Pin it
This eggplant rollatini turns basic eggplant into a fancy Italian meal that tastes like it was made in a real Sicilian kitchen. When you bite in, you'll love how the crunchy outside gives way to smooth ricotta inside, all covered in tasty marinara that'll make everyone want more.
I whipped this rollatini up for the first time when I had friends over - some who don't eat meat and others who love it. Everyone couldn't stop talking about how good it was, and now it's what I make when I want to impress folks without spending forever in the kitchen.
Ingredients
- Eggplant: Go for ones that feel heavy and have shiny skin with no soft spots for best results
- Ricotta: Let it sit in cheesecloth overnight to remove extra water, making your filling thick and rich
- Mozzarella: Pick whole milk low moisture type since it melts better and adds more flavor
- Breadcrumbs: They create that important crunchy outside that works so well against the soft filling
- Marinara sauce: Making your own is awesome but a good store brand will do the job nicely too
- Fresh parsley: Adds a pop of fresh flavor to both the filling and breadcrumb mix
Step-by-Step Instructions
- Prepare the eggplant:
- Cut eggplant into thin, even slices around 1/8 inch thick, using a mandoline if you've got one. Sprinkle them generously with salt and stack in a colander. Let them sit for an hour to get rid of bitter juices and extra water. Wash them well and dry completely with paper towels. This step is super important for eggplant that cooks right and doesn't get mushy.
- Create the breading station:
- Get your dipping stuff ready with flour, beaten eggs, and seasoned breadcrumbs in separate flat dishes. The flour helps the egg stick, and the egg makes sure the breadcrumbs stay put. Those seasoned breadcrumbs are what give you the yummy golden outside that makes everyone go wow.
- Bread and fry:
- Roll each slice in flour and shake off extra, then into the egg, and finally coat with breadcrumbs, pressing lightly to make them stick. Cook in hot oil until they turn golden brown and crunchy, about 2 minutes on each side. Keep your oil at 350°F for that perfect crunch without being greasy.
- Prepare the filling:
- Stir together ricotta, mozzarella, Pecorino Romano, parsley, egg, and salt until everything's mixed but not too much. The egg holds it all together while the cheese makes it rich and creamy. Parsley gives it a fresh taste and nice color.
- Assemble the rollatini:
- Put 2–3 spoonfuls of filling on one end of each eggplant slice and roll it up. Place them with the open side down in a baking dish that you've covered with marinara sauce. The sauce stops them from sticking and starts adding flavor right away.
- Bake to perfection:
- Add a little more sauce on top of each roll and sprinkle with Pecorino Romano. Bake until the cheese gets melty and everything's hot, about 20–25 minutes. This final cooking step brings all the flavors together for that classic Italian comfort food feeling.
Pin it
This dish always reminds me of dinners at my Italian neighbor's place where I first got hooked on real Italian food. The secret that takes this from good to amazing isn't fancy - it's just having the patience to let the eggplant release all its water before cooking.
Make Ahead Options
You can totally do most of the work for this dish ahead of time. The breaded and fried eggplant slices stay good in the fridge for up to two days if you stack them with parchment paper between layers. The cheese mix can be made a day early and kept cold. You can even roll everything up and get it ready in the baking dish a full day before cooking - just wrap it tight with plastic and keep it in the fridge. Add about 10-15 extra minutes to your baking time if it's coming straight from the cold.
Serving Suggestions
This eggplant rollatini works great as a fancy vegetarian main dish with a simple arugula salad dressed with lemon and olive oil on the side. For bigger meals, it goes perfectly with garlic bread and a light pasta like angel hair tossed with olive oil and herbs. For drinks, try a medium Italian red wine like Chianti or Montepulciano that goes well with tomato sauce but won't overpower the mild eggplant taste.
Ingredient Variations
While the classic recipe uses what's listed above, you can switch things up based on what you like or have around. If you don't do dairy, try cashew ricotta instead and leave out the mozzarella. Got gluten issues? Gluten-free breadcrumbs work just fine. Want more veggies? Add some cooked spinach to your filling. In the summer, fresh basil makes a tasty addition. And if you're cooking for meat fans, laying a thin slice of prosciutto before rolling creates a whole new flavor that still feels authentically Italian.
Pin it
This eggplant rollatini shows that with a bit of care, simple ingredients can turn into something that wows everyone at your table.
Frequently Asked Questions
- → Can I make eggplant rollatini ahead of time?
You bet! You can get everything ready up to a day before. Just do all the prep work and assembly, wrap it up tight, and stick it in the fridge. When you're ready to eat, pop it in the oven for 25-30 minutes until it's hot all the way through.
- → Why do you salt the eggplant before cooking?
Salting does two important things for your eggplant. It pulls out extra water and cuts down on that bitter taste. This helps your eggplant cook better and keeps it from getting mushy when you fry and bake it.
- → Can I bake the eggplant instead of frying it?
Absolutely! For a healthier option, put your breaded eggplant pieces in a 425°F oven for about 15-20 minutes. Flip them halfway through cooking until they look golden and crispy. Then go ahead with making your rolls.
- → What can I serve with eggplant rollatini?
These eggplant rolls go great with a light green salad or some tasty garlic bread. Want a fuller meal? Toss some pasta with olive oil and fresh herbs to serve on the side.
- → Can I freeze eggplant rollatini?
Sure can! Make everything but don't bake it. Wrap it well and freeze for up to 3 months. Let it thaw overnight in your fridge before cooking. Add an extra 10-15 minutes to your baking time if it still feels cold.
- → What type of marinara sauce works best?
Either whip up your own sauce or grab a good jar from the store. Look for one with just a few simple ingredients and a nice balanced flavor that isn't too sweet or too sour.