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Eggplant Rollatini

A comforting Italian dish featuring tender eggplant slices filled with a creamy ricotta mixture, topped with marinara sauce and melted cheese.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants Cut into 1/4-inch slices
  • 1 tablespoon kosher salt Used to draw out moisture
  • 1 cup flour For breading
  • 2 large eggs Helps bind the breading
  • 1 cup Italian breadcrumbs For a crispy coating
  • 1/2 cup Panko breadcrumbs Optional for extra crunch
  • 2 tablespoons vegetable oil For frying the eggplant
For the Filling
  • 15 ounces ricotta cheese Creamy filling
  • 1 cup Mozzarella cheese Shredded, for topping
  • 1/4 cup Parmesan cheese Grated, for topping
  • 2 cloves garlic Minced
  • 1 teaspoon dried parsley For added flavor
  • 1 teaspoon dried basil For Italian flavor
  • 1 teaspoon oregano Classic Italian herb
  • 1/2 teaspoon salt To season the filling
  • 1 large egg For binding the filling
For Assembly
  • 2 cups marinara sauce For layering
  • 1/4 cup fresh parsley Garnish for serving

Method
 

Preparation
  1. Cut the eggplant into even, 1/4-inch slices, sprinkle with salt, and let sit for 1 hour.
  2. During this time, prepare the ricotta filling by mixing ricotta cheese, minced garlic, dried parsley, dried basil, oregano, salt, and the egg in a bowl.
Breading and Cooking
  1. Organize flour, beaten eggs, and breadcrumbs in three separate bowls.
  2. Coat the eggplant slices in flour, dip in eggs, and cover with breadcrumbs before frying.
  3. Heat vegetable oil in a pan over medium heat and fry the breaded eggplant slices until golden brown.
Assembling and Baking
  1. Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish.
  2. Fill each eggplant slice with ricotta filling, roll them up, and place seam-side down in the dish.
  3. Top with additional marinara sauce and shredded mozzarella and Parmesan cheese.
  4. Bake in the oven until the cheese is bubbly and golden, around 25-30 minutes.
Serving
  1. Let the dish stand for 5 minutes before serving, garnished with fresh parsley.

Notes

For best results, ensure even slicing of eggplant, don’t skip the salting step, and let fried eggplant rest on paper towels to absorb excess oil before assembly.