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Eggplant Rollatini is a classic Italian-inspired dish featuring tender eggplant slices stuffed with a creamy ricotta cheese filling, rolled, and baked in marinara sauce with melted mozzarella. Perfect for a hearty dinner, this recipe combines rich flavors with a crispy texture. Great for vegetarians, it’s a versatile dish that pairs well with garlic bread or a fresh salad for a complete meal.

Ingredients

For the Rollatini:

2 large eggplants (enough for 10–12 slices)
1–2 tablespoons kosher salt
1 cup all-purpose flour
1 teaspoon garlic powder
3 eggs, whisked
1 cup Italian breadcrumbs
½ cup Panko breadcrumbs (or substitute with Italian breadcrumbs)
½ cup vegetable oil (plus more as needed)
1 ¼ cups marinara sauce
1 cup mozzarella cheese, shredded
3 tablespoons Parmesan cheese, grated
Fresh parsley, for garnish

For the Ricotta Filling:

1 ¼ cups ricotta cheese
1 cup mozzarella cheese, shredded
1/3 cup Parmesan cheese, grated
1 large egg, beaten
3 cloves garlic, minced
1 teaspoon dried parsley
¾ teaspoon each: dried basil, oregano, and salt

Instructions

Prepare the Eggplant:

Slice the eggplant lengthwise into ¼-inch slices (about 10–12 slices). Use a sharp knife or mandoline for uniform thickness.
Sprinkle both sides of the slices with kosher salt and layer them between paper towels. Let sit for 1 hour to draw out excess moisture.
Dab the eggplant slices with dry paper towels to remove moisture and excess salt.

Set Up the Breading Station:

In one bowl, mix the flour and garlic powder.
In a second bowl, add the whisked eggs.
In a third bowl, combine Italian breadcrumbs and Panko.

Bread the Eggplant:

Dip each slice into the flour, shaking off excess.
Coat the slice in egg, letting excess drip off.
Generously coat the slice in the breadcrumb mixture, using a spoon to press the breading onto the surface.

Fry the Eggplant:

Heat ¼ inch of vegetable oil in a skillet over medium-high heat until it reaches 350–360°F. Test by dropping a small bit of breading into the oil—it should fry immediately.
Fry the eggplant slices in batches, 3–4 minutes per side, until golden. Set on a cooling rack to keep crispy.

Assemble and Bake:

Preheat the oven to 375°F. Spread ¼ cup marinara sauce on the bottom of a 9×13-inch baking dish.
Scoop 2 tablespoons of ricotta filling onto the center of each eggplant slice, roll it up, and place seam-side down in the baking dish.
Spoon up to 1 cup marinara sauce over the rolls. Sprinkle with mozzarella, Parmesan, and parsley. Leave the edges of the eggplant exposed for a crispy texture.
Bake for 20–25 minutes, until the cheese is melted and slightly browned. Optionally, broil for 1–2 minutes for a golden top—watch carefully.
Let the dish rest for 5 minutes before serving. Serve with garlic bread for a perfect pairing.

Why You’ll Love This Recipe

Rich and Flavorful: Creamy ricotta filling and savory marinara make this dish a comfort food classic.
Crispy Texture: Perfectly fried eggplant with cheesy goodness is irresistible.
Family-Friendly: A crowd-pleaser for weeknight dinners or special occasions.

Tips

Use fresh, firm eggplant for the best results.
Don’t skip salting the eggplant—it removes bitterness and excess moisture.
To reduce calories, try baking or air frying the breaded eggplant.

Variations and Substitutions

Cheese: Substitute ricotta with cottage cheese for a lighter filling.
Gluten-Free: Use gluten-free breadcrumbs and flour.
Vegan Option: Replace cheese with vegan alternatives and use a flax egg.

FAQs

Can I make this ahead of time?
Yes! Assemble the rolls without baking, cover tightly, and refrigerate for up to 2 days. Bake before serving.

What if I don’t want to fry the eggplant?
You can bake the breaded slices at 400°F for 20 minutes, flipping halfway through, or air fry at 375°F for 12–15 minutes.

Can I freeze leftovers?
Absolutely! Freeze baked rollatini in an airtight container for up to 3 months. Reheat in the oven at 375°F.

Serving and Suggestions

Pair with a side of garlic bread or a crisp green salad.
Serve with a glass of red wine like Chianti or Merlot.
Add extra marinara sauce on the side for dipping.