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Ricotta, Parmesan Cheese Eggplant Rollatini

Serves 4


For Rollatini

1 medium sized eggplant, even end to end

4 tablespoons Filippo Berio extra virgin olive oil

Salt to taste

For Filling

1/2 cup fresh ricotta cheese

1/2 cup parmesan cheese

1 large egg

1/2 cup fresh spinach, washed and chopped

Salt and pepper to taste

For Parsley Oil

1 teaspoon salt, for blanching

1/2 bunch fresh parsley

1 cup Filippo Berio olive oil

1/8 teaspoon salt

For Vegetable Sauce

4 baby zucchini

1 fresh ear of corn, with kernels removed from cob

4 pearl onions

1 teaspoon salt

For Tomato Sauce

4 plum tomatoes

1 teaspoons Filippo Berio extra virgin olive oil

1 clove garlic, finely chopped

4 leaves of basil, washed and julienned

Salt and pepper to taste


For Rollatini
Wash and thinly slice eggplant about 1/8-inch thick, 8 slices.  Heat non stick pan over medium heat, season eggplant slices and lightly drizzle with oil on both sides.  Place into pan and lightly brown both sides, adding oil as necessary.  Repeat process until all slices are seared. Reserve in a single layer on parchment-paper-lined cookie sheet.

For Filling
In medium size bowl, place cheeses, egg and spinach; mix to incorporate with rubber spatula and season to taste.  Spoon filling evenly on each eggplant slice, using all filling. Roll each slice and place in a single layer in an oiled casserole dish.

For Parsley Oil
Bring 2 quarts of water to boil, add teaspoon of salt and the parsley and blanch for 15 seconds, keep blanching water on stove for vegetables and tomatoes.  Place parsley immediately into ice bath to retain color.  Remove and place parsley, oil and salt into a blender.  Blend for 30 seconds and, using a fine strainer, drain into a small container.  Reserve liquid until needed, discarding parsley in strainer.

For Vegetable Sauce
Place corn in sauté pan. Wash and cut baby zucchini on angle, removing stem. Using the same blanching water, add pearl onions and cook for 4 minutes.  Add baby zucchini and cook for an additional minute and place into ice bath until cool. Drain and add to corn in sauté pan until needed.

For Tomato Sauce
Remove tops from plum tomatoes. In same boiling water place in tomatoes, blanch until skin starts to peel.  Remove and place in water bath.  When cool, peel tomatoes, cut in half, squeeze out seeds and cut each half into quarters.  In medium sauté pan, heat oil, add garlic and sauté quickly being careful not to color garlic. Add tomatoes and basil and quickly sauté for approximately for 2 minutes, until tomatoes start to break down.  Season to taste.

Preheat oven to 350°F.

Bake eggplant rollatini for 7 to 10 minutes.  

To Assemble
While rollatini are baking, heat vegetables in sauté pan and cook just until hot over medium heat.  

To serve, spoon tomato sauce in center of 4 plates, add vegetable sauce and top with two rollatini per plate. Finish by drizzling with parsley olive oil.

This recipe is featured on show 2211 – Cooking with the Chef – Cucinando con lo Chef.  It was presented by Executive Chef Daniel Bruce from Boston Harbor Hotel’s Rowes Wharf Sea Grille.


  1. Shirley Bove's avatar

    Shirley Bove

    Chef Daniel Bruce cooked the eggplant rollatini on the show 2211. He mentioned on television a substitute that he uses in place of sugar when he makes his tomato sauce. The recipe and video do not mention what the substitute is. Could you please tell me what he said. I thought he said shallots.
    I would appreciate a response.
    Thank you.
  2. halcyon's avatar


    Shallots or onions release sugars as they carmelize. Cook them first, then make sauce.

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