top of page

Eggplant Rollatini

Garden eggplant rolled around ricotta & baked in our own sauce — the Italian-American classic, off the beds

Serves 4–6 · 30 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

  • 2 large eggplants (~2–2½ lb), sliced lengthwise ¼″ thick
  • salt, for drawing the water · olive oil, for roasting
  • The filling
  • 15 oz ricotta (1 tub)
  • 1 egg
  • ½ cup grated parmesan (+ more for the top)
  • a handful basil, chopped · zest of ½ lemon · 1 grated garlic clove (optional)
  • salt · pepper · pinch nutmeg (optional)
  • To assemble
  • 2½–3 cups Garden Pizza Sauce (or a good marinara)
  • 8 oz mozzarella, shredded or torn
  • fresh basil, to finish
What you need
  1. Slice & salt the eggplant. Cut lengthwise into ¼″ planks (a mandoline keeps them even) — you want 10–12. Lay them on a rack or towel, salt both sides, and rest 20–30 min; blot the beads of water that come to the surface. This is what keeps the finished dish from going watery, and pulls any bitterness.
  2. Roast them pliable. Brush the blotted slices with olive oil, lay on sheet pans, and roast at 400°F for 15–20 min (or grill) until soft and bendable — they have to flex without cracking to roll. Let them cool enough to handle.
  3. Mix the filling. Stir the ricotta, egg, parmesan, chopped basil, lemon zest and garlic (if using), and a good pinch of salt, pepper, and nutmeg until smooth. The egg is the point — it sets the ricotta so each roll slices clean instead of running out.
  4. Sauce the dish. Heat the oven to 375°F. Spread a thin layer of sauce over the bottom of a baking dish — it keeps the rolls from sticking and scorching.
  5. Fill & roll. Spoon about 2 Tbsp filling onto the wide end of each slice, roll it up, and nestle it seam-side down in the sauce, snug in rows so they hold their shape.
  6. Top & bake. Spoon more sauce over the rolls (leave the tops peeking if you like), scatter the mozzarella and a little parmesan, and bake 25–30 min until bubbling and the cheese is melted and spotty-golden.
  7. Rest & finish. Rest 10 min so the rolls set and lift out clean, then tear fresh basil over the top.
Steps — tap one to keep your place

For Dad — this one's meatless and a nice change — no heat in it. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

bottom of page