What do you get when you combine eggplant, Parmesan cheese and a bit of Arborio rice? One of the most delicious and impressive stuffed eggplant dishes ever made!
Not to worry though, impressive doesn’t always mean complicated. In fact, this really is simple dish that will certainly have your guests asking for seconds. Whether you’re entertaining for many or cooking for one, this recipe can be easily adjusted to fit the perfect portion size for your needs.
Eggplant rollatini with Parmesan risotto recipe
For the risotto:
- 2 tablespoons butter
- 1 clove garlic, finely chopped
- 1 shallot, finely chopped
- 1 cup Arborio Blend with Mushrooms (Rice Select)
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1/3 cup grated Parmesan
- Kosher salt and freshly cracked black pepper to taste
For the eggplant:
- 1 large eggplant
- Olive oil for brushing
- 1 (15 ounce) jar marinara sauce (tomato basil preferred)
- Fresh basil, chiffonade
For the Risotto:
- In a large skillet heat the butter over medium high heat. Add the shallot and garlic and saute for 1 minute until fragrant.
- Add the Arborio Blend with Mushrooms to the skillet, and stir for 1 minute to just toast the rice.
- Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes.
- Once you’ve added all your stock, and the rice is tender, remove from the heat and stir in the Parmesan cheese. Season with salt and pepper as needed and transfer to a bowl to cool.
For the Eggplant:
- While the risotto cools, slice the ends off of the eggplant. Slice the eggplant into 1/4-inch lengthwise slices (long slices, not circles), about 6 slices total.
- Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry.
- Heat an indoor grill pan on the stove with high heat. Brush both sides of the eggplant with olive oil and sprinkle with salt and pepper. Grill for 2-3 minutes on both sides until the eggplant is pliable. Remove the eggplant once grilled and place on a large baking sheet to cool.
- Preheat oven to 350 degrees F.
- Place half of the marinara sauce on the bottom of a small baking dish.
- Add a few spoonfuls of the cooled risotto on top of the grilled eggplant slices, roll the eggplant up and place seam side down in baking dish. Repeat this with the remaining risotto and eggplant and then add a spoonful of the remaining marinara sauce on top of each. Transfer the baking dish into the oven and bake for 25 minutes. Serve with additional Parmesan cheese and shredded basil if desired.
Disclosure: This post is part of a collaboration with Rice Select and SheKnows.