Oh my goodness, let me tell you about the joy of Italian cooking! There’s something so comforting about creating a dish that fills your kitchen with the most incredible aromas. My Baked Eggplant Rollatini with Ricotta & Marinara is one of those recipes that not only warms your heart but also dazzles your taste buds. Picture this: tender slices of eggplant, lovingly stuffed with creamy ricotta, all nestled under a blanket of rich marinara sauce and melted mozzarella. It’s a vegetarian dream come true! Plus, it’s perfect for cozy family dinners or impressing friends at gatherings. Trust me, once you take that first bite, you’ll be hooked on the combination of flavors and textures. Let’s dive into this deliciously satisfying dish!
Ingredients for Baked Eggplant Rollatini with Ricotta & Marinara
Gathering the right ingredients is the first step to crafting this delightful dish, and I promise it’s worth every moment! Here’s what you’ll need:
2 medium eggplants, sliced: Look for firm eggplants with smooth skin. Slice them lengthwise into about ¼-inch thick slices. Don’t worry if they seem a bit tricky to handle; just take your time!
2 cups ricotta cheese: This creamy cheese is the star of the filling. Make sure it’s fresh for the best flavor. You’ll want it smooth and luscious!
1 cup grated Parmesan cheese: This adds a wonderful nutty flavor. I like to use the freshly grated kind for that extra oomph!
2 cups marinara sauce: Go for your favorite brand or homemade if you have it. This sauce is the comforting base that ties everything together.
1 cup shredded mozzarella cheese: This is for that gooey, melty topping we all love. Grab a good quality mozzarella for the best melt!
1 egg: This helps bind the ricotta mixture together, giving it that perfect creamy consistency.
2 tablespoons fresh basil, chopped: Fresh herbs elevate this dish! If you can, use basil straight from your garden or a local market for the brightest flavor.
Salt and pepper to taste: Simple but essential for enhancing all those delicious flavors in the dish.
Once you have everything ready, you’re all set to create something magical!
How to Prepare Baked Eggplant Rollatini with Ricotta & Marinara
Now that you have all your ingredients ready, let’s jump into preparing this mouthwatering dish! I promise it’s easier than you think, and the results will have everyone asking for seconds!
The first step is crucial: slicing and salting the eggplant. Start by cutting your eggplants lengthwise into about ¼-inch thick slices. Once sliced, sprinkle them generously with salt and let them sit in a colander for about 30 minutes. This process draws out excess moisture and bitterness, making your eggplant deliciously tender. After 30 minutes, rinse the slices under cold water to remove the salt and pat them dry with paper towels. This way, you’ve got perfectly prepped eggplant ready for filling!
Making the Filling
Next up, let’s make that creamy filling! In a mixing bowl, combine the ricotta cheese, grated Parmesan, the egg, fresh basil, and a pinch of salt and pepper. I like to use a fork to mix everything together until it’s smooth and well blended. This filling is where all the magic happens, so make sure it’s nice and creamy—trust me, it’s going to be heavenly!
Assembling the Rollatini
Now comes the fun part—assembling the rollatini! Start by spreading a thin layer of marinara sauce at the bottom of your baking dish. Then, take a slice of eggplant, add a generous spoonful of the ricotta mixture, and roll it up tightly. Place each roll seam-side down in the baking dish. Repeat this until all your eggplant slices are filled and arranged snugly together. Once done, cover the rolls with the remaining marinara sauce and sprinkle the shredded mozzarella cheese on top. It’s looking so good already!
Baking the Dish
Pop your baking dish in the preheated oven at 375°F (190°C) and let it bake for about 30-35 minutes. You’ll know it’s done when the cheese is bubbly and golden brown, and your kitchen smells absolutely divine! But wait—don’t dive in just yet! Let the dish rest for about 10 minutes before serving. This resting time allows the flavors to meld and makes for easier serving!
Comforting and satisfying, perfect for cozy dinners
Easy to prepare, even for novice cooks
Rich, delicious flavors that everyone will love
Great for leftovers—if there are any!
Tips for Success
To make your Baked Eggplant Rollatini with Ricotta & Marinara truly shine, here are some pro tips that I swear by! First, always opt for fresh herbs—using fresh basil instead of dried makes a world of difference in flavor. Also, when you’re mixing the ricotta filling, don’t rush it! Make sure it’s creamy and well-blended so that every bite is rich and satisfying. If the mixture seems too thick, a splash of milk can help achieve the perfect consistency.
When it comes to baking, keep an eye on the cheese as it cooks—bubbling and golden is what you’re looking for! And remember, letting the dish rest for those crucial 10 minutes before serving makes a big difference in flavor and texture. Trust me, these little tips can elevate your dish from good to spectacular!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this Baked Eggplant Rollatini with Ricotta & Marinara! Each serving (that’s one roll) is estimated to have around 350 calories, with 15g of fat, 20g of protein, and 35g of carbohydrates. Plus, you’re getting a hearty dose of fiber from the eggplant! Keep in mind, these values can vary based on the specific brands of ingredients you use, but this should give you a good idea of what to expect. Enjoy every delicious bite, guilt-free!
FAQ about Baked Eggplant Rollatini with Ricotta & Marinara
Can I make this dish ahead of time? Absolutely! You can prepare everything in advance, assemble the rollatini, and cover it with plastic wrap. Just pop it in the fridge until you’re ready to bake—perfect for busy weeknights!
What if I don’t have ricotta cheese? No problem! You can substitute with cottage cheese, just blend it until smooth for that creamy texture. It’ll still taste amazing!
Can I freeze leftovers? Yes, you can! Just let the dish cool completely, then cover it tightly and freeze. When you’re ready to enjoy, thaw in the fridge overnight and reheat in the oven.
How do I know when the rollatini is done? Your dish is ready when the cheese is bubbly and golden brown. That’s the sign of perfection!
Feel free to reach out with any other questions—I love helping fellow home cooks succeed!
Serving Suggestions
To make your meal even more delightful, I highly recommend serving your Baked Eggplant Rollatini with Ricotta & Marinara alongside a fresh, crisp salad. A simple arugula salad with lemon vinaigrette adds a perfect zesty contrast to the rich flavors of the rollatini. And if you’re feeling extra indulgent, don’t forget some warm, buttery garlic bread for dipping into that luscious marinara sauce! It’s a match made in heaven!
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