Eggplant Rollatini
- Total Time: 1 hour
- Yield: 4 1x
Description
This is not a glamorous dish by any means. It’s kind of messy and not all that pretty or revolutionary. It is what it is. It’s delicious.
Ingredients
- 3-4 Japanese eggplants
- 1/2 lb (225 g) fresh mozzarella
- 1/4 cup (60 ml) freshly grated Parmesan cheese
- 1 cup (240 ml) fresh ricotta cheese
- small handful parsley leaves, chopped
- 1 egg
- Salt and black pepper
- Olive oil
- 2 cups (480 ml) marinara sauce
Instructions
- Trim the ends from the eggplant and using a mandoline or a knife, cut the eggplant into thin slices, lengthwise – about 1/4 inch thick.
- Lay the slices of eggplant on a rack or around a large colander and sprinkle generously with salt. Leave the salted eggplant to sit for 15 minutes or so. This will draw the excess water from the eggplant and remove any bitterness.
- Use a clean towel to blot the eggplant dry.
- Preheat an oiled, cast iron grill pan and, working in batches, grill the eggplant slices for about 2 minutes on each side, or until tender.
- Once all of the eggplant is grilled, set aside.
- In a small bowl, mix together the ricotta, Parmesan, parsley and egg. Season with salt and black pepper.
- Preheat the oven to 375ºF.
- Ladle a bit of tomato sauce into the bottom of a baking dish – to prevent the eggplant from sticking to the bottom.
- Laying a slice of eggplant flat in front of you, use a tsp to dollop filling on one end of the eggplant slice. Carefully roll the eggplant around the filling and transfer the rolled, stuffed eggplant to the oven dish.
- Repeat the same for all of the eggplant and filling.
- Ladle the tomato sauce over the eggplant.
- Cut the fresh mozzarella into slices about 1/4 inch thick. Scatter the mozzarella around the top of the sauce.
- Place the dish into the center rack of the oven and bake for about 25 minutes, or until the mozzarella cheese is brown and bubbly.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
If You Liked This Recipe, You’ll Love These
- Eggplant Rollatini in Marinara Sauce
- Cheese-Filled Eggplant Rollatini
- Eggplant and Cauliflower Curry with Tofu
- Crispy Shredded Lamb with Smoky Eggplant and Pomegranate
Frequently Asked Questions
Why do the eggplant slices need to be salted and rested before grilling?
The recipe calls for laying the ¼-inch eggplant slices on a rack, sprinkling them generously with salt, and leaving them to rest for about 15 minutes. This draws out excess water from the eggplant, removes any bitterness, and results in slices that grill more evenly and roll without tearing.
Do I need a mandoline to slice the eggplant thinly enough?
No — the recipe says you can use either a mandoline or a knife to cut the Japanese eggplants into lengthwise slices about ¼ inch thick. A sharp chef’s knife works if you cut slowly and evenly; the mandoline just speeds up the process.
Why is sauce placed in the bottom of the baking dish before adding the rolls?
The recipe instructs you to ladle a bit of marinara into the bottom of the baking dish before placing the rolled eggplant. This prevents the rolls from sticking to the dish and keeps the bottom of the rollatini moist during the 25-minute bake at 375°F. 
