Name: Eggplant Rollatini Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 large eggplant; 1 tablespoon salt; 1 small onion, chopped; 1/4 cup olive oil; 2 garlic cloves, minced; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup chicken broth; 1/4 cup tomato paste; 2 tablespoons minced fresh parsley; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 1 carton (15 ounces) ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup minced fresh parsley; 1 large egg, lightly beaten; 1/8 teaspoon pepper; 3 large eggs, lightly beaten; 1 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese; 2 garlic cloves, minced; 2 tablespoons minced fresh parsley; Dash salt; Dash pepper; Oil for frying (about 1/2 inch deep)

Jump to Recipe· 4.4 from 42 reviews

If you’re looking for a dish that feels like a warm hug in every bite, you’re going to love this Eggplant Rollatini Recipe. It’s one of those recipes that’s got all the right moves—crispy, cheesy, saucy, and just plain comforting. I remember the first time I made it; the house smelled irresistible, and everyone begged for seconds. Stick with me, and I’ll guide you through every step to make sure your Eggplant Rollatini turns out just as amazing—maybe even better than my first try!

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Why This Recipe Works

Perfect Balance of Flavors: The combination of tangy tomato sauce and creamy ricotta filling hits all the right taste notes.
Crispy Yet Tender Eggplant: Salting and frying the eggplant slices add a wonderful texture that holds up nicely when baked.
Make-Ahead Friendly: You can prep the sauce and filling early, saving time before assembly and baking.
Family Favorite: This recipe has wowed both casual weeknight dinners and special occasions in my kitchen.

Eggplant Rollatini, Eggplant Rollatini recipe, cheesy eggplant appetizer, baked eggplant rollups, Italian eggplant dish - A white baking dish filled with about two layers of golden-browned pieces of chicken covered in thick red tomato sauce, topped with grated cheese sprinkled evenly over all the chicken. A metal spatula with a wooden handle rests inside the dish, lifting some chicken to show the red sauce underneath. To the left, a white plate holds a serving of the same chicken and sauce. Above the baking dish, a white marbled surface has a small wooden bowl with grated cheese and a white bowl with crushed red pepper flakes. A green cloth with silver forks is placed on the left side, and a glass of light yellow drink is on the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Eggplant Rollatini Recipe uses simple, flavorful ingredients that come together to create layers of taste and texture. When picking your eggplants, choose firm and glossy ones to ensure the best slices that won’t be bitter or soggy.

Eggplant Rollatini, Eggplant Rollatini recipe, cheesy eggplant appetizer, baked eggplant rollups, Italian eggplant dish - Flat lay of a large glossy purple eggplant sliced lengthwise, three whole brown eggs with clean shells, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with finely chopped bright white onion, two peeled garlic cloves, a small white ceramic bowl of deep red tomato sauce, a small white ceramic bowl of vibrant red diced tomatoes with seeds visible, a small white ceramic bowl of light golden chicken broth, a small white ceramic bowl of thick dark red tomato paste, a small pile of finely minced fresh parsley leaves, a small white ceramic bowl of white ricotta cheese with a creamy texture, a small white ceramic bowl with shredded pale yellow part-skim mozzarella, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of light brown seasoned bread crumbs, and a small white ceramic bowl of crushed red pepper flakes, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggplant: The star of the dish; slicing thin helps with rolling and even cooking.
Salt: Essential for drawing out moisture from the eggplant to prevent sogginess.
Onion: Adds a subtle sweetness and depth to the tomato sauce.
Olive oil: For sautéing and frying—adds richness and helps develop flavor.
Garlic: Brings that classic Italian aroma and flavor punch.
Tomato sauce, diced tomatoes, tomato paste: Combined to create a balanced, thick, and flavorful sauce.
Chicken broth: Adds savory depth to the sauce; you can swap with vegetable broth for vegetarian.
Fresh parsley: Brings freshness and a bright contrast in both sauce and filling.
Ricotta, mozzarella, Parmesan cheese: The creamy, melty filling that’s rich but balanced with salty notes.
Eggs: Key for binding the filling and the coating to hold the bread crumbs.
Seasoned bread crumbs: Crisp up the eggplant slices when fried, giving a lovely texture.
Salt, pepper, red pepper flakes: Enhance and balance the flavors with a little kick.
Oil for frying: Use a neutral oil with a high smoke point for best results.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Eggplant Rollatini Recipe is how flexible it can be. I personally love adding a touch of fresh basil to the filling or swapping part of the ricotta with goat cheese for a tangy twist. Feel free to adapt it to your taste and dietary preferences—it’s your kitchen playground!

