Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 tsp. salt - divided; 1 tsp. black pepper - divided; 3 Tbsp. grated parmesan cheese; 2 medium egg plants, peeled and sliced lengthwise in 1/8 inch slices; 1 cup olive oil; 16 oz. ricotta or cottage cheese; 2 Tbsp. parsley; 1 cup shredded mozzarella; About 2 cups prepared marinara sauce; 1 cup or more of flour; Optional: 25 slices of pepperoni

Servings: persons

3 large eggs
1 tsp. salt - divided
1 tsp. black pepper - divided
3 Tbsp. grated parmesan cheese
2 medium egg plants, peeled and sliced lengthwise in 1/8 inch slices
1 cup olive oil
16 oz. ricotta or cottage cheese
2 Tbsp. parsley
1 cup shredded mozzarella
About 2 cups prepared marinara sauce
1 cup or more of flour
Optional: 25 slices of pepperoni

1
Wisk together 2 eggs, 1/2 tsp. salt, 1/2 tsp. pepper, 3 Tbsp. Parmesan cheese until blended.
2
Dredge eggplant slices in flour, then in egg mixture.
3
Heat olive oil in a large deep skillet until hot, but not smoking.
4
Place eggplant slices in the hot oil and fry for a minute or two on each side until golden.
5
Remove from skillet and blot on paper towels until cool enough to handle.
6
Place ricotta or cottage cheese in a bowl and mix with remaining egg, salt, pepper, parsley and mozzarrella.
7
Mix well.
8
To stuff eggplant:
9
Place one slice of eggplant on a clean, flat work surface.
10
Place a heaping spoonful of cheese mixture on the center of the eggplant.
11
Beginning at the wider end of the eggplant, roll up like an eggroll.
12
Repeat with remaining eggplant and ricotta mixture.
13
Pour 1 cup marinara sauce and 1/2 cup water into a 9 X 12 inch baking dish.
14
Place eggplant rolls side by side and top with remaining marinara sauce.
15
If desired, place a piece of pepperoni on top of each roll.
16
Cover baking dish with foil, and bake in 350 degree oven for about 25 minutes, until bubbly around edges.
17
Let cook about 5 minutes before serving with a salad and side of pasta.

1132

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 12 ingredients. The key ingredients include: 3 large eggs, 1 tsp. salt - divided, 1 tsp. black pepper - divided, 3 Tbsp. grated parmesan cheese, and more.

Yes, Eggplant 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 Rollatini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions