Eggplant Rollatini Dip: A Crowd-Pleasing Italian Appetizer Made in a Mason Jar
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Eggplant rollatini is one of those dishes that feels impressive but comes together with minimal fuss, especially when you use a Mason jar to mix, store, and pour along the way. This dip version takes all the flavors of the classic Italian dish and layers them into a single baking dish, skipping the rolling entirely and going straight to the good part: the bubbly, golden, cheese-covered result that disappears fast at any gathering.
The secret to great flavor here is not overcooking the garlic; sauté just until translucent and fragrant, and let the eggplant do the rest of the work as it softens in the pan. Paired with Classico Riserva Eggplant Sauce and a three-cheese blend, this dip is rich, savory, and deeply satisfying.
-2 tablespoons extra-virgin olive oil
-½ eggplant, diced
-1 clove garlic, minced
-1 package (8 oz.) cream cheese, softened
-1 cup ricotta cheese
-1 egg
-¼ cup parmesan cheese
-2 tablespoons fresh oregano, chopped
-1 teaspoon salt
-½ teaspoon black pepper
-1 jar Classico Riserva Eggplant Sauce
-½ cup shredded mozzarella
1. Preheat oven to 350°F. Heat olive oil in a medium skillet over medium-high. Add garlic and sauté until translucent but not browned; overcooked garlic turns bitter.
2. Add diced eggplant to the skillet, season lightly with salt and pepper, and cook for about 10 minutes until soft. Set aside.
3. In a medium bowl, combine cream cheese, ricotta, parmesan, egg, oregano, salt, and pepper. Mix until well combined.
4. Coat the bottom of a 9" round pie dish with Classico Riserva sauce. Add half the cooked eggplant in an even layer.
5. Spread a layer of the cheese mixture over the eggplant. Add more sauce, the remaining eggplant, and another layer of cheese mixture.
6. Top with shredded mozzarella and bake for 30 to 40 minutes, until bubbly and lightly golden on the edges.
7. Serve hot with crostini, breadsticks, crackers, or Italian bread for dipping.
*Tip: Have leftovers? Store any remaining dip covered in the fridge for up to 3 days and reheat in the oven at 325°F until warmed through. It's just as good the next day.
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