This recipe is a game-changer for eggplant lovers! We’re ditching the fryer and creating a healthier, yet incredibly delicious, baked eggplant rollatini. Packed with flavor and cheesy goodness, this recipe is sure to become a favorite.
Eggplant rollatini. The words themselves conjure up images of cheesy goodness, a delightful symphony of textures – tender eggplant, savory filling, and that perfect pull of melted cheese. But for me, eggplant rollatini was a recipe filled with frustration. The first time I tried it, well, let’s just say the results were less “restaurant-worthy” and more “science experiment gone wrong.” The eggplant slices turned out rubbery, the filling remained stubbornly undercooked, and the whole thing resembled a sad, soggy mess. Needless to say, I relegated eggplant rollatini to the back burner of my culinary adventures…until now!
Recently, I stumbled upon a recipe that promised a healthier, baked version of this classic dish. Intrigued (and maybe a touch desperate to redeem myself from the first eggplant rollatini fiasco), I decided to give it a go. And let me tell you, this recipe was a revelation! Not only did it ditch the whole frying business, but it also resulted in the most delicious, melt-in-your-mouth eggplant rollatini I’ve ever had.
So, if you’re an eggplant enthusiast (or even a skeptic like I once was!), keep reading! This recipe is a surefire way to create a crowd-pleasing dish that’s both healthy and incredibly flavorful.
Ingredients
- 2 medium eggplants (around 700g)
- Salt
- Olive Oil
- 1 Onion, chopped
- 1 Bell Pepper, chopped
- 350g Ground Meat (beef, sausage, or a mix – your choice!)
- 2 Cloves Garlic, minced
- 1 tsp Cumin
- Salt and Black Pepper to taste
- 1 tsp Sweet Paprika
- 200g Tomato Puree
- 100g Water
- Fresh Parsley, chopped (for garnish)
- 1 tbsp Tomato Paste
- 120g Grated Mozzarella Cheese
- 70g Grated Parmesan Cheese (or flakes)
- 1 Fior di Latte Mozzarella Ball
- Dried Oregano (optional)
Instructions
- Prep the Eggplant: Slice the eggplants lengthwise into thin strips, about 3mm thick. Arrange them in a single layer on a baking sheet. In a large bowl, prepare salt water (enough to cover the eggplant slices). Submerge the eggplant slices in the salt water for 10-15 minutes. This helps draw out any bitterness. After soaking, rinse the eggplant slices thoroughly and pat them dry with paper towels.
- Cook the Filling: In a large pan, heat olive oil over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Stir in the minced garlic and cook for another minute.
- Season the Filling: Add cumin, salt, black pepper, and sweet paprika to the pan. Cook for an additional minute, allowing the spices to release their aroma. Pour in the tomato puree and water. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, or until the sauce thickens and most of the liquid has evaporated. Stir in the chopped fresh parsley and remove from heat.
- Assemble the Rolls: Preheat your oven to 180°C (356°F). Spread a thin layer of tomato sauce on the bottom of a baking dish. Now, take a single eggplant slice and spread a spoonful of the meat filling along one shorter end. Roll up the eggplant slice tightly, enclosing the filling. Repeat this process with the remaining eggplant slices and filling. Arrange the rolled eggplant slices, seam-side down, in the prepared baking dish.
- First Bake: Drizzle the tops of the eggplant rolls with olive oil and season with a little salt and pepper. Bake in the preheated oven for 20-25 minutes.
- Cheese Time!: While the rolls bake, in a small bowl, combine the grated mozzarella cheese and parmesan cheese (or flakes).
- Second Bake and Finish: After the first baking time, remove the dish from the oven. Top each eggplant roll with a slice of fior di latte mozzarella and sprinkle the cheese mixture over the top. If desired, sprinkle with a pinch of dried oregano. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy! Let the eggplant rolls cool slightly before serving. Garnish with additional fresh parsley, if desired. Enjoy this delicious and healthy twist on classic eggplant rollatini!
