Frequently asked questions
As two cookbook authors, Alex and I are constantly on the lookout for dinner ideas that are fun, festive, and bursting with flavor. This classic Italian dinner always impresses when we make it for dinner guests, making it one for our dinner party playbook. It is so delicious: we can’t wait to hear what you think! This eggplant rollatini recipe has lightly broiled eggplant strips wrapped around a filling of ricotta, mozzarella and Parmesan cheese. The rolls are baked in homemade tomato sauce and covered in more cheese, which makes a cozy, homey vegetarian dinner. It’s also a great gluten-free dinner alternative to lasagna rolls. The ingredients you’ll need are:
Eggplant Olive oil Yellow onion Garlic Fire roasted crushed tomatoes Ricotta, mozzarella and Parmesan cheese Egg Oregano, nutmeg and salt Chopped parsley and/or fresh basil
Use fire roasted tomatoes. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes for the sauce. Or, use best quality jarred marinara. To save time for prep, you can use best quality jarred marinara sauce instead of making the homemade sauce. Keep in mind, the flavor is best following the recipe below! Whole milk mozzarella cheese makes a difference. This type of cheese melts much better than part skim mozzarella, and has a richer flavor. It also melts better when reheating.
It’s easier to make with a partner. We’ve found it’s much more fun and comes together quicker. (Actually, we wrote a whole cookbook about cooking together, so it’s kind of our jam!) Broil or bake the eggplant. It takes just 6 minutes to broil one sheet pan, but you’ll need to broil in batches to cook all the eggplant strips. Alternatively, you can bake both trays at 425°F for 15 minutes until tender and nearly cooked through. Allow the eggplant rollatini stand for 10 minutes before serving, which helps the texture to firm up and any liquid to be absorbed.
Cook the eggplant strips and make the tomato sauce and filling in advance. This saves about 30 to 40 minutes off in the timing of recipe. Refrigerate all three until ready to bake. Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate if you like. Leftovers tastes great after re-warming in a 375°F oven. If desired, you can freeze leftovers in a sealed container for up to 3 months. However, the eggplant can become more mushy after freezing, so we recommend eating it after refrigeration if possible.
Go for classic Eggplant Parmesan or Eggplant Lasagna. Try Easy Sauteed Eggplant or Roasted Eggplant. Opt for Eggplant Meatballs, Eggplant Caponata or Pasta alla Norma. Try this Japanese Eggplant recipe with garlic and ginger.
5 from 3 reviews **If desired, you can substitute 28-ounces high-quality jarred marinara to speed up prep time.
