I love eggplant and whenever I see it as the farmer’s market, I always reach for it. This summer I made it point to try different eggplant recipes. My default is roasted eggplant with sauteed cherry tomatoes and goat cheese, which is delicious but it was time for some new recipes. That’s when I came up with my roasted eggplant caprese and finally decided to attempt to make eggplant rollatini. I hadn’t made it before because it seemed intimating, but lucky for me (and you!) it’s deceptively easy to make!
This is one of those perfect summer meals that is sure to please vegetarians and carnivores. It’s hardy without being heavy and would make an impressive main course for your next dinner party!
Eggplant Rollatini:
2 medium eggplants, peeled
4 tablespoons vegetable oil
2 tablespoons olive oil
2 cloves of garlic, minced
1/2 teaspoon dried Italian seasoning
Red pepper flakes, optional
1 28oz. can whole peeled tomatoes – I like San Marzano
1/4 cup panko bread crumbs
12 ounces part-skim ricotta (not fat free)
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 tablespoon lemon juice
Sea salt and pepper
Method:
Preheat over to 375 degrees.
Peel the eggplants and cut into planks about 1/4 – 1/2 inch thick, lengthwise. Make sure the thickness of the planks is as consistent as possible. Arrange eggplant planks on parchment lined baking sheets and brush both sides with vegetable oil and sprinkle with salt and pepper. Bake for 30-35 minutes total, flipping the eggplant and the pans after 20 minutes. Let cool for 5 -10 minutes.
Turn up the oven to 450 degrees.
While the eggplant is baking, in a large oven proof skillet heat the olive oil. Add the garlic and red pepper flakes (if using) and stir until fragrant, about 1 minute. Add the canned tomatoes and their juice, Italian seasoning, and salt and pepper to taste. Stir, crushing the tomatoes with the back of your spatula. Bring mixture to a simmer and simmer for about 20 minutes. Turn off heat.
In a medium bowl mix together ricotta, panko, Parmesan, half the chopped basil, lemon juice, salt, and pepper to taste.
Take one eggplant plank and put about 3-4 tablespoons ricotta mixture at the bottom quarter of the eggplant and roll up. Put seam-side down in the tomato mixture. Repeat until all the planks are rolled and in the tomato sauce. Place the skillet in the oven for 10 minutes, then turn up the heat to broil and broil until golden on top – only a few minutes.
Top with remaining chopped basil and extra Parmesan if desired. Serve, spooning sauce over each rollatini.
Enjoy!
Serves about 4 people and makes great leftovers for lunch the next day.
*This recipe was inspired by the Eggplant Involtini recipe from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Equipment:
I have this saute pan with a lid and love it.
