Eggplant Rolatini Recipe

Slice and sweat eggplant

Trim stem ends from the eggplants. Using a long knife or mandoline, slice each eggplant lengthwise into 1/4-inch (about 6 mm) thick slices. Arrange slices in a single layer on a large tray, sprinkle both sides lightly with kosher salt (about 2 tablespoons total) and let sit for 20–30 minutes to draw out bitterness and moisture. After sweating, rinse each slice under cold water and pat very dry with clean kitchen towels or paper towels.

Cook eggplant slices

Preheat oven to 400°F (200°C) and line two baking sheets with parchment. Brush both sides of each dried eggplant slice with olive oil and season with freshly ground black pepper. Arrange on baking sheets in a single layer. Roast for 10–12 minutes, flipping once halfway through, until slices are softened and edges are beginning to brown but not crisp. Alternatively, you may grill slices in a skillet over medium-high heat 2–3 minutes per side until tender. Remove and let cool until handleable.

Cook spinach

Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant. Add packed spinach in batches, stirring until wilted, about 2–3 minutes. Transfer wilted spinach to a colander, let cool briefly, then squeeze out as much liquid as possible using your hands or the back of a spoon. Chop the squeezed spinach roughly and transfer to a mixing bowl.

Mix cheeses and aromatics

To the bowl with chopped spinach add ricotta (2 cups), grated Parmesan (3 tablespoons), shredded mozzarella (1 cup), the large egg, sliced basil leaves, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Fold everything together until well combined and creamy. Taste and adjust seasoning if necessary. The filling should be moist but not runny; if too loose, stir in 1–2 tablespoons more grated Parmesan or a tablespoon of breadcrumbs until it holds shape.

Prepare baking dish

Spread 1 cup of marinara sauce in the bottom of a 9x13-inch (or similar) baking dish to create a sauce bed. Reserve the remaining 1 cup of sauce for topping the rolled eggplants.

Assemble rollatini

Lay a roasted eggplant slice flat on a cutting board. Place about 2 tablespoons of the ricotta-spinach filling near one narrow end of the slice (adjust quantity based on slice size). Spread into a log about 3/4-inch wide, leaving roughly 1/2 inch clear at the ends. Roll the eggplant slice away from you, tucking in the filling, until you have a neat roll. Place the roll seam-side down in the prepared baking dish on top of the sauce. Repeat with remaining slices and filling, arranging rolls in rows snug but not crowded.

Top and bake

Spoon the reserved marinara evenly over the rolls (about 1 cup), covering each roll lightly. If using sliced fresh mozzarella, tuck a slice or two over some rolls or scatter the slices across the top. Sprinkle a couple tablespoons of extra grated Parmesan if desired. Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake 8–10 minutes more until sauce bubbles and cheese is melted and lightly golden.

Rest and garnish

Let the rollatini rest 5 minutes out of the oven to set. Garnish with torn fresh basil leaves before serving.