Eggplant Rollatini Recipe

If you’re craving that perfect balance of tender, cheesy, and saucy, you’re in for a treat with this Eggplant Rollatini Recipe. It’s one of those dishes that feels fancy enough for special occasions but straightforward enough to make any weeknight dinner memorable. Trust me, once you roll these crispy eggplant slices stuffed with a luscious ricotta and mozzarella filling, smother them in rich tomato sauce, you’re going to wonder why you didn’t try this sooner!

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Ingredients & Why They Work

Each ingredient in this Eggplant Rollatini Recipe plays a key role: fresh eggplant as the star, cheeses providing creaminess, and a well-seasoned tomato sauce pulling everything together. When shopping, pick firm eggplants with shiny skin and fresh herbs to elevate the flavors.

• Eggplant: Choose a firm, medium-to-large eggplant with a shiny, unblemished skin for the best texture and flavor.
• Salt: Essential for drawing out moisture and bitterness from the eggplant slices—don’t skip this step.
• Onion and Garlic: These form a fragrant base for the sauce, giving it a rich aroma and depth.
• Olive Oil: Use good quality extra virgin olive oil for sautéing and frying to enhance flavor.
• Tomato Sauce and Diced Tomatoes: Combine for the perfect saucy consistency and fresh tomato flavor.
• Chicken Broth: Adds subtle savory notes to the sauce, keeping it rich without overpowering the other flavors.
• Tomato Paste: Concentrates the tomato flavor for a robust sauce.
• Fresh Parsley: Brightens the whole dish with a fresh, herbal punch.
• Ricotta Cheese: The main filling ingredient, creamy and mild, blending beautifully with seasonings.
• Shredded Mozzarella Cheese: Melts into gooey goodness inside the rollatini.
• Grated Parmesan Cheese: Adds savory, nutty flavor in both filling and coating for that extra punch.
• Eggs (for filling and coating): Help bind the cheese filling and make the coating stick perfectly to the eggplant slices.
• Seasoned Bread Crumbs: Create a crisp, flavorful crust when frying the eggplant.
• Spices (basil, pepper, red pepper flakes): Layer subtle heat and herbal notes that make the sauce come alive.
• Oil for frying: Use enough to shallow fry the eggplant, giving it a golden, crispy exterior.

Tweak to Your Taste

I love adding a little extra fresh basil on top before serving, but you can easily switch things up. This recipe is forgiving and versatile — all about making it yours.

• Make it vegetarian: Simply swap chicken broth for vegetable broth in the sauce to keep it fully plant-based.
• Add heat: Increase the crushed red pepper flakes if you like a spicy kick — I do some days for that extra punch.
• Cheese variations: Try adding fresh mozzarella slices or swapping some ricotta for mascarpone for a silkier texture.
• Gluten-free: Use gluten-free bread crumbs for the coating and ensure your broth matches your dietary needs.

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

Step 1: Prep and Salt the Eggplant Slices

First things first, peel and slice your eggplant lengthwise into thin, 1/8-inch slices. You want these thin enough to roll but sturdy enough to hold the filling. Place them in a colander over a plate or bowl and sprinkle generously with salt. Toss to coat each slice then let them sit for 30 minutes. This step is key — it pulls out bitterness and moisture that can make your rollatini soggy. After that, rinse the salt off and pat them dry thoroughly with paper towels.

Step 2: Simmer the Flavorful Tomato Sauce

While the eggplant is doing its thing, start your sauce. Sauté the chopped onion in olive oil until soft and fragrant, then add the minced garlic just for a minute to avoid burning. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, parsley, sugar, salt, dried basil, pepper, and crushed red pepper flakes. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 20-25 minutes. This allows the flavors to marry beautifully and the sauce to thicken slightly.

Step 3: Make the Creamy Cheese Filling

In a big bowl, mix your ricotta, shredded mozzarella, grated Parmesan, fresh parsley, beaten egg, and a pinch of pepper. This combination is luscious and helps the rollatini maintain its shape once baked. Set aside while you prepare the coating.

Step 4: Coat and Fry the Eggplant Slices

Set up your dredging stations: beaten eggs in one shallow bowl, and in another, combine bread crumbs, half of the grated Parmesan, minced garlic, parsley, along with salt and pepper. Dip each eggplant slice first into the eggs, then coat thoroughly with the bread crumb mixture. Heat about half an inch of oil to 375°F in a skillet and fry the slices in batches until golden brown on both sides — about 2 to 3 minutes per side. Drain on paper towels. This crispy coating adds an incredible texture contrast once baked.

Step 5: Assemble and Bake the Rollatini

Preheat your oven to 375°F. Pour about 1 cup of your tomato sauce into the bottom of an ungreased 13×9-inch baking dish. Spread about 2 rounded tablespoons of the cheese filling onto each fried eggplant slice, then carefully roll each one up and place seam side down in the baking dish. Pour the remaining sauce over the top, sprinkle with the rest of the Parmesan cheese, cover with foil, and bake for 30 to 35 minutes or until bubbly and golden. The oven does the magic here, marrying all those flavors and melting the cheese perfectly.

How to Serve Eggplant Rollatini Recipe

Garnishes

I always finish my rollatini with a sprinkle of fresh parsley right before serving. Sometimes, a drizzle of high-quality extra virgin olive oil adds that silky gloss on top. If I’m feeling indulgent, a few shavings of fresh Parmesan make it feel extra special. It’s those little touches that elevate the dish from delicious to unforgettable.

Side Dishes

This dish pairs beautifully with a fresh green salad with lemon vinaigrette or roasted vegetables to balance the richness. You can also serve it alongside garlic bread to mop up every bit of that luscious tomato sauce. For a heartier meal, creamy polenta or herbed couscous make fantastic companions.

Creative Ways to Present

For dinner parties, I like arranging the rollatini individually on small plates garnished with a basil leaf and a light drizzle of balsamic glaze. It turns a rustic classic into elegant finger food. Another fun idea is layering the rollatini vertically in a clear baking dish to show off the colorful tomato sauce and cheese layers — a real eye catcher on the table!

Make Ahead and Storage

Storing Leftovers

I store leftover eggplant rollatini in an airtight container in the refrigerator, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so leftovers can be better than day one (if you can wait that long!). Just be sure to cover tightly to avoid drying out.

Freezing

If you want to freeze leftovers, I recommend freezing unbaked assembled rollatini in a single layer on a baking sheet first, then transferring to a freezer bag. This way, you prevent them from sticking together. When you’re ready, bake them straight from frozen, adding extra bake time. Freezing cooked leftovers is possible too but can impact texture slightly.

Reheating

To reheat leftovers, I find the oven is your friend — pop the rollatini in a 350°F oven covered with foil for about 15-20 minutes until warmed through. This keeps the cheese gooey and the eggplant crisp without turning soggy. Microwaving works but often makes the breading less crispy.

FAQs

Final Thoughts

This Eggplant Rollatini Recipe is one of those comforting dishes that brings a smile every time I make it. From the crispy eggplant to the creamy cheese filling and that rich tomato sauce, it’s like a warm hug on a plate. If you love Italian flavors and want a dish that feels special without a ton of stress, definitely give this a try. I’m confident it’ll become one of your favorites — and if you’re anything like me, you’ll be looking forward to leftovers just as much as the first serving!

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