Cheese Variation: I’ve made it with vegan ricotta and a sprinkle of nutritional yeast when friends come over; it’s still delicious and creamy.
Herbs: Adding fresh basil or oregano can change the flavor profile nicely, especially if you’re aiming for a more aromatic dish.
Spices: Crushed red pepper flakes are optional but add a subtle heat I personally love; you can skip or ramp it up depending on your heat tolerance.
Make it Gluten-Free: Use gluten-free bread crumbs for coating and you’re set without losing any texture.

Step-by-Step: How I Make Eggplant Rollatini Recipe

Step 1: Prepare and Salt the Eggplant Slices

Start by peeling your eggplant, then slice it lengthwise into very thin strips about 1/8-inch thick—this helps the slices roll easily without cracking. Next, sprinkle salt generously on the slices and toss them gently in a colander set over a plate. This classic step pulls out excess moisture and bitterness. Let the eggplant rest for 30 minutes—you’ll notice beads of water forming, which is exactly what you want. Rinse and pat dry thoroughly to avoid soggy rolls later.

Step 2: Simmer the Rich Tomato Sauce

While the eggplant is sweating, sauté chopped onion in olive oil until translucent and soft. Toss in minced garlic and cook for another minute—careful not to brown it, or it’ll turn bitter. Add your tomato sauce, diced tomatoes, chicken broth, tomato paste, herbs, sugar, and seasonings. Bring it to a gentle boil, then reduce heat and let it simmer uncovered for about 20-25 minutes, stirring occasionally. This slow simmer develops that thick, rich sauce we all crave.

Step 3: Make the Creamy Filling

In a large bowl, combine ricotta cheese, shredded mozzarella, Parmesan, fresh parsley, a beaten egg, and pepper. This mixture forms the luscious filling that makes every bite memorable. I like to mix it just enough to combine ingredients well but still keep the texture slightly chunky; it feels homemade that way.

Step 4: Bread and Fry the Eggplant

Set up a breading station with three shallow bowls: one with the beaten eggs, one with seasoned bread crumbs mixed with Parmesan, garlic, parsley, salt, and pepper, and the other empty for draining. Dip each eggplant slice first in the egg wash, letting any excess drip off, then coat thoroughly with the bread crumb mixture. Heat about half an inch of oil to 375°F in a deep skillet or electric skillet—using a thermometer here really helps keep the temperature steady. Fry slices in batches for 2-3 minutes on each side until golden and crispy. Drain well on paper towels.

Step 5: Assemble and Bake Your Eggplant Rollatini Recipe

Preheat your oven to 375°F. Spoon about a cup of sauce into a 13×9-inch baking dish, spreading it evenly. Take a fried eggplant slice, spoon about 2 rounded tablespoons of filling along one edge, and roll it up carefully, seam side down, placing it in the dish. Repeat with the rest of the slices. Pour the remaining sauce all over the roll-ups, sprinkle with the remaining Parmesan cheese, cover with foil, and bake for 30-35 minutes until bubbly and hot. It’s hard to wait, but trust me, it’s worth it!

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Tips from My Kitchen

Salting is Key: Don’t skip salting the eggplant; it removes bitterness and keeps the texture just right.
Oil Temperature Matters: Use a thermometer to maintain 375°F during frying to achieve a crispy crust without sogginess.
Don’t Overfill the Rolls: Two tablespoons of filling per slice are perfect—too much and they get messy to roll.
Baking Covered at First: Covering with foil locks in moisture so the roll-ups stay tender before finishing uncovered with cheese for a golden top.

