Eggplant Rollatini (Classic Italian Vegetarian Dish)
A restaurant-worthy vegetarian main that’s easier than you think!
Key Info:
- Prep Time: 30 minutes (including salting)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 4-6
- Difficulty: Moderate
- Dietary: Vegetarian, Gluten-free
- Cost: $15-20
Equipment Needed:
- Sharp knife or mandoline
- Large baking sheets
- 9×13 inch baking dish
- Mixing bowls
- Paper towels or clean kitchen towel
- Alternative: Use a grill pan instead of oven for eggplant
Ingredients:
For the Eggplant:
- 2 large eggplants (about 2½ pounds/1.1kg)
- 2 tablespoons salt (for drawing moisture)
- 2 tablespoons olive oil
For the Filling:
- 2 cups (480g) whole milk ricotta [sub: dairy-free ricotta]
- 1 cup (113g) shredded mozzarella
- ½ cup (50g) grated Pecorino Romano
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- ½ teaspoon black pepper
For Assembly:
- 2 cups marinara sauce
- ½ cup mozzarella (for topping)
- Fresh basil (garnish)
Method:
- Slice eggplants lengthwise into ¼-inch strips
- Salt eggplant slices on both sides, lay on paper towels. Let sit for 20 minutes
- Preheat oven to 425°F/220°C
- Rinse salt off eggplant, pat completely dry
- Brush slices with olive oil, arrange on baking sheets
- Roast for 15-20 minutes until golden and pliable
- Mix all filling ingredients in a large bowl until well combined
- Spread 1 cup marinara in baking dish
- Place 2-3 tablespoons filling on each eggplant slice, roll up
- Arrange rolls seam-side down in baking dish
- Top with remaining sauce and mozzarella
- Bake 20-25 minutes until bubbly and golden
Crucial Tips:
- Don’t skip salting – it prevents bitter, watery results
- Let eggplant cool slightly before filling
- Don’t overfill, or rolls won’t stay closed
- Look for firm, glossy eggplants with no soft spots
Storage & Scaling:
- Keeps 3-4 days refrigerated
- Freezes well up to 3 months
- Double recipe using two baking dishes
- Reheat covered at 350°F until hot
Variations:
- Add spinach to filling
- Use grilled eggplant instead of roasted
- Try different cheese combinations
- Make it vegan with dairy-free alternatives
Visual doneness cues: Sauce should be bubbling around edges, cheese golden brown, filling hot throughout.
