Entree: United States – New York City – Eggplant Rollatini (Baked rolled eggplant slices filled with ricotta and herbs in tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 medium eggplants, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 2 tsp (10 g) kosher salt, for salting eggplant
- 2 cups (480 g) whole-milk ricotta cheese
- 1 cup (100 g) finely grated Parmesan cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese, divided
- 1 large egg, approx. 1 3/4 oz (50 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 10 fresh basil leaves, torn (about 0.18 oz (5 g)), plus extra for garnish
- 2 1/2 cups (600 ml) marinara sauce (homemade or good-quality store-bought)
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (5 g) dried oregano
- 1/2 cup (60 g) plain breadcrumbs (optional, for firmer filling)
- Cooking spray or additional olive oil for the baking dish

Show original ingredient measurements

- 3 medium eggplants, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 2 tsp (10 g) kosher salt, for salting eggplant
- 2 cups (480 g) whole-milk ricotta cheese
- 1 cup (100 g) finely grated Parmesan cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese, divided
- 1 large egg, approx. 50 g
- 2 cloves garlic, minced, approx. 6 g
- 2 tbsp (8 g) fresh parsley, finely chopped
- 10 fresh basil leaves, torn (about 5 g), plus extra for garnish
- 2 1/2 cups (600 ml) marinara sauce (homemade or good-quality store-bought)
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (5 g) dried oregano
- 1/2 cup (60 g) plain breadcrumbs (optional, for firmer filling)
- Cooking spray or additional olive oil for the baking dish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Slice the eggplants lengthwise into 1/4-inch (6 mm) slices. Lay slices on racks or a tray and sprinkle both sides lightly with 2 tsp (10 g) kosher salt; let sit 20–30 minutes to draw out moisture. Rinse and pat slices dry with paper towels.
2. Preheat oven to 375°F (190°C). Lightly brush both sides of the eggplant slices with 2 tbsp (30 ml) olive oil and roast on a baking sheet 8–10 minutes per side, until pliable and beginning to brown. Alternatively, grill slices on medium-high heat until tender.
3. Meanwhile, in a bowl combine 2 cups (480 g) ricotta, 1 cup (100 g) Parmesan, 1 large egg (approx. 1 3/4 oz (50 g)), 2 cloves (approx. 0.21 oz (6 g)) minced garlic, 2 tbsp (8 g) parsley, 10 torn basil leaves (about 0.18 oz (5 g)), 1/2 tsp (2.5 g) black pepper, 1 tsp (5 g) dried oregano and 1/2 cup (60 g) breadcrumbs if using. Stir until smooth; add 1/2 tsp (2.5 g) crushed red pepper flakes if desired.
4. Spread 1 cup (240 ml) of the marinara sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Lay a roasted eggplant slice flat, place about 2 tbsp (30 g) ricotta mixture near one short end and roll up tightly. Place seam-side down in the dish. Repeat with remaining slices and filling, arranging rolls close together.
5. Pour the remaining 1 1/2 cups (360 ml) marinara sauce evenly over the rolls. Sprinkle 1 cup (100 g) shredded mozzarella over the top, then finish with a light dusting of additional Parmesan if desired.
6. Bake uncovered at 375°F (190°C) for 25–30 minutes, until sauce is bubbling and cheese is melted and golden. For a browned top, broil 1–2 minutes while watching closely.
7. Let rest 5 minutes, garnish with torn basil leaves, slice or serve rolls whole. Serve hot with extra marinara on the side.

1. Slice the eggplants lengthwise into 1/4-inch (6 mm) slices. Lay slices on racks or a tray and sprinkle both sides lightly with 2 tsp (10 g) kosher salt; let sit 20–30 minutes to draw out moisture. Rinse and pat slices dry with paper towels.
2. Preheat oven to 375°F (190°C). Lightly brush both sides of the eggplant slices with 2 tbsp (30 ml) olive oil and roast on a baking sheet 8–10 minutes per side, until pliable and beginning to brown. Alternatively, grill slices on medium-high heat until tender.
3. Meanwhile, in a bowl combine 2 cups (480 g) ricotta, 1 cup (100 g) Parmesan, 1 large egg (approx. 50 g), 2 cloves (approx. 6 g) minced garlic, 2 tbsp (8 g) parsley, 10 torn basil leaves (about 5 g), 1/2 tsp (2.5 g) black pepper, 1 tsp (5 g) dried oregano and 1/2 cup (60 g) breadcrumbs if using. Stir until smooth; add 1/2 tsp (2.5 g) crushed red pepper flakes if desired.
4. Spread 1 cup (240 ml) of the marinara sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Lay a roasted eggplant slice flat, place about 2 tbsp (30 g) ricotta mixture near one short end and roll up tightly. Place seam-side down in the dish. Repeat with remaining slices and filling, arranging rolls close together.
5. Pour the remaining 1 1/2 cups (360 ml) marinara sauce evenly over the rolls. Sprinkle 1 cup (100 g) shredded mozzarella over the top, then finish with a light dusting of additional Parmesan if desired.
6. Bake uncovered at 375°F (190°C) for 25–30 minutes, until sauce is bubbling and cheese is melted and golden. For a browned top, broil 1–2 minutes while watching closely.
7. Let rest 5 minutes, garnish with torn basil leaves, slice or serve rolls whole. Serve hot with extra marinara on the side.