Eggplant Rollatini Italia

Gia Peterkin Trower


My mom made her delicious eggplant parmesan the old Italian way, how she learned in Naples, Italy over 70 years ago. I prepare the eggplant for this dish in the same manner, but instead, preparing it for Rollatini. It is a little bit of work, but well worth it, I'm sure you'll agree.

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2 Hr
45 Min


3 medium
eggplant cut off skin
1 c
flour seasoned with pepper
light olive oil
green peppers


1 small
can tomato paste (i use contadina or hunts)
3 medium
cans tomato sauce (i use contadina or hunts)
3 clove
chopped garlic
1 small
onion chopped
1 Tbsp
1 tsp
1 tsp
parsley flakes
2 Tbsp
extra virgin olive oil
1 tsp
pepper and salt each, and 1/2 teaspoon red pepper flakes


8 oz
ricotta cheese (best is pollyo)
1 c
shredded mozarella
1 Tbsp
parmesan cheese
1 tsp
1 tsp
pepper and salt


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1Cut the skin off the eggplant. Cut in thin slices lengthwise. Place a layer of eggplant in a glass dish, lightly salt the eggplant and repeat with another layer, salt until all the eggplant is layered.

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2Place saran wrap over the dish and place heavy cans on top of the eggplant, use bottles, cans or jars, whatever you have that is heavy. Let the eggplant rest for a few hours. When you see brown liquid in the dish your eggplant is ready to prepare.

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3While the eggplant is soaking, prepare the sauce. Sautee garlic in olive oil. Add the onion and cook until brown. Next add 1 small can of tomato paste and 3 cans of water from the tomato paste. Next add 3 cans of tomato sauce the 8 or 12 oz cans. Stir and add the seasonings of basil, red pepper flakes, oregano, parsley, salt and pepper. Simmer for about an hour stirring occassionally. If the sauce gets too thick, add a little more water.

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4Heat a large skillet with light olive oil. In a bowl, add about 1/2 cup flour and pepper. Take the jars off the dish of eggplant. My mom use to squeese the eggplant with her hands to get the water out, but I have carpel so I put the eggplant down on a paper towel and dab pressing hard till the eggplant is dry.

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5Lightly flour the eggplant in the flour and place in the skillet. Brown each side until golden and place on a paper towel lined dish to drain the oil. Continue this until all the eggplant are cooked.

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6Take about 2 green peppers. Cut off tops and seeds. Slice the peppers and cook them in the same skillet until they turn transparent and brown.

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7In a 9x13 glass dish, place your sauce to line the bottom of the dish.

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8Prepare the filling. In a bowl add the ricotta cheese, 1 egg, 8 oz of shredded mozarrela, parmesan cheese, parsley and pepper. Stir the mixture.

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9Take each eggplant and put a heaping tablespoon of the cheese mixture in the middle. Roll the eggplant and line them up in the baking dish.

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10Take a large spoon and pour sauce on each eggplant. Save the remaining sauce to add extra to your dish later.

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11You can use whole mozarella and slice a pice to place on each eggplant or shredded mozarella and put a good helping on each eggplant. Put the cooked sliced peppers in between the layers of eggplant.

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12Bake at 350 degrees for about 10-15 minutes, only until the cheese melts on top.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #Eggplant, #rollitini