Real Recipes From Real Home Cooks ®

eggplant rollatini

★★★★★ 6
a recipe by
Linda Kauppinen
Greenwood, FL

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 @kitchencrew
★★★★★ 6
serves Serves 4 to 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For eggplant rollatini

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

How To Make eggplant rollatini

  • Ricotta, Romano, black pepper, garlic powder, and oregano in a bowl.
    In a small mixing bowl, combine ricotta, Romano, black pepper, garlic powder, and oregano and mix well.
  • Filling in a resealable container.
    Set aside in refrigerator until ready to use.
  • Peeling the eggplant.
    Peel the eggplant.
  • Slicing the eggplant.
    Slice thin lengthwise.
  • Dipping eggplant in egg.
    Dip in beaten egg.
  • Coating eggplant with bread crumbs.
    Coat with bread crumbs.
  • Eggplant frying in a skillet.
    Place in skillet with olive oil and brown lightly.
  • Eggplant draining on a paper towel.
    Set on a paper towel to drain.
  • Sauce added to a baking dish.
    In a baking pan, put a layer of sauce on the bottom to keep rollatini from sticking.
  • Coating eggplant with the ricotta mixture.
    Take eggplant from the wide end and coat with ricotta mixture.
  • Rolling slice of eggplant.
    Roll from wide end to narrow end.
  • Rolled eggplant in baking dish.
    Place with end to the bottom of the pan.
  • Eggplant topped with sauce and cheese.
    Coat all your rolled eggplant with Italian sauce. Sprinkle with grated Romano cheese.
  • Eggplant in oven baking.
    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.
    Serve and enjoy!