Inspired by my Aunt Shelly’s famous Eggplant Rollatini, my version uses hers as the foundation but has some variations to make it my own.

A classic Italian recipe, this eggplant rollatini is made with fried (and peeled!!) eggplant stuffed with a cheese mixture, rolled, and then baked with fresh tomato sauce (and more cheese, of course!).

I’ve had (and seen) tons of different versions of eggplant rollatini through the years. From some recipes using grilled eggplant to others not peeling the eggplant, and tons in between, I really feel that this eggplant rollatini is the absolute BEST version I’ve had. But I’ll let you be the judge of that.

Eggplant Rollatini Ingredients

Here’s everything you’ll need to make this dish:

Eggplant: I’ve used both the small eggplants and medium/large. If using large, you’ll only need 2. If using the small eggplants, you’d need 6-7. Make sure these are peeled and THINLY sliced. I use a mandoline (like this one) to slice mine to be ~¼ inch.

Note: If the large eggplant is too wide for the mandoline, just cut a little bit off of the sides to make it fit.

Cheese: We’re using FOUR types for this: Polly-O Ricotta, Locatelli, Parmigiano-Reggiano, and Polly-O Mozzarella.

Note: Don’t use fresh mozzarella for this recipe. Because of the water content, you’ll end up with a soggy bottom due to how much water fresh mozz releases during baking.

Fresh herbs: We’ll be using fresh parsley and basil.

Breadcrumbs: Mixed with Locatelli cheese, Italian seasoning, and garlic powder.

Egg wash: Mixed with Locatelli cheese, Italian seasoning, and garlic powder.

Fresh sauce: Made with passata, garlic, shallots, fresh basil, red pepper flakes, Locatelli cheese, and a Parmigiano rind.

Oils: I use a combo of neutral oil (like vegetable or canola) and olive oil for frying.

How to Make Eggplant Rollatini

There are a few steps to this process, but it is SO worth it.

Step 1: Make the sauce.

The first thing you’ll want to do is get the sauce started (since it’ll need to cook for ~2 hours).

Add 2 tablespoon of extra virgin olive oil to a pot. Add in one shallot (thinly sliced), 4 garlic cloves (slightly crushed), a pinch of red pepper flakes, and a bit of fresh basil (about 7-8 leaves).

Let that cook until softened (about 5 minutes), and then pour in the fresh passata (or crushed tomatoes).

Bring that to a boil, then add the Locatelli and the Parmigiano rind (if you don’t have a rind, just add a good grating of Parmigiano-Reggiano.

Lower the heat to a simmer, and let that cook for about 2 hours, stirring occasionally. If the sauce is ever getting too thick, you can pour in a little bit of water to thin it out.

Taste and add salt as needed.

Step 2: Prep your ingredients.

Preheat the oven to 350 degrees F.

Peel the eggplant and slice thin using a mandoline. Add each slice to a baking sheet and sprinkle with salt. Layer them as you go.

Once you’ve finished slicing and salting all of the eggplant, let them sit while you prep the dredge and make the cheese mixture.

You’ll make the dredge by adding the egg, Locatelli, Italian seasoning, and garlic powder to a dish. Mixture with a fork. Then add the breadcrumb, Locatelli, Italian seasoning, and garlic to a plate and mix.

Now, make the cheese mixture by combining the ricotta, mozzarella (that’s been cut into small cubes), Locatelli, Parmigiano-Reggiano, parsley, and black pepper.

Step 3: Dredge the eggplant.

Now have a clean plate set up. Dredge each eggplant by dipping it into the egg mixture. Let the excess drip off, then gently add to the breadcrumb. Once covered, add to the clean plate and continue working.

Step 4: Cook the eggplant.

Add the neutral oil and a drizzle of olive oil to a skillet. Once hot, add the eggplant in batches. You’ll only need to cook them for ~2-3 minutes per side (or until golden). Remove to a paper-towel-lined plate and keep working until all eggplant is fried.

Step 5: Fill and roll the eggplant.

Now get a baking dish and add a thin layer of the simmering sauce to the bottom.

Take each eggplant place and add a tablespoon of the cheese mixture to one end. Top with a basil leaf and roll to form a cute little eggplant rollatini. Place in the dish, making sure the rollatinis are all snuggled up next to each other, like this:

Keep working until all of the eggplant is stuffed and rolled.

