Eggplant Rollatini Recipe

Slice and sweat eggplant

Trim the stem ends and slice eggplants lengthwise into 1/4-inch thick slices (about 8–10 slices per eggplant). Lay slices in a single layer on paper towels or a rack. Sprinkle both sides lightly with kosher salt (use the 2 tbs listed), then stack with paper towels between layers and let sit 30 minutes to draw out bitterness and moisture.

Rinse and dry

After 30 minutes, rinse the salt from the eggplant under cold water and pat dry thoroughly with paper towels. Press gently to remove excess moisture; this helps prevent a watery filling and soggy bake.

Preheat and oil

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly brush both sides of each eggplant slice with olive oil (about 3 tbs total) and season with 1 tsp freshly ground black pepper.

Roast eggplant

Arrange slices in a single layer on prepared sheets and roast 12–15 minutes, flipping once about halfway, until tender and edges begin to brown. Remove and let cool until manageable (10 minutes). Roasting softens slices and concentrates flavor; do not overcook or they will tear when rolling.

Make filling

In a medium bowl combine 2 cups ricotta, 1 cup shredded/diced mozzarella, 1 cup grated provolone, 1 tbs grated Parmesan, 1 large egg, minced garlic, chopped basil leaves (10), 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes. Stir until evenly mixed and slightly fluffy. Taste and adjust seasoning — filling should be well-seasoned because eggplant is mild.

Prepare baking dish

Spread 1 cup of the marinara (from the 3 cups) in the bottom of a 9x13-inch (or similar) baking dish to create a thin, even layer to prevent sticking.

Fill and roll

Place a roasted eggplant slice on a work surface. Spoon about 2–3 tablespoons of the ricotta mixture near one narrow end of the slice (adjust amount so each slice makes one roll without overstuffing). Roll the eggplant slice away from you, forming a neat cylinder, and place seam-side down in the prepared baking dish. Repeat with remaining slices; you should get about 12–16 rolls depending on slice count and thickness.

Top with sauce and cheese

Spoon remaining marinara over and around the rolls to cover them evenly (use remaining ~2 cups). Scatter 1 cup shredded/sliced mozzarella and 1 cup provolone over the top so each roll gets a cheesy layer.

Bake

Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and lightly golden and sauce is bubbling. If you prefer a browner top, place under broiler 1–2 minutes watching carefully.

Rest and garnish

Remove from oven and let rest 5 minutes to set. Drizzle with 1 tsp olive oil, garnish with fresh basil leaves (8) torn or chiffonade, and serve hot.