Swordfish and eggplant, eggplant and swordfish,” I remember thinking the first time I visited Sicily many years ago. We seemed to be offered the same things at every meal. I was convinced that if Sicilians ate breakfast, they would probably eat swordfish and eggplant then too (actually, they prefer to eat gelato or granita). There is a lot more variety in Sicilian cuisine today, but no one knows more ways to prepare eggplant than a Sicilian cook. These tasty little rolls never fail to please.

Three-Cheese Eggplant Rollatini is a delicious and satisfying dish that features tender slices of eggplant rolled up with a flavorful cheese filling and baked in a rich marinara sauce. This vegetarian recipe combines the creamy richness of whole-milk ricotta, the tangy bite of Pecorino Romano, and the freshness of shredded basil. The eggplant slices are lightly browned, then filled with the cheese mixture and rolled up with a mozzarella stick before being baked to perfection. The result is a mouthwatering combination of flavors and textures, with gooey melted cheese and a savory marinara sauce. Serve this dish hot for a comforting and impressive meal that will delight your taste buds.

Serves 4

INGREDIENTS

• About ⅓ cup extra-virgin olive oil, plus more for brushing
• 1 large eggplant (about 1¼ pounds), trimmed and cut into ¼-inch-thick slices
• Salt
• 1 cup whole-milk ricotta
• ¼ cup freshly grated Pecorino Romano
• 1 tablespoon shredded fresh basil
• Freshly ground pepper
• 2 cups Marinara Sauce
• 4 ounces mozzarella, cut into 2- × -½- × -½-inch sticks

INSTRUCTIONS

1. Preheat the oven to 450°F.
2. Oil two baking sheets.
3. Brush the eggplant slices on both sides with the ⅓ cup oil, season with salt, and place them in a single layer on the baking sheets.
4. Bake for 10 minutes, or until lightly browned on the bottom.
5. Turn the slices and bake for 5 to 10 minutes more, or until tender and lightly browned on the second side.
6. Remove from the oven and let cool slightly.
7. Reduce the oven heat to 350°F.
8. In a medium bowl, stir together the ricotta, 2 tablespoons of the Pecorino, the basil, and salt and pepper to taste.
9. Spread a thin layer of the sauce in a 9- ×-9- ×-2-inch baking dish.
10. Place a spoonful of the ricotta mixture at one end of each eggplant slice.
11. Lay a mozzarella stick across the end of each slice on top of the ricotta mixture.
12. Roll up the eggplant slices and place seam side down in the baking dish.
13. Spoon on the remaining sauce and sprinkle with the remaining 2 tablespoons Pecorino.
14. Bake the eggplant rolls for 25 to 30 minutes, or until the cheese is melted and the sauce is bubbling.
15. Serve hot.