Ingredients
Vegetables
- 1 medium eggplant
- 1 cup arugula
- Chopped basil, for garnish
Dairy & Eggs
- 4 – 5 oz ricotta (or goat cheese)
- 1 egg
- 1 cup grated mozzarella
- Freshly grated romano cheese, for garnish
Grains & Legumes
- 1/2 cup cooked quinoa
Other Ingredients
- 2 cups marinara sauce
- Salt & pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the rollatini later.
- Prepare eggplant slices: Slice the eggplant lengthwise into 1/4-inch thick slices. Bring a pot of water to a boil and blanch the eggplant slices in the boiling water for 3 minutes to help them become tender and pliable.
- Make the filling: While the eggplant blanches, combine ricotta cheese, cooked quinoa, and egg in a bowl. Whip the mixture until smooth, then gently fold in the arugula for added freshness and texture.
- Prepare baking dish: Pour 1 cup of marinara sauce into the bottom of a baking dish, spreading it evenly to prevent sticking and add moisture.
- Cool eggplant slices: Remove the eggplant slices from the boiling water and let them rest for a minute or two until cool enough to handle safely.
- Assemble rollatini: Place about 2 tablespoons of the cheese filling on one end of each eggplant slice, then carefully roll the slice up around the filling. Place each roll seam-side down into the prepared baking dish lined with marinara sauce.
- Add sauce and cheese: Spoon additional marinara sauce over each eggplant roll and sprinkle the tops with grated mozzarella cheese to create a bubbly, melted topping during baking.
- Bake: Place the baking dish in the oven and bake for 20 to 30 minutes, until the sauce is bubbling and the cheese topping has browned slightly.
- Garnish and serve: Remove the rollatini from the oven and top with freshly chopped basil and a sprinkle of freshly grated romano cheese. Transfer to plates and serve immediately for best flavor and texture.
Notes
- Blanching the eggplant slices softens them, making them easier to roll without cracking.
- You can substitute goat cheese for ricotta for a tangier flavor.
- Cook quinoa ahead of time or use leftover quinoa to save preparation time.
- Make sure to pat eggplant slices dry before assembling to prevent excess moisture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
