Eggplant Rollatini

This recipe is worth the time and effort! Absolutely delicious!

This was when I made it for the first time during Covid (2021).

EGGPLANT ROLLATINI

Credit to Lindsay D. Mattison who submitted her recipe to Taste of Home

https://www.tasteofhome.com/recipes/eggplant-rollatini/

INGREDIENTS:

1 large eggplant

1 tablespoon salt

SAUCE:

1 small onion, chopped

1/4 cup olive oil

2 garlic cloves, minced

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes

1/2 cup chicken broth

1/4 cup tomato paste

2 tablespoons minced fresh parsley

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon pepper

1/8 teaspoon crushed red pepper flakes

FILLING:

1 carton (15 ounces) ricotta cheese

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1 large egg, lightly beaten

1/8 teaspoon pepper

COATING:

3 large eggs, lightly beaten

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese, divided

2 garlic cloves, minced

2 tablespoons minced fresh parsley

Dash each salt and pepper

Oil for frying

DIRECTIONS:

1. Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.

2. Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.

3. In a large bowl, combine filling ingredients; set aside.

4. Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.

5. In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

6. Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Preparation Tips and Variations

For the best results, choose a firm, glossy eggplant to ensure even slicing and frying. Salt the slices generously to draw out moisture, preventing sogginess. Use a mandoline for uniform thinness if available. Fry in small batches to maintain oil temperature, avoiding greasy results. Variations include baking the coated eggplant at 400°F for 10-12 minutes per side for a lighter version, or adding spinach or prosciutto to the filling for extra flair. Vegan? Swap ricotta for tofu-based cheese and eggs for flaxseed mixture. For a spicy kick, increase red pepper flakes in the sauce. Serve with a side of pasta or crusty bread to soak up the flavorful sauce.

The Rich History, Origins, and Enduring Popularity of Eggplant Rollatini

Eggplant rollatini, a dish of thinly sliced eggplant rolled around a creamy cheese filling and baked in tomato sauce, embodies layers of culinary history from ancient trade routes to modern comfort food. Its origins trace back to southern Italy, particularly Puglia, the heel of Italy's boot-shaped peninsula, where it emerged as a simple yet satisfying vegetarian meal. Eggplant, known as "melanzana" in Italian, arrived in Europe via Arab traders during the Middle Ages, around the 12th century, transforming from an exotic curiosity into a Mediterranean staple. Initially viewed with suspicion due to its nightshade family ties, eggplant quickly became integral to Sicilian and southern Italian cuisines, prized for its affordability and versatility in "poor man's food."

The technique of rolling eggplant—known as involtini in Italy—likely evolved from earlier dishes like stuffed vegetables, adapting to local ingredients like ricotta and fresh herbs. By the 19th century, as Italian immigrants brought these recipes to America, eggplant rollatini took on a richer form, often breaded and fried for added texture, distinguishing it from its lighter Italian counterparts. In the U.S., it became a hallmark of Italian-American red-sauce traditions, similar to eggplant parmigiana but with the elegant twist of individual rolls. Its enduring popularity stems from this fusion: hearty, flavorful, and adaptable, it captures the essence of family-style Italian meals while appealing to contemporary tastes for vegetarian options.

Today, eggplant rollatini enjoys a renaissance, featured in cookbooks and online recipes as a crowd-pleaser that balances indulgence with relative lightness. Its appeal lies in the contrast of crispy exterior, creamy filling, and tangy sauce, making it a timeless dish that evokes warmth and tradition.

Cultural Popularity and Variations

Eggplant rollatini's cultural footprint is deeply embedded in Italian-American heritage, where it symbolizes resourcefulness and flavor-packed simplicity. Popularized in the early 20th century among immigrant communities, it gained traction as an affordable alternative to meat-based dishes like veal involtini, thriving in urban enclaves with abundant eggplant markets. In pop culture, it's a staple in red-sauce joints and family gatherings, often highlighted in food blogs and shows for its comforting nostalgia. The dish's rise aligns with the broader embrace of Mediterranean diets, emphasizing fresh produce and olive oil.

Variations abound, reflecting regional and modern twists. Traditional Italian versions, or involtini di melanzane, might skip breading for a grilled eggplant wrap with just ricotta and herbs, baked simply. In Sicily, influences from Arab roots add capers or pine nuts to the filling for a briny edge. American adaptations often amp up the cheese—mozzarella for meltiness or gorgonzola for tang—or incorporate spinach for greens. Lighter takes bake instead of fry, reducing oil while preserving crunch via panko crumbs. Globally, fusion versions appear in Middle Eastern-inspired rolls with tahini sauce or Asian spins with miso-infused fillings, showcasing eggplant's universal appeal.

The slow food movement has revived interest in heirloom eggplants for deeper flavor, while vegan riffs use cashew ricotta. Festivals and markets celebrate it as a bridge between old-world roots and innovative palates, ensuring its place in diverse tables.

Highlight on the Delaware Valley

In the Delaware Valley, eggplant rollatini is a cherished element of the local Italian food scene, blending southern Italian techniques with regional abundance. With its strong Italian-American communities, the area favors hearty, sauce-smothered versions at family dinners and holidays, often using locally grown eggplants from summer markets. The dish highlights the valley's baking heritage, where fried rolls evoke immigrant kitchens of the early 1900s. Eateries offer spins like herb-infused fillings or baked alternatives, pairing them with pasta for classic meals. This tradition underscores the Delaware Valley's vibrant celebration of eggplant rollatini, fusing cultural legacy with fresh, seasonal twists.

Overall, eggplant rollatini's admiration spans continents, offering a canvas for creativity that honors its humble beginnings while inviting bold innovations.

Nutritional Benefits and Health Angle

Eggplant rollatini delivers balanced nutrition with its veggie-forward profile. Eggplant provides low-calorie fiber for digestion and antioxidants like nasunin for heart health. The ricotta and cheeses offer calcium and protein for satiety, while tomatoes in the sauce supply lycopene, linked to reduced cancer risk. Herbs like basil and parsley add vitamins A and K for immunity. Though frying adds calories, baking variations cut fat—aim for olive oil to boost healthy monounsaturated fats. Portion control keeps it diet-friendly; pair with a salad for a complete, antioxidant-rich meal supporting weight management and overall vitality.