Recipe courtesy of George Stella

Eggplant Rolatini Casserole

  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 25 min
  • Cook: 37 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

Eggplant: 

3 eggs

2 tablespoons grated Parmesan

1 tablespoon water

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/8 teaspoon garlic powder

2 medium eggplants

Tomato Sauce:

1 tablespoon olive oil

2 tablespoons diced red onion

2 cloves garlic, chopped

1 (14-ounce) can no-sugar-added diced tomatoes

1 (8-ounce) can no-sugar-added tomato sauce

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Cheese Filling:

15 ounces whole-milk ricotta cheese

8 ounces shredded mozzarella cheese

1/2 cup grated Parmesan

1/4 cup diced roasted red peppers

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh oregano leaves

1 clove garlic, minced

1/4 teaspoon black pepper

1 large egg

Topping:

4 ounces shredded mozzarella cheese

1 tablespoon olive oil

1/2 teaspoon dry oregano

Garnish:

Leaves from 1 bunch of basil, torn into pieces

Directions

Special equipment:
9 by 13-inch baking dish
  1. Preheat oven to 400 degrees F. 
  2. Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
  3. Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more. 
  4. Make the Cheese Filling: Mix all of the ingredients together in a bowl. 
  5. To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
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