Name: Eggplant Rollatini Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 large eggplant; 1 tablespoon salt; 1 small onion, chopped; 1/4 cup olive oil; 2 garlic cloves, minced; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup chicken broth; 1/4 cup tomato paste; 2 tablespoons minced fresh parsley; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 1 carton (15 ounces) ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup minced fresh parsley; 1 large egg, lightly beaten; 1/8 teaspoon pepper; 3 large eggs, lightly beaten; 1 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese; 2 garlic cloves, minced; 2 tablespoons minced fresh parsley; Dash salt; Dash pepper; Oil for frying (about 1/2 inch depth)

Jump to Recipe· 4.8 from 14 reviews

If you’re looking for a comforting, crowd-pleasing Italian dish to add to your dinner rotation, you’ve got to try this Eggplant Rollatini Recipe. It’s rich, cheesy, and packed with flavor — plus, that soft fried eggplant wrapped around creamy ricotta filling is just downright irresistible. Trust me, once you make it, you’ll want to serve it for guests or a cozy family night in. Keep reading and I’ll walk you through all the tips and tricks to make sure yours turns out perfect!

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Why This Recipe Works

Perfectly Balanced Flavors: The tangy tomato sauce combined with creamy ricotta filling and crispy fried eggplant creates layers of deliciousness.
Texture Play: Frying the thinly sliced eggplant before baking keeps it tender yet slightly crisp — no sogginess here!
Simple Ingredients, Big Impact: Everyday pantry staples like garlic, parsley, and Parmesan come together to elevate the dish.
Make Ahead Friendly: You can prep it earlier and bake just before dinner, perfect for less stress on serving day.

Eggplant Rollatini, Eggplant Rollatini recipe, Italian eggplant appetizer, cheesy eggplant rollups, baked eggplant with ricotta - A white baking dish filled with about two layers of golden-browned pieces of chicken covered in thick red tomato sauce, topped with grated cheese sprinkled evenly over all the chicken. A metal spatula with a wooden handle rests inside the dish, lifting some chicken to show the red sauce underneath. To the left, a white plate holds a serving of the same chicken and sauce. Above the baking dish, a white marbled surface has a small wooden bowl with grated cheese and a white bowl with crushed red pepper flakes. A green cloth with silver forks is placed on the left side, and a glass of light yellow drink is on the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Eggplant Rollatini Recipe was chosen not just for flavor but to create a harmonious texture and balance. Using fresh herbs, quality cheeses, and a well-simmered tomato sauce makes all the difference in bringing authentic Italian comfort food vibes to your table.

Eggplant Rollatini, Eggplant Rollatini recipe, Italian eggplant appetizer, cheesy eggplant rollups, baked eggplant with ricotta - Flat lay of a large glossy purple eggplant sliced lengthwise, three whole brown eggs with clean shells, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with finely chopped bright white onion, two peeled garlic cloves, a small white ceramic bowl of deep red tomato sauce, a small white ceramic bowl of vibrant red diced tomatoes with seeds visible, a small white ceramic bowl of light golden chicken broth, a small white ceramic bowl of thick dark red tomato paste, a small pile of finely minced fresh parsley leaves, a small white ceramic bowl of white ricotta cheese with a creamy texture, a small white ceramic bowl with shredded pale yellow part-skim mozzarella, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of light brown seasoned bread crumbs, and a small white ceramic bowl of crushed red pepper flakes, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggplant: Choose a firm, large eggplant for even slicing; salting removes bitterness and excess moisture, which helps it fry up beautifully.
Onion & Garlic: These aromatics form the flavorful base of the tomato sauce and add depth.
Tomato Sauce & Diced Tomatoes: Combining both creates a nice tomato blend with some texture and richness.
Chicken Broth: Adds subtle savoriness to the sauce without overpowering it.
Ricotta Cheese: The heart of the filling—look for whole-milk ricotta for creaminess.
Mozzarella & Parmesan: Mozzarella melts perfectly inside, Parmesan offers sharpness and a golden topping.
Fresh Parsley: Brightens the filling and sauce with fresh herbaceous notes.
Seasoned Bread Crumbs: Gives a flavorful crispy coating to the eggplant slices when frying.
Eggs (for coating and filling): Help bind the filling ingredients and aid the breading to adhere firmly.
Olive Oil & Oil for Frying: Make sure it’s good quality and suitable for frying to keep flavors clean.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love customizing this Eggplant Rollatini Recipe depending on what I’ve got in the fridge or my mood—whether that means making it vegetarian-friendly or adding a little spicy kick. Feel free to play around with the filling or sauce ingredients to make it yours.

Variation: When I want to go vegetarian, I swap the chicken broth for vegetable broth and double up on fresh herbs in the sauce for extra flavor.
Spice it Up: Adding crushed red pepper flakes to the filling or sauce gives a pleasant heat that I personally adore.
Cheese Swap: Try part-skim ricotta or a mix of ricotta and mascarpone for a creamier texture if you like.
Gluten-Free Option: Use gluten-free bread crumbs for coating and this recipe works just as well.

Step-by-Step: How I Make Eggplant Rollatini Recipe

Step 1: Prep Your Eggplant Slices

Start by peeling the eggplant and slicing it lengthwise into super thin slices—about 1/8 inch thick. This thinness is key because it makes the slices pliable enough to roll without cracking. Once sliced, sprinkle with salt and place them in a colander over a plate. This step draws out excess moisture, which keeps your eggplant from getting soggy after frying. Let them sit for 30 minutes, then rinse and pat dry before moving on.

