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Air-Fried Eggplant Rollatini: A Wholesome Twist on a Classic Italian Dish

Eggplant rollatini is a beloved Italian dish, traditionally featuring thin slices of eggplant rolled around a delicious cheese and herb filling, all baked to perfection in a rich tomato sauce. While it’s often deep-fried, making it a heavier option, today’s recipe offers a healthier version using an air fryer. This method not only reduces the amount of oil used but also enhances the natural flavours of the eggplant, making for a lighter yet satisfying meal.

Ingredients

For the Eggplant:

• 2 medium-sized eggplants
• Salt, to flavour
• Olive oil spray

For the Filling:

• 250g ricotta cheese
• 100g grated mozzarella cheese
• 50g grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Sauce:

• 1 can (400g) diced tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Prepare the Eggplant:
Begin by slicing the eggplants lengthwise into thin sheets, about 5mm thick. To draw out excess moisture and bitterness, place the slices on a clean kitchen towel and sprinkle with salt. Let them sit for approximately 30 minutes. This process will allow the eggplant to become tender and more flavourful.

2. Make the Filling:
In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Add the egg, chopped parsley, garlic powder, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated. Set aside.

3. Rinse and Dry the Eggplant:
After the eggplants have rested, rinse the salted slices under cold water to remove excess salt. Pat them dry with kitchen paper towels to absorb any remaining moisture.

4. Air Fry the Eggplant:
Preheat your air fryer to 180°C (350°F). Lightly spray the eggplant slices with olive oil on both sides. Arrange them in the air fryer in a single layer and cook for around 10 minutes, flipping halfway through, until the eggplant is tender and lightly browned.

5. Assemble the Rollatini:
Once the eggplant is cooked, it is time to assemble the rollatini. Take a slice of eggplant, place a spoonful of the cheese filling on one end, and gently roll it up. Secure the roll with a toothpick if necessary. Repeat this process with the remaining slices.

6. Prepare the Sauce:
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Pour in the diced tomatoes, oregano, salt, and pepper. Allow this mixture to simmer for about 10-15 minutes, allowing the flavours to meld together.

7. Final Assembly:
In a baking dish, spread a thin layer of the tomato sauce across the bottom. Place the eggplant rollatini seam-side down. Once you have arranged all the rolls, pour the remaining sauce over the top. For an extra cheesy finish, sprinkle additional mozzarella and Parmesan over the dish.

8. Bake to Perfection:
Transfer the baking dish to a preheated oven at 180°C (350°F) and bake for about 20 minutes or until the cheese is bubbly and golden.

9. Serve:
Remove from the oven and allow to cool slightly before serving. Garnish with fresh basil leaves for added flavour and a pop of colour.

Conclusion

This air-fried eggplant rollatini brings a delightful twist to a classic dish, providing all the flavours you love while significantly cutting down on the calories. This makes it an excellent choice for a wholesome family meal, a dinner party, or a cosy night in. Pair it with a fresh side salad and a glass of red wine for the full Italian experience. Enjoy your culinary adventure with this delectable, healthier take on a timeless favourite!

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