Grilled eggplant slices are rolled up with a creamy ricotta, Parmesan cheese and fresh basil filling. Baked in tomato marinara sauce and topped with even more Parmesan.

“Rollatini is not an Italian word,” she says. No, it’s not. In Italy, eggplant rollatini — the dish I’m interviewing her about — is known as involtini di melanzane, right alongside all ...