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Lemon Basil Ricotta Stuffed Involtini sprinkled with fresh basil in a frying pan
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5 from 1 vote

Eggplant Rollatini

Eggplant Rollatini makes an ideal addition to your summer dining! Bursting with scrumptious Italian flavors like roasted eggplant, creamy ricotta, zesty lemon, and fresh basil, these rollatini are baked in garlic tomato sauce with juicy cherry tomatoes.
Prep Time35 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 6
Calories: 506kcal
Author: Ninon Michels

Equipment

  • Saucepan
  • mandolin
  • Baking Dish

Ingredients

For the roasted eggplant slices

  • 2 large eggplants
  • 8 tablespoons extra-virgin olive oil

For the lemon, basil, and ricotta filling

  • 2 cups ricotta cheese
  • the zest of 3 lemons
  • 1 ½ cups basil leaves thinly chopped
  • 1 tablespoon extra-virgin olive oil
  • ⅛ teaspoon freshly cracked green pepper
  • ¼ teaspoon kosher salt

For the garlicky tomato sauce

  • 1 can good-quality tomato pulp 2 cups
  • 3 big cloves garlic crushed
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup water
  • ¼ teaspoon kosher salt

For the toppings

  • 1 cup grated Pecorino cheese (or Parmesan)
  • 1 ½ cups cherry tomatoes (feel free to use a mix of varieties and colors)
  • 1 handful fresh basil leaves to sprinkle on top just before serving
US Customary - Metric

Instructions

Start by preparing the tomato sauce.

  • In a saucepan, heat 3 tablespoons (45 ml) of extra-virgin olive oil with the crushed garlic cloves.
  • As soon as the garlic starts becoming fragrant (and not brown), add the tomato pulp, ¼ cup (50 ml) of water, and a pinch of sea salt.
  • Let the sauce simmer for 15 minutes over low flame and stir regularly. Set aside.

Meanwhile, slice and roast the eggplants.

  • Preheat the oven to 480°F (250°C).
  • Wash and cut off the stems and blossoms of the eggplants.
  • Using a mandolin or a sharp knife, slice the eggplants lengthwise, into 0,2 inches (0,5cm) thick slices.
  • Line the eggplant slices onto a parchment-lined oven tray.
  • Drizzle the eggplant slices with 4 tablespoons (60 ml) of extra-virgin olive oil.
  • Roast them in the oven until golden (about 15 minutes), then set them aside.
  • Repeat the process as you will need to make two batches to roast all the eggplant slices.

Prepare the filling.

  • In a mixing bowl, add the ricotta cheese, lemon zests, thinly chopped basil, extra-virgin olive oil, cracked green pepper, and sea salt.
  • Stir with a spoon until well combined.

Assemble the rollatini.

  • Preheat your oven to 390°F (200°C).
  • In a large baking dish, pour the tomato sauce and spread it evenly.
  • Then, on each roasted eggplant slice, spoon a tablespoon of the ricotta mix on the thinner edge and roll gently.
  • Transfer the rolls to the baking dish, on top of the tomato sauce.
  • Repeat the process until all the slices are stuffed and the baking dish is filled.
  • Add the cherry tomatoes on top.
  • Sprinkle the Pecorino cheese.
  • Bake in the oven for 20-25 minutes until slightly golden and bubbly.
  • Sprinkle extra fresh basil leaves and serve immediately.

Nutrition

Calories: 506kcal | Carbohydrates: 15g | Protein: 17g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 59mg | Sodium: 474mg | Potassium: 562mg | Fiber: 6g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 20mg | Calcium: 386mg | Iron: 1mg