Eggplant Rollatini is a classic Italian dish, to be shared amidst fabulous conversation. The perfect eggplant recipe for a holiday meal!
What a fantastic day. Sunday, perhaps my favorite day if I had to pick one. We love to get most of our chores done the rest of the week so we can spend Sunday embracing the things that are important to us. It is a day centered around faith, family, friends and food. What a wonderful way to spend a day. Lazy and relaxing, enjoying a fantastic meal together. It makes me think of old television shows and movies. So, I think it is fitting to Christen today “Family Time”.
Today I bring you a perfect family dish. This eggplant rollatini is destined to sit atop a beautifully set table and passed around in the midst of fabulous conversation, perfect for “Family Time” celebration.
Enjoy the flavors with melted mozzarella, baked ricotta, sun-dried tomatoes giving a deep tomato flavor. Serve it on top of angel hair pasta for a fabulous meal.
With love, from our simple kitchen to yours.
- 3 medium eggplant, ends removed and sliced lengthwise 1/2” thick
- olive oil in a sprayer bottle
- 16 ounces whole milk ricotta
- 1 large egg, lightly beaten
- 2 cups shredded mozzarella, divided
- 1/2 cup shredded parmesan cheese
- 16 sun-dried tomatoes packed in olive oil, chopped
- 1/4 cup fresh chopped basil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 cups your favorite tomato sauce
- Preheat oven to 350°F.
- Place eggplant on a baking sheet. Lightly salt both side. Allow the eggplant to “sweat” for 10-15 minutes. This process allows the excess moisture and bitterness to escape. Rinse the salt off the eggplant and pat dry with a paper towel.
- Spray the eggplant with olive oil and sprinkle with salt. Place face down on preheated grill pan. Spray the other side of the eggplant with olive oil and sprinkle with salt.
- Grill each side until golden brown, about 3-5 minutes. Remove to a cooling rack.
- In a medium bowl combine ricotta, egg, 1/2 cup mozzarella cheese (reserve the remaining 1 1/2 cups), parmesan cheese, sun-dried tomatoes, basil, salt and pepper. Stir until well combined.
- Lay cooled eggplant on your cutting board. Add a 2 tablespoon scoop of ricotta mixture on top.
- Roll eggplant tightly closed and place seam side down in a greased 9×13 baking dish. Continue until all rollatini are in the baking dish.
- Pour sauce over top of the baking dish. Sprinkle the remaining mozzarella cheese on top.
- Bake for 15-20 minutes, until cheese is melted and lightly browned.
- Garnish the baking dish with fresh chopped parsley and Parmesan cheese.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2011.
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