Taste of the Teflon Don: John Gotti’s Eggplant Rollatini

John Gotti, the infamous “Don Teflon,” was known for his power and influence, but his love for Italian cuisine revealed a softer, more nuanced side to his persona.

Among his favorite dishes, Eggplant Rollatini with Ricotta is a testament to his refined palate and his appreciation for the comforting simplicity of traditional Italian flavors.

Why you will love this recipe

• Classic Italian flavor: A harmonious blend of eggplant, ricotta and tomato sauce.
• Perfectly balanced: A rich and creamy filling with the freshness of basil and the savoriness of tomato.
• Versatile dish : Ideal as a main dish or side dish for gatherings.

Cooking Time: 1 hour

Servings: 4

Ingredients

• 2 large eggplants, trimmed and sliced lengthwise
• 1 cup ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Extra virgin olive oil, for grilling
• 1 cup tomato sauce
• Fresh basil leaves
• 1 cup shredded mozzarella cheese

Step-by-Step Method

1. Prepare the Eggplant
   • Trim the ends of the eggplants and slice them lengthwise into thin slices.
   • Lay the slices on a cutting board and sprinkle with coarse salt. Let them rest for 30 minutes to draw out bitterness.
2. Make the Ricotta Filling
   • In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, salt, and pepper. Mix well until creamy.
3. Cook the Eggplant Slices
   • Rinse the eggplant slices under running water to remove excess salt. Pat dry with a kitchen towel.
   • Brush both sides lightly with olive oil. Grill on a hot grill pan until tender and golden on both sides.
4. Assemble the Rollatini
   • Preheat the oven to 350°F (175°C).
   • Spread a thin layer of tomato sauce on the bottom of a baking dish.
   • Take a grilled eggplant slice, spoon a generous amount of ricotta filling onto one end, and roll tightly. Place seam-side down in the baking dish.
   • Repeat with the remaining slices and filling.
   • Insert fresh basil leaves between the rollatini for added flavor.
5. Add the Toppings
   • Top the rollatini with sliced mozzarella and sprinkle with grated Parmesan cheese.
   • Cover the dish with foil to retain moisture during baking.
6. Bake to Perfection
   • Bake in the preheated oven for 20–25 minutes, or until the mozzarella is melted and bubbly.
7. Serve and Enjoy
   • Remove from the oven and garnish with additional fresh basil leaves.
   • Serve hot as a comforting and indulgent main course or side dish.

Tips for the Perfect Eggplant Rollatini

1. Choose the Right Eggplants: Use fresh, firm eggplants to ensure tender, non-bitter slices.
2. Customize the Filling: Add spinach or chopped basil to the ricotta mixture for extra flavor.
3. Control Moisture: Blot the grilled eggplants well to avoid excess liquid in the dish.
4. Upgrade the Sauce: Use homemade marinara or a high-quality store-bought tomato sauce for a richer flavor.

Nutritional Facts (Per Serving)

This Eggplant Rollatini with Ricotta is a dish steeped in tradition, offering a delicious combination of creamy cheese, tender eggplant, and vibrant tomato sauce.

It’s a recipe that brings the warmth of Italian home cooking to your table. Buon appetito!

Taste Of The Teflon Don: John Gotti’s Eggplant Rollatini

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Cook Time 1 hour hr

Servings 4

Calories 280 kcal

Ingredients

  

• 2 large eggplants trimmed and sliced lengthwise
• 1 cup ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil for grilling
• 1 cup tomato sauce
• Fresh basil leaves
• 1 cup shredded mozzarella cheese

Instructions

 

Prepare the Eggplant

• Trim the ends of the eggplants and slice them lengthwise into thin slices.
• Lay the slices on a cutting board and sprinkle with coarse salt. Let them rest for 30 minutes to draw out bitterness.

Make the Ricotta Filling

• In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, salt, and pepper. Mix well until creamy.

Cook the Eggplant Slices

• Rinse the eggplant slices under running water to remove excess salt. Pat dry with a kitchen towel.
• Brush both sides lightly with olive oil. Grill on a hot grill pan until tender and golden on both sides.

Assemble the Rollatini

• Preheat the oven to 350°F (175°C).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Take a grilled eggplant slice, spoon a generous amount of ricotta filling onto one end, and roll tightly. Place seam-side down in the baking dish.
• Repeat with the remaining slices and filling.
• Insert fresh basil leaves between the rollatini for added flavor.

Add the Toppings

• Top the rollatini with sliced mozzarella and sprinkle with grated Parmesan cheese.
• Cover the dish with foil to retain moisture during baking.

Bake to Perfection

• Bake in the preheated oven for 20–25 minutes, or until the mozzarella is melted and bubbly.

Serve and Enjoy

• Remove from the oven and garnish with additional fresh basil leaves.
• Serve hot as a comforting and indulgent main course or side dish.