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Eggplant Rollatini Recipe
Eggplant Rollatini Recipe photo by Taste of Home

Eggplant Rollatini Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 5 servings

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

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.

Directions

  1. 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 30 minutes.
  2. Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally. Rinse and drain eggplant.
  3. In a large bowl, combine filling ingredients; set aside.
  4. Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
  5. In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches 2-3 minutes on each side or until golden brown. Drain on paper towels.
  6. Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-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 30-35 minutes or until bubbly. Yield: 5 servings.
Originally published as Eggplant Rollatini in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p177

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.

Medium-Bodied Red Wine

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

Reviews for Eggplant Rollatini

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 4, 2014

My sister Pauline found this recipe and gave me a taste. Delicious! Time consuming but well worth it. The spinach added to the rollup sounds really good, I will try that the next time I make them, which will be soon. The sauce is a very good recipe which I made double of and used the other half for small meatballs. YUMMY!

MY REVIEW
Reviewed Jul. 31, 2013

Very good! I've made this without breading the eggplant. I just saute the slices in 1/4-inch of oil until tender, about 2 minutes. Have also used jarred sauce when short on time.

MY REVIEW
Reviewed Apr. 28, 2013

I followed this to the letter with one exception. I added baby spinach to the rolls, layering the spinach on top of the cheese mix before rolling the eggplant. A labor intensive meal? You betcha, and so very worth it.

MY REVIEW
Reviewed Feb. 24, 2013

Fantastic! I used my own canned tomato sauce, but everything else was the same. Thank you!

MY REVIEW
Reviewed Jun. 29, 2012

i had a recipe for eggplant rollatini 20 years ago, that i lost i a move. I have been looking for a recipe like it since. So glad i found this one. My original recipe called for two jars of prepared pasta sauce, but it is nice to have a good sauce recipe. It is time consuming, but oh so good!! THANKS!!!

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