Eggplant Rollatini Recipe

Slice and sweat

Trim the stem ends of the eggplants and slice lengthwise into 1/4-inch (6 mm) thick slices. Lay slices in a single layer on a wire rack or baking sheet and sprinkle both sides lightly with the kosher salt. Let sit for 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse each slice under cold water to remove salt, then pat dry thoroughly with paper towels.

Prepare dredging station

Place the flour in a shallow dish. In a second shallow dish, beat the 2 large eggs until smooth. In a third dish, combine the breadcrumbs and a pinch of salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons olive oil.

Dredge and brown eggplant

Working in batches, dredge each eggplant slice first in flour (shake off excess), then in beaten egg, then press into breadcrumbs to coat. Add remaining 1 tablespoon olive oil to skillet if needed. Fry the slices 1–2 minutes per side until lightly golden; they should be flexible but not overly browned. Transfer to a paper-towel-lined tray to drain. Alternatively, for lighter version, roast slices on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, flipping once, until pliable and lightly browned.

Make the cheese filling

In a medium bowl combine ricotta, 1/2 cup Parmesan, 1/2 cup shredded mozzarella (for filling), chopped parsley, chopped basil, minced garlic, 1 egg yolk, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp grated nutmeg (if using). Stir until uniform and slightly creamy. Taste and adjust seasoning.

Portion filling

Using a spoon or small cookie scoop, portion about 2 tablespoons of filling onto one end of each eggplant slice (adjust depending on slice size) so there is room to roll without filling spilling out.

Prepare baking dish

Preheat oven to 375°F (190°C). Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish (or similar sized dish) to create a thin sauce layer.

Roll eggplant

Place a filled end of an eggplant slice over the filling and roll tightly, seam side down. Set each roll in the baking dish on top of the sauce. Continue until all rolls are placed in a single layer (you may need two dishes for larger yield).

Top and bake

Spoon the remaining marinara sauce evenly over the rolls. Sprinkle the remaining 1/2 cup Parmesan and 1 cup shredded mozzarella over the top. Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and bubbly and edges of eggplant are tender.

Finish and serve

Let the rollatini rest 5 minutes. Garnish with fresh basil leaves, a drizzle of extra-virgin olive oil if desired, and a sprinkle of additional grated Parmesan. Serve warm — 2–3 rolls per person as a main course or 1–2 as an appetizer.