Eggplant rollatini, sliced and roasted eggplant wrapped around cheesy, herby ricotta bundles that are nestled into a baking dish topped with homemade marinara, which I prefer, or a good quality store bought.
This version that I’m featuring here is a lighter version where the eggplant isn’t breaded or fried. Over the years I have come to prefer this version better.
The eggplant melts in your mouth!
The oven does the work for you, no need to stand over a stove frying. All you do is brush each eggplant slice, front and back with olive oil, then place onto a parchment lined baking sheet and bake until you see them nicely golden. Don’t cut them too thin because they could burn.
I’m a certified eggplant lover, believe me I could eat them any way, and I have. The photo above is an older photo where back in the day I would fry them all the time, and if that’s your choice for this recipe, go for it, it will still be amazing!
You can flour and egg the slices or dip them into egg and breadcrumbs, but if you want a lighter version and just as flavorful and not so time consuming, where the eggplant melts in your mouth follow the recipe below.
These cheesy bundles can be served as a main dish with a salad, as I did, or a first course as well as a side dish. You can prep them a day ahead if need be and bake them off the next day.
By the way leftovers are amazing!
- 2 good sized medium eggplants, tips and ends cut off then with a veggie peeler I like to cut the skin off in strips.
- olive oil for brushing each slice
- marinara sauce, preferably home made or a good store bought
- 3 or 4 cups of ricotta cheese, if bought in a deli make sure to drain of moisture
- 8 oz. of shredded mozzarella
- ½ cup or more of pecorino romano cheese, NOTE: I always taste the mixture before I add the egg you might want to add more cheese.
- 1 egg
- ¼ cup of finely chopped parsley, basil, or a mix, pluss extra for garnish
- salt and pepper to taste and extra mozzarella for topping the rollatini
- Heat oven to 425
- Slice eggplant lengthwise about a quarter of an inch, just don't make the slices too thin so as not to burn.
- Place parchment onto a baking sheet and brush both sides of the eggplant slices with olive oil, a little salt and pepper. Roast until light golden on each side.
- Mix together the ricotta, mozzarella, pecorino and chopped herbs, taste it, adding salt and pepper before you add in the egg.
- Then add the egg and mix well.
- When slices are finished roasting, warm up your marinara a little and spread a bottom layer into your baking dish, covered from end to end.
- Take one eggplant slice at a time and place about a good tablespoon on it, then roll it up and place it seam side down onto the layer of marinara. Continue til they're all rolled up.
- NOTE: They should be placed in the baking dish single layer, do not put them on top of each other.
- Spoon sauce on top and down the middle, don't cover the whole eggplant slice with sauce, let. the ends be exposed.
- Sprinkle the top with pecorino and more mozzarella, don't overdo the mozzarella, remember this is a lighter version.
- a quick drizzle of olive all to finish it then into a pre-heated oven at 375 uncovered for about 30 minutes.
- Sometimes I place under the broiler at the end to golden up the mozzarella, but don't. walk away keep checking!
- Let them cool for a good 10 minutes before serving., I always like to garnish with basil or chopped parsley.
- I like to spread a little marinara on the plate then add a few rollatini and of course a sprinkle of grated pecorino to finish.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
