Eggplant Rollatini

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select a long, firm eggplant and trim the top. Slice the eggplant into thin slices about a quarter inch thick.
   ▶ ≈1:19
2. 2
   Place the eggplant slices in a colander and sprinkle generously with salt. Let sit for about 30 minutes to release excess moisture.
   ▶ ≈2:20
3. 3
   Pat the eggplant slices dry with paper towels. They will have released a fair amount of liquid.
   ▶ ≈3:09
4. 4
   Brush both sides of each eggplant slice generously with garlic olive oil or regular olive oil.
   ▶ ≈3:43
5. 5
   Arrange the oiled eggplant slices on a baking sheet and bake at 400°F (200°C) for at least 25 minutes until tender and lightly golden at the edges.
   ▶ ≈4:04
6. 6
   Remove the eggplant from the oven and allow to cool slightly until cool enough to handle.
   ▶ ≈4:50
7. 7
   In a bowl, combine 1 lb mozzarella cheese (not fresh), 1 lb ricotta cheese, 1 whole egg, sun-dried tomatoes if available, fresh chopped parsley, 1.5 tablespoons chopped garlic, and half cup Parmigiano-Reggiano.
   ▶ ≈4:57
8. 8
   Use a microplane grater to add fresh lemon zest to the cheese mixture, using a violin-like motion to ensure even distribution.
   ▶ ≈6:39
9. 9
   Season with black pepper to taste and mix the cheese filling thoroughly with your hands until well combined.
   ▶ ≈7:55
10. 10
    Spread a layer of marinara sauce on the bottom of a baking dish.
    ▶ ≈9:06
11. 11
    Take a cooled eggplant slice and spread a spoonful of cheese filling on one half. Roll the eggplant slice closed. If it does not hold together well, secure with a toothpick (remove before serving).
    ▶ ≈8:39
12. 12
    Place the rolled eggplant seam-side down on the marinara sauce. Repeat with remaining eggplant slices.
    ▶ ≈9:33
13. 13
    Top each eggplant roll with additional mozzarella cheese and Parmigiano-Reggiano.
    ▶ ≈10:18
14. 14
    If the rolls are made in advance and chilled, cover the baking dish with a silicone baking mat (rather than foil) to create steam, and bake at 375°F (190°C) until the internal temperature reaches 155°F (68°C), about 20-30 minutes.
    ▶ ≈10:58
15. 15
    Check the internal temperature with an instant-read thermometer. When it reaches 155°F, the cheese is melted and the dish is hot enough. Do not overcook.
    ▶ ≈11:33
16. 16
    Remove from the oven and let rest for a few minutes before serving.
    ▶ ≈12:13