Eggplant Rollatini Recipe

There’s something about a hearty, cheesy, and saucy dish that just hits the spot perfectly, right? If you’re looking for comfort food that feels fancy but is totally doable, my Eggplant Rollatini Recipe is pure magic. I love how the tender eggplant slices wrap around cheesy ricotta filling, then get baked in a savory tomato sauce—trust me, your kitchen will smell incredible while this is in the oven. Stick with me, and I’ll share all my tips so you can nail it easily and enjoy every bite.

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Ingredients & Why They Work

This Eggplant Rollatini Recipe brings together simple, fresh ingredients that complement each other beautifully — from the savory sauce to the creamy filling and that golden crust on the eggplant. Using fresh parsley and quality cheeses really lifts the dish, and remember, choosing a firm but not too large eggplant helps slice it thinly without falling apart.

• Eggplant: Choose a firm one with shiny skin; slicing it 1/8-inch thick lets it roll easily without breaking.
• Salt: Used for sweating the eggplant — it draws out moisture so the slices fry nicely instead of getting soggy.
• Onion: Adds a sweet, aromatic base for the sauce.
• Olive oil: For sautéing and frying; brings richness and helps develop flavor.
• Garlic: A must in Italian dishes — watch it carefully when cooking to avoid bitterness.
• Tomato sauce and diced tomatoes: Combine for a thick, flavorful base for the sauce.
• Chicken broth: Adds depth to the sauce without overpowering it.
• Tomato paste: Concentrates tomato flavor making the sauce more robust.
• Fresh parsley: Sprinkled in sauce and filling for a lively herbal touch.
• Sugar: Balances acidity in the tomato sauce.
• Dried basil and red pepper flakes: Bring warmth and a hint of spice.
• Ricotta cheese: The creaminess of ricotta in the filling makes every bite luscious.
• Mozzarella cheese: Melts perfectly, creating that gooey, satisfying texture.
• Parmesan cheese: Adds nutty, savory layers in both filling and coating.
• Eggs: Help bind the filling and also used in the coating for frying.
• Seasoned bread crumbs: Crisp up the eggplant slices when frying — make sure they’re seasoned well for flavor.
• Oil for frying: Use a neutral oil with a high smoke point, like vegetable or canola oil.

Make It Your Way

This Eggplant Rollatini Recipe is a fantastic base for your creativity. I often swap in fresh herbs or try different cheese blends depending on what’s in my fridge. Don’t be shy about making it suit your cravings — it’s meant to be enjoyed your way.

• Variation: I’ve experimented by adding cooked spinach to the ricotta filling for an extra veggie punch — it’s great if you want to sneak in more greens.
• Gluten-Free Option: Swap bread crumbs for gluten-free ones or crushed nuts to keep the coating crispy.
• Make it Vegan: Use dairy-free ricotta and mozzarella alternatives and skip frying or use a light spray of oil for baking.
• Spice it Up: If you like heat, try adding more crushed red pepper flakes or a dash of hot sauce in the sauce or filling.

Step-by-Step: How I Make Eggplant Rollatini Recipe

Step 1: Prep and Sweat the Eggplant

This is key! I slice the eggplant lengthwise into very thin slices — about 1/8-inch thick — which makes rolling easier later. Then I lay the slices in a colander, sprinkle them generously with salt, and toss gently. This helps draw out bitterness and extra moisture. Let them sit for 30 minutes while you prepare the sauce — then rinse and pat dry so they’re ready for frying without sogginess.

Step 2: Make the Sauce

I start by sautéing chopped onion in olive oil over medium heat until translucent and soft. Then I add minced garlic, cooking just a minute longer until fragrant — careful not to let it burn. Next, all the tomato ingredients go in along with chicken broth, tomato paste, parsley, sugar, and seasonings. Bring it up to a boil, then simmer uncovered for 20-25 minutes. The sauce thickens and flavors meld beautifully, creating a luscious base for the rollatini.

Step 3: Prepare the Filling

While the sauce is simmering, I whisk together ricotta, shredded mozzarella, Parmesan, parsley, beaten egg, and a pinch of pepper in a bowl. This mix is creamy and flavorful, and that egg keeps everything nicely bound together so the filling doesn’t spill out when you roll.

Step 4: Coat and Fry the Eggplant

I set up two shallow bowls: one with beaten eggs and another with a mixture of bread crumbs, half the Parmesan, minced garlic, parsley, salt, and pepper. Carefully dipping each eggplant slice first in eggs, then in the bread crumb mix, ensures a crunchy crust when fried. Heat oil in a skillet until about 375°F — you can test with a small bread crumb; it should sizzle immediately. Fry the slices in batches for 2-3 minutes per side until golden and fragrant. Drain on paper towels to remove excess oil.

Step 5: Assemble and Bake

Preheat your oven to 375°F. Pour about a cup of sauce into an ungreased 13×9-inch baking dish to create a flavorful base. Spread roughly two tablespoons of filling over each fried eggplant slice, then roll them up gently and place seam-side down in the dish. Spoon the remaining sauce over the rolls and sprinkle with the rest of the Parmesan cheese. Cover and bake for 30-35 minutes until bubbly and hot throughout. Your kitchen will smell like an Italian trattoria!

How to Serve Eggplant Rollatini Recipe

Garnishes

I love topping mine with fresh basil leaves and a sprinkle of extra Parmesan right before serving—it adds a pop of color and fresh aroma that wakes up the flavors. A drizzle of good-quality extra virgin olive oil on top can also make it taste even richer.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. I also like roasted garlic bread or even a light pasta tossed with olive oil and herbs so you keep the whole meal balanced and satisfying.

Creative Ways to Present

For dinner parties, I once served individual rollatini in small ramekins topped with a mini basil sprig—a simple touch that felt special. You can also plate them on a bed of sautéed spinach or ribbons of zucchini noodles for an elegant, vegetable-packed presentation.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Cover and refrigerate them for up to 3 days. I keep mine in an airtight container to preserve moisture and freshness. They heat up beautifully the next day and honestly, the flavors even deepen overnight.

Freezing

I’ve frozen this dish a couple of times by assembling everything, then wrapping tightly with foil and plastic wrap. Thaw overnight in the fridge, then reheat covered in the oven. Texture remains surprisingly good, making this a great make-ahead meal for busy days.

Reheating

Oven reheating at 350°F works best—usually 15-20 minutes covered with foil to prevent drying out. If I’m in a rush, I use a microwave on medium power, but nothing beats gently warmed rollatini fresh from the oven.

FAQs

Final Thoughts

This Eggplant Rollatini Recipe has been a favorite in my kitchen for years—I always find it’s the perfect balance between comforting and elegant. Cooking it reminds me of Sunday dinners with family, full of laughter and generous portions. I hope when you make it, you feel the same joy and ease, and maybe even treat yourself to seconds. You’re going to love how approachable and delicious it is, so don’t hesitate—get in your kitchen and roll some eggplant up with me.

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