My Eggplant Rollatini starts with golden-brown, breaded and fried eggplant wrapped around a creamy ricotta filling with fresh garlic, parsley, mozzarella, and Parmigiano. Baked with marinara sauce and melted cheese, it's one of my favorite additions to Sunday dinner. I'll also show you how to make a lighter, unbreaded version.
I love additional dishes to add to Sunday dinner. Whenever I make Sunday Sauce, I always have a lot of leftover sauce, and this is a great dish to use some of your delicious sauce with!
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Breaded or Unbreaded Eggplant Rollatini
Both versions have their merits, but I always go with breaded and fried eggplant for the extra flavor and golden breadcrumb coating.
Unbreaded eggplant makes a lighter dish and is easier to prepare. The slices bake in the oven, so you don't have to stand at the stove frying batches.
If you don't mind the extra step, go with breaded. If you want simpler prep, choose unbreaded. I'll show you how to make both!
Why This Recipe Works
- Frying the eggplant before rolling adds flavor and creates a golden breadcrumb coating around the creamy ricotta filling.
- Since the eggplant is already cooked, the assembled rollatini only need enough time in the oven for the cheese to melt and the ricotta filling to set.
- Eggplant Rollatini or Chicken Rollatini are the perfect types of dishes to add to dinner when you are already making a Sunday Sauce.
- A thin layer underneath and a little sauce on top add flavor while leaving some of the breaded edges exposed so they stay crisp.
Ingredient Notes and Substitutions
- Eggplant- Choose large eggplants that give you long, wide slices. It's better for the rollatini because they're easier to roll around the ricotta filling. I also prefer larger eggplants for my Eggplant Parmigiana.
- Marinara- I either use a homemade Marinara Sauce, Sunday Sauce, or your favorite jar of marinara sauce. If I'm already making a Sunday Sauce, I use that. Otherwise, I whip up a quick marinara sauce.
- Ricotta Filling- I use the same Ricotta Filling for all of the recipes I stuff with ricotta, like Authentic Italian Lasagna or Authentic Italian Baked Ziti, because it's simple, flavorful, and easy to make in a larger batch if you're preparing multiple dishes. If your ricotta has excess liquid, drain it before mixing the filling.
- Breadcrumb Mixture- I use 4C Italian-seasoned breadcrumbs, then add garlic powder, salt, pepper, Parmigiano Reggiano, and fresh parsley.
- Extra Virgin Olive Oil- I always fry in extra virgin olive oil. It adds the most flavor and doesn't leave a bad aftertaste like canola or vegetable oil (See my study on What Oil to Fry Chicken Cutlets). Heat it over medium heat until shimmering, and lower the heat if the oil starts smoking, so it won't burn.
*Please see the recipe card below for more information about the ingredients.
How to Make Eggplant Rollatini
Step 1: Slice the eggplant lengthwise into ¼-inch-thick slices.
Step 2: Combine the 1 cup breadcrumbs, ¼ cup Parmigiano, 1 teaspoon salt, 1 tablespoon garlic powder, ½ teaspoon black pepper, and 2 tablespoons of chopped parsley on a plate. Beat 2 eggs in a bowl. Dip each eggplant slice into the eggs, then dredge in the breadcrumb mixture until completely coated.
Step 3: Heat ¼ cup extra virgin olive oil in a large skillet over medium heat. Once shimmering, fry the eggplant in batches until golden brown, about 3 minutes per side. Transfer to a cooling rack and let cool. Add more olive oil as needed.
Step 4: In a medium bowl, combine 16 oz ricotta, ½ cup of mozzarella, ½ cup of Parmigiano, 1 egg, 3 tablespoons of chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, and the minced garlic.
Step 5: Preheat the oven to 375°F. Lay the cooled eggplant slices on a cutting board. Place about 2 tablespoons of ricotta filling in the center of each slice, then roll the eggplant around the filling.
Step 6: Repeat for all of the eggplant and secure each roll with a toothpick.
Step 7: Spread ½ cup of marinara or Sunday Sauce over the bottom of a baking dish. Arrange the eggplant rollatini seam-side down in the dish. Spoon another ½ cup of sauce over the rolls, then sprinkle with ¼ cup Parmigiano and ½ cup mozzarella.
Step 8: Bake for about 20 minutes, until the cheese is melted and the ricotta filling is set. Remove the toothpicks before serving.
How To Make Eggplant Rollatini (unbreaded)
For the unbreaded version, slice the eggplant as directed in Step 1, then follow Steps 2B-6B below.
Step 2B: Preheat the oven to 375°F. Place the eggplant slices on a cooling rack and sprinkle both sides with salt. Let rest for 15-20 minutes.
Pat the eggplant dry and arrange the slices in a single layer on a baking sheet greased with olive oil. Bake for 8-10 minutes, until tender enough to roll and lightly golden. Immediately transfer to a cooling rack and let cool.
Step 3B: Using the same ricotta filling as above, place about 1 tablespoon of filling in the center of each eggplant slice. Roll the eggplant around the filling. You'll only need half the filling as you needed for the fried eggplant.
Step 4B: Place the rolled eggplant seam side down so they don't come undone. I find that unbreaded eggplant doesn't need a toothpick to stay closed.
Step 5B: Spread ½ cup of marinara or Sunday Sauce over the bottom of a baking dish. Arrange the eggplant rolls seam-side down to keep them closed. Spoon another ½ cup of sauce over the rolls, then sprinkle with ¼ cup of Parmigiano.
Step 6B: Bake for about 20 minutes, until the filling is set and the rollatini are heated through.
Pro-Tips
- Picking an eggplant. Pick one that feels heavy for its size with firm, smooth skin and no soft spots. For rollatini, look for large eggplants that will give you long, wide slices.
