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Vegetarian, Italy

Eggplant rollatini with ricotta and rice

Eggplant rollatini with ricotta are rolls of grilled eggplant filled with ricotta, Parmesan and basil, baked in tomato sauce and served with rice. This Italian recipe serves 4, takes 60 minutes, has a medium difficulty level, and costs €2.90 per serving. The key is grilling the eggplant slices until pliable without them soaking up oil, so they roll without breaking.

Tonight, grilled eggplant rolled around ricotta, baked in tomato sauce, with rice to soak up every bit.

Eggplant rollatini with ricotta and rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.90
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer

Grilled eggplant comes out tender with a slight smoky edge, the ricotta stays creamy inside with a hint of nutmeg and basil, and the garlicky tomato sauce adds just enough tang to balance it all. The Parmesan on top forms a golden crust, so every bite shifts between the soft vegetable and that crisp finish.

This dish takes a bit of kitchen time, between grilling the slices and rolling them, so it suits a relaxed Sunday or a meal where you want to impress guests. Mon Chou suggests it for a vegetarian summer dinner that breaks from the usual routine, with rice on the side to catch all the sauce.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Basil 10 leaves
  • Garlic 1 cloves

Dairy

  • Ricotta 250 g
  • Grated Parmesan 50 g

Pantry

  • Tomato passataoften in the pantry 500 g
  • Basmati riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch
  • Nutmegoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut the eggplants into long 7mm slices, brush with oil and grill in the oven at 220°C. 15 min

    Flip the slices halfway through, so they brown on both sides.

  2. Mix the ricotta with half the Parmesan, chopped basil, nutmeg, salt and pepper.

    Drain the ricotta for a few minutes in a sieve if it's watery.

  3. Heat the passata with the garlic and some salt, then pour a layer into a baking dish. 5 min

    The sauce should cover the bottom without drowning the rollatini.

  4. Spoon some ricotta onto each eggplant slice, roll it up and place it snugly in the dish, then top with sauce and sprinkle with Parmesan.

    Place the seam side down so the roll stays closed.

  5. Bake at 190°C while the rice cooks in salted water, and serve together. 20 min

    Let it rest 5 minutes out of the oven so the sauce settles.

Our tips to get it right

  • Pick firm, medium sized eggplants, they give you even slices that roll easily without splitting.
  • Go light on salt in the sauce at first, the Parmesan and ricotta already bring plenty of salty flavor once baked.
  • If the ends of your eggplant slices are thin, trim them off before filling, they'd cook too fast and tear while rolling.

The variations

  • Swap the ricotta for cottage cheese or drained fresh cheese, the texture is a touch less creamy but just as flavorful.
  • For a spicier version, add a pinch of chili flakes or chopped black olives to the filling.
  • For a quicker dinner, roll the eggplant the day before and just bake them with the rice the next evening.

What to serve it with

  • A lemony green salad
  • Bread to mop up the sauce
  • Sparkling water with lemon

Storage

The rollatini keep for 2 to 3 days in the fridge in a sealed container. They freeze well once baked, either before or after the final gratin. Reheat covered in the oven at 180°C for about 15 minutes so they don't dry out.

Questions about this dish

Can you make eggplant rollatini ahead of time?

Yes, you can roll them and arrange them with the sauce in the dish the day before. Keep them in the fridge and bake the next day, adding a few extra minutes if the dish goes in cold.

Do you need to salt the eggplant before grilling?

It's not necessary here, modern eggplants aren't very bitter. Dry roasting in the oven softens them enough without letting them soak up too much oil.

Can you freeze eggplant rollatini?

Yes, they freeze very well once baked, in a covered dish or airtight container. Thaw them in the fridge before reheating in the oven.

Can you serve something other than rice with this?

You can serve the rollatini with short pasta or bread, depending on what you have on hand. Rice works well because it stays neutral and soaks up the tomato sauce.

How long does it take to make eggplant rollatini with ricotta, served with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in eggplant rollatini with ricotta, served with rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does eggplant rollatini with ricotta, served with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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