How to Make The Ultimate Cheesy Eggplant Rollatini
The ultimate Sunday supper centerpiece. This eggplant rollatini features tender, thinly sliced eggplant wrapped around a rich, herby cheese filling and baked in a bright marinara until bubbling. It’s a sophisticated, naturally gluten-free take on an Italian classic that delivers that perfect, indulgent cheese pull every time.
Servings: 6 servings
Calories: 482kcal
Equipment
Ingredients
For the Eggplant
- 2-3 medium eggplant Italian or American
- 1½ Tbsp Kosher salt
- 2½ cups marinara sauce recommended brand: Rao’s
- 1 Tbsp extra virgin olive oil
For the Filling
- 15 oz ricotta cheese, whole milk or part-skim
- 1½ cups mozzarella, shredded, divided
- ¾ cups grated Parmesan, divided
- 2 large eggs, beaten
- 2 large garlic cloves, finely chopped
- ¼ cup fresh basil, julienned or finely chopped, plus more for garnish
- 3 Tbsp toasted pine nuts
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Sweat the eggplant. Cut off the top and bottom of the eggplant, then cut into ¼-inch thick slices–this can be done with a knife or a mandoline. Do not peel. Place eggplant slices on a wire rack, then sprinkle with 1 Tbsp Kosher salt. Allow the eggplant to sweat for 10-15 minutes, then pat dry with a paper towel to remove excess salt.
- Roast the eggplant. Preheat oven to 425°F / 220°C. Place the eggplant slices on a parchment-lined sheet pan. Cook for 10 minutes, or until softened, then set aside to cool slightly. Alternatively, eggplant can be cooked in a skillet or grill pan for 3-4 minutes per side over medium-high heat.
- Make the filling. Combine 15oz ricotta cheese in a large mixing bowl with 1 cup shredded mozzarella, ½ cup grated Parmesan, 2 large beaten eggs, 2 chopped garlic cloves, ¼ cup chopped basil, 3 Tbsp toasted pine nuts, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper. Stir until very well mixed.
- Assemble the eggplant rollatini. Spoon about 1 cup of the marinara sauce on the bottom of a large skillet or baking dish. Place a slice of eggplant on a cutting board, then spoon on about 1½-2 Tbsp of the ricotta filling near the large end. Roll the eggplant over the filling, then place seam side down in the skillet. Repeat with remaining eggplant slices.
- Add remaining sauce. Pour the remaining marinara sauce on top of the eggplant rollatini, then sprinkle with remaining ½ cup mozzarella and ¼ cup grated Parmesan.
- Bake the eggplant. Cover the skillet or dish with aluminum foil, then bake for 25-30 minutes. Remove the foil, then bake for an additional 8-10 minutes, or until the cheese is bubbling and browned. Drizzle the entire dish with 1 Tbsp extra virgin olive oil, then garnish with additional basil, if using. Allow to cool for ~5 minutes before serving. Enjoy!
Notes
- Make ahead: Assemble up to 1 day ahead; refrigerate overnight and bring to room temp before baking.
- Freezing: Freeze up to 3 months. Thaw overnight, then bake at 350°F / 175°C for about 45 minutes.
Nutrition
Calories: 482kcal | Carbohydrates: 20g | Protein: 23g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 2709mg | Potassium: 830mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1182IU | Vitamin C: 11mg | Calcium: 440mg | Iron: 2mg
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