Eggplant Rollatini (gf, V) Recipe

Slice the eggplants lengthwise into 1/4-inch thick slices. Aim for even thickness so they roll easily.

Lay slices in a single layer on a tray, sprinkle both sides with the 2 tbs salt and let sit for 20–30 minutes to draw out bitterness and moisture.

After 20–30 minutes, rinse the salt off and pat slices very dry with paper towels.

Brush both sides lightly with 3 tbs olive oil. Preheat a large skillet or grill pan over medium-high heat. Cook eggplant slices 2–3 minutes per side until tender and golden but not floppy. Alternatively, roast on a baking sheet at 425°F (220°C) for 12–15 minutes, flipping once.

If using ricotta: place ricotta, grated Parmesan, minced garlic, chopped basil, lemon zest, 1 tsp salt, 1 tsp pepper, and 1 tbs olive oil in a food processor or a bowl for whisking.

Blend or whip until smooth and airy, scraping down sides as needed. Taste and adjust seasoning. If using vegan tofu: crumble pressed tofu, add 2 tbs nutritional yeast (optional), 1/4 tsp kala namak if available for eggy flavor, and proceed to blend until creamy; you may add 1–2 tbs unsweetened plant milk to reach the same consistency.

Heat 1 tbs olive oil in a saucepan over medium heat. Add minced shallot and sliced garlic and sweat until soft and fragrant, about 2–3 minutes, without browning.

Add chopped heirloom tomatoes (or crushed canned tomatoes) and 1 tsp tomato paste. Stir, bring to a simmer, and cook for 8–12 minutes until slightly reduced and saucy.

Season with 1 tsp salt, 1 tsp sugar if tomatoes are acidic, and stir in torn basil leaves. Simmer 1–2 more minutes, then remove from heat.

Taste and adjust seasoning; keep warm.

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2 cup) of the warm tomato sauce across the bottom of a 9x9-inch (or similar) baking dish to prevent sticking.

Lay one grilled eggplant slice on a work surface. Place about 2 heaping tablespoons of whipped ricotta filling near one end of the slice and gently roll the eggplant over the filling to form a neat roll. Place seam-side down in the baking dish. Repeat with remaining slices and filling, arranging rolls snugly in the dish.

Spoon remaining tomato sauce over and between the rolls to cover edges; sprinkle shredded mozzarella evenly over the top and grate the optional Parmesan if using.

Bake for 15–20 minutes until cheese is melted and sauce is bubbling. For a slightly browned top, broil 1–2 minutes while watching closely.

Let the rollatini rest 5 minutes out of the oven. Garnish with torn basil leaves and an extra drizzle of olive oil if desired.

Serve warm. Each rollatini portion is rich—serve 3–4 rolls per person alongside a light salad or gluten-free pasta if desired.