There’s a comfort in the kitchen that transforms a typical evening into something special, especially when preparing a dish as delightful as Eggplant Rollatini. The moment you slice into that glossy eggplant, its slight bitterness hints at the richness of flavors to come. A little sprinkle of salt pulls moisture from the flesh, setting the stage for what will become an incredibly satisfying meal.
I stumbled upon this recipe while on a quest to spice up my weekly dinner routine, craving something hearty yet light. The first bite is always a revelation—crispy, golden-brown eggplant packed with creamy ricotta and aromatic herbs, all enveloped in a luscious marinara sauce. It’s a dish that almost feels gourmet but is surprisingly easy to whip up at home, perfect for impressing guests or simply savoring with the family.
Whether you’re a culinary novice or a home chef looking to elevate your repertoire, this Eggplant Rollatini recipe will bring the enchanting flavors of Italy to your table and might just become a weekly staple. Let’s dive in!
Why Will You Love Eggplant Rollatini?
Comforting, this dish is like a warm hug after a long day. Versatile, it can be served as a main dish or as a stunning appetizer that will wow your guests. Flavor-packed, the combination of creamy ricotta, tangy marinara, and perfectly fried eggplant creates a symphony of taste. Easy to make, even beginner cooks can master it with confidence. Crowd-pleasing, it’s a dish that appeals to vegetarians and meat lovers alike, making it perfect for any gathering. Prepare to fall in love with every cheesy bite!
Eggplant Rollatini Ingredients
For the Eggplant
• 1 large eggplant – this will be the star of our dish, providing a tender and flavorful base.
• 1 tablespoon kosher salt – essential for drawing out moisture and bitterness from the eggplant.
For the Coating
• 1 1/2 cups all-purpose flour – great for dredging, it gives the eggplant a lovely crisp texture.
• 5 large eggs – beaten to help the breadcrumbs adhere.
• olive oil – for frying; you can use extra virgin for a richer flavor.
For the Filling
• 1 1/4 pounds ricotta – it adds creaminess and is the heart of the filling. Make sure to drain it well!
• 1/2 pound shredded mozzarella – provides that gooey, melty texture that we all love.
• 1/4 cup grated Pecorino Romano – adds a sharp, savory flavor that elevates the dish.
• 1/4 cup minced flat-leaf Italian parsley – a fresh touch that brightens the filling.
• 1 large egg – helps to bind the filling together.
• 1/2 teaspoon kosher salt – just the right amount to season the filling.
For the Breadcrumbs
• 3 cups plain breadcrumbs – these create a delicious crust; consider using homemade for extra flavor.
• 1/4 cup minced flat-leaf Italian parsley – for a pop of color and freshness in the coating.
• 1/2 teaspoon garlic powder – enhances the taste with a subtle garlic flavor.
• 1 teaspoon kosher salt – ensures even seasoning throughout.
• 1/2 teaspoon black pepper – adds a gentle kick to balance the flavors.
For the Sauce and Topping
• 4 cups marinara sauce – this will smother your rollatini in rich, tomato goodness.
• 2 tablespoons grated Pecorino Romano – for a final cheesy flourish on top of the rollatini.
Now that we have all the ingredients lined up for this delightful Eggplant Rollatini, let’s get cooking!
How to Make Eggplant Rollatini
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Prepare the Eggplant: Peel and slice the eggplant into ⅛” thick pieces. Layer the slices in a colander, sprinkling kosher salt between each layer for an hour. Rinse off the excess salt and pat the eggplant slices dry.
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Coat the Eggplant: Dip each eggplant slice into flour, shaking off the excess. Next, immerse them into the beaten eggs, allowing any extra to drip off. Finally, coat them in seasoned breadcrumbs. Lay the breaded eggplant pieces on a parchment-lined tray.
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Fry the Eggplant: Heat 1/2″ of olive oil in a large heavy pan to 350°F. Fry the eggplant pieces until they are golden brown on both sides—about 2 minutes each. Transfer them to a wire rack or a paper towel-lined tray to drain. Preheat your oven to 375°F.
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Assemble the Dish: Pour 1/4″ of marinara sauce into the bottom of a 10 by 15″ baking dish. Place 2-3 tablespoons of the ricotta mixture onto each eggplant slice, then roll them up tightly. Arrange the rollatini seam side down in the baking dish.
