The Best Eggplant Rollatini (With a Creamy, No-Water Filling)

First, preheat your oven to 400°F. Slice the eggplants lengthwise into even, 1/4-inch thick slices. Arrange the slices in a single layer and sprinkle both sides with kosher salt. Let them sit for about 10 minutes to "sweat," which draws out excess water. You will see beads of moisture form on the surface. Pat the slices completely dry with a paper towel, wiping off any remaining salt. Place the dried slices on a lightly greased baking sheet and bake for 10 minutes. This pre-baking step is crucial as it makes the eggplant pliable and easy to roll without cracking.

While the eggplant is in the oven, you can prepare the amazing filling. The most important step is to strain your ricotta cheese to remove any watery whey. Once strained, place it in a medium bowl. Add the parmesan cheese, egg, minced garlic, chopped fresh basil, salt, and pepper. Mix everything together until it is well combined and creamy. This mixture will be noticeably thicker and richer than typical fillings.

Now it is time to build your eggplant rollatini. Start by spreading about half of your marinara sauce evenly across the bottom of your baking dish. Take one of the cooled, baked eggplant slices and spread a generous spoonful of the ricotta mixture onto one end. Gently roll it up from that end, creating a neat little package. Place the roll seam-side down in the baking dish on top of the sauce. Repeat this process with the remaining eggplant slices and filling, arranging them snugly in the dish.

Pour the rest of the marinara sauce over the assembled rolls. Sprinkle the top evenly with the shredded mozzarella cheese and a final light dusting of parmesan cheese. Cover the dish tightly with foil and bake for 30 minutes. Covering it first allows the rolls to steam and cook through completely. Then, remove the foil and bake for another 10 minutes. This final uncovered bake is what gives you that beautifully melted, golden-brown cheese topping. The sauce should be bubbling gently around the edges when it is done.