Stuffed Eggplant Rollatini

Stuffed Eggplant Rollatini

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Lorraine Passero


my favorite way to eat eggplant


★★★★★ 1 vote

6to 8
1 Hr
1 Hr
Pan Fry


  • 2 large
  • 2 c
  • 4
  • 1 c
    mozzarella cheese
  • 2 c
    ricotta cheese
  • 1 c
    grated cheese like romano
  • 2 c
    tomato sauce( home made or jar)
  • 2 c
    oil for frying
  • 1 c
    fresh basil leaves
  • 1 1/2 c
    cut leaf spinach frozern or fresh
  • ·
    salt, pepper, fresh or dried parsley

How to Make Stuffed Eggplant Rollatini


  1. 1. peel egg plant and slice into thin 1/2 inch long slices
  2. sprinkle with salt ...let sit 1/2 hour
  3. rinse off salt and pat dry
  4. beat two eggs and add salt and pepper ...dip egg plant slices in egg then dredge in flour
  5. heat oil ...and quickly fry egg plant slices till brown, then drain on paper towels
  6. spread about 3/4 cup of tomato sauce on bottom of baking pan
  7. mix ricotta cheese with 2 eggs and salt, pepper and parsley
  8. stuff eggplant slices with ricotta mix, mozzarella cheese, spinach, basil leaf, roll up tight and place in pan sprinkle rest of sauce on top with grated cheese
  9. bake in 350 degree oven 45min hot
    set 10 min and setrve

Printable Recipe Card

About Stuffed Eggplant Rollatini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian

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