Eggplant Rollatini in Tomato Sauce

Ingredients (Serves 2–3)

For the eggplant:

• 2 medium eggplants

• Salt (for drawing out moisture)

• Olive oil, for brushing

For the filling:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 clove garlic, finely minced

• 2 tablespoons fresh parsley or basil, finely chopped

• Salt and black pepper, to taste

For the sauce:

• 2 cups tomato sauce (homemade or good-quality store-bought)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 clove garlic, minced

• Salt, black pepper, and a pinch of sugar (optional)

For topping:

• Fresh mozzarella slices or torn mozzarella

• Fresh basil leaves

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Instructions

1. Prepare the Eggplant

1. Slice the eggplants lengthwise into thin strips (about ¼-inch thick).

2. Lay the slices on a tray, sprinkle lightly with salt, and let rest for 20–30 minutes to remove bitterness.

3. Rinse, pat dry, and brush both sides lightly with olive oil.

4. Grill or pan-sear the slices over medium heat until soft and lightly golden. Set aside.

2. Make the Filling

1. In a bowl, combine ricotta, mozzarella, Parmesan, garlic, chopped herbs, salt, and pepper.

2. Mix until smooth and well combined.

3. Prepare the Tomato Sauce

1. Heat olive oil in a saucepan over medium heat.

2. Add onion and sauté until soft and translucent.

3. Add garlic and cook for 30 seconds.

4. Stir in tomato sauce, season with salt, pepper, and a pinch of sugar if needed.

5. Simmer for 10–15 minutes until slightly thickened.

4. Assemble the Rollatini

1. Spoon a small amount of filling onto one end of each eggplant slice.

2. Roll up gently and place seam-side down into the tomato sauce.

3. Repeat with remaining slices.

5. Bake

1. Preheat oven to 180°C (350°F).

2. Top the rolls with fresh mozzarella.

3. Bake uncovered for 15–20 minutes, until cheese is melted and bubbling.

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Serving

• Garnish with fresh basil and a drizzle of olive oil.

• Serve hot with crusty bread or a simple green salad.

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Flavor Profile

Creamy, cheesy filling wrapped in tender eggplant, balanced by rich tomato sauce and fresh herbs. Comforting, elegant, and perfect as a vegetarian main or appetizer.