Eggplant rollatini is a rich Italian dish of grilled eggplant slices filled with a creamy mixture of eggs, mozzarella, Parmesan and ricotta cheeses. Once rolled, the stuffed eggplant slices are placed seam-side down, covered in tomato sauce and then baked. To save time and money when preparing this dish, make more than you will need and freeze some for later.
Things You'll Need
- Plastic food storage container with an airtight lid
- Paper towel
- Freezer tape
Transfer the eggplant rollatini into a plastic food storage container with an airtight lid. Allow a 1/2 inch of space at the top of the container for expansion. Use a paper towel to wipe away any sauce around the container's rim. Press the lid onto the container firmly to create a secure seal.
Cool the rollatini quickly to avoid leaving it at room temperature for too long, which increases the chances of food-borne illness. Place the plastic container of rollatini in a clean sink filled with ice water to speed up the cooling process. Add more ice to the water as needed until the food is cool.
Take the container out of the water and dry it with a paper towel or cloth. Write the storage date on a piece of freezer tape and attach it to the container as a reference.
Store the eggplant rollatini in a freezer set at 0 degrees Fahrenheit or lower for two to four months.