover them well to prevent freezer burn.
Tips to Make Fluffy Eggplant Rollatini Bake
- Make sure to slice the eggplants thinly so they roll easily.
- You can add other spices or herbs to the ricotta mixture for extra flavor, like basil or thyme.
- If you prefer a little heat, sprinkle some red pepper flakes in the marinara sauce.
Variation
Feel free to switch up the cheeses! You can use different types of cheese like goat cheese or feta for a unique taste. You might also try adding cooked spinach or mushrooms to the ricotta filling for added texture and flavor.
FAQs
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the rollatini in advance and store them in the fridge before baking. Just add 5-10 extra minutes to the baking time if you bake them straight from the fridge.
Q: What can I substitute if I don’t have ricotta cheese?
A: You can use cottage cheese or cream cheese as a substitute for ricotta cheese while achieving a similar consistency.
Q: Is this recipe vegetarian?
A: Yes, Fluffy Eggplant Rollatini Bake is a vegetarian dish, making it suitable for meat-free diets!
Fluffy Eggplant Rollatini Bake
Ingredients
Eggplant and Filling
- 2 large large eggplants
- 2 cups ricotta cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Sauce and Topping
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and grill or bake them for about 10 minutes until soft.
- In a bowl, combine ricotta cheese, egg, minced garlic, dried oregano, salt, and pepper.
Assembly
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant strip and roll them up.
- Arrange the rolls in the baking dish seam-side down and cover with remaining marinara sauce.
- Top with shredded mozzarella and grated Parmesan cheese.
Baking
- Cover the dish with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until the cheese is bubbly.
Serving
- Garnish with fresh basil before serving.