Traditional Eggplant Rollatini (Involtini di Melanzane)
This classic Italian Eggplant Rollatini features tender slices of eggplant rolled around a creamy ricotta and Parmesan filling, topped with homemade tomato sauce and baked to perfection. It's a comforting and flavorful dish that brings the taste of Southern Italy to your table.
Equipment
- Large knife and cutting board
- Colander
- Skillet or baking sheet (depending on cooking method)
- Parchment paper (for oven method)
- Mixing bowls
- Saucepan
- Baking dish (9x13 inches or similar)
- Spoon or spatula
- Aluminum foil
Ingredients
For the Eggplant
- 4 large eggplants globe variety, sliced lengthwise into 1/4-inch slices
- Salt for sweating the eggplant
- Olive oil for brushing or frying
For the Filling
- 1 ½ cups ricotta cheese drained, if watery
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 tbsp fresh parsley chopped (or 1 tsp dried)
- 1 garlic clove finely minced (optional)
- Salt and freshly ground black pepper to taste
For the Sauce
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- 400 g crushed tomatoes (or passata)
- 6 fresh basil leaves torn
- Salt and pepper to taste
For Assembly
- ½ cup shredded mozzarella for topping
- ¼ cup grated Parmesan for topping
- Extra basil leaves for garnish
Instructions
Step 1: Sweat and Prepare the Eggplant
- Slice eggplant lengthwise into 1/4-inch thick slices.
- Layer the slices in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out moisture and bitterness.
- Pat dry with paper towels.
Step 2: Cook the Eggplant
- Option A (Traditional – Fried):
- Heat olive oil in a skillet over medium heat and lightly fry each slice until golden. Drain on paper towels.
- Option B (Lighter – Oven Baked):
- Preheat oven to 400°F (200°C).
- Place eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil.
- Bake for 15–18 minutes, flipping halfway, until tender and pliable.
Step 3: Prepare the Tomato Sauce
- In a saucepan, sauté garlic and onion in olive oil until soft.
- Add crushed tomatoes, basil, salt and pepper. Simmer uncovered for 15–20 minutes. Set aside.
Step 4: Mix the Filling
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt and pepper.
Step 5: Assemble the Rollatini
- Spread a thin layer of sauce on the bottom of a baking dish.
- Spread a spoonful of filling onto each eggplant slice. Roll up tightly.
- Place rolls seam-side down in the dish.
- Spoon more sauce over the top, and sprinkle with mozzarella and Parmesan.
Step 6: Bake
- Preheat oven to 375°F (190°C).
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden.
Step 7: Rest and Serve
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- Use homemade ricotta for a richer texture.
- Eggplants can be grilled for a smokier flavor.
- Can be made ahead and refrigerated before baking.
- For a gluten-free version, ensure your cheeses and tomato sauce contain no added starch or wheat.