Eggplant Rollatini

If you love cheesy food, you will love our eggplant rollatini. We use organic cheddar, not the yellow cheddar, ricotta, and delicious parmesan cheese. We prefer to bake our eggplant as opposed to frying it. We researched other eggplant rollatini recipes and took some pointers from Giada De Laurentiis recipe. We hope you enjoy it!

Here is how we used our left overs, we put some on our favorite organic pizza, Four Cheese Pizzeria Italiana Four Cheese Organic Pizza, it was simply amazing.





  • Eggplant Rollatini:
  • 3 medium-sized eggplants (about 4 pounds total)
  • Sea Salt
  • 32 ounces ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 cup of shredded cheddar cheese, the organic white cheddar
  • 1/2 cup of grated parmesan cheese
  • 20 basil leaves, thinly chopped
  • Tomato Sauce:
  • 3 tablespoons of extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, chopped
  • Sea Salt
  • 1 container of 24oz organic strained tomatoes
  • 2 dried bay leaves
  • 2 tablespoons of butter


  1. Eggplant Rollatini:
  2. Preheat the oven to 450 degrees F.
  3. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices, preferaly wiht a mandolin. Arrange eggplant slices onto a rack. Sprinkle with sea salt and set aside for 10 to 15 minutes. Pat dry with a towel and wipe away the sea salt. Use your hands to rub the eggplants with olive oil (both sides).Bake the eggplants until soft and beginning to brown, 12 to 15 minutes, make sure to turn them in the oven half way. Remove the eggplants from the oven and let cool. Reduce heat to 375 degrees F.
  4. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add shredded cheddar cheese, 3 tablespoons of Parmesan cheese and sea salt to taste. Fold in basil just to combine. Do not overmix.
  5. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) baking dish, seam side down. Continue with remaining eggplants. If you have left over cheese mixture, spread it on top of your eggplants. Follow by evenly distributing the tomato sauce on top of the eggplant rollatini. Season with salt. Sprinkle with the remaining Parmesan cheese and bake for 15 minutes.
  6. Tomato Sauce Recipe:
  7. In a casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add carrots and season with salt. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoe sauce and bay leaves and simmer uncovered on low heat for 20 minutes, add the butter at the last 5 minutes of simmering. Remove bay leaves.


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