Eggplant Roulade Recipe

Slice and sweat

Trim ends from the eggplants and slice lengthwise into 1/4 inch (about 0.6 cm) thick long slabs. Lay slices in a single layer on a wire rack or baking sheet and sprinkle both sides lightly with 1 tablespoon salt. Let sit 20–30 minutes to draw out moisture and bitterness, then pat each slice dry with paper towels.

Roast or grill slices

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high. Brush both sides of each eggplant slice with olive oil and season with 1 teaspoon black pepper. Arrange on a lined baking sheet (or grill pan) and roast/grill until softened and lightly browned, about 8–10 minutes per side in oven or 3–5 minutes per side on a hot grill pan. Remove and cool slightly until pliable.

Prepare tomato base

If using fresh tomatoes, core and seed them, then chop finely; if using canned, drain excess liquid and chop. Place 2 cups chopped tomatoes into a bowl and stir in minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Let sit 5–10 minutes for flavors to meld.

Mix cheeses and herbs

In a separate bowl combine ricotta, 1 tablespoon grated parmesan, torn or diced fresh mozzarella, and chopped basil (reserve some basil for garnish). Fold the tomato mixture into the cheese mixture gently so the filling is cohesive but not watery. Taste and adjust seasoning.

Prep roasted peppers

Slice the jarred roasted red peppers into long strips about 1/2 inch wide. Pat dry to remove excess oil or liquid.

Assemble roulades

Lay one roasted eggplant slice flat. Spoon about 2–3 tablespoons of the cheese-tomato filling lengthwise near one narrow end of the slice. Top the filling with a strip or two of roasted red pepper. Roll the eggplant slice tightly but gently away from the filling end, forming a roulade. Place seam-side down in a single layer in a lightly oiled baking dish. Repeat with remaining slices and filling. If you have more filling than needed, reserve for serving or tuck into gaps between roulades.

Add sauce and bake

Preheat oven to 375°F (190°C) if not already hot. Spoon the tomato sauce evenly around and lightly over the roulades (about 1 cup total) — do not drown them. Brush roulade tops lightly with 1 tablespoon olive oil. Bake uncovered for 15–20 minutes until heated through and cheeses are slightly melted. If you prefer a browned top, broil 1–2 minutes watching carefully.

Garnish and serve

Remove from oven and let rest 5 minutes. Transfer roulades to a serving platter or serve directly from the baking dish. Garnish with reserved fresh basil leaves. Serve warm with extra sauce on the side.