Eggplant Rollatini

This eggplant rollatini will turn any skeptics into instant fans of eggplant recipes: They'll learn they've been terribly wrong about the fruit (yep, it's a fruit!) the whole time. Eggplant has a meaty, dense texture that holds up well with tomato sauce and cheese, so it's perfect for dishes like this. Eggplant rollatini has been one of my favorite orders at Italian restaurants for years, and I love making it at home, too. I pair it with a big Caesar salad in the summer or with pasta in the winter (if I'm feeling fancy, I serve it with this penne with cauliflower and caramelized onions).

Do you fry eggplant for eggplant rollatini?

This recipe calls for roasting the eggplant: I love the simplicity of roasting it; it really lets the eggplant flavor shine! But you can bread and pan fry the eggplant if you prefer.

Why do you salt the eggplant before roasting it?

This is an important step, and one you don’t want to skip. The salt helps draw the excess moisture out of the eggplant so it’ll cook better and not turn your final dish into a watery mess.

Can you freeze eggplant rollatini?

Yes! This is a great casserole to make ahead and freeze. Just prepare the dish through step 4 below, then cover it tightly with foil and freeze for up to two months. The day before serving, remove it from the freezer and thaw in the fridge for 24 hours, then bake as directed, adding five to 10 minutes to the bake time if it hasn't fully thawed. Check it to make sure it's heated through before serving.

How to Make Eggplant Rollatini

INGREDIENTS

• Eggplant: Choose two eggplants that are about the same size and shape to make uniform roll-ups.
• Cheese: This dish includes three delicious cheeses: Ricotta and parmesan in the filling, and mozzarella on top.
• Egg: Egg is a great binder and gives the ricotta filling its fluffy texture.
• Marinara: Use your favorite jarred tomato sauce or make your own.
• Basil: This recipe doubles down on basil and calls for fresh and dried.

STEP-BY-STEP INSTRUCTIONS

First, slice the eggplants into thin planks about 1/8-inch thick. A mandoline is helpful here, but you can also use a sharp knife. Place them on a wire rack and sprinkle everything with salt. Let the eggplants rest for 20 to 30 minutes to help draw out moisture.

Use a clean kitchen towel to dry the eggplant slices well and arrange them on a greased baking sheet. Roast the eggplant at 375°F until they're lightly browned. Remove from the oven and let them cool on the pan until you they're cool enough to handle.

Now make the filling by combining the ricotta, parmesan, egg, dried basil, and salt.

To assemble the rollatini, spread a cup of marinara on the bottom of a large baking dish. Dollop each eggplant slice with two tablespoons of the cheese filling, then spread it in an even layer and roll up the eggplant. Arrange the rolls seam-side down in the saucy baking dish.

Before baking, spread the remaining marinara sauce over the rolls and sprinkle with some mozzarella. Cover the dish with foil and bake at 400°F for about 30 minutes—the sauce should be bubbling and hot. Remove the foil and continue baking for another 10 minutes, until the top is lightly browned and melty. Let the rollatini cool for about 10 minutes before topping it with fresh basil.

A full list of ingredients and directions can be found in the recipe below.