The Busy Gourmand

Eggplant Rollatini

This is a very simple, quick dish which you can make as a vegetarian dish, or like my recipe calls for add a bit of meat to the mixture. Either way it is a very rewarding dish for very little effort.

• 2 medium size eggplants
• 15 oz ricotta cheese (or double that if you eliminate the meat)
• 1 1/2 cups diced chicken, Italian sausage, or other pre-cooked meat (optional)
• 1 egg (2 eggs if you eliminate the meat)
• 4 oz grated parmigiano reggiano, divided in half
• 8 to 10 fresh basil leaves, cut into small pieces
• 14 oz can diced tomatoes, or 2 cups of marinara sauce
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper

Preheat the grill. Preheat the oven to 400 degrees. Add a bit of olive oil to a 9” x 9” ceramic baking dish. Using a paper towel coat the entire dish with the oil.

Cut the tops and bottoms off the eggplants. Cut thin strips of eggplant lengthwise (about ¼ inch) using a knife or using the thick slice setting on a mandolin. Brush the eggplant lightly with the olive oil and grill the eggplant just to get some good grill marks on each side. On my grill it is about 2 minutes per side. Remove the eggplant from the grill, place in a baking pan and cover with foil to allow the eggplant to steam and soften a bit.

Eggplant Rollatini Assembly

In a mixing bowl combine the ricotta cheese, the egg(s), half of the parmigiano reggiano cheese, the meat if you are using some, the basil, and a bit of salt and pepper. Lay one eggplant strip on a cutting board and place about 1 tablespoon of the cheese mixture in the center. Roll the eggplant as tightly as possible and place the eggplant seam side down into the baking dish. Continue this process until the cheese mixture is used up completely. The baking dish should be tightly packed with the eggplant. Add the diced tomatoes or marinara sauce over the eggplant making sure some of the sauce gets into the cracks between each roll. Sprinkle the top with the remaining parmesan cheese. Cover the dish with foil and place in the oven for 15 minutes. Remove the foil cover and bake in the oven for an additional 15 minutes or until the cheese is lightly browned.

Eggplant Rollatini After Baking

As with anything baked in a sauce I would recommend letting the eggplant rest for about 10 minutes before serving so the sauce can work its way into the dish.

This makes about 4 appetizer portions.