Season Spoon

Tag: Italian vegetarian

  • Eggplant Rollatini

    Eggplant Rollatini

    Eggplant Rollatini is a comforting Italian classic—tender slices of eggplant rolled around a creamy ricotta and spinach filling, baked in marinara sauce, and topped with melted mozzarella. It’s a vegetarian dish that’s hearty enough to satisfy anyone.

    Ingredients

    For the Eggplant:

    • 2 large eggplants (about 2 lbs / 900g total)
    • 1 teaspoon salt (for sweating)
    • 2 tablespoons olive oil

    For the Filling:

    • 15 oz (425g) whole milk ricotta cheese
    • 1 cup (100g) grated Parmesan cheese, divided
    • 1 cup (115g) shredded mozzarella cheese, divided
    • 1 large egg
    • 2 cups fresh spinach, chopped and sautéed (or ½ cup frozen, thawed and squeezed)
    • 2 cloves garlic, minced
    • ¼ cup fresh basil, chopped
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    For Assembly:

    • 2 cups (480ml) marinara sauce
    • Fresh basil, for garnish

    Instructions

    1. Prepare the Eggplant: Slice eggplants lengthwise into ¼-inch thick slices. Lay slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.

    2. Roast the Eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil on both sides. Roast for 10 to 12 minutes until tender and lightly golden. Remove from oven and let cool slightly.

    3. Make the Filling: In a bowl, combine ricotta, ½ cup Parmesan, ½ cup mozzarella, egg, spinach, garlic, basil, salt, and pepper. Mix until well combined.

    4. Assemble the Rollatini: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Place about 2 tablespoons of filling on each eggplant slice and roll tightly. Place seam-side down in the baking dish.

    5. Top and Bake: Pour remaining marinara sauce over the rollatini. Sprinkle with remaining Parmesan and mozzarella. Bake at 375°F (190°C) for 20 to 25 minutes until bubbly and golden.

    6. Serve: Garnish with fresh basil. Serve hot.

    Pro-Tips for Picture-Perfect Eggplant Rollatini

    • Salt the Eggplant: Removes bitterness and excess moisture.
    • Drain Ricotta: Place in a fine-mesh sieve for 30 minutes if watery.
    • Don’t Overfill: Too much filling makes rolling difficult.
    • Serve with Crusty Bread: Perfect for sopping up extra sauce.

    This Eggplant Rollatini is creamy, cheesy, and deeply satisfying—a vegetarian Italian classic.

  • Classic Eggplant Parmesan: Melanzane alla Parmigiana

    Classic Eggplant Parmesan: Melanzane alla Parmigiana

    Eggplant Parmesan, or Melanzane alla Parmigiana, is one of Italy’s most beloved comfort foods—tender, breaded eggplant slices layered with rich tomato sauce, fresh mozzarella, and Parmesan, then baked until golden and bubbly. It’s a vegetarian masterpiece that even meat-lovers crave.

    Each bite offers a perfect combination of textures: crispy on the outside, tender within, with gooey melted cheese and a savory tomato sauce. This authentic recipe follows the Italian tradition of lightly breading and frying the eggplant before baking, resulting in a dish that’s absolutely irresistible.

    Ingredients

    For the Eggplant:

    • 2 large eggplants (about 2-2½ lbs / 900-1100g total)
    • 1 tablespoon salt (for sweating)
    • 1 cup (125g) all-purpose flour
    • 3 large eggs, beaten
    • 2 cups (200g) Italian-seasoned breadcrumbs
    • Vegetable oil, for frying

    For the Tomato Sauce:

    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 3 cloves garlic, minced
    • 1 (28 oz / 800g) can crushed tomatoes
    • 1 (15 oz / 425g) can tomato sauce
    • 1 tablespoon tomato paste
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon sugar
    • Salt and pepper to taste
    • ¼ cup fresh basil, chopped

    For Assembly:

    • 16 oz (450g) fresh mozzarella, sliced or torn
    • 1 cup (100g) grated Parmesan cheese
    • Fresh basil leaves, for garnish

    Instructions

    1. Prepare the Eggplant: Slice the eggplants into ½-inch thick rounds. Arrange the slices on paper towel-lined baking sheets and sprinkle both sides generously with salt. Let sit for 30-60 minutes to draw out moisture. Rinse the slices thoroughly and pat completely dry with paper towels.

    2. Set Up Dredging Station: Place the flour in a shallow dish. Place the beaten eggs in another shallow dish. Place the breadcrumbs in a third shallow dish.

    3. Bread the Eggplant: Dip each eggplant slice first in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat in breadcrumbs, pressing gently to adhere. Place on a wire rack.

    4. Make the Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.

    Stir in the crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and let simmer for 20-30 minutes. Stir in the fresh basil at the end.

    5. Fry the Eggplant: In a large skillet, heat about ½ inch of oil over medium-high heat. Working in batches, fry the eggplant slices for 2-3 minutes per side, until golden brown and tender. Drain on a wire rack (not paper towels).

    6. Preheat and Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.

    Top with a third of the mozzarella, a sprinkle of Parmesan, and more sauce. Repeat layers two more times, ending with sauce and a generous topping of mozzarella and Parmesan.

    7. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, until the cheese is bubbly and golden brown.

    8. Rest: Let the eggplant parmesan rest for 10-15 minutes before serving. This allows the layers to set.

    9. Serve: Garnish with fresh basil leaves and serve warm.

    Pro-Tips for Eggplant Parmesan Perfection

    • Don’t Skip the Salting: This step removes bitterness and excess moisture, ensuring your dish isn’t watery.
    • Pat the Eggplant Very Dry: After rinsing, make sure the slices are completely dry so the breading adheres.
    • Fry in Batches: Don’t overcrowd the pan—it lowers oil temperature and makes the eggplant greasy.
    • Drain on a Rack: Paper towels can make the breading soggy. A wire rack keeps it crispy.
    • Use Fresh Mozzarella: It melts beautifully and has the best flavor. Pat it dry to remove excess moisture.
    • Layer Generously: Don’t be shy with the cheese and sauce—this is a decadent dish.
    • Let It Rest: Allowing the dish to rest before serving helps the layers set so you get clean, beautiful slices.
    • Make Ahead: You can assemble the dish a day ahead and refrigerate. Add 10-15 minutes to baking time.

    This Classic Eggplant Parmesan is a true Italian comfort food masterpiece.