Eggplant (Aubergine) Rollatini with Three Cheeses Recipe
Cook Time: 40 minutes
Prep Time: 0 minutes
Total Time: 40 minutes
Category: Vegetable
Cuisine: European
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (Aubergine) | 2 1/2 medium |
| Feta Cheese | 1/2 cup |
| Whole Milk Ricotta Cheese | 1 cup |
| Egg | 1 large |
| Parmesan Cheese | 3/4 cup |
| Fresh Lemon Juice | 1 tablespoon |
| Fresh Parsley Leaves | 1/2 cup |
| Scallion (Green Onion) | 5 stalks |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 431.1 kcal |
| Total Fat | 27.3 g |
| Saturated Fat | 17.3 g |
| Cholesterol | 151.4 mg |
| Sodium | 1001 mg |
| Carbohydrates | 22.8 g |
| Dietary Fiber | 10.1 g |
| Sugars | 9.8 g |
| Protein | 27 g |
Instructions
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Prepare the Eggplant: Begin by slicing the eggplants into thin rounds. Sprinkle both sides of each slice lightly with salt and place them in a colander. Allow the eggplants to drain for about 30 minutes to remove excess moisture, which helps prevent them from becoming soggy during cooking.
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Make the Cheese Mixture: In a food processor, combine the feta cheese, ricotta cheese, egg, 1/2 cup of Parmesan cheese, and lemon juice. Blend everything together until smooth and creamy. Once blended, add in 1/4 cup of fresh parsley and the chopped scallions. Process the mixture for about 10 seconds to combine the ingredients thoroughly. Set the cheese mixture aside.
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Dry the Eggplant: After 30 minutes of draining, transfer the eggplant slices to paper towels and gently pat them dry to remove any remaining moisture.
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Broil the Eggplant Slices: Preheat your broiler. Lightly oil a jelly-roll pan and arrange one-third of the eggplant slices in a single layer. Brush the tops of the eggplant slices with a small amount of oil. Broil the slices about 4 inches from the heat source for 8 to 10 minutes, turning the slices once during cooking, and brushing them again with oil to ensure they brown evenly. The eggplants should become lightly browned on both sides. After broiling, transfer the eggplant slices to paper towels to drain any excess oil. Repeat this step with the remaining slices.
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Assemble the Rollatini: Take each eggplant slice and place about 2 tablespoons of the cheese mixture at one end of the slice. Gently roll up the eggplant to enclose the cheese filling, forming little eggplant rolls. Repeat this with all the slices.
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Prepare the Baking Dish: Spread 1/4 cup of tomato sauce on the bottom of a 10-by-7-inch baking pan. Arrange the eggplant rolls in a single layer over the sauce. Once all the rolls are placed, pour the remaining sauce over them and top with the remaining 1/4 cup of Parmesan cheese. Sprinkle with the remaining parsley for a fresh, vibrant finish.
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Bake the Rollatini: Place the pan in a preheated 350°F (175°C) oven and bake for 30 to 40 minutes, or until the rollatini is heated through and the sauce is bubbling. The eggplant rolls should be tender, and the cheese filling should melt perfectly inside each roll.
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Serve and Enjoy: Once baked, remove the dish from the oven and let it rest for a few minutes. Garnish with any remaining fresh parsley and serve hot.
This Eggplant Rollatini with Three Cheeses is a deliciously creamy and comforting dish that combines the delicate flavor of eggplant with rich cheeses and aromatic herbs. It makes a perfect vegetarian entrée or a delightful side dish to complement your main course. The combination of feta, ricotta, and Parmesan cheese creates a wonderful balance of flavors that pair beautifully with the slight bitterness of the eggplant. Whether you’re preparing a special dinner or a family meal, this recipe is sure to impress!
