I tasted Eggplant Rollatini just recently for the very first time. It wasn’t a dish I grew up on like Eggplant Parmesan and I’ll let you in on a secret. . . I’ve always been fickle about it.
It’s touch and go with me.One day I love it, the next I don’t. It all depends on the eggplant itself. It has to be cooked just right.
Not mushy or too thickly sliced; tender with a bit of firmness. Like the eggplant rollatini, I tasted off my Dad’s plate at this tiny, family-owned Italian place on the side of the highway that I passed by thousands of times without stopping because it looked like a dirty, old shack.
How was I to know? Looks really are deceiving. It’s an undiscovered gem of a place.
I loved the rollatini and knew the moment I tasted it I would be recreating it. It is made by rolling up long slices of eggplant filled with ricotta and mozzarella, then smothering it in sauce and more mozzarella, and then baking it to a bubbly, molten finish.
The ricotta is what makes it different from parmigiana. It’s a combo of two classics: lasagna and parmesan.
If you’re looking for something different give this a try.