Parmesan, egg, and garlic enrich the ricotta filling of this Eggplant Rollatini, so you don't need too much mozzarella on top.

Everyday Food, March 2008


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Season eggplant with salt and pepper; arrange in a shallow 2-quart microwave- safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6 to 8 minutes.

  • With a spatula, transfer eggplant slices from dish to a paper-towel-lined baking sheet, and arrange in a single layer. Blot dish dry, and spread bottom with 1/4 cup marinara sauce; set aside.

  • In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, leaving a 1-inch border on the wide end and a 1/4-inch border on either side. Starting at the wide end, roll up slices; arrange seam side down in a single layer in prepared dish. Top with remaining 3/4 cup marinara sauce.

  • Cover dish, and microwave on high until eggplant is very tender, 15 to 17 minutes. Sprinkle with mozzarella; microwave until cheese is melted, 2 to 3 minutes. Cool 5 minutes. Serve rollatini with bread, if desired, and garnished with more Parmesan.

Cook's Notes

Arranging the stuffed eggplant in a single layer ensures that each rollatini cooks through evenly.