The following recipe is from the August 5 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggplant Rollatini is an Italian-American classic, right up there with veal parmigiana and baked ziti. These are not classic Italian dishes by any stretch of the imagination. You're far more likely to find this preparation of thinly sliced eggplant stuffed with ricotta at a pizza joint than a Tuscan trattoria. The word "rollatini" doesn't even exist in the Italian language! Authentically Italian or not, eggplant rollatini is a fantastically satisfying vegetarian main. This version from Carol Gelles' 100 Best Vegetarian Recipes uses a quick tomato sauce spike with a touch of heavy cream for extra richness. Gelles offers a few different methods for cooking the eggplant slices before they are stuffed; you can pan fry them, broil them, or grill them. While making eggplant rollatini at home I've found that dipping the eggplant slices in a light egg wash, lightly breading them, and pan frying them makes for the best flavor/texture combination.