Eggplant Rollatini Recipe

Trim the stems from the eggplants. Using a mandoline or a sharp knife, slice each eggplant lengthwise into 1/4-inch (6 mm) thick slices. Aim for about 8–10 slices per eggplant depending on size.

Lay the slices in a single layer on baking sheets or large trays and sprinkle both sides lightly with kosher salt (use about 1 tbs per tray total). Let sit 20–30 minutes to draw out bitterness and moisture. After sweating, pat the slices dry with paper towels and rinse briefly if very salty, then dry again.

Brush both sides of each eggplant slice lightly with olive oil (about 3 tbs total).

Preheat oven to 425°F (220°C). Arrange slices in a single layer on parchment-lined baking sheets and roast until tender and pliable, 10–12 minutes, flipping once halfway. Remove and let cool until comfortable to handle. Alternatively, grill slices over medium-high heat 2–3 minutes per side until pliable and lightly charred.

In a medium mixing bowl, combine 2 cups whole-milk ricotta, 1 cup grated Parmesan, 1 large egg, 2 tbs chopped parsley, 1 cup chopped fresh basil, 2 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir until uniform and smooth; taste and adjust seasoning. If the ricotta seems very wet, drain in a fine-mesh sieve for 15 minutes before mixing.

If you prefer a silkier filling, pulse the mixture briefly in a food processor (2–3 short pulses) to break up any large curds, then return to the bowl.

Prepare Baking Dish

Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch (23x33 cm) baking dish to create a thin layer.

Lay a roasted eggplant slice flat on a cutting board. Spoon about 1.5 to 2 tablespoons of the ricotta filling near one end of the slice, leaving a 1/2-inch border. Smooth and shape the filling into a log about the width of the slice.

Roll the eggplant slice tightly over the filling and place seam-side down in the sauce in the baking dish. Repeat with remaining slices and filling, arranging the rollatini snugly in rows (should make about 16–20 rolls depending on slice count and filling amount).

Spoon remaining marinara sauce over the rolls (about 2 cups), leaving some sauce in the dish for coverage. Sprinkle 1.5 cups shredded mozzarella evenly over the top and finish with 1/2 cup grated Pecorino or Parmesan. Drizzle with 1 tbs olive oil.

Bake uncovered in the preheated 375°F (190°C) oven until sauce is bubbling and cheese is melted and golden in spots, 20–25 minutes. If you’d like browned cheese, switch to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with torn fresh basil leaves and a light sprinkle of red pepper flakes if desired.

Serve warm—2 rolls per person as an entrée (with a side salad) or 1 roll per person as an appetizer.