Rolling with rollatini: conference goers connect over great food

eggplant rollatini recipe is delicious

In-person conferences and meetings are finally back! UCLA Conferences & Catering has been working to make these events memorable and inspiring for everyone, and the team was thrilled to welcome the Teaching Kitchen Collaborative to the Luskin Conference Center this month to connect, network and learn. A highlight of the two-day program was a series of cooking demonstrations led by UCLA Senior Executive Chef Joey Martin, who showed off UCLA’s new teaching kitchen and instructed attendees on how to prepare and plate several recipes, including this hearty, delicious and nutrient-rich Mediterranean classic. We invite you to join in the fun and impress your friends and family by trying this recipe at home.



  • 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, shredded
  • 1 egg
  • 2 garlic cloves, minced
  • 3 Tablespoon fresh basil, chopped
  • ¼ teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ½ cups tomato sauce
  • ½ cup mozzarella cheese
  • ¼ cup fresh basil, chopped
  • Preheat oven to 400F.
  • Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
  • Bake eggplant: Lay eggplant on a lightly greased pan and bake for 8-10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.
  • Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
  • Prepare rollatini: Then spread a thin layer of sauce on the bottom of your casserole or baking dish. After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
  • Bake: Spoon 1 to 1 1/2 cups of marinara sauce over eggplant, sprinkle with mozzarella cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes.