Eggplant Rollatini Recipe
Recipe information
Make Eggplant Rollatini in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Eggplant Rollatini
Ingredients
Eggplant
Filling
Sauce & Assembly
Eggplant
1. Slice and sweat
Trim the stem ends from the eggplants. Using a sharp knife or mandoline, slice each eggplant lengthwise into 1/4-inch (about 6 mm) thick slices. Aim for roughly 10–14 slices per eggplant depending on size.
2. Salt to remove moisture & bitterness
Lay the slices in a single layer on a rimmed baking sheet or large platter. Sprinkle both sides evenly with 2 tablespoons kosher salt. Let sit 20–30 minutes to draw out moisture. You will see beads of moisture on the surface.
3. Rinse and dry
After sweating, rinse eggplant slices under cool running water to remove excess salt. Pat each slice thoroughly dry with clean kitchen towels or paper towels. Removing moisture helps them brown and prevents a watery filling.
4. Brush and roast (or grill)
Preheat oven to 425°F (220°C). Line two baking sheets with parchment. Lightly brush both sides of each slice with the 3 tablespoons olive oil. Arrange slices in a single layer and roast until pliable and lightly golden at edges, about 10–12 minutes, flipping once halfway through. Alternatively, grill slices on medium-high heat 2–3 minutes per side until softened and grill marks appear. Let cool until manageable.
Filling
5. Combine cheeses and aromatics
In a large bowl, combine 2 cups ricotta, 1 cup shredded mozzarella, and 1 cup grated Parmesan. Add the minced garlic, chopped basil, Italian seasoning, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix gently until just combined.
6. Bind and adjust
Crack the egg into the cheese mixture and fold it in thoroughly to bind the filling (the egg will help set the filling while baking). Taste and adjust seasoning — add more salt or pepper if needed. If the mixture seems too loose, refrigerate 10 minutes to firm slightly, or add up to 1/4 cup additional Parmesan to tighten consistency.
Sauce & Assembly
7. Prepare baking dish
Preheat oven to 375°F (190°C) if not already. Spread 1/2 cup of the marinara sauce evenly on the bottom of a 9x13-inch (or similarly sized) baking dish. Lightly brush the dish with 1 teaspoon olive oil if desired to prevent sticking at the edges.
8. Fill the eggplant
Lay a roasted eggplant slice flat on a work surface. Spoon about 2 tablespoons of the ricotta mixture near one end of the slice, leaving a 1/2-inch border. Spread the filling into a log shape, then roll the slice away from you into a snug roll. Place seam-side down in the prepared baking dish. Repeat with remaining slices and filling, arranging rolls in a single layer. If you have leftover filling, dot it between rolls or reserve for another use.
9. Top with sauce and cheese
Pour the remaining marinara sauce evenly over the rolled eggplant, making sure each roll has some sauce on top. Sprinkle the remaining 1/4 cup grated Parmesan and, if desired, an extra 1/2 cup shredded mozzarella across the top for a cheesier finish.
10. Bake to set
Cover the dish loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10–12 minutes until sauce is bubbling and cheese is lightly golden. The egg and cheeses should be set.
11. Rest and serve
Let the rollatini rest 5–10 minutes before garnishing. This helps them firm up and makes serving easier. Garnish with torn fresh basil leaves and an extra sprinkle of grated Parmesan. Serve warm as an appetizer (2–3 rolls per person) or as part of a larger antipasto spread.
Local Coupons
No local coupons found for this recipe's ingredients.