top of page

Eggplant Rollatini

Prep Time 30 mins Cook Time 45 mins

Servings: 4-6


  • 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.)

  • 1 tbsp. sea salt

  • 3/4 c. flour

  • 1 tsp. freshly ground black pepper

  • 1 1/2 tsp. Italian seasoning

  • Extra-virgin olive oil, for frying


  • 1 1/2 c. ricotta

  • 1 c. shredded mozzarella

  • 1/4 c. freshly grated Parmesan

  • 1 large egg

  • 2 cloves garlic, grated

  • 1/4 c. chopped fresh basil

  • 1/2 tsp. sea salt

  • 1/2 tsp. freshly ground black pepper

  • 1/2 tsp. crushed red pepper flakes (optional)


  • 1 c. shredded mozzarella

  • 1 1/2 c. pomodoro sauce

  • 3/4 c. freshly grated Parmesan, plus more for serving

  • Basil leaves, for serving

  1. Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels.

  2. In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed.

  3. In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log.

  4. Preheat oven to 375°F. In a 9”-x-13” baking dish, spread ½ cup pomodoro sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan.

  5. Bake until sauce is bubbly and cheese is melty, about 30 minutes. Buon Appetito!

Recipe Notes: Delish

77 views0 comments

Recent Posts

See All


bottom of page