Key Information
Prep Time: 30-45 minutes
Cook Time: 30-45 minutes
Total Time: 1-2 hours
Servings: 4-6 people
Difficulty: Moderate
Dietary: Vegetarian, Contains dairy and eggs
Equipment Needed
– Mandoline or sharp knife
– Baking sheets
– 9×13 inch baking dish
– Paper towels
– Olive oil brush
– Measuring tools
Alternative tools: Grill or grill pan can replace oven for roasting
Ingredients
For the Eggplant
– 2 large eggplants, sliced lengthwise (¼-inch thick)
– 2-3 tablespoons kosher salt (for draining)
– ¼ cup (60ml) olive oil
For the Filling
– 15 oz (425g) ricotta cheese
– 2 cups (200g) mozzarella, shredded
– ½ cup (50g) Parmesan, grated
– 2 cloves garlic, minced
– 1 lemon, zested
– 1 teaspoon dried oregano
– Salt and pepper to taste
Method
1. Prep Eggplant
– Slice eggplants lengthwise into ¼-inch planks
– Salt both sides generously
– Let rest 20 minutes on paper towels
– Pat dry thoroughly
2. Roast Eggplant
– Preheat oven to 425°F (220°C)
– Brush slices with olive oil
– Roast 15-20 minutes until golden
– Let cool slightly
3. Make Filling
– Mix ricotta, mozzarella, Parmesan
– Add garlic, lemon zest, oregano
– Season with salt and pepper
Crucial Tips
– Don’t skip salting – removes bitterness and excess moisture
– Pat eggplant very dry before roasting
– Don’t overfill rolls – they’ll burst while baking
– Look for golden spots on eggplant when roasting
Variations
– Add spinach to filling
– Mix in basil pesto
– Use different cheeses
– Add breadcrumb topping
Remember: Perfect eggplant rollatini should be tender but hold its shape, with a creamy filling and just enough sauce to complement, not overwhelm.
