A delicious and hearty taste of Italy without all the carbs.
I think most people would agree that Italian food is a comfort food, full of rich flavors, hearty portions, and delicious creamy cheeses. There are very few Italian dishes I don’t love. The only problem I have with Italian food is how carb-heavy it can be. Don’t get me wrong, I love pasta, but pasta doesn’t always work with my diet. I have found that the key to an Italian dish without pasta is using eggplant. I consider eggplant the tofu of the plant kingdom—it works with everything and is even a great substitute for meat. While many think of a classic eggplant Parmesan when I mention eggplant and Italian food, if you really want to wow your friends and family, try this recipe for eggplant rollatini instead.
Eggplant rollatini may be a new dish to you, but you’re guaranteed to love it. Originally made in the United States by Italian immigrants who used the eggplant instead of expensive veal in their traditional involtini (‘rollatini’ is actually an Americanized word!), it became popular at family gatherings, restaurants, and catering halls throughout New York. This recipe merges silky eggplant with creamy ricotta, Parmesan, mozzarella, and the tang of fresh marinara. Every bite is full of rich Italian flavors.
Is Eggplant Rollatini Healthy?
Though the dish is low in carbs as it doesn’t call for traditional wheat pasta, it contains a lot of cheese. A good thing in terms of taste, but because of the high fat content, it can’t really be considered a healthy option. That said, eggplant is a good source of fiber (which aids in digestion). This recipe is vegetarian, but using vegan cheeses (which tend to have a lot of oils) may affect the final results. Eggplant rollatini is also gluten-free, making it the perfect Italian dish for people with celiac disease or a gluten intolerance.
How Do I Know if My Eggplant Is Ripe?
For the perfect eggplant rollatini, you’ll need fresh, ripe eggplants. The skin should be shiny, smooth, and uniformly purple. Brown spots and blemishes indicate it’s past its prime and should no longer be used. A ripe eggplant should be firm but not hard. If it’s too soft or easily punctured, it’s overripe. A good test is to gently press your thumbnail into the skin—if the indent bounces back, the eggplant is ripe. If the indent stays, it is not quite ready to use yet. Overripe eggplants will feel spongy. Now that you know what to look for, go get fresh, ripe eggplants—and get cooking!
How to Make Ahead and Store
You can assemble your eggplant rollatini a day in advance. Cover the dish with foil and keep it in the fridge until you are ready to cook. After you have cooked your dish, allow it to come to room temperature and store in an airtight container in the refrigerator for up to 5 days. To reheat the dish, place in a preheated oven (350°F) until hot and cooked through (about 15 minutes).
Serving Suggestions
Eggplant rollatini is a perfect standalone dish to enjoy on its own, but that does not mean it needs to be. I like to have a nice salad to start my meal, something like Roasted Red Peppers And Almond Salad for a delicious flavor to lead into the main course. If you would like to add a lean protein, I recommend trying this Herb Air-Fryer Chicken Breast or these Lamb Meatballs (without a dip).
Ingredients
- 2 large eggplants sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon salt for sweating eggplant
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F. Slice the eggplants lengthwise into 1/4-inch thick slices, sprinkle with salt, and set aside for 10 minutes to sweat out bitterness. Rinse and pat dry.
- Arrange eggplant slices on a baking sheet lined with parchment paper and bake for 15 minutes until slightly tender.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, basil, and black pepper. Spread each eggplant slice with the cheese mixture, roll up tightly, and place seam side down in a baking dish.
- Pour marinara sauce over the eggplant rolls. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes until the cheese is bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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