Eggplant Rotolini small rolled-up eggplant slices, usually stuffed with cheese or other fillings and then baked. The term “rotolini” comes from the Italian word meaning “small rolls.” While similar to Eggplant Rollatini, which often has larger slices of eggplant rolled with filling, rotolini tend to be smaller, sometimes served as appetizers or small bites.

Ingredients:

• 2 medium eggplants

• 1 ½ cups ricotta cheese

• 1 cup mozzarella cheese, shredded

• ½ cup grated Parmigiano-Reggiano cheese

• 1 large egg (optional for binding)

• 2 cups marinara sauce (store-bought or homemade)

• Olive oil (for brushing)

• Salt and pepper (to taste)

• Fresh basil or parsley (for garnish)

• 1 clove garlic, minced (optional)

Instructions:

1. Prepare the Eggplant:

• Preheat the oven to 375°F (190°C).

• Slice the eggplant lengthwise into thin strips, about ¼ inch thick.

• Lay the slices on a baking sheet and sprinkle with salt. Let them sit for 20-30 minutes to release excess moisture. Rinse and pat them dry.

• Lightly brush both sides of the eggplant slices with olive oil and either grill or roast them in the oven for about 10-12 minutes until tender.

2. Make the Filling:

• In a bowl, combine the ricotta cheese, half the mozzarella, Parmigiano-Reggiano, salt, pepper, and the egg if using. Mix well until smooth. You can add minced garlic for extra flavor.

3. Assemble the Rotolini:

• Take each cooked eggplant slice and place a small spoonful of the ricotta mixture at one end. Roll the eggplant around the filling tightly, creating small rolls.

• Spread a thin layer of marinara sauce on the bottom of a baking dish, and place each roll seam-side down in the dish.

4. Bake:

• Once all the rotolini are assembled in the dish, spoon some marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
• Bake uncovered for about 20-25 minutes, until the cheese is melted and bubbly.
5. Serve:
• Garnish with fresh basil or parsley before serving.
• Serve warm as a delicious appetizer or side dish.

Eggplant Rotolini are perfect for serving at gatherings or as part of a larger meal. They can be made ahead of time and baked right before serving, making them a convenient yet impressive dish!

Variations:

There are many delicious variations of Eggplant Rotolini, depending on the type of filling, sauce, and preparation method. Here are a few creative versions you can try:

1. Classic Ricotta and Spinach Rotolini

• Filling: Combine ricotta cheese, sautéed spinach, garlic, and grated Parmesan.

• Sauce: Use a simple marinara sauce.

• Twist: Add a pinch of nutmeg to the filling for extra depth.

• Serving: Garnish with fresh basil and extra Parmesan.

2. Pesto and Goat Cheese Rotolini

• Filling: Blend goat cheese with basil pesto for a tangy and creamy filling.

• Sauce: Top the rolls with a light tomato sauce or a drizzle of extra pesto.

• Twist: Add a few toasted pine nuts to the filling for crunch and flavor.

• Serving: Serve with a side of fresh arugula for a light, summery feel.

3. Mediterranean Eggplant Rotolini

• Filling: Combine crumbled feta, Kalamata olives, sun-dried tomatoes, and oregano.

• Sauce: Use a light tomato sauce with a splash of balsamic vinegar.

• Twist: Add some chopped roasted red peppers for sweetness.

• Serving: Garnish with fresh parsley and a drizzle of olive oil.

4. Mushroom and Ricotta Rotolini

• Filling: Sauté mushrooms, garlic, and onions, then mix with ricotta and Parmesan.

• Sauce: Use a rich béchamel or Alfredo sauce instead of marinara.

• Twist: For added flavor, sprinkle truffle oil on top of the rolls before baking.

• Serving: Garnish with thyme or rosemary for a rustic touch.

5. Vegan Eggplant Rotolini

• Filling: Use a blend of vegan ricotta (made from tofu or cashews), nutritional yeast, and sautéed spinach or kale.

• Sauce: Use a chunky tomato sauce with roasted garlic.

• Twist: Add roasted vegetables like zucchini or bell peppers to the filling.

• Serving: Top with fresh herbs and a sprinkle of vegan Parmesan before serving.

6. Eggplant and Zucchini Rotolini

• Filling: Instead of just eggplant, you can alternate layers with thinly sliced zucchini. Fill with ricotta and mozzarella.

• Sauce: Tomato sauce, but with a hint of red pepper flakes for heat.

• Twist: Add some fresh thyme and lemon zest to the filling for brightness.

• Serving: Garnish with toasted breadcrumbs for a crunchy texture.

7. Eggplant and Ground Meat Rotolini

• Filling: Mix cooked ground beef, pork, or turkey with ricotta, mozzarella, garlic, and fresh parsley.

• Sauce: Classic marinara or a meat-based ragu.

• Twist: Add some sautéed mushrooms and onions to the meat mixture for extra richness.

• Serving: Serve with garlic bread for a heartier meal.

8. Eggplant and Mozzarella Rotolini (Caprese Style)

• Filling: Fresh mozzarella, chopped tomatoes, and fresh basil.

• Sauce: Instead of marinara, drizzle with olive oil and balsamic glaze.

• Twist: Use fresh heirloom tomatoes for a burst of flavor.

• Serving: Serve cold or room temperature for a refreshing twist.

9. Spicy Eggplant Rotolini

• Filling: Add hot Italian sausage, ricotta, and crushed red pepper flakes to the filling.

• Sauce: Marinara sauce with extra chili flakes for added heat.

• Twist: Top with sliced jalapeños or a spicy tomato relish before serving.

• Serving: Perfect for those who enjoy a spicy kick.

10. Eggplant and Ricotta with Lemon and Mint

• Filling: Ricotta, lemon zest, fresh mint, and a bit of grated Parmesan.

• Sauce: Use a lighter tomato sauce, or simply drizzle olive oil.

• Twist: Add toasted pine nuts or walnuts for a crunch.

• Serving: Garnish with more lemon zest and mint for a fresh, vibrant dish.

These versions allow you to experiment with different flavors and textures while keeping the core concept of rolled, stuffed eggplant. The variety of fillings and sauces can make each dish feel new and exciting!