Eggplant Rollatini Recipe

I created an Eggplant Rollatini Recipe that conceals a creamy ricotta, mozzarella and Pecorino Romano filling with parsley inside thin, breaded eggplant slices topped with marinara and extra cheese, and I reveal a clever trick to keep each roll secure.

I thought eggplant was one of those vegetables you pretend to like, until a dish changed my mind. The contrast of tender eggplants and cool ricotta cheese feels unexpected, like a quiet little surprise that keeps showing up in every bite.

I love how it looks on the plate, the kind of thing that makes people lean in and ask questions and you can shrug and say it was nothing. Try this Eggplant Rollatini Recipe when you want something that reads fancy but doesn’t act like it, sometimes I mess it up and it’s still the star of the table.

Ingredients

• Eggplant: meaty, low calorie vegetable rich in fiber and absorbs sauces and oils.
• Ricotta: creamy, high in protein and calcium, adds gentle tang and richness.
• Mozzarella: melts silky, mild flavor, gives gooey pull and adds protein.
• Breadcrumbs: crispy coating for texture, mostly carbs, can be seasoned for bite.
• Eggs: bind filling, add protein and richness, help brown the outside.
• Marinara sauce: tomato forward, offers acidity and sweetness, supplies veggies and umami.
• Olive oil: adds healthy monounsaturated fats, helps fry and carry flavors.
• Pecorino Romano: salty sharpness, little protein, makes everything more savory and bright.
• Garlic: punchy aromatics, small amount adds lots of savory depth and warmth.
• Parsley: fresh herb brightness, small vitamins, cuts richness with clean flavor.

Ingredient Quantities

• 2 medium eggplants (about 1 1/2 to 2 lb total)
• 1 cup all purpose flour
• 4 large eggs
• 1 1/2 cups plain breadcrumbs or italian seasoned crumbs
• 1/2 cup olive oil or neutral frying oil
• 16 oz whole milk ricotta cheese (about 2 cups)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley
• 2 garlic cloves
• 24 oz marinara sauce (about 3 cups)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Preheat oven to 375 F. Trim the eggplants and slice lengthwise about 1/4 inch thick; if slices are uneven, shave the thick parts so they cook the same. Lay slices on paper towels, sprinkle both sides lightly with about 1/2 tsp of the kosher salt and let sweat 20 minutes, then rinse and pat very dry.

2. Set up a dredging station: one shallow bowl with 1 cup flour, one bowl with 4 beaten eggs mixed with a pinch of the black pepper, and one bowl with 1 1/2 cups breadcrumbs. Pat each eggplant slice dry again, coat in flour, shake off excess, dip in the eggs, then press into breadcrumbs. Place on a plate ready to fry.

3. Heat about 1/2 cup olive oil or neutral frying oil in a large skillet over medium heat. Fry breaded eggplant in batches so you dont overcrowd the pan, about 1 to 2 minutes per side, until golden and crisp. Add a little more oil between batches if the pan gets dry. Drain on paper towels.

4. While eggplant fries, mix the filling: in a bowl combine 16 oz ricotta, 1 cup of the shredded mozzarella, all 1/2 cup grated Pecorino Romano, 1/4 cup chopped parsley, minced 2 garlic cloves, the remaining 1/2 tsp kosher salt and the rest of the 1/2 tsp black pepper. Taste and adjust, it should be well seasoned but not salty.

5. Pour about 1 cup of the 24 oz marinara into the bottom of a 9×13 baking dish and spread to coat the bottom.

6. Spoon roughly 1 to 2 tablespoons of the ricotta mixture onto the narrow end of each fried eggplant slice, roll up tightly and place seam side down in the baking dish snugly. Keep rolling until you use up the slices and the filling.

7. Spoon the remaining marinara (about 2 cups) over the arranged rollatini. Sprinkle the remaining 1 cup shredded mozzarella and, if you have any Pecorino left, grate a little more on top for extra bite.

8. Cover the dish loosely with foil and bake 20 minutes, then remove foil and bake another 8 to 12 minutes until cheese is bubbly and starting to brown. If you like a crustier top you can broil 1 to 2 minutes at the end but watch it close.

9. Let rest 5 to 10 minutes before serving so the filling sets a bit. Garnish with extra chopped parsley if you want. Serve with crusty bread or over pasta, and enjoy the slightly messy, totally worth it comfort food.

Equipment Needed

1. 9×13 inch baking dish (for the rollatini)
2. Large skillet, cast iron or heavy-bottomed, for frying
3. Chef’s knife
4. Cutting board
5. Three shallow bowls for dredging (flour, eggs, breadcrumbs)
6. Mixing bowl and a spoon or spatula for the ricotta filling
7. Tongs or a sturdy spatula for flipping and moving slices
8. Measuring cups and spoons plus a cheese grater for the Pecorino
9. Paper towels and a rimmed plate for draining and staging slices, dont skip these

FAQ

Eggplant Rollatini Recipe Substitutions and Variations

• Eggplant: swap with long zucchini or yellow summer squash, or thin-sliced portobello mushrooms for a meatier bite. Prep them the same way, salt and pat dry so they don’t get soggy.
• Ricotta cheese: use well-drained cottage cheese blended until smooth, or firm silken tofu pureed with a bit of lemon juice for tang and a lower-fat, vegan option.
• Breadcrumbs: use panko for extra crunch, crushed saltines or pretzels, or almond meal to keep it gluten free. If you use salty crackers, cut back on added salt.
• Eggs (for dredging): replace each egg with a flax “egg” (1 tbsp ground flax + 2.5 tbsp water, let sit until gelled) or about 3 tbsp aquafaba per egg for a vegan-friendly binder.

Pro Tips

1. Salt and dry the slices properly then press them between towels with a cutting board for 10 minutes to pull out extra moisture. Dont rinse unless you really need to, rinsing makes the surface wetter and the breading wont stick as well.

2. Press the breadcrumbs into the slices and let the breaded pieces rest on a rack 10 minutes before frying so the crumbs adhere. Test your oil by dropping a stray crumb in it; it should sizzle steadily but not spit wildly. Fry in small batches and drain on a wire rack, not paper towels, to keep the crust crisp.

3. Be careful with salt in the ricotta mix since Pecorino is very salty. If you want the filling to hold shape better add one beaten egg or a tablespoon of breadcrumbs and chill it 10 to 15 minutes before rolling, it makes rolling less messy.

4. Dont drown the bottom of the dish in sauce or the bottoms will get soggy, spoon sauce between the rolls so they sit in sauce but not a pool. Cover most of the bake then uncover to brown the cheese, or give it a quick broil at the end but watch it the whole time. Let the dish rest 5 to 10 minutes before serving so the filling sets.