What happens when you combine parmesan risotto and super thin strips of cooked eggplant? Eggplant Rollatini of course!! It's one of my most favorite comfort meals and it's even better if you have any leftovers!!
Table of Contents
Why I Love This Recipe
When I first started making risotto I felt pretty damn fancy! I remember when I was a kid and I'd see it on a menu it always sounded SO grown up. So naturally when I started making it myself I was pretty pumped. But guess what guys... it's actually incredibly easy! It's just a simple rice dish and it just requires a bit of attention as you have to semi-continually stir it while you're cooking. But other than that, it's a no brainer!
I make it for most special occasions when I'm not in the mood for meat. This Eggplant Rollatini is a perfect main course or side dish and you can flavor the risotto however you want. It is a dish that is both perfect when hosting with a panzanella but also when you need a comfort meal, like a cozy bowl of pasta. This time it's a Parm risotto but the magic REALLY happens when you take a few tablespoons of the rice, roll it up in a piece of eggplant and then bake it off for a hot second. It's magical. And you're going to want it this holiday season for sure.
Ingredients & Substitutions
For the Risotto
- Butter
- Garlic Cloves finely chopped
- Shallot finely chopped
- Arborio Rice
- Dry White Wine
- Chicken / Vegetable Stock
- / grated
- Mascarpone Cheese
- Kosher Salt and Black Pepper freshly cracked
For the eggplant
- Eggplants
- Olive Oil
- Marinara Sauce
- Fresh Basil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Eggplant Rollatini
Step 1: In a large skillet heat the butter over medium high heat. Add the shallot and garlic and saute for 1 minute until fragrant.
Step 2: Add the rice to the skillet, and stir for 1 minute to just toast the rice. Once the rice has slightly toasted, add the white wine and stir to combine.
Step 3: Add the stock ½ cup at a time. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, remove from the heat and stir in the Parmesan and mascarpone cheese.
Step 4: Slice the ends off of the eggplant. Slice the eggplant into ¼-inch lengthwise slices. Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry.
Step 5: Heat a skillet on the stove with high heat. Brush both sides of the eggplant liberally with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on both sides until the eggplant is pliable. Remove the eggplant once cooked and place on a large baking sheet to cool.
Step 6: Preheat oven to 350F. Place half of the marinara sauce on the bottom of a small baking dish. Add a few spoonfuls of the cooled risotto on top of the eggplant slices, roll the eggplant up and place seam side down in baking dish.
Step 7: Repeat this with the remaining risotto and eggplant and then add a spoonful of the remaining marinara sauce on top of each.
Step 8: Dust with shredded Parmesan cheese. Transfer the baking dish into the oven and bake for 25 minutes. Serve with additional Parmesan cheese and shredded basil if desired.
How to Store Eggplant Rollatini
You can store the leftovers in an airtight container for 3-4 days. When its time to eat, I recommend heating it in the oven till its warmed through. You can cover it with a foil when its in the oven and optionally re-garnish with fresh parmesan grated on top when its warm.
How to Freeze Eggplant Rollatini
You can freeze eggplant rollatini both before and after baking for about 3 months. If you only have risotto leftovers, that can be frozen as well. When you want to eat, bake or re-heat the rollatini in the oven at 350F.
Tips & Tricks
If you haven't tried the salting technique yet, it might sound weird to add salt on the eggplant - but what it does is literally pull excess water out of the eggplant. Then you rinse it all away and it's ready to go. This works well for zucchini, too.
FAQs
What all can be filled inside eggplant rollatini?
If you do not have time to make risotto, rollatini can also filled with a ricotta-based mix. You can also add other things and be creative with it!!
Do I need to peel the eggplant?
No, you do not need to peel the eggplant for this recipe. Just make sure you cut the right thickness of the slices (about ¼").
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Eggplant Rollatini
Ingredients
For the Risotto
- 2 tablespoons butter
- 1 clove garlic finely chopped
- 1 shallot finely chopped
- 1 cup Arborio Rice
- ½ cup dry white wine
- 3 cups chicken or vegetable stock
- ⅓ cup grated Parmesan
- 2 tablespoons mascarpone cheese
- Kosher salt and freshly cracked black pepper to taste
For the eggplant:
- 2 large eggplants
- Olive oil for brushing
- 1 15-ounce jar marinara sauce
- Fresh basil for garnish
Instructions
For the Risotto
- In a large skillet heat the butter over medium high heat. Add the shallot and garlic and saute for 1 minute until fragrant. Add the rice to the skillet, and stir for 1 minute to just toast the rice.
- Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, remove from the heat and stir in the Parmesan and mascarpone cheese. Season with salt and pepper as needed and transfer to a bowl to cool.
For the Eggplant
- Slice the ends off of the eggplant. Slice the eggplant into ¼-inch lengthwise slices (long slices, not circles), about 6 slices total per eggplant. Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry.
- Heat a skillet on the stove with high heat. Brush both sides of the eggplant liberally with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on both sides until the eggplant is pliable. Remove the eggplant once cooked and place on a large baking sheet to cool.
To Assemble
- Preheat oven to 350 degrees F.
- Place half of the marinara sauce on the bottom of a small baking dish. Add a few spoonfuls of the cooled risotto on top of the eggplant slices, roll the eggplant up and place seam side down in baking dish. Repeat this with the remaining risotto and eggplant and then add a spoonful of the remaining marinara sauce on top of each. Dust with shredded Parmesan cheese. Transfer the baking dish into the oven and bake for 25 minutes. Serve with additional Parmesan cheese and shredded basil if desired.
Notes
Nutrition Information
Recipe adapted from my baller godmother The Italian Dish - just patiently waiting for her to take me to Italy!! xx
This was yummy. It took a little longer than I thought to prepare but well worth it. I never have had luck with risotto but this was easy and delicious. I will make this again and probably double recipe, one for freezer. Thank you Gaby!
Should the eggplant be pealed? Just wondering about the end slices. Looks delicious and so healthy.
you can peel it if you prefer!
Show stopper and so delish!
Hi Gaby!
This past year on received THE BEST eggplant Parmesan recipe ever from an Italian friend. She peels the eggplant, which makes it genius. No bitter peel, or long pieces of peel coming off as you eat it. You do get the bonus points for salting the eggplant!
Tina
So excited to make this! If making it a day ahead would you bake and then just reheat the next day? Or complete recipe up to the assembly and then just bake before serving? Thank you!
up to assembly and then bake the next day!
Thank you so much!!
What size baking dish do you recommend?
at least 9x9
Is it possible to make this a day ahead? I'm thinking of making it for Christmas dinner this year after Prime Rib on Christmas Eve, this sounds delicious but I don't have much time on that day.
yes!! it would be great a day ahead of time
Made this last night for eight. Everyone absolutely raved about it. I never made risotto but will definitely make it again with this recipe! And it smells wonderful too. Thanks, Gaby!
LOVE hearing that! Thanks Kathy
This looks gorgeous! Perfect vegetarian comfort food! Pia has requested that I make this vegan for her- I'm on it!
you combined two of my faves! LOVE!
This looks fantastic! I've got to add this to my list of must try recipes!
I love this idea! A combo of two of my favorite things - eggplant and risotto!
I was just looking for eggplant dishes to manage what's coming out of the garden, and I love this way of using them!
This is such a smart idea! Love your creativity!
Great way to use eggplant (which not many people do sadly).