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Lunch / Dinner

Grilled Eggplant Rollatini with Four Cheeses

When you’ve got a hankering an Italian dinner, eggplant rollatini is the answer. Grilling the eggplant lends extra flavor (and convenience). With a quick tomato sauce, a mix of four cheeses in the filling, plus fresh, fragrant basil, these bundles are warm and comforting, yet light and not too filling at the same time. If you weren’t an eggplant lover before, after just one bite of this red-sauce delight, you definitely will be now.


4 servings

Total Time

1 hour

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Test Kitchen Tip

The sauce and filling can be made ahead. The eggplant can be grilled, filled and rolled. But wait to arrange the rolls in the baking dish until ready to bake.


Preheat oven to 450° and grill to medium. Brush grill grate with oil.

For the sauce, cook onion, tomato paste, garlic, oregano, and pepper flakes in 1 Tbsp. oil in a sauté pan over medium-high heat until liquid evaporates, 35 minutes. Stir in crushed tomatoes, reduce heat to medium, and simmer until sauce slightly thickens, about 10 minutes; season with salt and sugar.

For the rollatini, brush eggplant slices on both sides with ¼ cup oil, then season with salt and pepper.

Grill eggplant slices, covered, until pliable and grill marks appear, 23 minutes per side; transfer to a baking sheet to cool slightly.

Combine ¾ cup mozzarella, ricotta, provolone, Parmesan, ¼ cup basil, and nutmeg; season with salt.

Cover bottom of an 8½×11-inch baking dish with 1 cup sauce.

Dollop about 2 Tbsp. cheese mixture onto narrow end of each eggplant slice; roll to enclose. Arrange rollatini in baking dish, seam sides down. Top rollatini with 1 cup more sauce, then sprinkle with remaining ½ cup mozzarella.

Bake rollatini until golden and bubbly, 1520 minutes; let rest 5 minutes. Garnish servings with basil. Serve remaining 1 cup sauce on the side.

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