Eggplant Rollatini

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.