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Eggplant Rollatini Recipe
Eggplant Rollatini Recipe photo by Taste of Home

Eggplant Rollatini Recipe

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


  • 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
  • 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
  • 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.


  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.

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Reviewed Dec. 25, 2014

"Nice that lots of fresh ingredients are called for by this recipe, e.g., fresh garlic instead of garlic powder. However, there is way too much potential for over-salting, given the prepared ingredients that are suggested. I suggest using panko instead of seasoned bread crumbs, which usually have tons of salt, garlic powder, and all sorts of stuff that will ruin the fresh taste of the other ingredients.

There is absolutely no need to sweat the eggplant--all you do is wring out a bunch of nutrition and waste time. You might try pounding it a bit to flatten, but that is not a necessity. Also, watch out for the saltiness of the cheese or the chicken stock (stock is also not necessary--try using just crushed tomatoes and skip the stock, sauce, and paste) you use. Don't get me wrong--I love salt--but I've had too many dishes ruined by using over-salted cheese or pre-seasoned ingredients to be willing to go down that path again.
Fresh mozzarella typically has much less salt than the packaged stuff you buy in the store. If you are keeping the salt low, consider supplementing the Parmesan with a bit of the powerfully flavored but super salty Pecorino Romano cheese, which will really zing up the flavor.
And, consider using fresh basil, oregano, thyme, cilantro, and/or other spices. Since you are using fresh parsley, which of course is a must, you might as well do it justice by giving it the company of other fresh spices.
Feeling brave? If your economizing on salt leaves room, consider flavoring your from-scratch crushed tomato sauce with a dash of powdered Japanese dashi, if you have access to a store that sells it. It adds a hint of very mild anchovy-like flavor, much milder that what you may have experienced with Italian anchovies.
One final note: Do you think this can be done without an electric frying pan? Jusk askin'...
Cheers, and Happy Cooking as Jacques P?pin would say!

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!"

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."

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."

Reviewed Feb. 24, 2013

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

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