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Eggplant Rollatini

Eggplant Rollatini


  • 2-3 eggplants
  • ½ teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 cups crushed tomatoes
  • ½ cup chopped fresh basil, divided
  • 3 teaspoons minced garlic, divided
  • 1 cup chopped spinach
  • 2½ cups whole ricotta cheese
  • 1/4 cup grated Parmesan
  • ½ teaspoon ground pepper
  • 1 cup shredded whole milk mozzarella cheese


  1. Position racks in the middle and upper third of oven; preheat to 425°F.
  2. Slice each eggplant lengthwise into ¼-inch-thick strips. IF using 3 eggplants, discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with ¼ teaspoon salt and let stand for 15 minutes.
  3. Pat the eggplant slices dry and brush both sides with oil. Place on silicone mats on baking sheets., overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
  4. Meanwhile, combine tomatoes, ¼ cup basil, 2 teaspoons garlic and the remaining ¼ teaspoon salt in a large mixing bowl. Spread ½ cup of the mixture in two Xtrema Versa Skillets. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
  5. When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the Xtrema Versa Skillets seam-side down. Top with the remaining tomato mixture.
  6. Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
  7. Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining ¼ cup basil and serve.

Eggplant Rollatini

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