Description
This Eggplant Rollatini recipe features tender, breaded eggplant slices rolled with a creamy ricotta and mozzarella filling, baked in marinara sauce and topped with melted cheese. The eggplant is lightly salted, breaded, and fried until crispy before being assembled and baked, yielding a deliciously cheesy and satisfying Italian-inspired casserole perfect for a comforting meal.
Ingredients
Scale
Eggplant and Breading
- 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)
Sauce and Toppings
- 1 ¼ cups marinara sauce
- 1 cup mozzarella cheese (for topping)
- 3 tablespoons Parmesan cheese (for topping)
- Parsley, for garnish
Cheese Filling
- 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
Instructions
- Prepare the Eggplant: Cut off both ends of each eggplant and slice lengthwise into even ¼-inch thick slices, aiming for 10-12 slices. Lightly salt both sides of each slice and layer them between paper towels. Let sit for 1 hour to draw out moisture and bitterness.
- Make the Filling: While the eggplant rests, combine ricotta, mozzarella, Parmesan, beaten egg, minced garlic, dried parsley, basil, oregano, and salt in a bowl. Mix well and refrigerate until ready to use.
- Set Up Breading Station: Prepare three shallow bowls or trays: one with flour and garlic powder mixed, one with whisked eggs, and one with the combined Italian and Panko breadcrumbs.
- Dry and Bread the Eggplant: After salting, use dry paper towels to remove excess moisture from each slice. Dip each slice into the flour mixture, shaking off excess, then coat both sides with egg, allowing excess to drip off. Finally, coat each side generously with the breadcrumb mixture, pressing breadcrumbs down to adhere well. Repeat for all slices.
- Fry the Eggplant: Pour about ¼-inch vegetable oil into a wide skillet or Dutch oven and heat over medium-high to 350-360°F. Test the oil by frying a small amount of breading; it should sizzle immediately. Fry eggplant slices in batches for 3-4 minutes total, flipping gently halfway through until golden brown on both sides. Place fried slices on a cooling rack to maintain crispness.
- Preheat the Oven: Set the oven to 375°F (190°C) to prepare for baking the assembled Rollatini.
- Assemble Rollatini: Spread ¼ cup marinara sauce evenly along the bottom of a 9 x 13-inch baking dish. Spoon about 2 heaping tablespoons of the cheese filling onto the center of each fried eggplant slice, then roll it up tightly and place seam-side down in the prepared dish. Repeat for all slices.
- Add Sauce and Cheese Toppings: Spoon up to 1 cup of marinara sauce evenly over the rolled eggplant without covering the edges to keep them crispy. Sprinkle the top with remaining mozzarella, Parmesan cheese, and garnish with parsley.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted and starts to brown slightly. For additional browning, optionally broil at 450°F (232°C) for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from oven and allow to stand for 5 minutes before serving. Serve warm, ideally alongside garlic bread with cheese for a complete Italian-inspired meal.
Notes
- You can alternatively air fry or bake the eggplant slices instead of frying to reduce oil content. Air fry at 375°F for about 15 minutes, flipping halfway, or bake on a parchment-lined sheet at 400°F for 20 minutes until golden.
- Letting the eggplant slices sit salted removes excess moisture and bitterness, improving texture and flavor.
- Use a sharp knife or mandoline for even eggplant slices to ensure consistent cooking.
- Press breadcrumbs firmly onto eggplant slices for a crispy coating that holds during frying.
- The rest time after baking allows flavors to meld and helps the rollatini hold shape when serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Eggplant Rollatini, Breaded Eggplant Rolls, Ricotta Stuffed Eggplant, Italian Vegetarian Recipe, Fried Eggplant Rollatini
