This Easy Homemade Eggplant Rollatini is a tasty dish filled with creamy cheese and herbs. Each slice of eggplant is rolled up with a cheesy surprise inside, making it a great main course!
I love how pretty these roll-ups look on the plate. Plus, they’re a hit at dinner parties! Just serve with some marinara sauce on top and enjoy the smiles around the table. 😊
Key Ingredients & Substitutions
Eggplants: Use medium-sized, firm eggplants for a good balance of flavor and texture. If you can’t find eggplant, zucchini can work as an alternative, but the flavor will be different.
Ricotta Cheese: Creamy ricotta is key for the filling. If you’re looking for a lower-fat option, try ricotta made from part-skim milk. You could also use cottage cheese, but blend it to a smoother consistency first!
Marinara Sauce: A homemade sauce is always great, but store-bought saves time. If you’re avoiding tomatoes, consider a white sauce or pesto for a different twist.
Breadcrumbs: Italian seasoned breadcrumbs add extra flavor, but you can substitute plain breadcrumbs or crushed crackers. If gluten-free, use gluten-free breadcrumbs or ground nuts.
How Do I Get Perfectly Fried Eggplant?
The frying step is crucial for a crispy texture. Start by salting and sweating the eggplant slices. This removes excess moisture and bitterness. Make sure your oil is hot enough for frying—test it by dropping a small amount of batter; it should sizzle immediately.
- Fry in batches to avoid crowding the pan.
- Let them drain on paper towels to remove excess oil.
- If you want to skip frying, you can bake the slices instead. Brush with olive oil and bake at 400°F (200°C) until golden, about 20-25 minutes.
Easy Homemade Eggplant Rollatini
Ingredients You’ll Need:
For The Rollatini:
- 2 medium eggplants
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
For Assembly:
- 1 ½ cups marinara sauce (store-bought or homemade)
- 1 cup all-purpose flour, for dredging
- 3 large eggs, beaten (for dredging)
- 2 cups Italian seasoned breadcrumbs
- Olive oil, for frying
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time plus 30 minutes of cooking time. Plan for around 1 hour to make this delicious Homemade Eggplant Rollatini from start to finish, including assembly and baking.
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by slicing the eggplants lengthwise into ¼ inch thick slices. Sprinkle a light amount of salt on both sides of the slices and lay them on paper towels. This will help draw out excess moisture and bitterness. Let them sit for about 20 minutes, then pat them dry to remove any water.
2. Make the Filling:
In a medium bowl, combine the ricotta cheese, shredded mozzarella, ¼ cup of Parmesan cheese, the egg, minced garlic, chopped parsley, Italian seasoning, and a bit of salt and pepper. Mix everything together until it’s creamy and well combined—this will be the flavorful filling for your rollatini!
3. Bread the Eggplant Slices:
Set up a breading station with three shallow dishes: one for flour, one for the beaten eggs, and one for the breadcrumbs. Take each eggplant slice, first dredge it in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs.
4. Fry the Eggplant:
Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded eggplant slices, frying them until they turn golden brown, which should take about 2-3 minutes on each side. After frying, place them on paper towels to drain any excess oil.
5. Assemble the Rollatini:
Preheat your oven to 375°F (190°C). In the bottom of a baking dish, spread about ½ cup of marinara sauce. Now, take one fried eggplant slice, lay it flat, and add about 2 tablespoons of the cheese filling near one end. Carefully roll it up and place it seam-side down into the baking dish. Repeat this process for all the eggplant slices.
6. Top and Bake:
Once all the rollatini are in the dish, spoon the remaining marinara sauce over them and sprinkle the rest of the Parmesan cheese on top. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and everything is heated through.
7. Serve:
After taking the rollatini out of the oven, let it rest for about 5 minutes before serving. This dish tastes fantastic with extra marinara sauce on the side or paired with a fresh green salad. Enjoy your delicious homemade eggplant rollatini!
FAQ for Easy Homemade Eggplant Rollatini
Can I Use Other Vegetables Instead of Eggplant?
Yes, you can substitute zucchini or thinly sliced bell peppers if you prefer a different flavor. Keep in mind that cooking times may vary, as softer vegetables like zucchini will cook faster.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the rollatini and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re starting cold.
What Can I Do With Leftover Filling?
Any leftover filling can be used in a variety of ways! Try mixing it into pasta, use it for stuffed shells, or even blend it into a creamy dip for crackers or veggies!
How Do I Store Leftovers?
Store leftover eggplant rollatini in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the assembled rollatini before baking for up to 2 months—just thaw in the fridge overnight before baking!