Prepare to embark on a mouthwatering journey that will transform your dinner table into an Italian restaurant-worthy experience! These Eggplant Parmigiana Rolls are not just a recipe; they're a flavor explosion that combines the rich, creamy textures of cheese, the tender sweetness of roasted eggplant, and the peppery kick of fresh arugula. Whether you're a seasoned chef or a curious home cook, this dish promises to impress even the most discerning food lovers with its elegant presentation and irresistible taste.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 cups marinara sauce
- 2 cups baby arugula
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your Eggplant Parmigiana Rolls cook evenly and become nicely golden.
- Prepare the eggplants by slicing them lengthwise into 1/4-inch thick slices. Sprinkle both sides of the slices with salt and let them sit for about 15 minutes. This process helps to draw out excess moisture and bitterness from the eggplants.
- After 15 minutes, rinse the eggplant slices under cold water to remove the excess salt and pat them dry with paper towels.
- In a skillet, toast the pine nuts over medium heat until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Once toasted, remove them from the heat and set aside.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, and the toasted pine nuts. Mix well until all the ingredients are thoroughly combined. Season the mixture with salt and pepper to taste.
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the eggplant slices in batches, cooking them for about 3-4 minutes on each side until they are tender and slightly golden. Add more oil as needed. Once cooked, transfer the eggplant slices to a paper towel-lined plate to drain any excess oil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one eggplant slice, place a generous tablespoon of the ricotta mixture at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat this process with the remaining eggplant slices and filling.
- Once all the rolls are in the baking dish, pour the remaining marinara sauce over the top of the rolls. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This will help to keep the rolls moist.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- While the rolls are baking, prepare the baby arugula. In a large bowl, toss the arugula with a drizzle of olive oil, salt, and pepper to taste. This will add a fresh and peppery flavor to your dish.
- Once the Eggplant Parmigiana Rolls are done baking, remove them from the oven and let them cool for a few minutes. Serve the rolls warm, garnished with the seasoned baby arugula on the side.
Tips
- Salt and drain your eggplant slices to remove excess moisture and reduce bitterness. This crucial step ensures your rolls are perfectly tender, not soggy.
- Toast pine nuts carefully - they can burn quickly! Keep them moving in the pan and watch for a golden color and fragrant aroma.
- Use high-quality marinara sauce to elevate the overall flavor of the dish. Homemade is best, but a good store-bought sauce works too.
- Don't overcrowd the skillet when cooking eggplant slices. Cook in batches to ensure each slice gets evenly golden and crisp.
- Let the rolls rest for a few minutes after baking to allow the cheese to set and make serving easier.
- For a lighter version, you can grill the eggplant slices instead of frying them in oil.
- Experiment with different herbs in the cheese mixture, like fresh basil or thyme, to add extra depth of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 22g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 55mg