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Add Sauce and Cheese: Spoon additional marinara sauce over the rollatini, but don’t cover them completely. Grate 2 tablespoons of Pecorino Romano cheese on top. Bake for 20-25 minutes or until heated through.
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Serve and Enjoy: Once baked, serve your Eggplant Rollatini warm with the remaining marinara sauce on the side.
Optional: Garnish with extra parsley for a fresh touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Eggplant Rollatini
Fridge: Store leftover Eggplant Rollatini in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
Freezer: To freeze, wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag. They can be frozen for up to 3 months.
Thawing: For best results, thaw in the refrigerator overnight. Reheat in the oven until hot, about 20-25 minutes at 375°F.
Reheating in Microwave: If short on time, reheat servings in the microwave for 2-3 minutes, covered, until hot, though the oven will yield better texture.
What to Serve with Eggplant Rollatini?
Elevate your dinner experience with delicious side dishes that create a harmonious and fulfilling meal.
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Garlic Bread: The crispy, buttery goodness of garlic bread provides the perfect vehicle for sopping up extra marinara sauce. It adds a delightful crunch that contrasts beautifully with the tender rollatini.
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Caesar Salad: Crisp romaine, tangy dressing, and crunchy croutons create a refreshing balance to the hearty eggplant dish. It’s a classic combination that brightens every bite!
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Roasted Vegetables: A medley of colorful seasonal veggies roasted to perfection enhances the meal’s health factor while adding delightful earthy flavors. The caramelization brings out their natural sweetness.
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Caprese Salad: Juicy tomatoes, fresh mozzarella, and aromatic basil create a vibrant salad that complements the richness of the rollatini. A drizzle of balsamic glaze ties it all together beautifully.
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Lemon Orzo: This light and zesty side dish pairs wonderfully with the cheese-rich eggplant, adding a bright, refreshing flavor that balances the meal perfectly. The fluffy orzo makes for a delightful texture contrast.
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Wine Pairing: A crisp white like Pinot Grigio or a light red such as Chianti enhances the flavors of the eggplant rollatini, making every bite even more delightful.
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Tiramisu: End your meal on a sweet note with this classic Italian dessert—its coffee flavor and creamy texture will leave everyone longing for just one more bite!
Make Ahead Options
Eggplant Rollatini is a fantastic choice for meal prep, allowing you to savor homemade goodness on busy nights! You can prepare the filling and the eggplant rolls up to 24 hours in advance. To do this, assemble the rollatini and layer them in your baking dish, then cover tightly with plastic wrap and refrigerate. The marinara sauce can also be made up to 3 days ahead; simply store it in an airtight container in the fridge. When you’re ready to serve, remove the plastic wrap, spoon on some sauce, and bake as directed for 20-25 minutes or until heated through. This way, you can enjoy a comforting, delicious meal with minimal effort!
Tips for the Best Eggplant Rollatini
Salting the Eggplant: Ensure you salt the eggplant slices adequately; this step removes excess moisture and bitterness, preventing sogginess.
Proper Coating Technique: Coat the eggplant slices in flour, then egg, and finally breadcrumbs—this three-step process ensures a delightful crunch but avoid clumping.
Frying Temperature: Heat the olive oil to the correct temperature (350°F) for frying. If it’s too low, the eggplant absorbs excess oil and becomes greasy.
Layering Sauce: When assembling, add marinara sauce at the bottom and spoon a little over the rollatini—this prevents them from drying out while baking.
Bake Until Hot: Ensure to bake the Eggplant Rollatini until heated through and bubbly; this enhances flavor and texture—don’t rush the process!
Eggplant Rollatini Variations
Feel free to get creative and tailor the flavors to your preferences with these fun variations!
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Dairy-Free: Substitute the ricotta and mozzarella with cashew cheese for a creamy, vegan-friendly option. It maintains that satisfying texture while keeping things plant-based.
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Meat Lover’s Twist: Add cooked ground beef, sausage, or turkey to the ricotta mixture for a protein boost that will satisfy the meat lovers at your table.
