Eggplant Rolatini


  • 4 eggplants, sliced on mandolin
  • Sprinkle with kosher salt and drain in colander to remove moisture 
  • 1 bunch fresh basil
  • 1 jar Michaels from Brooklyn sauce or fresh homemade  sauce
  • 1 8 ounce container fresh ricotta ( not reduced fat)
  • Salt and pepper to taste
  • 3 TBSP sundries tomatoes, drained from oil
  • Garlic salt
  • Fresh sliced mozzarella
  • 1 cup shaved Parmesan , saving a few lunches for garnish
  • 1  egg beaten
  • Olive oil
  •  Mix Parmesan with ricotta and garlic salt. Add fresh picked basil and beaten egg.


Preheat oven to 350

Place drained eggplant on cookie sheet and bake until tender and slightly brown, about 10 minutes

Remove from oven and place eggplant on cutting board or counter.

Take a Tablespoon or 2 of ricotta mixture and place on top of a piece of sliced eggplant. Roll and repeat until all mixture is used.

Spray a baking sheet with food spray and pour bottom with fresh sauce. Add layer of eggplant stuffed with cheese mixture.

Top with a spoon of sauce on each rollatini and sliced fresh mozzarella

Bake at 350 until cheese melts

In a separate bowl mix arugula with lemon juice, lemon zest and a sprinkle of EVOO.

Toss well. 

One  8 ounce pack fresh organic arugula

Zest of one lemon

Juice of two lemons

Place 2 rollatinis on plate and top with arugula salad. Garnish with fresh basil and shredded Parmesan.

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at