Name: Eggplant Rollatini Recipe
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 2 large eggplants (enough for 10-12 slices); 1-2 tablespoons kosher salt; 1 cup flour; 1 teaspoon garlic powder; 3 eggs, whisked well; 1 cup Italian breadcrumbs; ½ cup Panko breadcrumbs (or substitute all Italian breadcrumbs); ½ cup vegetable oil (plus more as needed for frying); 1 ¼ cups marinara sauce; 1 cup mozzarella cheese (for topping); 3 tablespoons Parmesan cheese (for topping); Parsley, for garnish; 1 ¼ cups ricotta cheese; 1 cup mozzarella cheese; 1/3 cup Parmesan cheese; 1 large egg, beaten; 3 cloves garlic, minced; 1 teaspoon dried parsley; ¾ teaspoon dried basil; ¾ teaspoon dried oregano; ¾ teaspoon salt

Ingredients

2 large eggplants (or enough for 10-12 slices)

1-2 tablespoons kosher salt

1 cup flour

1 teaspoon garlic powder

3 eggs (whisked well)

1 cup Italian breadcrumbs

½ cup Panko breadcrumbs (can substitute all Italian breadcrumbs)

½ cup vegetable oil (plus more as needed)

1 ¼ cups marinara sauce

1 cup mozzarella cheese

3 tablespoons Parmesan cheese

Parsley (to garnish)

1 ¼ cups ricotta cheese

1 cup mozzarella cheese

1/3 cup Parmesan cheese

1 large egg (beaten)

3 cloves garlic (minced)

1 teaspoon dried parsley

¾ teaspoon each dried basil, oregano, salt

Instructions

Step 1: Prepare the eggplant by cutting off both ends and slicing lengthwise into even ¼-inch slices, aiming for 10-12 slices. Use a sharp knife or mandoline for best results.

Step 2: Sprinkle each slice lightly with kosher salt on both sides, then layer them between paper towels. Let sit for 1 hour to draw out moisture. Meanwhile, combine all filling ingredients (ricotta, mozzarella, Parmesan, beaten egg, minced garlic, dried parsley, basil, oregano, and salt) and chill in the fridge.

Step 3: Set up a breading station with three bowls: one with flour mixed with garlic powder, one with whisked eggs, and one with Italian and Panko breadcrumbs combined.

Step 4: Dab excess moisture and salt off the eggplant slices with dry paper towels. Dip each slice first in the flour mixture, tapping off excess, then coat both sides in the beaten eggs, removing extra egg with your fingers, and finally coat generously with the breadcrumb mixture, pressing down slightly to adhere.

Step 5: Heat about ¼-inch vegetable oil in a wide skillet or cast iron pan over medium-high heat to 350-360°F. Test readiness by frying a pinch of breadcrumbs; it should sizzle immediately.

Step 6: Fry eggplant slices in batches for 3-4 minutes, flipping halfway until both sides are golden brown. Drain on a cooling rack to keep crispy. Repeat until all slices are fried.

Step 7: Preheat oven to 375°F. Spread ¼ cup marinara sauce on the bottom of a 9 x 13-inch baking dish.

Step 8: Spoon about 2 heaping tablespoons of the ricotta filling onto the center of each fried eggplant slice, then roll it up and place seam-side down in the baking dish. Repeat for all slices.

Step 9: Spoon up to 1 cup marinara sauce over the top of the rolls, then sprinkle with mozzarella, Parmesan cheese, and parsley. Leave the edges of the eggplant exposed for extra crispiness.

Step 10: Bake for 20-25 minutes until cheese is melted and lightly browned. For a deeper brown top, broil at 450°F for 1-2 minutes, watching carefully.

Step 11: Remove from oven and let rest for 5 minutes before serving. Enjoy with garlic bread with cheese for a complete meal!

Tips & Variations

For a lighter version, try air frying or baking the breaded eggplant slices instead of frying. See notes for temperature and timing adjustments.

Substitute the vegetable oil with olive oil for a richer flavor.

Mix fresh herbs such as basil or parsley into the filling for extra freshness.

Use gluten-free breadcrumbs and flour if you need a gluten-free option.

Storage

Store leftover Eggplant Rollatini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to preserve crispness. Avoid microwaving as it can make the breading soggy. This dish can also be frozen before baking—cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.

FAQs

Can I make Eggplant Rollatini ahead of time?

Yes, you can prepare the rollatini assembly ahead of time and store it covered in the refrigerator for up to 24 hours before baking. This makes it a great make-ahead meal for busy days.

What is the best way to get the eggplant slices crispy?

Salting the eggplant slices to remove moisture and frying them in hot oil creates a crispy exterior. Leaving some edges exposed when baking also helps maintain crispness. Avoid overcrowding the pan when frying to keep the oil temperature steady.