Eggplant Rollatini
Eggplant rollatini is one of those classic Italian dishes that turns a handful of simple ingredients into something incredibly satisfying. Tender slices of eggplant are rolled around a ricotta, Parmesan, garlic, and basil filling, then baked in marinara with mozzarella and Parmesan until everything is bubbling and golden. I love recipes like this because there isn't much to hide behind.
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
About 1 hour 20 minutes
Servings
2–3
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Ingredients
- 1 large Italian eggplant (about 1¼ lb / 570 g)
- Kosher salt
- Olive oil, for roasting or frying
- 1 cup (250 g) whole-milk ricotta
- ½ cup (45 g) finely grated Parmigiano Reggiano, divided
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 large egg
- Freshly ground black pepper
- 1½ cups (360 ml) marinara sauce
- 4 oz (115 g) fresh mozzarella, sliced and drained
Instructions
- Slice the eggplant lengthwise into ¼-inch (6 mm) planks. Salt both sides and rest 20–30 minutes, then pat dry.
- Brush with olive oil and roast at 400°F (200°C) until pliable and lightly browned, 15–20 minutes. Or fry until tender. Cool until you can handle them.
- Mix the ricotta, half of the Parmigiano, garlic, basil, egg, salt, and pepper.
- Spread a thin layer of marinara in a baking dish.
- Place a spoonful of filling on each eggplant slice and roll it up. Nest the rolls seam-side down in the dish.
- Spoon over the remaining marinara. Top with mozzarella and the rest of the Parmigiano.
- Bake at 375°F (190°C) until bubbling and golden, 25–30 minutes.
- Rest 10 minutes. Finish with basil.
Chef’s Notes
Good eggplant, a simple cheese filling, homemade marinara, and a little patience are really all it takes. Salt and drain the eggplant so the rolls aren't watery. This is rolled and filled, not layered like the Parmesan.
Equipment Used
- Baking sheet
- Mixing bowl
- Baking dish
- Home oven