Eggplant Rollatini

Eggplant Rollatini is an extra special meal that is surprisingly easy to prepare! Stuffed with three creamy cheeses and topped with a hearty ground veal tomato sauce, this is a cozy dinner the whole family will love!

eggplant rollatini

eggplant rollatini recipe

Eggplant Rollatini

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I’ve seen a lot of eggplant recipes out there that are variations of eggplant parm. In fact, I even have my own. And it is delicious. But it’s nice to mix things up every now and again. So I figured an eggplant rollatini recipe might be a delicious way to shake things up. And the best way to make three creamy and delicious cheeses rolls in tender eggplant even more delicious is by covering it in a savory ground veal meat sauce.

Why a veal meat sauce?

  • I love that ground veal gives the deliciously meaty flavor and make a hearty sauce while still providing a nutrient-rich protein.
  • It’s got tons of vitamins and minerals and allows you to cut calories the delicious way.
  • It also takes on flavors easily, so you’re able to build flavors in the sauce quickly while you assemble the eggplant rolls.

eggplant

eggplant recipes

Tips for how to cook eggplant rollatini

  • I don’t peel my eggplant for this recipe.
  • Slice the eggplant length-wise. To make it easier, cut off the top and bottom first and then stand it up on the wider flat side. Carefully cut 1/4 inch thick slices.
  • I prepped my eggplant by sprinkling with kosher salt and letting it sit for 10 minutes before patting it dry with paper towel. The salt draws out the excess moisture and bitterness.
  • I pre-bake the eggplant slices at a lower temperature to soften it a bit and make it easier to roll.
  • You’ll want to divide the cheese evenly between the eggplant slices. It ends up being around 2 tablespoons of cheese per eggplant slice but this will vary based on their size. Put a little more cheese in larger slices and a little less in smaller slices.
  • Place the cheese on the wider side of each eggplant slice and carefully roll it in toward.
  • Eggplant still releases liquid as it cooks, so I bake this uncovered to allow some of that excess liquid to evaporate.

eggplant lasagna

how to cook eggplant

Frequently asked questions about making baked eggplant rollatini

  • Can you freeze eggplant rollatini? I wouldn’t recommend it because eggplant contains so much moisture. But you can easily prepare the sauce and freeze that in advance.
  • How long does eggplant rollatini last? Around 3-4 days covered in the refrigerator.
  • How do you reheat eggplant rollatini? I usually do it in the oven until hot and bubbly or in the microwave.
  • Is eggplant rollatini fried? Traditionally, yes the eggplant is breaded and fried. But in the interest of keeping things simple and a little more nutrition, I decided not to fry it.
  • Can eggplant rollatini be made ahead of time? You can bake the eggplant ahead of time and refrigerate until you’re ready to cook. You can also make the sauce ahead of time.
  • What kind of marinara sauce do you use? I like to make my own marinara sauce– it’s very easy and freezes well!

stuffed eggplant

You can get more info about cooking veal at Veal Made Easy. And make sure to connect with the New York Beef Council in these places:

Website | Facebook | Twitter | Instagram | Youtube | Pinterest

Make it a meal!

A few great recipes to round out and complete this meal would be:

Helpful tools:

  1. Chef’s knife
  2. Cutting board
  3. Large saute pan
  4. Measuring cups
  5. Measuring spoons
  6. Sheet pan
  7. Silpat
  8. 9″ x 13″ pan
5 from 1 vote
Eggplant Rollatini is an extra special meal that is surprisingly easy to prepare! Stuffed with three creamy cheeses and topped with a hearty ground veal tomato sauce, this is a cozy dinner the whole family will love!
Eggplant Rollatini
Prep Time
20 mins
Cook Time
1 hr 10 mins
Eggplant resting time
10 mins
Total Time
1 hr 30 mins
 

Eggplant Rollatini is an extra special meal that is surprisingly easy to prepare! Stuffed with three creamy cheeses and topped with a hearty ground veal tomato sauce, this is a cozy dinner the whole family will love!

Course: Main Course
Cuisine: Italian
Keyword: Eggplant Rollatini
Servings: 8 servings
Author: Jessy Freimann, The Life Jolie
Ingredients
Eggplant
  • Olive oil cooking spray
  • 2 large Italian eggplants Tops and bottoms cut off and sliced length-wise into 1/4 inch thick slices (each eggplant should make around 6-7 slices)
  • kosher salt, to taste
  • ground black pepper, to taste
Veal sauce
  • Olive oil cooking spray
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 pound ground veal
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 1/2 cups marinara sauce, (I use this easy recipe to make it myself)
Cheese filling
  • 16 ounces Ricotta cheese
  • 1 cup shredded Romano cheese (or parmesan) divided
  • 1 cup shredded mozzarella cheese divided
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 large egg
Instructions
Preparing the eggplant
  1. Preheat the oven to 350 degrees and line 2 sheet pans with foil. Spray with cooking spray and lay eggplant slices in a single layer on the pans.

  2. Sprinkle kosher salt onto the eggplant to taste and rest for 10 minutes.

  3. Pat the eggplant slices with a dry paper towel to absorb any moisture. Sprinkle with black pepper to taste, spray with cooking spray and bake for 20 minutes.

Making the veal sauce
  1. While the eggplant slices bake, heat a large saute pan over medium high heat and spray with cooking spray.

  2. Add onions and garlic to the pan and saute stirring often for around 3 minutes to soften.

  3. Add ground veal to the pan and break up with a wooden spoon.

  4. Saute until brown, around 6-7 minutes stirring often. Drain any excess grease.

  5. Season to taste with salt and pepper and add marinara sauce.

  6. Once the sauce begins bubbling reduce heat to low and hold at the lower temperature until you're ready to use the sauce.

Making the cheese filling
  1. In a large mixing bowl combine ricotta cheese, 1/2 cup shredded Romano cheese, 1/2 cup shredded mozzarella cheese, black pepper, dried parsley, 1 teaspoon garlic powder, and the egg and stir well until fully combined.

  2. Assembling the rollatini

  3. Once the eggplant is out of the oven, raise the oven temperature to 400 degrees and allow the eggplant to cool for 5 minutes.

  4. While the eggplant cools, spread 1-2 ladles of sauce in a thin even layer in the bottom of a 9" x 13" pan.

  5. Divide cheese between each eggplant slice, placing around 2 Tablespoons on the wider side of the slice.

  6. Roll the eggplant slices starting on the cheese side and carefully place them into the prepared 9" x 13" pan, lining them in on each side of the pan seam side down.

  7. When the pan is full, ladle remaining sauce evenly over the rollatini. 

  8. Bake for 35-40 minutes or until they reach an internal temperature of 165 degrees.

  9. Top with remaining Romano and mozzarella cheeses and return to the oven for a few minutes to melt the cheese. Serve immediately.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Other delicious Italian-inspired dinners include:

You can find a full index of my recipes here.

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4 Comments

  • Reply
    Melissa Griffiths
    February 21, 2019 at 2:49 pm This is being put on my must make list. I love eggplant!
  • Reply
    Nicci
    March 3, 2019 at 8:30 am Love this recipe, so tasty and easy to make. We added sautéed spinach to the ricotta mix.
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