Eggplant Rollatini Recipe

Eggplant Rollatini RecipePhoto by: Taste of Home Eggplant Rollatini Recipe Rating 5

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This authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request it time and again.—Nancy Sousley, Lafayette, Indiana

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Eggplant Rollatini Recipe
  • Prep: 1 hour Bake: 30 min.
  • Yield: 5 Servings
    •
60 30 90

Ingredients

  • 1 large eggplant
  • 1 tablespoon salt
  • SAUCE:
  • 1 small onion, chopped
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup tomato paste
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 egg, lightly beaten
  • 1/8 teaspoon pepper
  • COATING:
  • 3 eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • Dash each salt and pepper
  • Oil for frying

Directions

  • Peel and slice eggplant lengthwise into fifteen 1/8-in. thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  • Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until flavors are blended, stirring occasionally. Rinse and drain eggplant.
  • In a large bowl, combine the filling ingredients; set aside.
  • Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
  • In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  • Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 5 servings.

Nutritional Facts 3 roll-ups equals 726 calories, 48 g fat (15 g saturated fat), 181 mg cholesterol, 3,182 mg sodium, 44 g carbohydrate, 7 g fiber, 35 g protein.

Originally published as Eggplant Rollatini in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p177

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Taste of Home

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Reviews for Eggplant Rollatini (3)

Eggplant Rollatini Recipe

Eggplant Rollatini

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Reviewed on Aug. 22, 2011 by amypoopug

I followed the recipe,I made homemade spaghetti suace from farmer's market tomatoes.Perhaps I made too much sauce.I sliced ,salted white skinned eggplant from farmer's market,Breaded fried,made the ricootta mix.Made a huge 9x13 pan- servings?Way more than 5 could eat.Mine did not look the piscture at all but my husband said it was the best eggplant recipe he ever ate!!!!


Reviewed on Aug. 22, 2011 by sdeson1

Definitely not a quick recipe but very tasty! I read the recipe wrong and cut the eggplant into rounds instead of lengthwise so I just made eggplant sandwiches. Still great!


Reviewed on Aug. 15, 2011 by daughertyg

Worth the work. Yum!

 
 
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