Eggplant Rollatini

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Eggplant rollatini, or involtini di melanzane is an Italian dish of thin eggplant slices that are grilled, filled with a luscious ricotta spinach mixture, rolled, smothered in a flavourful tomato sauce, topped with Mozzarella and Parmesan, and baked until the cheese is golden and bubbly.  It’s naturally gluten free and low-carb friendly. Look for large, wide, straight-sided purple globe eggplants for this recipe, as the curvy ones are harder to cut into evenly thin slices. Use homemade tomato sauce if you can, but if you’re running short on time, quality jarred tomato sauce would work just as great.

 

2 (400-500 g each) Eggplants, cut into 3mm-5mm-thick slices Sea salt 2 tbsp Olive oil 2 Spring onions, thinly sliced 2 Garlic cloves, crushed 220 g Baby spinach, coarsely chopped 250 g Ricotta Black pepper 500 g Marinara sauce or Napoletana sauce 100 g Coarsely grated Mozzarella 20 g Finely grated Parmesan Fresh basil leaves, to serve

1. Slice the eggplants into 3mm-5mm thick slices lengthwise. Lay the slices on a large tray lined with paper towels. Sprinkle generously with salt on both sides and let sit for an hour to draw out excess moisture.
2. Pat the excess moisture from the eggplants with paper towels and grill them on 1 side only in a hot oiled pan or your grill for 3-4 minutes or until light brown and tender. Transfer to a plate.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add chopped spring onions and garlic. Cook, stirring, for 1 minute or until aromatic. Add spinach. Stir for 2-3 minutes or until wilted. Transfer to a sieve. Set aside to cool slightly. Press mixture with a spoon to squeeze out excess liquid. Transfer mixture to a bowl. Add the ricotta. Season. Stir until combined.
4. Preheat the oven to 200C/400F. Spoon half of the sauce in a 24cm-28cm ovenproof pan.
5. Place eggplant, grilled-side down, on a clean work surface. Spoon ricotta mixture along 1 short edge of each slice then roll up to enclose. Arrange rolls on the sauce in the pan. Spoon the remaining sauce over the rolls. Sprinkle with Mozzarella and Parmesan. Bake for 20 minutes or until cheese is golden and melted. Top with basil.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com