- Frying eggplant. Lightly frying the eggplant is key, unless you have a deep fryer. When I fry in extra virgin olive oil, I keep the temperature at medium or lower and slowly fry the eggplant until it's golden brown. If the oil is smoking, it's too hot.
- Let the eggplant cool. After frying the eggplant, let it cool completely to room temperature before adding the filling. Otherwise, the ricotta will start to get runny while it sits.
- Don't drown the eggplant in sauce. Use a thin layer underneath the rolls and spoon a little over the top, leaving some edges exposed. Too much sauce will soften the breadcrumb coating, so keeping it light helps preserve those crisp edges.
What to serve with Eggplant Rollatini
- Sunday Sauce- Eggplant rollatini is a dish I'll make when I'm already making a Sunday sauce. I'll serve it alongside Classic Italian Fried Meatballs, pasta, and some kind of bread like Cast Iron Focaccia Bread.
- Pasta- If I'm making eggplant rollatini as the main dish, I might serve a pasta first like Bucatini Amatriciana, Braised Italian Short Ribs with Gnocchi, or Italian Pink Sauce with Sausage.
- Sides- Some classic Italian sides like Roasted Carrots and Fennel, Sauteed Rapini with Garlic, or Italian Lacinato Kale Recipe (Tuscan) would pair well!
FAQs about Eggplant Rollatini
Yes, you can make eggplant rollatini with fried, breaded eggplant or unbreaded baked eggplant. The more traditional Italian-American way is to bread and fry it.
Some people prefer to peel the eggplant, but I don't mind the skin. Once it's cooked, it's barely noticeable.
Yes, you can assemble the dish a night in advance.
More Italian Eggplant Classics
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
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Eggplant Rollatini
Equipment
- 1 large saucepan
- 1 9x13 baking tray
- 1 medium bowl
Ingredients
- 2 large eggplants
- 1 cup marinara or Sunday Sauce divided
- 2 large eggs beaten
- ½ cup extra virgin olive oil plus more as needed for frying
- ½ cup shredded mozzarella for topping
- ¼ cup grated Parmigiano for topping
Italian Seasoned Breadcrumb Mixture
- 1 cup Italian-seasoned breadcrumbs
- ¼ cup grated Parmigiano
- 1 teaspoon salt
- 1 tablespoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Ricotta Filling
- 16 ounces ricotta
- ½ cup shredded mozzarella
- ½ cup grated Parmigiano
- 1 large egg
- 3 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Slice the eggplant lengthwise into ¼-inch-thick slices.
- In a medium bowl, combine 16 oz ricotta, ½ cup of mozzarella, ½ cup of Parmigiano, 1 egg, 3 tablespoons of chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, and the minced garlic.
Breaded Eggplant Rollatini
- Combine the 1 cup breadcrumbs, ¼ cup Parmigiano, 1 teaspoon salt, 1 tablespoon garlic powder, ½ teaspoon black pepper, and 2 tablespoons of chopped parsley on a plate. Beat 2 eggs in a bowl. Dip each eggplant slice into the eggs, then dredge in the breadcrumb mixture until completely coated.
- Heat ¼ cup extra virgin olive oil in a large skillet over medium heat. Once shimmering, fry the eggplant in batches until golden brown, about 3 minutes per side. Transfer to a cooling rack and let cool. Add more olive oil as needed.
- Preheat the oven to 375°F. Lay the cooled eggplant slices on a cutting board. Place about 2 tablespoons of ricotta filling in the center of each slice, then roll the eggplant around the filling.
- Repeat for all of the eggplant and secure each roll with a toothpick.
- Spread ½ cup of marinara or Sunday Sauce over the bottom of a baking dish. Arrange the eggplant rollatini seam-side down in the dish. Spoon another ½ cup of sauce over the rolls, then sprinkle with ¼ cup Parmigiano and ½ cup mozzarella.
- Bake for about 20 minutes, until the cheese is melted and the ricotta filling is set. Remove the toothpicks before serving.
Unbreaded Eggplant Rollatini
- Place the eggplant slices on a cooling rack and sprinkle both sides with salt. Let rest for 15-20 minutes.
- Preheat the oven to 375°F. Pat the eggplant dry and arrange the slices in a single layer on a baking sheet greased with olive oil. Bake for 8-10 minutes, until tender enough to roll and lightly golden. Immediately transfer to a cooling rack and let cool.
- Using the same ricotta filling as above, place about 1 tablespoon of filling in the center of each eggplant slice. Roll the eggplant around the filling.
- Spread ½ cup of marinara or Sunday Sauce over the bottom of a baking dish. Arrange the rolls seam-side down to keep them closed. No toothpicks are needed. Spoon another ½ cup of sauce over the rolls, then sprinkle with ¼ cup of Parmigiano.
- Bake for about 20 minutes, until the filling is set and the rollatini are heated through.
Notes
- Picking an eggplant. Pick one that feels heavy for its size with firm, smooth skin and no soft spots. For rollatini, look for large eggplants that will give you long, wide slices.
- Frying eggplant. Lightly frying the eggplant is key, unless you have a deep fryer. When I fry in extra virgin olive oil, I keep the temperature at medium or lower and slowly fry the eggplant until it's golden brown. If the oil is smoking, it's too hot.
- Let the eggplant cool. After frying the eggplant, let it cool completely to room temperature before adding the filling. Otherwise, the ricotta will start to get runny while it sits.
- Don't drown the eggplant in sauce. Use a thin layer underneath the rolls and spoon a little over the top, leaving some edges exposed. Too much sauce will soften the breadcrumb coating, so keeping it light helps preserve those crisp edges.
Vinny DelGiudice says
One of my favorite Italian-American dishes. Rivals Eggplant parm for me. I love the creamy ricotta filling. Let me know what you think of my eggplant rollatini!