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Eggplant Rollatini

 Eggplant Rollatini
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
5 ServingsPrep: 1 hour Bake: 30 min.

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:

2 of 2

Eggplant Rollatini (continued)

Ingredients (continued)

  • 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 30 minutes.
  • 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.
  • In a large bowl, combine filling ingredients; set aside.
  • 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.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.