Step 2: Simmer the Flavorful Tomato Sauce

While the eggplant is sweating, make your sauce. I sauté chopped onion in olive oil until soft and translucent, then add minced garlic for just a minute—don’t let it burn! Add tomato sauce, diced tomatoes, chicken broth, tomato paste, parsley, and the seasoning. Bring it to a boil, then reduce the heat to a gentle simmer. Let it bubble uncovered for about 20-25 minutes, stirring now and then to blend all those beautiful flavors together.

Step 3: Mix the Creamy Filling

In a large bowl, combine the ricotta, shredded mozzarella, grated Parmesan, parsley, beaten egg, and pepper. I like to make sure everything is well mixed but not overworked so the filling stays light and fluffy. Set this mixture aside while you prepare the coating and get ready to fry.

Step 4: Coat and Fry the Eggplant

Here’s where the magic happens: Dunk each eggplant slice first in beaten eggs, then dredge them in a seasoned mix of bread crumbs, Parmesan, garlic, parsley, salt, and pepper. This coating crisps up beautifully when fried, adding texture to contrast with the creamy filling. Heat about half an inch of oil in a skillet to 375°F, and fry the slices 2-3 minutes per side until they’re golden brown. Drain on paper towels to soak up excess oil. This step is a little hands-on but so worth the effort!

Step 5: Roll, Bake, and Enjoy!

Preheat your oven to 375°F. Spoon about a cup of sauce into an ungreased 13×9 baking dish to keep the rollatini from sticking. Spread around 2 rounded tablespoons of filling on each fried eggplant slice, then carefully roll it up and place seam-side down in the baking dish. Cover the rolls with the remaining sauce, sprinkle the rest of your Parmesan on top, cover the dish, and bake for 30-35 minutes until bubbly and golden. Honestly, this is the moment the whole kitchen starts to smell incredible.

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Pro Tips for Making Eggplant Rollatini Recipe

Salt to Draw Moisture: Don’t skip salting the eggplant slices—this keeps your rollatini from getting watery and ensures the best texture.
Oil Temperature Matters: Use a thermometer to get your frying oil to 375°F — too hot burns the breading; too low makes it greasy.
Don’t Overstuff: Use just enough filling so you can roll the eggplant tightly; overfilling causes cracking and messiness.
Rest Before Baking: Let your fried eggplant slices drain thoroughly to keep the coating crisp after baking.

How to Serve Eggplant Rollatini Recipe

Eggplant Rollatini, Eggplant Rollatini recipe, Italian eggplant appetizer, cheesy eggplant rollups, baked eggplant with ricotta - The image shows two white plates on a white marbled surface with a light striped cloth. One plate holds three pieces of breaded chicken topped with a bright red tomato sauce and sprinkled with grated cheese. The second plate contains two pieces of the breaded chicken in tomato sauce on one side, and a fresh salad with dark green and purple leaves, small red cherry tomatoes, and light green slices on the other. Nearby is a white baking dish with more breaded chicken covered in tomato sauce, a small white bowl with chili flakes, a small wooden bowl filled with grated cheese, and a clear glass bottle with olive oil. Silver forks rest on both plates, one being held by a woman's hand. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for a sprinkle of fresh chopped parsley and a few shavings of Parmesan right before serving—it wakes up the dish visually and adds a little fresh brightness. Sometimes I drizzle a bit of good extra virgin olive oil on top, especially if you want to impress guests.

Side Dishes

This Eggplant Rollatini pairs perfectly with a light mixed green salad dressed with lemon vinaigrette or some garlic-roasted vegetables. And if you want to keep that comforting theme going, buttery garlic bread is always a winner.

Creative Ways to Present

For holidays or special dinners, I like arranging the rollatini on a platter with fresh basil leaves and a drizzle of balsamic glaze for that restaurant wow-factor. Serving individual portions in mini ramekins topped with mozzarella also makes it fun and fancy.

Make Ahead and Storage

Storing Leftovers

Leftover Eggplant Rollatini keeps well in an airtight container in the fridge for up to 3 days. When I reheat, I recommend warming it covered in the oven to keep that melty cheese intact but avoid drying it out—about 20 minutes at 350°F usually does the trick.

Freezing

I’ve frozen this dish a couple of times, and it holds up nicely. I let it cool completely before freezing in a freezer-safe dish, tightly wrapped. Thaw overnight in the fridge before baking as per recipe directions—this way the texture remains good.

Reheating

To keep the crispy coating and creamy filling intact, I avoid microwaving when reheating Eggplant Rollatini. Instead, I cover it loosely with foil and bake at 350°F until heated through. It helps refresh the fried exterior without turning soggy.

FAQs

Can I make Eggplant Rollatini Recipe vegetarian?

Absolutely! This recipe is naturally vegetarian if you use vegetable broth instead of chicken broth in the sauce. Its rich cheeses and flavorful sauce make it satisfying without any meat.
What’s the best way to slice eggplant for rollatini?

Peel and slice the eggplant lengthwise into thin slices about 1/8 inch thick. Thin slices are easier to roll and fry evenly. Salting before frying helps draw out moisture and reduce bitterness.
Can I bake instead of frying the eggplant slices?

You can bake the slices for a lighter version, but frying gives that amazing crispy texture that contrasts with the creamy filling. If baking, brush slices with olive oil and roast at 400°F until golden and tender, about 15-20 minutes.
How far in advance can I prepare Eggplant Rollatini?

You can assemble it ahead of time, cover it, and refrigerate for up to 24 hours before baking. This makes it perfect for stress-free entertaining.

Final Thoughts

This Eggplant Rollatini Recipe has been a favorite in my kitchen for years because it’s the perfect balance of comfort and elegance, and it always feels like a special treat. I hope you enjoy making it as much as I do—it’s a great way to impress without fuss and makes any meal feel celebratory. Give it a shot and let me know how it turns out in your kitchen!