If You’re Curious Why I Love Eggplant Rollatini…

Right, so let’s be real—eggplant can be a little tricky. The first time I tried to make Eggplant Rollatini, I undercooked it so badly my brother joked it was ‘aubergine jerky.’ But stick with me! This dish has become one of my favorites for lazy Sundays, post-market, when I want something that’s equal parts cozy and impressive (but also doesn’t require me to hover nervously by the oven). I actually made it once for a friend who didn’t know what eggplant was, and she still asks for the recipe; so, hey, maybe there’s magic here.

And oh, I will manage to spill parmesan everywhere every single time. It’s fine—it’s “extra flavor” on the countertop, right?

So, Why Do I Keep Making This?

I make this Eggplant Rollatini when I want the kitchen to feel like home, or when I can’t decide if I want pasta or something more vegetable-y. My family goes a bit wild for it, mostly because a) there’s cheese, and b) it’s one of the rare things everyone eats without a negotiation. (The only downside? My hands always smell like garlic for at least a day afterwards. Oh well.) Plus, you can make it ahead, which saves my sanity on busy days!

Oh, and if you’re one of those people who groans about eggplant being bitter—trust me, this’ll change your mind. Mine did, anyway.

What You’ll Need (Plus a Few Cheats I Use Sometimes)

2 large eggplants (the ones from the farmer’s market are awesome, but store ones work too)
Olive oil—a few good glugs
Salt (my Nan was loyal to Maldon, but I use regular table salt; shh)
2 cups ricotta cheese (full-fat is best, but I’ve cheated with cottage cheese in a pinch—it’s fine, just different)
1 cup shredded mozzarella (or Provolone, if that’s what’s left in your fridge)
1/3 cup grated parmesan—seriously, the pre-grated tubs are totally okay; you can pretend it’s “rustic”
1 egg
Some fresh basil and parsley, chopped up (dried is fine if it’s January and you can’t face shopping)
Black pepper, to taste
2-ish cups good marinara sauce (here’s a recipe I use sometimes, but jarred is honestly fine)
Optional: a pinch of nutmeg (I skip if the jar’s stuck but maybe you’re fancier)

Okay, Onto the How-To (This Gets Messy. Sorry.)

Slice & Salt the Eggplant: Cut the eggplants lengthwise into about 1/4″ slabs (don’t stress if they’re a bit uneven, mine always are). Lay them out on paper towels or a baking rack, sprinkle with salt, and let them sit for half an hour. Yes, you have to wait. It draws out bitterness which, trust me, you want gone. Sometimes I skip this step, and then I regret it. Every. Single. Time.
Preheat & Prep: Preheat the oven to 400°F (or somewhere thereabouts if your oven’s like mine and has a mind of its own). Drizzle a baking sheet with olive oil, then arrange the eggplant in a single layer. Drizzle or brush with a bit more oil. Bake about 20 minutes—flip halfway if you remember. Or, you can grill them on a grill pan, but that has more cleanup. Up to you.
Mix Up the Filling: In a roomy bowl, combine ricotta, mozzarella, half your parmesan, the egg, herbs, pepper, and nutmeg if using. This is the bit where I always end up tasting it ‘just to check.’
Assemble the Rolls: Spoon a happy blob (tablespoon-ish) of cheese mixture onto each eggplant slice, then gently roll up lengthwise. If it bursts out the sides… that’s more flavor to crisp up!
Sauce & Bake: Spread a bit of marinara over the base of your baking dish (9×13 works, or whatever’s handy). Lay the rolls seam-side down. Coat the top with more sauce, sprinkle on the rest of the parmesan, then dot with extra mozzarella if you love cheese like I do.
Bake: About 25-30 minutes. You want bubbly sauce and golden cheese. Sometimes I crank up the broiler at the end for a few minutes; just don’t forget it or you’ll basically invent a new kind of charcoal. (Happened to me. Once.)
Let It Rest: I know, this is torture, but if you let it sit about 10 minutes before eating, everything holds together better. Mostly. Some days it’s still a little floppy, but hey, that’s homemade, right?

Notes Only a Home Cook Would Write

If you get distracted half-way (story of my life), you can pause after roasting the eggplant or even after rolling and assemble later.
Oddly, I find the flavor is better if you’re generous with herbs, even if they’re just from a wilted grocery store bunch.
Don’t over-stress about torn eggplant. Just patchwork it together. Nobody’s counting layers!

Some Variations I’ve Actually Tried (With Mixed Results)

With Spinach: Sometimes I stir in a handful of thawed frozen spinach to the filling—makes me feel virtuous.
No Egg: I forgot the egg once, and the filling was just looser. But it still tasted fine!
Veganish: Used cashew ricotta off Nora Cooks. Actually not bad, but I did miss the gooey mozzarella.
Zucchini instead: Honestly… zuke gets watery. Wouldn’t recommend it, but hey, maybe you’re more patient than me.

Equipment—But Make It Optional

Sharp knife or mandoline: For slicing. If you don’t have either… okay, just go slow with whatever’s sharpest in your drawer.
Baking sheet and baking dish: But, like, a pyrex or metal roasting tin works. I once used a cast iron skillet and it was fine.
Bowl & spoon: I mix with a fork. Don’t need fancy gear.

Really, the main thing is an oven that at least kinda works.

Digression: For a while I convinced myself I needed a microplane for the cheese, but grating off the block with a box grater is way more satisfying. And cheaper.

Real Thoughts on Storage

Eggplant Rollatini will last in the fridge for 2-3 days, covered, or can be frozen (though the cheese can get a bit weird in texture; I still do it sometimes when I overestimate how much my family can eat). Reheat gently covered in the oven or, honestly, the microwave is fine for lunch. That said, in my house, leftovers are rare. Someone always nicks a roll or two before breakfast. Cold. Out of the pan.

How I Like to Serve It (And Maybe You Will, Too)

This is bang-on with a pile of garlic bread (or Ciabatta from King Arthur Baking Co.) and a giant green salad. My uncle insists on a cold glass of red wine, which, actually, he’s kind of right about. Sometimes I ‘fancy it up’ with a sprinkle of extra basil on top—makes it look like I tried harder.

If I Could Give You Only a Few Tips…

Let the eggplant roast until it’s bendy; I once tried to rush this and wound up with crunchy, unrollable slices. Don’t be like me!
Too much sauce and things get soupy. Too little and it’s a bit dry. Somewhere in the middle—use your judgment (I know that’s vague, sorry).
Actually, letting it cool a bit before serving makes it slice and scoop better. Learned that after burning my tongue too many times.