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1.5 lbs Eggplant

2 tbsp Olive oil

1/2 tsp Sea salt

1/4 tsp Black pepper


10 oz Whole milk ricotta cheese

8 oz Frozen spinach

1/3 cup Grated parmesan cheese

1 large Egg

1 tsp Italian seasoning

1/8 tsp Sea salt

1/8 tsp Black pepper


1 cup Marinara sauce

1 cup Mozzarella cheese (shredded)

Fresh basil (optional, for garnish)


Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

Use a mandoline to slice the eggplant lengthwise into long, thin sheets, 1/4 inch (.64 cm) thick. Choose 12 center slices, totaling about 12 ounces. (You won't use the rest for the rollatini, but can roast those separately with olive oil, salt, and pepper.)

Arrange eggplant in a single layer on the baking sheet. Brush the eggplant with olive oil, then sprinkle with salt and pepper.

Roast the eggplant in the oven for 15 minutes, until soft and mostly dry.

Pat the eggplant with paper towels to soak up any extra moisture.

In a medium bowl, stir together the filling ingredients.

Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 stoneware baking dish.

Divide the filling evenly between all 12 eggplant sheets, then roll up and use a flat turner to carefully place into the baking dish.

Spread the remaining 1/2 cup (118 ml) of marinara sauce and 1 cup of mozzarella (112 grams) over the rolled eggplant.

Bake for 15 minutes at 400 degrees F (204 degrees C), until the cheese is melted and the filling is hot, then broil for 3-4 additional minutes, until browned on top. Garnish with fresh basil ribbons, if desired.


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