Eggplant Rollatini

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Little cheese filled eggplant roll-ups served with a marinara sauce. Recipe by Chef Keith Silva, Cafe Portofino.
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    • 8 oz ricotta cheese
    • 1/2 oz prosciutto (diced very small)*optional
    • 2 oz grated parmesan
    • 3 oz shredded mzarella
    • 1 pinch nutmeg (to taste)
    • 1 pinch white pepper (to taste)
    • 3 medium round eggplant


Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.

Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8.
Recipes From - The Gourmet Food And Cooking Resource