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Eggplant Rollatini with Ricotta, Quinoa, and Marinara Recipe

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4.2 from 79 reviews

Eggplant Rollatini is a delightful Italian-inspired dish featuring tender slices of eggplant rolled with a creamy ricotta and quinoa filling, baked in a rich marinara sauce and topped with melted mozzarella and fresh herbs. This flavorful vegetarian meal combines wholesome ingredients for a satisfying and elegant dinner option.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Eggplant and Filling

  • 1 medium eggplant
  • 4 – 5 oz ricotta cheese (or goat cheese)
  • 1/2 cup cooked quinoa
  • 1 egg
  • 1 cup arugula, chopped
  • Salt & pepper, to taste

For the Sauce and Topping

  • 2 cups marinara sauce
  • 1 cup grated mozzarella cheese
  • Freshly grated Romano cheese, for garnish
  • Chopped fresh basil, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the rollatini later.
  2. Prepare Eggplant: Slice the eggplant lengthwise into 1/4-inch thick slices. Bring a pot of water to a boil and blanch the eggplant slices for 3 minutes. This blanching softens the eggplant for easier rolling and a tender texture.
  3. Make Filling: In a bowl, whip together the ricotta or goat cheese, cooked quinoa, and egg until the mixture is smooth and creamy. Fold in the chopped arugula and season with salt and pepper to taste.
  4. Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish and set aside.
  5. Cool Eggplant: Remove the blanched eggplant from water and let them sit for a minute or two to cool enough to handle safely.
  6. Assemble Rollatini: Place about 2 tablespoons of the cheese and quinoa filling at one end of each eggplant slice. Roll the slice up around the filling and place seam side down in the baking dish over the marinara sauce. Repeat this with all the eggplant slices.
  7. Add Sauce and Cheese: Spoon the remaining marinara sauce over each rolled eggplant and sprinkle evenly with grated mozzarella cheese.
  8. Bake: Bake in the preheated oven for 20 to 30 minutes, until the sauce is bubbling and the cheese is melted and begins to brown.
  9. Garnish and Serve: Remove from the oven and top with chopped fresh basil and a sprinkle of freshly grated Romano cheese. Serve immediately and enjoy your delicious Eggplant Rollatini!

Notes

  • Blanching the eggplant softens it and reduces any bitterness, helping it to roll easily without cracking.
  • For a vegan version, substitute ricotta with a plant-based cheese and omit the egg or use a vegan egg replacer.
  • You can prepare the quinoa in advance to save time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • If you prefer, grill the eggplant slices instead of blanching for an extra smoky flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/eggplant-rollatini-with-ricotta-quinoa-and-marinara-recipe/