Eggplant Rollatini

These elegant little eggplant slices rolled around herbed ricotta will impress everyone. Eggplant rollatini
Yield 4-6 servings
Time 1 hour (plus time to make the ricotta and sauce)
  • knife
  • two cookie sheets
  • large baking dish
  • toothpicks
  • aluminum foil
  • 2 large eggplants (3 pounds total)
  • several T olive oil
  • salt
  • pepper
  • 1 batch cashew ricotta
  • pepper
  • about 1 c tomato sauce*
Directions Preheat oven to 350.

Thinly slice (1/3-inch) the eggplant, rub lightly with oil, and arrange in a single layer on trays. Sprinkle with salt and pepper. Bake for 20-30 minutes, turning once, until golden brown and soft but not falling apart. (Alternatively, you can grill the slices – more flavorful but also much more hands on.)

Spread about half of the tomato sauce in the baking dish and increase the oven to 400.

Take a couple of T of ricotta and shape into a short tube. Set this at the end of a slice of eggplant and roll up. Place in baking dish and use a toothpick to keep it from unraveling. Repeat with remaining eggplant slices and filling, arranging the finished rolls in a single layer in the dish. Cover with aluminum foil and bake for 20 minutes.

To serve, spread a bit of sauce on each plate, top with 2 or 3 rollatini, remove the toothpicks, garnish with more sauce, and enjoy!

Notes * Grilled tomato sauce, Marinara, and Tomato garlic sauce are all good options.

You can skip baking the rollatini if you won’t be eating them immediately.

For a really special dish, alternate with zucchini rollatini.

Vegetarian Cooking for EveryoneAdapted from the recipe for "Eggplant Rollatini with Fresh Mozzarella and Goat Cheese" in Deborah Madison’s Vegetarian Cooking for Everyone (read my review).

Buy it: |

Help Abbreviations  |  Conversions  |  Cooking tips
Eggplant rollatini