Eggplant Rollatini

This classic Sicilian-American Eggplant Rollatini is perfect for a St. Joseph’s Day feast.

Eggplant Rollatini
Serves 6
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  1. 3 medium eggplants (about 1 pound each)
  2. 4 teaspoons salt, divided
  3. ¼ cup olive oil
  4. Red Sauce, recipe follows
  5. 1 (15-ounce) container whole milk ricotta cheese
  6. ½ cup grated fresh Parmesan cheese
  7. 3 tablespoons minced fresh basil
  8. 2 teaspoons minced fresh rosemary
  9. 3/4 teaspoon ground black pepper, divided
  10. 1 cup shredded fontina cheese
  11. Garnish: chopped flat-leaf parsley
  1. Cut a thin slice from top and bottom of each eggplant. Cut each lengthwise into 24 (¼-inch thick) slices. Place eggplant on several paper towels; sprinkle with 3 teaspoons salt. Let stand 15 minutes; pat dry.
  2. Preheat oven to 350°. Spray a large baking sheet with nonstick cooking spray.
  3. Brush eggplant slices with olive oil. Place 8 slices on prepared baking sheet.
  4. Bake until softened, 4 to 5 minutes per side. Repeat with remaining eggplant. Let cool on wire racks.
  5. Spoon Red Sauce into a shallow 3-quart baking dish.
  6. In a medium bowl, stir together ricotta, Parmesan, basil, rosemary, 
½ teaspoon salt, and ½ teaspoon pepper. Spoon about 1 tablespoon cheese mixture onto the wide end of each eggplant slice; roll up. Place rolls, seam down, on Red Sauce. Sprinkle with remaining 1/2 teaspoon salt, remaining 
1/4 teaspoon pepper, and fontina cheese.
  7. Bake until cheese melts and eggplant is tender, 25 to 30 minutes.Garnish with parsley, if desired.
Louisiana Cookin
Red Sauce
Serves 5
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  1. 2 tablespoons olive oil
  2. 2 teaspoons minced fresh garlic
  3. 3 cups canned crushed tomatoes
  4. 2 tablespoons red wine vinegar
  5. 1 teaspoon sugar
  6. 1/2 teaspoon crushed red pepper
  7. ¼ teaspoon salt
  1. In a medium saucepan, heat oil over medium heat. Add garlic; cook until lightly browned, 2 to 3 minutes. Add tomatoes, vinegar, sugar, red pepper, and salt; simmer 10 minutes.
Louisiana Cookin



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