Once one layer of the dish as been filled, ladle some of the sauce over the eggplant, then sprinkle some Locatelli on top followed by some Parmigiano.

If you have more eggplant left, you can add them on top of the first layer until all are done, making sure to ladle more sauce and sprinkle with more cheese at the end.

Step 6: Bake the eggplant rollatini.

Now cover the dish tightly with aluminum foil and bake in the preheated 350-degree oven for 30 minutes. Then remove the foil and let bake uncovered for another 20 minutes.

Once done, remove from the oven and let sit for at least 10 minutes before cutting.

I like to sprinkle some fresh chopped parsley and a few basil leaves on top.

Print Recipe

Eggplant Rollatini

A classic Italian recipe, eggplant rollatini is made with fried eggplant that's stuffed with a cheese mixture and baked with tomato sauce.

Prep Time2 30

Cook Time1

Course: Main Course

Cuisine: Italian

Keyword: eggplant, eggplant rollatini, fried eggplant, italian

Servings: 6 people

Equipment

1 mandoline
1 9×13 baking dish

Ingredients

2 large eggplants peeled and thinly sliced
1.5 cups Italian breadcrumbs mixed with ¼ cup Locatelli, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
3 large eggs mixed with ¼ cup Locatelli, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
¼ cup neutral oil for frying
olive oil
fresh basil to top the filling AND final presentation
chopped parsley for final presentation

For the sauce

32 oz San Marzano crushed tomatoes
2 tbs extra virgin olive oil
1 shallot thinly sliced
4 garlic cloves slightly crushed
8 fresh basil leaves
¼ cup Locatelli
1 Parmigiano-Reggiano rind or 2 tbs freshly grated
Pinch red pepper flakes
kosher salt to taste

For the cheese filling

1 lb Polly-O Whole Milk Ricotta
½ lb Polly-O Whole Milk Mozarella cut into small cubes
½ cup freshly grated Locatelli
¼ cup freshly grated Parmigiano-Reggiano
¼ cup chopped parsley
black pepper to taste
1 large egg beaten

Instructions

Add 2 tbs of extra virgin olive oil to a pot. Add in one shallot (thinly sliced), 4 garlic cloves (slightly crushed), a pinch of red pepper flakes, and a bit fo fresh basil (about 7-8 leaves).
Let that cook until softened (about 5 minutes), and then pour in the fresh passata (or crushed tomatoes).
Bring that to a boil, then add the Locatelli and the Parmigiano rind (if you don't have a rind, just add a good grating of Parmigiano-Reggiano.
Lower the heat to a simmer, and let that cook for about 2 hours, stirring occasionally. If the sauce is ever getting too thick, you can pour in a little bit of water to thin it out.
Taste and add salt as needed.
Preheat oven to 350 degrees F. Make the cheese filling by combining all of the ingredients and mixing together. Set aside.
Make the dredging stations by combining the ingredients. Set up a fresh plate and dredge each eggplant by first adding to the egg mixture. Let any excess drop off, then gently add to the breadcrumb and make sure it's covered. Add to the clean plate and keep working until every eggplant is done.
Add the neutral oil and a drizzle of olive oil to a skillet over medium-high heat. Once hot, gently add 3-4 eggplants (or however many can fit without crowding). Fry for about 2 minutes per side, or until golden. Remove to a paper-towel-lined plate and keep frying until all are cooked. Let cool for a few minutes.
Get your baking dish out and add a thin layer of the simmering sauce to the bottom.
Take one eggplant and add ~1 tbs of cheese filling to one end, then top with a basil leaf. Roll until it forms a cute little rollatini, then place it in the dish, making sure that each rollatini is snuggled up to the one before it.
Once one layer is done, laddle some sauce on top, then top with Locatelli and Parmigiano. If you have more eggplant, you can layer it directly on top of the first layer (like lasagna) until everything is done. Make sure to add more sauce and cheese to the final layer.
Now cover with alumnium foil and bake for ~30 minutes. Then uncover and bake for an additional 20 minutes. Remove and let rest for ~10 minutes before cutting (making sure to add some chopped parsley and basil to the top!).