Eggplant Rollatini

Eggplant Rollatini
Prep Time
35 min
Cook Time
1h 45 min
6 servings

This tomato and cheese dish hearty and delicious. And the tomato sauce leftovers can be tomorrow’s lunch, or even frozen for later.



medium-sized eggplants (about 4 lbs total)
Sea salt and freshly ground black pepper
can vegetable spray
oz ricotta cheese
large eggs, lightly beaten
cup shredded mozzarella
Tbsp grated Parmesan
Tbsp toasted pine nuts
basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
cups tomato sauce (recipe follows)

Simple Tomato Sauce

cup extra-virgin olive oil
small onion, chopped
cloves garlic, chopped
stalk celery, chopped
carrot, chopped
Sea salt and freshly ground black pepper
cans crushed tomatoes (32 oz each)
dried bay leaves
Tbsp unsalted butter (optional)


Step 1

Preheat the grill pan and preheat the oven to 375ºF.

Step 2

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

Step 3

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Step 4

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Step 5

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Step 6

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Step 7

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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