Grilled Eggplant Rollintini :: Twist on a Classic


2 eggplants
2 cups part skim ricotta
1/4 cup grated pecorino romano
1 egg
a handful of chopped parsley
1 1/2 cups marinara sauce
3/4 cup part skim shredded mozzarella
salt and pepper


Oven at 375 degrees.
Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.
In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.
Slather the mixture onto each slice of grilled eggplant. Roll up and place into a baking dish that has a thin layer of sauce.
Top with a little more sauce and the shredded mozzarella. Bake for approx 20 minutes, until lightly golden and bubbly.


Eggplant rollintini is an Italian classic, one of my favorites! Its typically made with breaded and fried eggplant but I decided to lighten up this classic. This dish is super easy to make, especially since we are taking out the whole breading process. I had marinara sauce already made from Sunday, you can make your own or if you are in a pinch use a store bought sauce. My sauce is pretty basic; garlic and onions or shallots sautéed in olive oil, canned tomato puree, lots of fresh basil, salt and pepper. Let it simmer away for a couple hours and your good to go.

Here, the eggplant is sliced lengthwise, grilled then filled with a creamy ricotta mixture. Rolled up, topped with sauce and mozzarella. Its then baked until golden and bubbly. I baked mine in individual all clad baking dishes but you can certainly use a single larger one. This will definitely be a new favorite! You certainly won't miss the fried version! I served mine with a little bit of broccoli rabe on the side.


serves 3


Tuesday, February 5, 2013 - 6:26pm


Related Cooking Videos