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Eggplant Rollatini

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana
  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 large egg, lightly beaten
  • 1/8 teaspoon pepper
  • COATING:
  • 3 large 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 sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. 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 or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. 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 until bubbly, 30-35 minutes.

Eggplant Rollatini Tips

What is the difference between eggplant Parmesan and eggplant rollatini?

Eggplant rollatini is a dish consisting of thin slices of eggplant that are fried and rolled up with a ricotta filling, and then topped with sauce. Eggplant Parmesan is similar, but it isn’t rolled up and does not have a filling.

Where does eggplant rollatini come from?

Eggplant rollatini is served all over Italy but is said to have originated in Puglia, which is the southern Italian region that forms the country's "boot." If you like this recipe, you might also enjoy our other Italian vegetarian recipes.

Can you freeze eggplant rollatini?

Yes! After saucing the eggplant rollatini and topping it with cheese, cover the dish with foil and tightly wrap it in plastic wrap. Remove it from the freezer the night before you bake it and let it thaw in the refrigerator. To reheat, bake it at 350° for 45 minutes or until it's bubbly and hot.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
3 roll-ups: 726 calories, 48g fat (15g saturated fat), 181mg cholesterol, 3182mg sodium, 44g carbohydrate (19g sugars, 7g fiber), 35g protein.