Grilled Eggplant Rollatini: A Step-by-Step Guide to a Classic Italian Dish
A creamy herb-and-cheese blend elevates tender slices into a flavorful baked delight.
Grilled Eggplant Rollatini: An Italian Comfort Classic
Eggplant rollatini, known in Italy as involtini di melanzane, brings together the smoky flavor of grilled eggplant, a creamy ricotta filling, and a bright, tangy marinara sauce. This article guides you through every step to create the perfect homemade rollatini—transforming simple ingredients into a dish bursting with Mediterranean flavor.
What Is Grilled Eggplant Rollatini?
Grilled eggplant rollatini is a baked dish in which thin slices of eggplant are grilled until tender, then rolled around a savory ricotta-parmesan-herb filling. The rolls are nestled in marinara sauce, topped with mozzarella, and baked until hot and bubbly. This lighter, grilled version emphasizes smoky depth and avoids heavy breading, setting it apart from the fried variations often found in traditional Italian-American households.
Ingredients You’ll Need
| Ingredient | Details |
|---|---|
| Eggplants | 2 large, cut into 1/4-inch planks (about 16 slices) |
| Olive Oil | For brushing the eggplant and greasing the pan |
| Kosher Salt & Black Pepper | For seasoning |
| Ricotta Cheese | 15 ounces, drained for best texture |
| Egg | 1 large, for binding the filling |
| Parmesan | 1/2 cup, freshly grated |
| Fresh Basil & Flat-Leaf Parsley | Chopped; 2 tbsp basil, 1 tbsp parsley |
| Red Pepper Flakes | 1/4 tsp, optional for gentle heat |
| Garlic | 2 cloves, finely grated or minced |
| Marinara Sauce | 2 cups, homemade or store-bought |
| Mozzarella Cheese | 1 cup, low-moisture, freshly grated |
Preparation: Preparing Eggplant for Grilling
- Trim & Slice: Cut off the top and bottom of each eggplant. Using a sharp chef’s knife or mandoline, slice lengthwise into 1/4-inch planks for optimal rolling and grilling.
- Salt & Drain (Optional): For especially large or watery eggplants, sprinkle slices with kosher salt and layer in a colander. Let sit for up to 1 hour, then rinse and pat dry to reduce bitterness and excess moisture.
Step 1: Grilling the Eggplant
- Preheat Grill or Grill Pan: Medium-high heat is ideal—look for strong heat but not burning.
- Oil & Season: Lightly brush both sides of the eggplant slices with olive oil to prevent sticking and help browning. Sprinkle with salt and pepper.
- Grill Until Marked & Tender: Cook each slice in a single layer for 1-2 minutes per side, flipping to achieve grill marks and a soft, pliable texture. Working in batches produces the best results.
- Cool: Transfer grilled slices to a tray and let cool while you prepare the filling.
Step 2: Mixing the Ricotta Filling
- Start with Ricotta: In a large mixing bowl, add the drained ricotta, egg (pre-whisked), and grated Parmesan.
- Herbs & Aromatics: Fold in the chopped basil and parsley, red pepper flakes if desired, and finely grated garlic.
- Balance & Texture: Season with additional salt and pepper, mixing until smooth and evenly combined. The filling should be creamy—but stiff enough to hold its shape when rolled.
Step 3: Rolling & Assembling the Rollatini
- Spread Marinara: Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish, then spoon 1 cup marinara sauce onto the bottom in an even layer.
- Roll Eggplant: Lay a slice of grilled eggplant on a clean work surface, short edges facing you. Add about 1 tablespoon of ricotta mixture to the end nearest you, then roll the eggplant up and over the filling, creating a tight roll.
- Fill the Dish: Arrange each rollatini seam-side down in the prepared baking dish. Repeat until all eggplant slices and filling are used.
Step 4: Topping and Baking
- More Marinara: Spoon the remaining marinara sauce evenly over the assembled rolls. Be careful not to drown the dish—a thin layer keeps things moist without getting soggy.
