Eggplant Rollatini: A Flavorful Italian Delight

Serving: Eggplant Rollatini is perfect as a main dish or a side dish. It pairs well with a side of pasta or a crisp green salad. If serving for a crowd, consider adding some garlic bread to complete the meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rollatini in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Variants:

Stuffed with Spinach: Add cooked spinach to the cheese mixture for added flavor and nutrients.
Meat Version: If you prefer a meatier version, you can mix in ground beef or sausage with the cheese filling for a hearty twist.
Zucchini Rollatini: Swap the eggplant for zucchini slices for a lighter, lower-carb version of this dish.
FAQ:
Q: Can I prepare Eggplant Rollatini ahead of time?
A: Yes! You can assemble the rollatini and store them in the refrigerator for up to 24 hours before baking. Just bake them as directed when you’re ready to serve.

Q: Can I freeze Eggplant Rollatini?
A: Yes, you can freeze the assembled and unbaked rollatini. Place them in a freezer-safe dish and cover with plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. To bake, thaw in the refrigerator overnight and bake as usual.

Q: What can I serve with Eggplant Rollatini?
A: Eggplant Rollatini pairs well with a variety of sides, such as a simple green salad, roasted vegetables, or pasta with marinara sauce. Garlic bread also makes a great accompaniment!