I could make vegetables my main dish every night but unfortunately my family does not feel the same way. So when I want to give them a meatless meal, I often turn to pasta. However, I think that would make pasta as the main dish. There are some exceptions that my family will not only eat but enjoy and sometimes even request.
Eggplant Rollatini is one of those dishes. It is basically Monicatti using thinly sliced eggplant in place of the noodles. I also add a little lemon zest and chili paste to the filling, the lemon brightens the dish and the chile gives it just a tiny bite.
The recipe I am sharing serves 2 but you can easily double or triple the recipe with great results.
I use a mandolin to get even, thin slices of eggplant.
Then I blanch the eggplant to make it pliable.
Place some marinara in the bottom of your baking dish.
Roll the eggplant around the filling and nestle them in the dish.
Top with more sauce and sprinkle with extra mozzarella and parmesan cheese.
Bake in a hot (400*) oven for 20 minutes.
Let set for 10 minutes before serving.
Serve with a salad and some crusty bread.
I guarantee your family will not miss the meat.
adapted from Cuisine at Home
1 eggplant, sliced 1/4" thick
1/2 c. ricotta cheese
3/4 c. shredded mozzarella cheese, plus extra for sprinkling
2 T. grated parmesan cheese, plus extra for sprinkling
1/2 t. garlic paste
1 t. Italian herb paste
lemon zest from 1/2 small lemon
1/8 t. chili paste
3 grinds of black pepper
small pinch of salt
pinch of freshly grated nutmeg
1 1/2 c. Marinara Sauce, my recipe can be found here
Bring a large pot of salted water to a boil. Place eggplant slices in the boiling water for 2-3 minutes. Remove from the boiling water onto a paper towel lined baking sheet and blot completely dry with additional paper towel. Set aside.
Combine remaining ingredients except for marinara sauce in a small bowl and stir with a spoon until well combined. Set aside.
Pour 1/2 c. marinara sauce into the bottom of an 8x8 baking dish. Place a dollop of the cheese filling on each of the eggplant slices, dividing the filling equally among the slices. Starting at the small end roll the eggplant around the filling and place the rolls, seam side down, in the baking dish. Cover with the remaining marinara sauce and sprinkle with extra mozzarella and parmesan cheese. Bake in a preheated 400* oven for 20 minutes. Allow to set for 10 minutes before serving. Print Recipe
Here are what the others have brought to the Sunday Supper table this week
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Pizza by Feeding Big and more
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman