Easy 20-Minute Eggplant Rollatini Recipe
This is a delightful dish that blends rich flavors and textures together to create a creamy and wholesome meal that everyone can enjoy.
Ingredients
- eggplant
- 1½ cups all-purpose flour
- 6 large eggs
- 1 cup grated Romano cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 cups vegetable oil
- 2½ cups fresh whole-milk ricotta cheese
- 1 cup coarsely grated mozzarella cheese
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups Carmine’s Marinara Sauce
Directions
Step 1 - Prepare the eggplant:
- Trim and discard the ends of the eggplant.
- Peel the skin off the eggplant.
- Slice the eggplant lengthwise into ¼-inch-thick pieces.
- Spread all-purpose flour evenly on a large plate.
- In a shallow bowl, whisk together 5 eggs, ½ cup Romano cheese, and 1 tablespoon parsley.
- Coat each eggplant slice in flour, shaking off excess.
- Dip in the egg mixture, allowing the excess to drip off.
Step 2 - Fry the eggplant:
- Heat vegetable oil in a heavy saucepan or a high-sided skillet to 325°F.
- Fry 3-4 eggplant slices at a time in the oil until golden brown (1-2 minutes per side).
- Place fried slices on paper towels to cool. Repeat with all slices.
Step 3 - Combine the cheese ingredients:
- In a large bowl, combine ricotta, mozzarella, ¼ cup Romano cheese, 1 egg, 2 tablespoons parsley, basil, salt, and pepper.
- Adjust seasonings to taste.
Step 4 - Assemble the rollatini:
- Lay cooked eggplant slices flat on a work surface or cutting board.
- Place 2 tablespoons of cheese mixture on each slice, about 2 inches from the end.
- Roll up the slices to encase the cheese.
Step 5 - Bake the dish:
- Preheat oven to 375°F.
- Spread 3 cups of marinara sauce in a casserole dish.
- Arrange rollatini in the dish.
- Top with remaining 1 cup marinara sauce and ¼ cup Romano cheese.
- Bake for 20-25 minutes until bubbly and lightly browned.
Step 6 - Eat!
- Remove from oven and serve hot.
The Story Behind Our Eggplant Rollatini
Eggplant, or "melanzana" in Italian, has been a staple in Italian cooking since it was introduced via the Arab trade routes during the Middle Ages. The eggplant, originally grown in India, was initially met with skepticism and suspicion among the Italians as its purple color hue and texture was thought to be poisonous and harmful. However, over time, it became a beloved ingredient, especially in Southern Italian cuisine. It has since found its way into a variety of dishes, including the precursor to what we now know as eggplant rollatini.
In traditional eggplant rollatini recipes, Italians would slice the eggplant very thinly, fry it, and then roll it with cheese and simple herbs. This method of cooking eggplant was particularly popular in regions like Sicily and Campania, which is known for their rich and vibrant culinary scenes.
As Italian immigrants arrived in the United States in the late 19th and early 20th centuries, they also brought with them their diverse culinary traditions and history. However, like many immigrants of the time, they faced challenges in finding the right ingredients for their recipes and had to adapt to the ingredients that were available in America. This led to the creation of unique Italian-American dishes like this recipe for eggplant rollatini that were inspired by the comfort of Italian home cuisine but had a distinctly American twist.
As the population in the United States grew, Italian immigrants found a greater availability of cheese and meat, which were luxury items back in Italy. This abundance led to the creation of richer, more elaborate versions of their traditional dishes. The rollatini evolved to include not just the basic cheese and herbs but also richer fillings like ricotta, mozzarella, and sometimes even meat, all combined in a generous helping of marinara sauce – a testament to the Italian-American tradition for hearty, comforting meals.
Now, fast forward today, and many Americans from a wide range of cultures can’t seem to resist this famous recipe and want to learn how to make eggplant rollatini. Below is a step-by-step guide on how to make this dish the Italian-American way!
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Recommended Italian Wine Pairings
- Chianti Classico: This red wine, known for its bright acidity and tannic structure, cuts through the richness of the cheese and complements the tomato-based sauce.
- Nero d'Avola: Taken from the grapes of Sicily, this red wine offers fruity and slightly spicy notes that can stand up to the hearty flavors of the rollatini.
- Barbera: This is another red wine that offers a balance of acidity and fruitiness, and works well with the savory notes of the eggplant and cheese.
- Pinot Grigio: If you prefer a white wine, a Pinot Grigio from Northern Italy, with its light and crisp tones, can provide a refreshing contrast to the dish.
Approximate Nutrition for the Entire Recipe
- Calories: ~4,400 kcal
- Total Fat: ~265 g
- Saturated Fat: ~125 g
- Carbohydrates: ~316 g
- Dietary Fiber: ~20 g
- Sugars: ~40 g
- Protein: ~184 g
- Cholesterol: ~1,200 mg
- Sodium: ~4,000 mg
Note: Frying oil absorption can vary widely. If more oil is absorbed, total calories and fat will be higher; if less is absorbed, they will be lower.
Answering Common Recipe Questions
Yes, you can prepare rollatini ahead and refrigerate before baking.
Yes, eggplant rollatini can be frozen. For freshness, it’s best to prepare the rollatini but do not bake until ready to cook. Place the eggplant rolls in a freezer-safe dish, cover tightly with plastic wrap and add another layer of aluminum foil on top, and then freeze.
Ensure the oil is hot enough before frying and don’t overcrowd the pan with silces.
Trim off the ends of the eggplant and stand it upright. Slice it lengthwise to create thin, even slices. Aim for about ¼-inch thickness. A sharp chef's knife or a mandoline slicer can help achieve uniform slices. Be sure to apply steady pressure for clean cuts.
Eggplant Parmesan involves layers of fried or baked eggplant slices, marinara sauce, and cheese (mozzarella and parmesan), which is then baked like a casserole. Eggplant Rollatini has thin slices of eggplant that are filled with a ricotta cheese mixture, rolled up, and then baked with marinara sauce and cheese on top. It's more like individual eggplant rolls filled with cheese.
When you peel the eggplant, it can make it easier to roll and can create a more even texture. However, it comes down to personal preference. Note: You might have to adjust for longer cooking times to account for the skin.
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A Quick Holiday Note to Customers
We get an increased order volume during the holidays.
While placing an order, your requested time slot may not be available. We’re sorry for any inconvenience this may cause. If this happens please try to select another time slot or try placing your order online at one of our other Carmines locations.
Thank you for choosing Carmine’s.
Hungry for barbecue? Try Virgil’s BBQ.
Click here to order online.