Eggplant Rotolo, Spinach Crema, Coppa Recipe

Prepare eggplant slices

Preheat oven to 425°F (220°C). Trim ends from eggplants and slice lengthwise into 1/4-inch (6 mm) thick planks — aim for 8–10 slices per eggplant depending on size. Lay slices on baking sheets, brush both sides lightly with olive oil (about 1 tbs total), and season with 1 tsp kosher salt and 1/2 tsp black pepper. Roast 12–15 minutes until pliable and beginning to brown, flipping once halfway. Remove and let cool slightly on a rack so they hold shape.

Make the filling

While eggplant roasts, combine ricotta (1.5 cups), shredded mozzarella (1 cup), 1/2 cup grated Parmigiano, 1 beaten egg, chopped basil (1/4 cup), minced garlic (1 clove), and red pepper flakes (if using). Season with a pinch of salt and pepper — remember eggplant may still be salty. Mix until homogenous and slightly loose; refrigerate briefly if it seems too soft to spread.

Assemble rotoli

Lay an overlapping line of roast eggplant slices on a clean surface so they form an approximately 10x8-inch rectangle (slightly overlap long edges). Spread a thin, even layer of the ricotta mixture over the eggplant rectangle, leaving a 1/2-inch border on the long edge to help seal. Roll tightly from the long side into a log (rotolo), using the overlap to seal seams. Place seam-side down on a parchment-lined baking sheet. Brush the outside lightly with remaining olive oil (about 1 tbs).

Bake the rotolo

Spoon 1/2 cup of tomato passata on top of the rotolo, then sprinkle remaining 2 tbs grated Parmigiano. Bake at 375°F (190°C) for 18–22 minutes until heated through and cheese is bubbling. Let rest 8 minutes before slicing into 1- to 1.5-inch rounds so layers set.

Finish with coppa

After resting, arrange thin slices of coppa around or atop the sliced rotolo (reserve a couple of slices whole to tuck in). The coppa will warm from the rotolo and release aroma without crisping.

Sauté aromatics and spinach

In a medium skillet over medium heat, melt 1 tbs unsalted butter. Add finely chopped shallot and cook until softened and translucent, 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the 5 cups baby spinach in batches, wilting each batch before adding more, about 3–4 minutes total. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Simmer with cream

Pour in 3/4 cup heavy cream and 1/4 cup milk, bring to a gentle simmer, and cook 2–3 minutes so liquid slightly reduces. Stir in 1/4 cup grated Parmigiano and 1/2 tsp lemon zest to brighten the flavor. Remove from heat and let cool 3–4 minutes so blender can handle the warm mixture safely.

Blend to a smooth crema

Transfer the spinach-cream mixture to a blender or use an immersion blender in the skillet. Purée until completely smooth and velvety. Taste and adjust seasoning with salt and pepper if needed. If the crema is too thick, thin with up to 2 tbs warm milk to reach a pourable sauce consistency suitable for plating.

Plate and garnish

Spoon a pool (about 2–3 tbs) of the warm spinach crema onto each plate. Place two or three slices of the eggplant rotolo on top of the crema. Drizzle a thin ribbon (about 1 tbs per plate) of remaining tomato passata around or over the rotolo for acidity and color. Tuck thin coppa slices around the rotolo and garnish with fresh basil leaves and a sprinkle of toasted pine nuts (optional) for crunch. Finish with a light drizzle of olive oil and a grind of black pepper.

Serve warm

Serve immediately while crema and rotolo are warm. Leftovers can be reheated gently in a 325°F (160°C) oven covered for 10–12 minutes or in a skillet over low heat until warmed through.