Lasagna and Eggplant Rollatini
Serves 8-12

During the holidays it can get hectic when preparing your family meal. I love to make this dish because number one it is delicious and number two you can prepare it the day before.


  • 20 lasagna pasta sheets
  • 3 eggplants
  • 12 oz whole milk ricotta
  • 2 eggs large
  • 8 oz Pecorino Romano cheese, grated
  • Fresh basil, 6 -10 leaves, julienned
  • Fresh mozzarella 3 oz
  • Your favorite marinara sauce
  • Toothpicks


Place a medium pot ¾ full of water on stove add EVOO and a pinch of sea salt. Bring to a boil and add lasagna sheets one at a time so they don’t stick. Do not move them until they are softened so as not to break them. Cook very al dente but be sure you can roll them. Rinse and cool. Set aside.

Slice the eggplant about ¼” thick. Brush with evoo. You can either grill or roast on cookie sheets in the oven. Cook eggplant until it folds easily. Set aside to cool.

Break eggs and beat in a medium bowl. Add pecorino and basil mix and add ricotta. Fold together until mixed well.

Slice fresh mozzarella into strips.

At this point you can leave as is, cover and place in refrigerator.

Lay a lasagna pasta flat and lay a piece of eggplant on top, add ricotta and mozzarella. Leave approximately 1/3 of lasagna sheet uncovered. Starting at front of sheet roll the pasta until you finish with the pasta only end. Pick with toothpick to secure.

When you are ready to cook, warm your marinara and cover bottom of roasting pan with marinara ¼” to ½”. Place pasta rolls on top. Scoop marinara over each pasta, cover with foil and place in oven at 250 degrees for approximately 60-75 minutes. It is important to cook slowly so as not to have ricotta bleed out of the sides of the rollatini.

Take out of the oven and top with additional marinara.