Mama's Rollatini Recipe
Eggplant fillets, stuffed with prosciutto and ricotta cheese topped with her sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant Preparation
Filling
Sauce
Toppings
Method
Eggplant Preparation
- 1
Slice and Salt Eggplant
Slice the eggplants lengthwise into 1/4 inch thick fillets. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant fillets under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Brush with Olive Oil
Preheat your oven to 375°F (190°C). Brush both sides of the eggplant fillets with olive oil and place them on a baking sheet. Roast in the preheated oven for about 20 minutes until they are tender.
Filling
- 4
Prepare Filling
In a bowl, combine ricotta cheese, chopped prosciutto, Parmesan cheese, egg, black pepper, and chopped fresh basil. Mix well until all ingredients are fully incorporated.
Assembly
- 5
Stuff and Roll
Take a roasted eggplant fillet, place a generous tablespoon of the filling at one end, and roll it up tightly. Secure with a toothpick if necessary. Repeat with remaining fillets.
Sauce Preparation
- 6
Make the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add tomato sauce, oregano, salt, and black pepper. Let simmer for 10 minutes.
Baking
- 7
Bake the Rollatini
Spread a thin layer of sauce on the bottom of a baking dish. Place the stuffed eggplant rollatini seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with mozzarella cheese. Bake in the oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly.
- 8
Garnish and Serve
Remove from the oven, garnish with fresh basil leaves, and let it cool for a few minutes before serving. Enjoy your Mama's Rollatini!
