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eggplant rollatini

(6 RATINGS)
3.92K Pinches 19 Photos
cyrene avatar
Greenwood, FL
Updated on Apr 4, 2020

This is a great recipe for eggplant lovers!! Alternatively, veal, chicken, or fish may be used in place of the eggplant.

Blue Ribbon Recipe

This hearty eggplant dinner is filled with great Italian flavor. It takes a few minutes to fry the slices of eggplant, but once that's done it's easy to assemble. We love the mix of cheese in the filling. Seasoned perfectly with oregano, garlic, and black pepper once baked it is nice and creamy. Prepare this Italian dinner next time you have a vegetarian friend coming for dinner. Everyone will be happy to enjoy this eggplant rollatini.

— The Test Kitchen
prep time 30 Min
cook time 30 Min
method Bake
yield Serves 4 to 6

Ingredients

  • 1 large good sized male eggplant (male has the indented end and has less seeds)
  • - Italian sauce of your choice
  • 1 cup ricotta cheese
  • 1/2 teaspoon garlic powder
  • pinch oregano
  • 1/4 cup Romano cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 2 cups Italian bread crumbs
  • - extra virgin olive oil

How To Make eggplant rollatini

  • Ricotta, Romano, black pepper, garlic powder, and oregano in a bowl.
    Step 1
    In a small mixing bowl, combine ricotta, Romano, black pepper, garlic powder, and oregano and mix well.
  • Filling in a resealable container.
    Step 2
    Set aside in refrigerator until ready to use.
  • Peeling the eggplant.
    Step 3
    Peel the eggplant.
  • Slicing the eggplant.
    Step 4
    Slice thin lengthwise.
  • Dipping eggplant in egg.
    Step 5
    Dip in beaten egg.
  • Coating eggplant with bread crumbs.
    Step 6
    Coat with bread crumbs.
  • Eggplant frying in a skillet.
    Step 7
    Place in skillet with olive oil and brown lightly.
  • Eggplant draining on a paper towel.
    Step 8
    Set on a paper towel to drain.
  • Sauce added to a baking dish.
    Step 9
    In a baking pan, put a layer of sauce on the bottom to keep rollatini from sticking.
  • Coating eggplant with the ricotta mixture.
    Step 10
    Take eggplant from the wide end and coat with ricotta mixture.
  • Rolling slice of eggplant.
    Step 11
    Roll from wide end to narrow end.
  • Rolled eggplant in baking dish.
    Step 12
    Place with end to the bottom of the pan.
  • Eggplant topped with sauce and cheese.
    Step 13
    Coat all your rolled eggplant with Italian sauce. Sprinkle with grated Romano cheese.
  • Eggplant in oven baking.
    Step 14
    Cook in the oven set at 325 until bubbling. Remove from the oven and put a layer of mozzarella cheese on top of the eggplant. Put back in the oven until cheese is melted.
  • Eggplant Rollatini ready to be served.
    Step 15
    Serve and enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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