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Eggplant Rollatini

Eggplant Rollatini

Chef Brian White

School Street Bistro, www.schoolstreetbistro.com, Westfield, MA



  • 1 28-ounce can Italian plum tomatoes
  • Olive oil
  • 4 cloves garlic, divided
  • 1 bunch fresh basil
  • 16 oz ricotta
  • Salt (to taste)
  • Prosciutto (or cappicolla) several slices
  • 1 medium-large eggplant
  • 1 cup flour
  • 4 eggs, beaten lightly
  • 1 lb shredded mozzarella or parmesan cheese


10-minute marinara sauce: In a glass bowl break tomatoes apart using your hands (or a wooden spoon). In a medium saucepan, add enough olive oil to coat bottom. Mince 2 cloves of garlic and add to saucepan. Over medium-high heat, sauté garlic, about 1 minute, stirring constantly. Add the tomatoes, choppedbasil leaves andsalt. Continue cooking on medium-high heat, about 10 minutes.

For the stuffing: Mince remaining 2 garlic cloves and add them to the ricotta. Add 1 tsp salt and dicedprosciutto (or cappicolla) to the mixture. Set aside.

Slice eggplant lengthwise, into 1/8-inch slices. Place flour in a shallow bowl and the beaten eggs in another bowl. Dip eggplant slices in the flour, and then inthe eggs.

In a sauté pan set over high heat, add enough olive oil to generously cover the bottom of the pan. Heat until oil is hot. Add eggplant, sautéing both sides, until golden. Set aside to cool.

To assemble the rolls, take the cooled eggplant and place 2 tablespoons of ricotta mixture along a short end and begin rolling. Place eggplant roll ina casserole dish and cover with marinara sauce. Top with shredded mozzarella, or Parmesan cheese, and bake 20 minutes at 350 degree F. Serves 4