Eggplant Rollatini (Print)

Tender eggplant slices filled with herbed ricotta, baked in tomato sauce and topped with melty mozzarella cheese.

# Ingredients:

→ For the Eggplant

01 - 2 large eggplants, about 1 pound each, firm with smooth skin
02 - 120ml olive oil, plus more for drizzling
03 - Salt and freshly ground black pepper, to taste

→ For the Ricotta Filling

04 - 425g whole milk ricotta cheese
05 - 100g grated Parmesan cheese, plus extra for topping
06 - 1 large egg, lightly beaten
07 - 30g fresh parsley, finely chopped
08 - 15g fresh basil, finely chopped
09 - 2 cloves garlic, minced
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 medium onion, finely chopped
14 - 2 cloves garlic, minced
15 - 800g crushed tomatoes
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
18 - 1/4 teaspoon red pepper flakes (optional)
19 - 1 teaspoon sugar
20 - Salt and freshly ground black pepper, to taste

→ For Topping

21 - 225g mozzarella cheese, shredded

# Directions:

01 - Wash eggplants under cold water, pat dry, and trim stems. Slice lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat thoroughly dry with paper towels. Preheat oven to 200°C. Line two baking sheets with parchment paper. Brush both sides of eggplant slices with olive oil and arrange in a single layer. Roast for 10-15 minutes until tender and pliable, flipping halfway through. Remove from oven and let cool slightly.
02 - In a medium bowl, combine ricotta, Parmesan, beaten egg, parsley, basil, garlic, nutmeg, salt, and pepper. Mix thoroughly until smooth and homogeneous. Taste and adjust seasoning if needed.
03 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Pour in crushed tomatoes, oregano, dried basil, red pepper flakes (if using), and sugar. Season with salt and pepper. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally. Taste and adjust seasonings.
04 - Preheat oven to 190°C. Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of tomato sauce over the bottom. Place 2-3 tablespoons of ricotta filling at one end of each eggplant slice and roll up. Arrange rollatini seam-side down in the baking dish. Pour remaining sauce over rollatini and sprinkle with mozzarella and additional Parmesan if desired.
05 - Bake for 25-30 minutes until cheese is melted and sauce is bubbling. Optional: broil for 1-2 minutes at the end for a golden brown top. Let rest for a few minutes before serving.

# Notes:

01 - For less bitter eggplant, salting is highly recommended as it draws out moisture and improves texture.
02 - Whole milk ricotta provides the creamiest texture, but part-skim can be substituted.
03 - The rollatini can be assembled up to 24 hours ahead and refrigerated before baking.