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Herbed Delight: Mix in fresh basil, oregano, or thyme with the cheese filling for an aromatic twist that enhances the overall flavor profile. The burst of herbs will transport you straight to an Italian garden!
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Spicy Kick: For those who love a little heat, add crushed red pepper flakes into the marinara sauce or cheese filling to give your dish a zesty punch that elevates each bite.
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Grain-Free: Swap out breadcrumbs with crushed almonds or pork rinds to create a gluten-free version that crisps up beautifully while keeping your dish lighter.
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Ricotta Remix: Experiment with flavored ricotta like lemon zest or smoked cheese to add unexpected depth and a sophisticated twist to your filling that your guests won’t forget.
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Veggie Boost: Layer in some sautéed spinach, mushrooms, or bell peppers along with the ricotta mixture for an extra dose of veggies that adds vibrant color and nutrition.
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Nutty Inspiration: Incorporate pine nuts or walnuts into the filling for added crunch and an earthy flavor that perfectly complements the richness of the dish.
Enjoy customizing your Eggplant Rollatini to create a dish that feels uniquely yours!
Eggplant Rollatini Recipe FAQs
How do I choose the right eggplant?
Absolutely! Look for a large eggplant that feels heavy for its size, with glossy skin and no dark spots. Smaller eggplants tend to have fewer seeds and a sweeter flavor. The color should be vibrant, not dull, as this generally indicates freshness.
How long can I store leftover Eggplant Rollatini?
You can store leftover Eggplant Rollatini in an airtight container in the fridge for up to 3 days. I highly recommend reheating it in the oven at 350°F for about 15-20 minutes to warm it thoroughly and restore its crispy texture.
Can Eggplant Rollatini be frozen?
Yes, it can! To freeze, wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag. This way, they can last up to 3 months. Thaw your Eggplant Rollatini in the refrigerator overnight for best results, and then reheat in the oven at 375°F for about 20-25 minutes until hot.
What should I do if my eggplant becomes soggy during cooking?
If the eggplant ends up soggy, it could be because it wasn’t salted long enough or was not fried in hot enough oil. For prevention, allow the salted eggplant to drain for the full hour and ensure your frying oil is at 350°F. If you notice sogginess, try frying it a bit longer to achieve a crispy texture.
Is Eggplant Rollatini suitable for vegetarians?
Very! This dish is entirely vegetarian, making it perfect for vegetarians or anyone looking to reduce meat in their meals. If you have specific dietary allergies, be mindful of the cheese and breadcrumbs, which may contain gluten and dairy. You can easily substitute breadcrumbs for gluten-free options!
Can I use different cheeses in Eggplant Rollatini?
Absolutely! While ricotta and mozzarella are traditional, feel free to experiment with different cheeses. I often use goat cheese for a tangy twist or a blend of cheeses like Fontina and Gruyère for extra richness. Simply adjust according to your taste and your family’s preferences.
Enjoy creating and savoring this delightful Eggplant Rollatini!
Delicious Eggplant Rollatini: A Cheesy Comfort Food Dream
Ingredients
Equipment
Method
- Peel and slice the eggplant into ⅛” thick pieces. Layer the slices in a colander, sprinkling kosher salt between each layer for an hour. Rinse off the excess salt and pat the eggplant slices dry.
- Dip each eggplant slice into flour, shaking off the excess. Next, immerse them into the beaten eggs, allowing any extra to drip off. Finally, coat them in seasoned breadcrumbs. Lay the breaded eggplant pieces on a parchment-lined tray.
- Heat 1/2" of olive oil in a large heavy pan to 350°F. Fry the eggplant pieces until they are golden brown on both sides—about 2 minutes each. Transfer them to a wire rack or a paper towel-lined tray to drain. Preheat your oven to 375°F.
- Pour 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish. Place 2-3 tablespoons of the ricotta mixture onto each eggplant slice, then roll them up tightly. Arrange the rollatini seam side down in the baking dish.
- Spoon additional marinara sauce over the rollatini, but don't cover them completely. Grate 2 tablespoons of Pecorino Romano cheese on top. Bake for 20-25 minutes or until heated through.
- Once baked, serve your Eggplant Rollatini warm with the remaining marinara sauce on the side.