skillet eggplant rollatini

adapted from the recipe used at the Kardashian's holiday party.
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skillet eggplant rollatini

I’m a huge fan of Martha Stewart’s stacked eggplant parmesan. So when I came across this eggplant rollatini created by the Kardashian’s private chef, I figured it couldn’t hurt to give another celebrity eggplant recipe a try.

To give it my signature high-protein vegetarian twist, I omitted the turkey sausage, used cottage cheese in place of ricotta, and added a full box of baby spinach. I also baked the whole thing in a skillet instead of a casserole dish, and it worked flawlessly.

see it in action…

skillet eggplant rollatini

serves 4


  • 2 large eggplants (~2 1/2 pounds total)
  • 4 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • freshly-ground black pepper
  • 5 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (5-ounce) container baby spinach
  • 1 cup whole-milk cottage cheese
  • 1 ounce freshly-grated Parmesan (1/2 cup), plus more for topping
  • 1 large egg
  • 1/4 cup chopped fresh basil, plus more for serving
  • 1 teaspoon dried oregano
  • 1 (24-ounce) jar marinara sauce (I always use Rao’s)
  • 4 ounces low-moisture mozzarella (1 cup), shredded


  • Position racks in upper and lower thirds and heat oven to 400°F. Trim eggplant and slice lengthwise into 1/4-inch thick slices. Divide between two baking sheets and brush both sides with 3 tablespoons of the oil. Season with 1 teaspoon of the salt and several grinds black pepper. Roast 10 minutes; remove and let cool.
  • Meanwhile, heat a 10-inch oven-safe skillet over medium. Add remaining 1 tablespoon oil, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add spinach and remaining 1/2 teaspoon salt and cook, stirring, until spinach is almost completely wilted, 1 to 2 minutes.
  • Transfer to a strainer and press firmly to remove excess liquid, then place in a large bowl and slice into pieces with kitchen scissors. Add cottage cheese, Parmesan, egg, basil, oregano, and several grinds black pepper and stir to combine. Season with more salt as needed.
  • Pour enough sauce into the now-empty skillet to completely cover the bottom. Spread 1-2 tablespoons filling onto each eggplant strip and roll them up. Arrange in skillet. (If you have extra filling, dollop into the skillet in between rolls).
  • Cover rolls with more sauce. I used the entire jar, but if you don’t want it as saucy you can reserve ~1/2 cup to add when reheating. Top with mozzarella and as much extra Parmesan as you like.
  • Re-position the oven rack to the center. Cover with greased foil and bake 30 minutes. Uncover and bake until the cheese is browned in spots, 15-20 minutes more. Top with basil and enjoy!



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