Print

Eggplant Rollatini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

Eggplant Rollatini is a classic Italian-inspired dish featuring thinly sliced eggplant rolled around a rich ricotta and mozzarella filling, baked in a savory marinara sauce and topped with Pecorino Romano cheese. Crispy breaded and fried eggplant slices add a delightful texture contrast to the creamy filling and tangy tomato sauce. This hearty vegetarian entrée makes a flavorful and comforting meal perfect for family dinners or special occasions.

  • Author: Chef
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

For the Eggplant

  • 1 large eggplant (sliced 1/8″ thick, or about 20 pieces)
  • 1 tablespoon kosher salt (for salting eggplant)
  • 1 1/2 cups all-purpose flour (for dredging)
  • 5 large eggs (beaten)
  • Olive oil (for frying, about 1/2 inch deep)
  • 3 cups plain breadcrumbs
  • 1/4 cup minced flat-leaf Italian parsley (for breadcrumb mixture)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt (for breadcrumb mixture)
  • 1/2 teaspoon black pepper

For the Filling

  • 1 1/4 pounds ricotta cheese (drained)
  • 1/2 pound shredded mozzarella cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup minced flat-leaf Italian parsley
  • 1 large egg (beaten)
  • 1/2 teaspoon kosher salt (for filling)

For Assembly and Baking

  • 4 cups marinara sauce (homemade or store-bought)
  • 2 tablespoons grated Pecorino Romano cheese (for topping)

Instructions

  1. Prepare the Eggplant: Peel and slice the eggplant into 1/8″ thick pieces using a mandoline slicer if available for even slices. Layer the slices in a colander and sprinkle each layer with kosher salt. Let them sit for 1 hour to draw out moisture and bitterness. After salting, rinse the eggplant slices thoroughly to remove excess salt, then pat them dry completely with paper towels.
  2. Bread the Eggplant: Set up a breading station with three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with the seasoned breadcrumb mixture (breadcrumbs combined with parsley, garlic powder, kosher salt, and black pepper). Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally coat with the breadcrumb mixture. Place the breaded slices on a parchment-lined tray.
  3. Fry the Eggplant: Heat about 1/2 inch of olive or vegetable oil in a large heavy-bottomed pan to 350°F. Fry the breaded eggplant slices in batches for about 2 minutes on each side or until golden brown and crispy. Drain on a wire rack or paper towel-lined tray to remove excess oil. Meanwhile, preheat the oven to 375°F and position a rack in the middle.
  4. Prepare the Baking Dish: Spread a thin layer (about 1/4 inch) of marinara sauce over the bottom of a 10 by 15-inch baking dish to prevent sticking and add flavor.
  5. Make the Filling and Roll: In a bowl, combine drained ricotta, shredded mozzarella, 1/4 cup Pecorino Romano, minced parsley, beaten egg, and 1/2 teaspoon kosher salt. Place 2-3 tablespoons of this cheese mixture onto the center of each fried eggplant slice and roll it up tightly. Arrange the rollatini seam side down in the prepared baking dish.
  6. Assemble and Bake: Spoon additional marinara sauce over the top of each eggplant rollatini, making sure not to completely cover them to allow browning. Sprinkle 2 tablespoons grated Pecorino Romano evenly over the rolls. Bake in the preheated oven for 20-25 minutes until the filling is hot and the cheese starts to bubble.
  7. Serve: Remove from oven and serve the eggplant rollatini warm with extra marinara sauce on the side. Enjoy this rich, comforting Italian dish as a main course or part of a festive meal.

Notes

  • Salting the eggplant removes excess moisture and bitterness, improving texture and flavor.
  • Make sure to pat the eggplant dry after rinsing to ensure proper breading adherence and crispiness.
  • Use a mandoline slicer for evenly thin slices to help the eggplant cook uniformly.
  • Drain ricotta cheese well to prevent a watery filling.
  • For a lighter option, eggplant can be baked instead of fried but frying gives the classic crispy texture.
  • Marinara sauce can be homemade or store-bought; use your preferred recipe or brand.
  • Prep work like breading and filling can be done ahead and refrigerated until ready to fry and assemble.

Find it online: https://cheftinaskitchen.com/eggplant-rollatini-recipe/