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Crispy Eggplant Rollatini

A fork lifts cheesy eggplant rollatini from marinara sauce, showing herb-speckled ricotta filling, stretchy melted cheese, and browned eggplant edges on white marble.
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Crispy Eggplant Rollatini is a cozy baked Italian style dinner made with golden breaded eggplant slices, creamy ricotta filling, marinara, mozzarella, and Parmesan. The rolls bake until bubbling and melty, making them a hearty meatless main for family dinner, holidays, or a comfort food weekend meal.

Ingredients

Scale

Rollatini

  • 2 large eggplants, or enough for 10 to 12 slices
  • 1 to 2 tablespoons kosher salt
  • 1 cup flour
  • 1 teaspoon garlic powder
  • 3 eggs, whisked well
  • 1 cup Italian breadcrumbs
  • ½ cup panko breadcrumbs, or use all Italian breadcrumbs
  • ½ cup vegetable oil, plus more as needed
  • 1 ¼ cups marinara sauce
  • 1 cup mozzarella cheese
  • 3 tablespoons Parmesan cheese
  • Parsley, to garnish

Ricotta 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

  1. Salt the eggplant: Trim the eggplant ends, then slice lengthwise into thin pieces about ¼ inch thick. Sprinkle both sides with kosher salt, layer between paper towels, and let sit for 1hr to draw out moisture.
  2. Mix the filling: Stir ricotta, mozzarella, Parmesan, beaten egg, garlic, dried parsley, basil, oregano, and salt together until creamy. Refrigerate while you bread and fry the eggplant.
  3. Bread the slices: Pat the eggplant very dry. Coat each slice in flour mixed with garlic powder, dip in whisked egg, then press into the Italian breadcrumbs and panko.
  4. Fry until golden: Heat about ¼ inch vegetable oil in a wide skillet over medium high heat. Fry the eggplant in batches for 3 to 4 mins, turning once, until crisp and golden on both sides, then drain on a cooling rack.
  5. Fill and roll: Heat the oven to 375°F. Spread ¼ cup marinara in a 9 by 13 inch baking dish, add a heaping 2 tablespoons ricotta filling to each eggplant slice, roll tightly, and place seam side down in the dish.
  6. Bake until bubbly: Spoon the remaining marinara over the rolls, then top with mozzarella, Parmesan, and parsley. Bake for 20 to 25 mins, until the cheese is melted and lightly browned, then rest for 5 mins before serving.

Notes

Pat the salted eggplant very dry before breading so the coating sticks and fries crisp. Avoid crowding the skillet, because too many slices at once can drop the oil temperature and make the breading greasy. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat best covered in a 325°F oven until hot.

Keywords: eggplant rollatini

Find it online: https://thesavorymama.com/crispy-eggplant-rollatini/