Eggplant (Aubergine) Rollatini Recipe

Name: Eggplant (Aubergine) Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces whole milk ricotta cheese; olive oil, to coat pans; 2 large eggplants, peeled; 6 eggs; salt & freshly ground black pepper; all-purpose flour, for dredging; 2 -3 cups seasoned bread crumbs; 2 -3 garlic cloves, finely chopped if you have time try a whole bulb of roasted garlic; 3/4 cup grated romano cheese or 3/4 cup parmesan cheese; 1/4 cup chopped fresh basil; 1/8 cup chopped fresh parsley; 4 cups jarred tomato sauce; 1 lb shredded mozzarella cheese

Servings: persons

18 ounces whole milk ricotta cheese
olive oil, to coat pans
2 large eggplants, peeled
6 eggs
salt & freshly ground black pepper
all-purpose flour, for dredging
2 -3 cups seasoned bread crumbs
2 -3 garlic cloves, finely chopped if you have time try a whole bulb of roasted garlic
3/4 cup grated romano cheese or 3/4 cup parmesan cheese
1/4 cup chopped fresh basil
1/8 cup chopped fresh parsley
4 cups jarred tomato sauce
1 lb shredded mozzarella cheese

1
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
2
Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
3
Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
4
Bake until golden brown, about 15 minutes.
5
You may have to bake them in batches. Remove from the oven and cool to room temperature.
6
Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
7
Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
8
Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 ounces whole milk ricotta cheese, olive oil, to coat pans, 2 large eggplants, peeled, 6 eggs, and more.

Yes, Eggplant (Aubergine) Rollatini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Rollatini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions