Rollatini Robiola
Experience the perfect balance of rich, creamy indulgence and savory comfort with Rollatini Robiola, a delectable twist on classic Italian cuisine. This elegant dish features tender slices of lightly sautéed eggplant rolled around a luxurious Robiola and Parmesan cheese filling, then baked to perfection in a robust tomato sauce. A smattering of golden, bubbly Parmesan crowns each rollatini, creating a dish that’s as visually stunning as it is delicious. With fragrant garlic, a drizzle of olive oil, and the option to garnish with fresh basil, this recipe brings Mediterranean charm straight to your table. Ready in under an hour, Rollatini Robiola makes an impressive yet approachable main course or appetizer that’s ideal for vegetarians and perfect for your next dinner gathering.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 8 ounces Robiola cheese
- 1 cup Parmesan cheese, grated
- 2 cups Tomato sauce
- 4 leaves Fresh basil leaves (optional, for garnish)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cloves Garlic, finely minced
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin slices, approximately 1/4-inch thick. Sprinkle both sides with salt and let them rest on a paper towel for 10 minutes to draw out moisture.
While the eggplant rests, prepare the Robiola filling by mixing the Robiola cheese with half of the grated Parmesan cheese in a small bowl. Add a pinch of black pepper and stir until smooth.
Rinse and pat dry the eggplant slices to remove excess salt. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the eggplant slices in batches for about 2 minutes on each side until pliable but not overly browned. Set aside to cool slightly.
Spread a thin layer of tomato sauce at the bottom of a baking dish.
Take a cooked eggplant slice and place a small spoonful of the Robiola cheese mixture at one end. Gently roll the slice to form a neat rollatini and place it seam-side down in the baking dish. Repeat with the remaining slices.
Pour the remaining tomato sauce over the rollatini in the baking dish, ensuring they are evenly covered.
Sprinkle the top with the remaining grated Parmesan cheese and drizzle with the remaining tablespoon of olive oil.
Bake the rollatini in the preheated oven for 25-30 minutes until the sauce is bubbling and the cheese is golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves, if desired, and serve hot.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 30.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1462 mg | 112% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