How to Serve Eggplant Rollatini Recipe

Eggplant Rollatini, Eggplant Rollatini recipe, cheesy eggplant appetizer, baked eggplant rollups, Italian eggplant dish - The image shows two white plates on a white marbled surface with a light striped cloth. One plate holds three pieces of breaded chicken topped with a bright red tomato sauce and sprinkled with grated cheese. The second plate contains two pieces of the breaded chicken in tomato sauce on one side, and a fresh salad with dark green and purple leaves, small red cherry tomatoes, and light green slices on the other. Nearby is a white baking dish with more breaded chicken covered in tomato sauce, a small white bowl with chili flakes, a small wooden bowl filled with grated cheese, and a clear glass bottle with olive oil. Silver forks rest on both plates, one being held by a woman's hand. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle fresh chopped parsley and an extra grating of Parmesan right before serving—adds a pop of color and more flavor punch. Sometimes, I toss a few fresh basil leaves on top when I’m feeling fancy. A drizzle of good quality olive oil just before plating never hurts either!

Side Dishes

This dish pairs beautifully with a light green salad tossed in lemon vinaigrette—something crisp and refreshing cuts through the richness. Garlic bread or warm, crusty Italian bread is perfect for soaking up extra sauce. For a heartier meal, steamed or roasted vegetables like asparagus or broccoli complement it wonderfully.

Creative Ways to Present

For special occasions, I like to plate individual rolls as elegant little towers, garnished with microgreens and served with a swirl of balsamic glaze. Another fun way is baking the rollatini in a single large nest and slicing it into portions at the table—it always sparks conversation!

Make Ahead and Storage

Storing Leftovers

Eggplant Rollatini leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and usually add a splash of water or extra sauce before reheating to keep everything moist and tender.

Freezing

I’ve frozen assembled but unbaked rollatini by wrapping the dish tightly in foil and then plastic wrap. When you’re ready, just thaw overnight in the fridge and bake as directed—maybe add a few extra minutes to cook through if still slightly cold.

Reheating

Reheat leftovers covered in the oven at 350°F for about 15-20 minutes to keep the rollatini soft and cheesy, or microwave in short bursts with a damp paper towel over the top to maintain moisture.

FAQs

Can I make this Eggplant Rollatini Recipe vegetarian or vegan?

Absolutely! To make it vegetarian, simply swap chicken broth with vegetable broth in the sauce. For a vegan version, substitute cheeses with plant-based alternatives like vegan ricotta and mozzarella, and replace eggs in both the filling and coating with flax or chia egg substitutes. The flavor and texture will still be delightful.
Why do you salt the eggplant before cooking?

Salting draws out excess moisture and reduces any bitterness in the eggplant. This step prevents the slices from becoming soggy during frying and helps the breading adhere better. It’s a little extra work that really pays off in taste and texture.
Can I bake the eggplant slices instead of frying?

Yes, you can bake the breaded eggplant slices on a greased baking sheet at 400°F for about 15-20 minutes, flipping halfway through. While they won’t have quite the same crispy exterior as frying, baking is a great lighter alternative and still tastes delicious when assembled and baked in the sauce.
How long does Eggplant Rollatini last in the fridge once cooked?

Once baked, the Eggplant Rollatini keeps well for about 3 to 4 days refrigerated in an airtight container. Always reheat thoroughly before serving for the best flavor and texture.

Final Thoughts

This Eggplant Rollatini Recipe holds a special place in my heart—it’s a dish that brings people together around the table with smiles and full bellies. It’s one of those meals you get a little proud of because it tastes like you put in hours of love, even if you didn’t. I can’t wait for you to make it for your people and hear how much they adore it. Trust me, once you try it, this recipe might just become your go-to comfort food obsession, too!