Baked Eggplant Rollatini

Preheat an oven to 375°F (190°C).

Trim the eggplant, then cut each eggplant lengthwise into slices 1/4 inch (6 mm) thick. Place a large colander or a wire rack on a baking sheet. Lightly salt the eggplant slices on both sides and place in the colander or on the rack. Let stand at room temperature for 10 to 15 minutes. Rinse the eggplant slices under cold running water, then place in a single layer on paper towels and pat dry.

Wipe off the excess liquid from the baking sheet and lightly grease with olive oil. Arrange the eggplant slices in a single layer on the prepared baking sheet (you may need to roast the eggplant in a few batches). Roast until just soft enough to roll, about 10 minutes. Remove from the oven and let stand until cool enough to handle. Keep the oven set at 375°F (190°C).

In a large bowl, stir together the eggs, garlic, ricotta, Parmesan and 1/2 cup (2 oz./60 g) of the mozzarella until blended. Stir in the basil, 1 tsp. salt and 1/2 tsp. pepper; do not overmix.

Lightly grease a 13-by-9-inch (33-by-23-cm) baking dish. Spread 1 cup (8 fl. oz./250 ml) of the marinara sauce on the bottom of the prepared dish. To make each eggplant roll, place 1 to 2 Tbs. of the cheese mixture on one end of an eggplant slice and roll up tightly. Place, seam side down, in the dish. Repeat with the remaining eggplant slices and cheese mixture.

Spoon the remaining 1 cup (8 fl. oz./250 ml) sauce over the eggplant rolls and season with salt and pepper. Cover the dish with aluminum foil and bake for 30 minutes. Uncover the dish and sprinkle with the remaining 3/4 cup (3 oz./90 g) mozzarella. Bake until the sauce is bubbling and the cheese is melted, 8 to 10 minutes more. Garnish with parsley, drizzle lightly with olive oil and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen