Late summer yields a bounty of summer vegetables. Eggplant rollatini is a light and bright gratin that will put any excess eggplant to use. The eggplant is sliced in long strips and roasted. A ricotta filling is then rolled up in the strips and nestled in a marinara sauce, and the dish is gratineed in the oven.
There are several steps to this recipe, but don’t be deterred. Each step is straightforward, and this dish comes together easily. The good news is that each component can be prepared ahead, and you can assemble the dish at your leisure. A recipe for the tomato sauce is provided, but if you want a shorter step, simply use a high-quality prepared marinara or tomato-basil sauce.
