Ricotta-Stuffed Eggplant Rolls
Quick answer
Eggplant rollatini starts by slicing eggplant lengthwise into five-millimeter strips, salting them for several minutes to draw out moisture, then patting dry, brushing wi...
What makes this special
- Thinly sliced eggplant strips are roasted until pliable for a rich ricotta stuffing.
- 5mm lengthwise slices baked at 220°C for 10 minutes become pliable for rolling
- Ricotta, egg, Parmigiano, and basil filling sets creamy as it bakes
Key ingredients
Core cooking flow
- 1 Trim the eggplants and slice them lengthwise into 5 mm strips.
- 2 Heat the oven to 220 C. Brush both sides of the eggplant with the 2 tablespo...
- 3 Stir the 250 g ricotta with 1 egg, half of the Parmigiano Reggiano, 10 chopp...
Eggplant rollatini starts by slicing eggplant lengthwise into five-millimeter strips, salting them for several minutes to draw out moisture, then patting dry, brushing with olive oil, and roasting at 220 degrees Celsius for ten minutes until pliable enough to roll without cracking. The filling combines ricotta cheese with an egg, half the Parmigiano-Reggiano, freshly chopped basil, and black pepper, producing a lightly bound mixture that holds its shape inside the roll. Each softened eggplant strip is spread with filling and rolled tightly from one end. The rolls are arranged seam-side down in a baking dish over a base layer of marinara sauce, then topped with additional sauce, shredded mozzarella, and the remaining Parmigiano before going into a 200-degree oven for twenty to twenty-five minutes until the cheese melts and the edges take on color. Resting for five minutes before serving allows the filling to set so the rolls hold their cylindrical shape when plated. Thorough salting at the start is essential because insufficiently dried eggplant releases water during baking and creates a watery sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Trim the eggplants and slice them lengthwise into 5 mm strips.
Sprinkle the 1 teaspoon salt evenly over the slices, let them stand for 15 minutes, then pat both sides very dry so the sauce will not turn watery.
- 2Prep
Heat the oven to 220 C.
Brush both sides of the eggplant with the 2 tablespoons olive oil in a thin layer, then roast for about 10 minutes until the slices bend easily without cracking.
- 3Prep
Stir the 250 g ricotta with 1 egg, half of the Parmigiano Reggiano, 10 chopped basil leaves, and 1/2 teaspoon black pepper.
Mix until thick and spreadable, not loose enough to run out of the rolls.
- 4Prep
When the roasted eggplant is cool enough to handle, spread a modest layer of filling near one end of each slice.
Do not overfill, then roll firmly and place each roll seam-side down so it stays closed.
- 5Control
Spread part of the 450 ml marinara sauce in a thin layer in the baking dish.
Arrange the rolls snugly on top, then cover with the remaining sauce, 150 g mozzarella, and the rest of the Parmigiano Reggiano.
- 6Heat
Lower the oven to 200 C and bake for 20 to 25 minutes, until the cheese is melted and the edges are lightly browned.
Rest the dish for 5 minutes before serving so the filling sets and the rolls hold their shape.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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