Recipe

A delicious Cheesy Eggplant Rollatini filled with creamy ricotta and gooey mozzarella—this hearty dish is a perfect comfort food for any gathering!

There’s something truly satisfying about tender eggplant wrapped around a cheesy, flavorful filling, baked to golden perfection. This Cheesy Eggplant Rollatini is a crowd-pleaser, ideal as a main course or a standout side dish. The Geedel Rotary Cheese Grater simplifies prep by shredding mozzarella with ease, adding a fun and efficient twist to your kitchen routine. Let’s create this savory delight!

Ingredients

2 large eggplants

2 cups ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 cups marinara sauce

1 tablespoon olive oil

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

Fresh basil leaves (for garnish)

Instructions

1. Prep the Eggplant

Wash the eggplants and slice them lengthwise into thin, even strips (about ¼-inch thick). No Geedel blade is needed for slicing here, but you can use a knife for precision. Lightly brush both sides with olive oil and season with salt and pepper.

2. Roast the Eggplant

Preheat your oven to a temperature suitable for roasting. Arrange the eggplant slices on a baking sheet and roast until soft and slightly golden, flipping halfway through. This step enhances their flavor and makes them pliable for rolling.

3. Prepare the Cheese Filling

In a bowl, mix the ricotta cheese, egg, half of the shredded mozzarella, half of the grated Parmesan, Italian seasoning, salt, and pepper until well combined. Use the 2-Blade Set on your cheese shredder hand crank to shred the mozzarella and Parmesan effortlessly—secure the stable suction base to avoid any wobbling!

The sharp stainless steel blades ensure a perfect, fluffy texture.

4. Assemble the Rollatini

Spread a thin layer of marinara sauce in a baking dish. Place a spoonful of the cheese mixture at one end of each eggplant slice, then roll it up tightly. Arrange the rolls seam-side down in the dish and top with the remaining marinara sauce.

5. Add the Cheesy Topping

Sprinkle the remaining shredded mozzarella and Parmesan over the rolls. The detachable handle on the cheese slicer makes it easy to prep extra cheese for that gooey finish!

6. Bake and Serve

Bake until the cheese is melted and bubbly, with a golden top. Garnish with fresh basil leaves for a pop of color and flavor. Serve warm with crusty bread or a side salad!

Tips and Variations

Eggplant Prep: Salt the slices and let them sit for 20 minutes to remove bitterness, then pat dry.

Filling Twist: Add spinach or sun-dried tomatoes to the ricotta mix for extra flavor.

Cheese Boost: Use the 2-Blade Set to grate extra Parmesan for a richer topping.

Spicy Kick: Mix in red pepper flakes to the filling or sauce.

Storage: Refrigerate leftovers for up to 3 days; reheat in the oven.

Conclusion

This dish combines the hearty texture of eggplant with a creamy, cheesy filling that melts in your mouth. The crank cheese grater streamlines prep with its versatile blade options—shredding cheese with sharp premium blades for safe, precise results. The stable suction base ensures a steady grip, while the detachable handle handles large batches with ease. Whether it’s a cozy dinner or a festive spread, this rollatini brings warmth and flavor to your table!