Mini Eggplant Rollatini Stacks

Italian cuisine is celebrated for its vibrant flavors, rich heritage, and the ability to bring people together around the table. Among its many delightful dishes, Eggplant Rollatini stands out as a beloved classic that showcases the country’s culinary artistry. Traditionally made with thinly sliced pasta, this dish has evolved to embrace healthier alternatives, with eggplant taking center stage. Mini Eggplant Rollatini Stacks offer a modern twist on this classic, presenting not only an appealing dish but also a healthier option that doesn’t compromise on taste or presentation.

Indulge in the vibrant flavors of Mini Eggplant Rollatini Stacks, a healthier twist on a traditional Italian favorite. This stunning dish layers grilled eggplant with a creamy cheese filling and robust marinara sauce for a deliciously satisfying meal. Perfect for cozy dinners or elegant gatherings, these stacks are not only visually appealing but also packed with nutrients. Enjoy a dish that delights the senses while accommodating various dietary preferences. Discover the joy of crafting this delicious recipe today!

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Ingredients

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup fresh or frozen spinach, chopped

1 clove garlic, minced

1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)

1 jar (24 oz) marinara sauce

Salt and pepper, to taste

Olive oil, for brushing

Fresh basil leaves, for garnish

Instructions

Prepare the Eggplants: Begin by slicing the eggplants lengthwise into ¼ inch thick slices. Sprinkle salt on both sides of the slices and allow them to sit for about 20 minutes. This process draws out excess moisture and bitterness, making the eggplants easier to roll. After 20 minutes, rinse the slices under cold water to remove the salt and pat them dry using a paper towel.

Grill the Eggplants: Preheat your grill or grill pan over medium-high heat. Brush both sides of each eggplant slice with olive oil. Once heated, grill the slices for approximately 3-4 minutes on each side, until they are tender and have attractive grill marks. After grilling, remove the slices from the heat and set them aside to cool.

Prepare the Filling: In a mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, grated Parmesan cheese, chopped spinach, minced garlic, and dried Italian herbs. Season the mixture with salt and pepper to taste. Mix everything thoroughly until well incorporated.

Assemble the Rollatini: Preheat your oven to 375°F (190°C). On a clean, flat surface, take one eggplant slice and place about one tablespoon of the cheese filling onto one end. Roll the slice tightly, starting from the end with the filling, and place the roll seam-side down in a baking dish. Repeat this process until all eggplant slices and filling are used.

Layer the Rollatini: To begin layering, pour a thin layer of marinara sauce onto the bottom of your baking dish. Arrange the eggplant rollatini on top of this sauce, ensuring they are neatly spaced. Pour the remaining marinara sauce over the rollatini, ensuring they are well-coated in sauce. Finally, sprinkle the remaining mozzarella cheese generously over the top.

Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

Serve: After baking, remove the dish from the oven and allow it to cool for a few minutes. To add a fresh touch, garnish the rollatini with whole basil leaves before serving.

Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings

- Presentation Tips: Serve the rollatini on a vibrant platter, drizzled with a little extra marinara sauce and garnished with Parmesan shavings for a restaurant-style presentation. Enjoy!