Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick olive oil spray; All purpose flour; 4 large eggs, beaten to blend; 3 1/2 cups fresh breadcrumbs made from crustless French bread; 2 2/3 cups grated Parmesan cheese (about 8 ounces); 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium); 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces); 1 1/4 cups ricotta cheese (preferably whole-milk); 3/4 cup chopped fresh basil leaves; 3 cups purchased marinara sauce

Servings: persons

1
Preheat oven to 350F.
2
Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray.
3
Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another.
4
Sprinkle each eggplant slice with salt and pepper.
5
Coat each slice with flour, then beaten egg, and finally breadcrumb mixture.
6
Arrange eggplant slices in single layer on prepared sheets.
7
Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total.
8
Cool on sheets.
9
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl.
10
Season filling with salt and pepper.
11
Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly.
12
Starting at 1 short end, roll up eggplant slices, enclosing filling.
13
Arrange rolls, seam side down, in prepared baking dish.
14
(Can be made 1 day ahead.
15
Cover and chill.)
16
Preheat oven to 350F.
17
Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese.
18
Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

1233

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 10 ingredients. The key ingredients include: Nonstick olive oil spray, All purpose flour, 4 large eggs, beaten to blend, 3 1/2 cups fresh breadcrumbs made from crustless French bread, 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