Equipment
Ingredients
Eggplant Wrappers
- 2 long italian or japanese eggplants, firm
- 10 g salt
- 30 ml olive oil, extra virgin
Ricotta Filling
- 250 g whole milk ricotta cheese, drained
- 50 g pecorino romano, finely grated
- 15 g fresh parsley, chopped
- 1 lemon
- 1 egg, large
- 1 garlic clove, minced
- 2 g black pepper
Assembly
- 500 ml marinara sauce, smooth or chunky
- 150 g low-moisture mozzarella, shredded
- 10 g fresh basil leaves, torn, for garnish
Nutrition (per serving)
Method
Slice the eggplants lengthwise into uniform planks about 0.5cm (1/4 inch) thick. Discard the rounded skin-heavy first and last cuts.
Lay slices on a baking sheet or wire rack. Sprinkle generously with salt and let sit for 20-30 minutes to draw out moisture and bitterness.
Preheat oven to 200°C (400°F). Rinse the salt off the eggplant slices thoroughly and pat completely dry with paper towels. Brush both sides lightly with olive oil.
Roast the eggplant slices on a baking sheet for 15 minutes, flipping halfway through, until pliable and slightly golden but not crisp. Allow to cool slightly.
In a mixing bowl, combine ricotta, grated Pecorino Romano, minced garlic, chopped parsley, lemon zest, the egg, and black pepper. Mix until smooth.
Spread about 150ml of marinara sauce across the bottom of the baking dish.
Place a spoonful of ricotta filling (about 15-20g) on the wider end of an eggplant slice. Roll gently but firmly toward the narrow end. Place seam-side down in the baking dish. Repeat with remaining slices.
Top the rolls with the remaining marinara sauce and sprinkle the shredded mozzarella over the top.
Bake at 200°C (400°F) for 20-25 minutes until the sauce is bubbling and the cheese is melted and golden brown.
Let rest for 5-10 minutes before serving to allow the filling to set. Garnish with fresh torn basil.
Chef's Notes
- Select eggplants that are firm and heavy for their size; lighter eggplants often contain more seeds and spongey pockets.
- The step of sweating the eggplant with salt is crucial not just for bitterness, but to collapse the cell structure so it absorbs less oil and becomes silky.
- For a true Sicilian touch, add a tablespoon of currants or pine nuts to the ricotta filling for a sweet-savory contrast.
- If your ricotta is very wet (common in plastic tubs), let it sit in a fine-mesh sieve over a bowl for 30 minutes before mixing to prevent a watery sauce.
- Lemon zest is the secret weapon here—it cuts through the richness of the cheese and pairs beautifully with the tomato acidity.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to preserve texture.
Freezer: 2 months — Freeze before the final bake for best results, or after baking.
Reheating: Reheat in a 175°C (350°F) oven covered with foil for 15-20 minutes until heated through.
