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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread a thin layer of tomato sauce at the bottom of a baking dish.

Step 6

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.

Step 7

Pour the remaining tomato sauce over the rollatini in the baking dish, ensuring they are evenly covered.

Step 8

Sprinkle the top with the remaining grated Parmesan cheese and drizzle with the remaining tablespoon of olive oil.

Step 9

Bake the rollatini in the preheated oven for 25-30 minutes until the sauce is bubbling and the cheese is golden on top.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves, if desired, and serve hot.

Nutrition Facts

Serving size	1465.1 grams (1465.1g)

Amount per serving	% Daily Value*
Calories	1774

Total Fat 145.50g	187%
Saturated Fat 69.10g	345%
Polyunsaturated Fat 4.00g
Cholesterol 284mg	95%
Sodium 5493mg	239%
Total Carbohydrate 59.40g	22%
Dietary Fiber 23.20g	83%
Total Sugars 30.00g
Protein 65.40g	131%

Vitamin D 45IU	227%
Calcium 1462mg	112%
Iron 4mg	22%
Potassium 1661mg	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.

Source of Calories

Fat: 72.4%

Protein: 14.5%

Carbs: 13.1%