- Mozzarella Finish: Sprinkle grated mozzarella on top for a golden, bubbling crust.
- Bake: Bake uncovered in the center of the oven for 20–25 minutes, until heated through and the cheese is melted and beginning to brown. For extra browning, broil for 1 minute, watching carefully.
What others are reading
Serving Suggestions and Customizations
Grilled eggplant rollatini works well as a main course, side dish, or part of a colorful vegetarian spread. Here are some ideas to enhance or adapt the basic recipe:
- Extra Vegetables: Add chopped sautéed spinach or roasted red peppers to the ricotta filling for more flavor and nutrition.
- Cheese Variations: Swap in pecorino for added tang, or use more mozzarella for extra gooeyness.
- Sauce Options: Try a simple tomato-basil sauce, chunky vegetable ragu, or even arrabbiata for heat.
- Make Ahead: Assemble and refrigerate up to one day before baking, perfect for entertaining.
- Low-Carb & Gluten-Free: Grilling instead of breading makes the dish naturally lower in carbs and gluten-free.
Nutritional Profile & Dietary Info
| Serving | Calories | Protein | Carbs | Fat | Vegetarian |
|---|---|---|---|---|---|
| 1/4 recipe (approx. 4 rolls) | 320 | 18g | 22g | 19g | Yes |
Note: Values are estimates and depend on exact brands and serving sizes.
Tips for Perfect Rollatini
- Consistent Slices: Use a mandoline or carefully slice by hand to ensure all eggplant planks are uniform for even grilling and rolling.
- Proper Grilling: Avoid undercooking eggplant; the slices must be soft and bendable, or they’ll crack during rolling.
- Drain Ricotta: If ricotta is watery, set it in a strainer for 30 minutes before mixing to prevent soggy rolls.
- Do Not Overfill: Use 1 tablespoon filling per slice—the eggplant may tear if stuffed too full.
- Seam Side Down: Always bake the rollatini seam-side down to protect the filling.
Making Marinara From Scratch
For the best flavor, consider making simple homemade marinara sauce using the following method:
- 1 28-ounce can of whole peeled tomatoes, crushed by hand
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Pinch of salt and fresh basil
Simmer olive oil and garlic until fragrant, add tomatoes, season, and cook for 20 minutes. Add basil in the last 5 minutes of simmering.
Popular Recipe Variations
- Fried Eggplant Rollatini: Use the classic fry-and-bake method for a richer taste and crispy texture. Dredge slices in flour, dip in egg, coat in breadcrumbs, and fry until golden before assembling and baking.
- Spinach Ricotta Rollatini: Mix thawed, drained, and chopped spinach into the filling.
- No-Egg Rollatini: Omit the egg in the filling for a lighter, slightly looser texture—make sure your ricotta is well-drained.
Frequently Asked Questions (FAQs)
Q: Can I make eggplant rollatini ahead?
A: Yes. Prepare and assemble the dish up to one day in advance, refrigerate, and bake when ready to serve.
Q: Should I peel the eggplants?
A: Peeling is optional but recommended for very large or tough-skinned eggplants. For small, fresh eggplants, the skin is tender and edible.
Q: Can eggplant rollatini be frozen?
A: Yes. Bake, cool fully, then freeze in an airtight container. Reheat directly from frozen in a moderate oven until hot throughout.
Q: What can I use instead of ricotta?
A: You can replace ricotta with cottage cheese (drained), or blended tofu for a vegan option. Texture and taste will vary slightly.
Q: How do I prevent watery rollatini?
A: Salt and drain both eggplant and ricotta before assembly, and use a lighter layer of marinara when baking.
Conclusion: Bringing Italy to Your Table
Grilled eggplant rollatini offers an irresistible blend of smoky char, creamy filling, and savory tomato sauce—a dish that’s satisfying, elegant, and approachable for home cooks. Whether as a centerpiece for a family meal or part of a festive spread, this recipe balances nutrition, flavor, and comfort in every bite. Enjoy experimenting with fillings, sauces, and techniques, bringing a taste of Italy to your kitchen any night of the week.
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