Here’s a comforting and cheesy classic from Nonna Pia’s kitchen: Eggplant Rollatini! Thin slices of eggplant are rolled up with a creamy ricotta filling, baked in marinara, and topped with melty mozzarella. Pure Italian comfort!
🍆 Nonna Pia’s Eggplant Rollatini
📋 Ingredients:
- 2 medium eggplants, sliced lengthwise (about 1/4” thick)
- Salt, for sweating the eggplant
- Olive oil, for brushing or frying
- 1 ½ cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 2 tbsp fresh parsley or basil, chopped
- 2 cups marinara sauce (homemade or store-bought)
- Salt and pepper to taste
👩🍳 Directions:
1️⃣ Prep the Eggplant:
Lay sliced eggplant on paper towels, sprinkle with salt, and let sit for 20–30 minutes to draw out moisture. Pat dry.
2️⃣ Cook the Eggplant:
Brush slices with olive oil and bake at 400°F (200°C) for 15 minutes OR lightly pan-fry until soft and pliable. Set aside to cool slightly.
3️⃣ Make the Filling:
In a bowl, mix ricotta, egg, Parmesan, half the mozzarella, herbs, salt, and pepper until creamy and well combined.
4️⃣ Assemble the Rollatini:
Spread a spoonful of ricotta mixture onto each eggplant slice and roll tightly. Place seam-side down in a baking dish with a layer of marinara sauce at the bottom.
5️⃣ Bake:
Top with more marinara and a generous sprinkle of mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until bubbly and golden.
6️⃣ Serve:
Let rest for 5 minutes before serving. Garnish with fresh basil or parsley.
Nonna’s Tip: You can prepare this ahead of time and bake just before dinner—perfect for family gatherings!
