Save on Pinterest

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, 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.
Nutrition Facts
3 each: 726 calories, 48g fat (15g saturated fat), 181mg cholesterol, 3182mg sodium, 44g carbohydrate (19g sugars, 7g fiber), 35g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Aja
    Jul 8, 2020

    This Recipe looks amazing, but veggie broth instead of chicken broth for vegetarians.

  • Avneet
    Apr 12, 2020

    I was wondering if anyone will send me a picture of the eggplant rollatini. Email; [email protected]

  • Linda
    Mar 12, 2020

    Eggplant Rollatini is one of my all time favorite dishes, and this one surpassed my expectations. This takes time, but we'll worth it. My family loved it, too.

  • Nightfall
    Feb 27, 2020

    Definitely a labor of love. This is a time consuming, dish intensive project, but the results are so worth the effort. This is NOT a recipe for a busy weeknight meal, but it’s a great for a weekend project or special guest. I made the recipe as written and it was perfect for me.

  • Carol
    Feb 27, 2020

    Love to try this but I was wondering if the eggplant could be breaded then baked for 10 or 15 minutes instead of frying so there is less grease and calories.?

  • Jane
    Feb 23, 2020

    I really like eggplant roll at II. I make them vegetarian style by adding chopped spinach, mushrooms, bell pepper, and sometimes chopped nuts, as the filling, placing it on top of the ricotta cheese mixtures.

  • Gail
    Dec 23, 2019

    I have to buy a electric skillet for this recipe? Bummer.

  • Valorie
    Nov 12, 2019

    As an eggplant lover this was awesome. The eggplant is salted to remove the slightly bitter taste of eggplant. It's a preventative measure.

  • CarlaEllen
    Sep 26, 2019

    This was delicious but prep was time consuming. I definitely will make this again.

  • lisa
    Sep 25, 2019

    This was my first time making this dish. It came out great. But I would omit the salt while frying the eggplant because the Parmesan cheese already has a lot of salt in it. It was a bit salty but delicious!!