Sicilian Eggplant Rollatini

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

Yield

12 rollatini

Calories

Approximately 350 calories per serving

Sicilian Eggplant Rollatini invites you on a delightful journey to the heart of Sicilian cuisine, where the humble eggplant is transformed into a dish of sublime elegance and flavor. This recipe features thinly sliced eggplants, rolled with a rich filling of ricotta, Parmesan, and herbs, then baked to perfection in a savory tomato sauce. Each bite of this dish is a testament to the rustic yet sophisticated flavors of Sicily, offering a perfect balance of creamy cheese, tender eggplant, and tangy tomato. It’s a versatile dish that can serve as a stunning appetizer, a hearty main, or a delicious side, making it a must-try for anyone seeking to explore the depth and diversity of Italian cooking.

Ingredients

2 large eggplants, sliced lengthwise into 1/4-inch thick slices
Salt, to draw out moisture from the eggplants
Olive oil, for brushing
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, plus extra for topping
1 egg
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
2 cups marinara sauce
1/2 cup shredded mozzarella cheese
Fresh basil leaves, for garnish
Note: For a richer flavor, consider adding a pinch of nutmeg to the ricotta mixture.

Instructions

Preheat the oven to 375°F (190°C). Sprinkle the eggplant slices with salt and set aside for 10 minutes to draw out moisture.
Pat dry with paper towels.
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
Bake for 10-15 minutes, or until soft and pliable.
In a bowl, mix together ricotta, Parmesan, egg, chopped basil, and oregano.
Season with salt and pepper to taste.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
On each eggplant slice, spread a generous amount of the ricotta mixture, roll up tightly, and place seam side down in the baking dish.
Once all the rollatini are in the dish, cover with the remaining marinara sauce and sprinkle with mozzarella and extra Parmesan cheese.
Bake for 25 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil leaves before serving.

Tips & Tricks

For an added depth of flavor, you can incorporate a small amount of chopped sun-dried tomatoes or roasted red peppers into the ricotta filling.
If the eggplant slices break while rolling, don’t worry! Just use them as a base layer under the rolls for extra flavor and texture.
This dish pairs beautifully with a light, crisp salad or some crusty bread to soak up the delicious sauce.

Mise en Place

Ingredients

Utensils

Large eggplants
Salt
Olive oil
Ricotta cheese
Grated Parmesan cheese
Egg
Fresh basil
Dried oregano
Marinara sauce
Shredded mozzarella cheese
Fresh basil leaves (for garnish)

Baking sheets
Paper towels
Mixing bowl
Baking dish
Brush for olive oil

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