Saturday, August 29, 2020

Eggplant Rollatini #Recipe @PegCochran

My husband loves eggplant rollatini.  If it's on the menu when we go out, I know that's what he's going to order.  I'd never made it--as a matter of fact, the only thing I've cooked with eggplant is ratatouille.  I decided it was time to expand my horizons--my culinary horizons that is since we're all pretty much stuck at home these days.

I also decided that this was the time to treat myself to a mandolin.  It was one piece of kitchen equipment I had never got around to buying.  I got a reasonably priced one from the OXO brand.  They are extremely sharp so if you use one, do be careful!

This version of eggplant rollatini is from and is "lightened up."  The eggplant slices are first baked instead of fried.  It's every bit as delicious! There are a lot of steps, but none of them are difficult.  

2 medium or 1 large Italian eggplants, cut lengthwise into ¼ inch slices
kosher salt and fresh black pepper, to taste
1 1/2cups marinara sauce (I used this recipe for a quick sauce) 
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Parmesan cheese or Romano cheese, plus more for serving
8 oz frozen spinach, heated and squeezed out
1 garlic clove, minced
1 cup shredded part-skim mozzarella
Cut the ends off eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices.  You should have approximately 10 slices.  (I used my new mandolin from OXO.)

Places the slices in a colander or strainer and sprinkle with salt to remove excess moisture and bitterness.  Let sit for approximately 10 minutes or until eggplant begins to “sweat.” Brush off excess salt and pat dry with paper towels.

Preheat oven to 400 degrees.  Arrange eggplant slices on two baking sheets lined with parchment paper (otherwise they will stick). Cover with foil and bake until tender and pliable.  Do not fully cook.  It should take between 8 and 10 minutes but check earlier.

Spread ¼ cup marinara sauce in the bottom of a 13 x 9 inch baking dish.

Beat eggs then mix with ricotta, grated cheese, spinach, garlic, salt & pepper to taste.

Spoon approximately 2 tablespoons of the mixture onto one end of each eggplant slice.  Spread to cover evenly and roll up starting at the short end.  Place seam side down in baking dish.

Top with remaining marinara sauce and mozzarella cheese and cover with foil.

Bake until eggplant is tender, about 45 to 60 minutes.  Let cool 5 minutes then serve with additional cheese if desired.

"A lively series debut for an engaging heroine."
Kirkus Reviews


Barnes & Noble

The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.

OUT NOW! Book #5




The dead of winter takes on a whole new meaning in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

On a night of heavy snow and bitter cold, newlyweds Monica and Greg are comfortably nestled before a warm fire when they’re roused by a late-night knock at the door. Surprised to find a troubled and confused woman on the doorstep, Monica is even more shocked when the woman vacantly utters that someone is trying to kill her. Sensing distress but not danger, Monica decides to help this mysterious woman, but her clouded recollections yield little—until she dredges up memories of her sister and a nearby home, where they find the woman’s sister, dead.

Unable to deny her own curiosity or the woman’s request for help, Monica begins digging into the suspicious death, only to discover a murky family history of valuable land, a bullying brother, an unscrupulous real estate developer, and endless rumors of good deeds met with bad blood. And when the trail of the killer begins to turn cold, Monica realizes that while the family wants to bury their sister, someone is out to bury the clues—and if Monica’s not careful, to bury her as well . . .

Includes tasty recipes!


Follow me on:




  1. I make a lot of Skinnytaste recipes but I’ve never tried this one. I usually make eggplant stacks from one of her cookbooks

    1. I will have to try that recipe, too! I have several of her cookbooks.

  2. I had never heard of this before. I look forward to trying it!

  3. Sometime back you posted a version of this using lasagna noodles instead of eggplant.
    It's a family favorite.

    1. With the noodles rolled up like this? I've seen that recipe too and thought it looked delicious. But anything with tomato sauce and cheese is bound to be good!

    2. Exactly like this with noodles in place of the eggplant.
      You're right: it's hard to miss with tomato sauce and cheese. I like to mess around with the filling, adding spinach and such.