Ycaroh's Kitchen blog

Sicilian Eggplant Rollatini

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

6

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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