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Eggplant Rollatini

A masterclass in botanical rolling and lipid stabilization. This dish utilizes oven-roasted eggplant as a structural vessel for a savory ricotta and spinach filling, finished with a classic marinara bake and molten cheese emulsion.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Eggplant Vessels
  • 1 large eggplant cut into longitudinal 1/4-inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
The Spinach-Ricotta Filling
  • 1 small yellow onion chopped
  • 1 tablespoon olive oil
  • 1 large bag fresh spinach approx. 4 to 5 handfuls
  • 8 ounces ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
The Bake and Assembly
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded

Method
 

The Thermal Softening of the Vessel
  1. Preheat the oven to 375°F.
  2. Arrange the longitudinal eggplant slices on a large sheet pan. Drizzle with olive oil and season with salt and pepper on both sides.
  3. Bake until the slices reach a state of structural pliability, approximately 10 to 15 minutes. Remove from the oven and allow to reach room temperature.
The Filling Preparation
  1. In a skillet over medium heat, sauté the chopped onion in olive oil until soft.
  2. Add the spinach leaves in batches, cooking until fully wilted.
  3. Transfer the spinach and onion mixture to a colander and press firmly to extract all excess liquid.
  4. Transfer to a cutting board and execute a fine chop.
  5. In a medium vessel, combine the chopped spinach-onion mixture with the ricotta and Parmesan cheeses. Season with salt and pepper, mixing until a stable, homogenous filling is formed.
The Architectural Assembly
  1. Spread a thin layer of marinara sauce across the bottom of a ceramic baking dish.
  2. Apply a generous volume of the ricotta filling to each pliable eggplant slice.
  3. Roll each slice into a uniform cylinder and place seam-side down into the baking dish.
The Final Bake
  1. Spoon the remaining marinara sauce over the rollatini and top with shredded mozzarella and additional Parmesan if desired.
  2. Bake for 20 minutes until the cheese achieves a molten state and the sauce is bubbling. Serve warm.