Eggplant Rollatini Recipe

Slice and sweat eggplant

Trim the stem ends off the eggplants and slice lengthwise into 1/4-inch (6 mm) thick slices. You should get about 12–16 slices per eggplant depending on size.

Lay slices in a single layer on a wire rack or baking sheet and generously sprinkle both sides with coarse salt. Let sit 20–30 minutes to draw out bitterness and moisture. You will see beads of moisture on the surface.

After 20–30 minutes, rinse each slice under cold water to remove salt, then pat dry thoroughly with paper towels. Press gently to remove excess moisture.

Dry and oil

Brush both sides of each eggplant slice lightly with olive oil and season with freshly ground black pepper (and a pinch of salt if desired).

Cook slices

Preheat oven to 425°F (220°C). Arrange slices on a parchment-lined baking sheet in a single layer. Roast 10–12 minutes, flipping halfway, until slices are pliable and have light browning but are not completely collapsed. Alternatively, you may grill slices on a hot grill pan 2–3 minutes per side. Remove and let cool slightly so they are easy to handle for rolling.

Make filling

In a mixing bowl combine ricotta, shredded mozzarella, grated Parmesan, egg, chopped basil, chopped parsley, minced garlic, salt, and black pepper. Stir until smooth and homogenous. Taste and adjust seasoning. The mixture should be firm enough to hold its shape when scooped.

Prepare sauce (if desired)

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Pour in the marinara or passata, add dried oregano and simmer gently 8–10 minutes to marry flavors. Taste and adjust salt/pepper. Keep warm.

Assemble rollatini

Spread about 1/2 cup of the sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish (use slightly more or less depending on dish size). Place one eggplant slice flat on a work surface. Spoon about 1 to 1 1/2 tablespoons of the ricotta mixture near the thicker end of the slice and spread into a log about 3/4 inch wide, leaving the edges clear. Roll the eggplant slice tightly over the filling and place seam-side down in the baking dish. Repeat with remaining slices, arranging rolls snugly in rows.

When all rolls are in the dish, spoon remaining sauce over the top to cover the rolls (reserve a little sauce if you like). Sprinkle extra shredded mozzarella and grated Parmesan evenly over the rolls.

Bake

Cover the baking dish with foil and bake in the preheated 425°F (220°C) oven for 15 minutes. Remove foil and bake an additional 8–10 minutes until cheese on top is melted and bubbly and edges are lightly golden. If you prefer a browned top, broil on high 1–2 minutes watching closely.

Rest and serve

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan. Serve warm — as an appetizer (2–3 rolls per person) or as a main with a side salad or pasta.