The first bite of Eggplant Rollatini transports me straight to a bustling Italian kitchen, where the warm, inviting smell of marinara sauce mingles with the crispy, golden edges of perfectly fried eggplant. It’s a dish that promises comfort after a long day and is sure to impress any dinner guest without the stress of hours in the kitchen. This beloved Italian-American classic features tender eggplant slices enveloping a rich, creamy ricotta filling, all generously bathed in sauce and topped with melty mozzarella.
As I prepared this dish for a cozy gathering with friends, I was reminded of how easily Eggplant Rollatini can transform an ordinary evening into something extraordinary. Plus, with a gluten-free zucchini variation available, everyone can savor this recipe, making it a true crowd-pleaser. Ready to indulge in comfort food at its finest? Let’s dive into crafting this indulgent rollatini together!
Why is Eggplant Rollatini a game-changer?
Comforting flavors: The combination of crispy eggplant and creamy ricotta filling creates a dish that warms the heart.
Crowd-pleaser: Perfect for gatherings, this recipe impresses friends and family alike.
Versatile: Easily swap in a gluten-free zucchini for a lighter twist.
Quick prep: With streamlined steps, you’ll have this dish ready in no time.
Make ahead: Conveniently prepare in advance and even freeze for busy nights.
Satisfying textures: Enjoy a delightful mix of crispy and creamy in every bite!
Eggplant Rollatini Ingredients
For the Eggplant
• Eggplant – Main component; sliced thinly to provide the perfect structure for the rollatini.
• Kosher Salt – Used for salting eggplant; removes moisture and bitterness to enhance flavor.
For the Breading
• All-Purpose Flour – Essential for dredging the eggplant; creates a base for the crispy coating.
• Large Eggs – Binds the breadcrumbs to the eggplant, giving them a rich texture.
• Plain Breadcrumbs – Provides a crunchy coating; gluten-free options work great too.
For the Filling
• Ricotta – The creamy filling base; ensure it’s drained to avoid excess moisture.
• Shredded Mozzarella – Melts beautifully, adding richness to the filling.
• Italian Parsley – Fresh herb for flavor; can easily swap for basil for a different twist.
• Garlic Powder – Adds depth of flavor; optional based on your taste preference.
• Ground Black Pepper – Enhances seasoning for a flavorful kick.
For the Sauce
• Olive Oil – Adds flavor and necessary fat for frying, resulting in a crispy texture.
• Marinara Sauce – Serves as a delicious topping and base to moisten the rollatini.
• Pecorino Romano – Adds a sharp, tangy flavor; Parmesan works as a suitable substitute.
With these ingredients in hand, you’re one step closer to creating your delicious Eggplant Rollatini masterpiece!
How to Make Eggplant Rollatini
-
Prep the Eggplant: Peel and slice the eggplant into 1/8” thick pieces. Layer them in a colander, sprinkling salt in between, and let them sit for an hour to draw out moisture and bitterness. Rinse and pat dry after.
-
Set Up Breading Station: Prepare your breading station by arranging three shallow dishes. In the first, place all-purpose flour. In the second, beat large eggs. In the third, mix plain breadcrumbs with garlic powder and pepper. Dredge each eggplant slice in flour, followed by the egg wash, then coat in breadcrumbs.
-
Fry Eggplant Slices: Heat olive oil in a pan over medium heat until it reaches 350°F. Carefully add the breaded eggplant slices and fry for about 2 minutes on each side until golden brown. Drain them on paper towels and preheat your oven to 375°F.
-
Prepare Baking Dish: Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. This will add moisture and flavor to the bottom layer of the Rollatini.
-
Assemble Rollatini: Take a fried eggplant slice and place 2-3 tablespoons of the creamy ricotta filling in the center, rolling it tightly. Place each roll seam side down in the prepared baking dish, ensuring they fit snugly together.
-
Top with Sauce and Cheese: Generously spoon more marinara sauce over the top of the rollatini. Finish by sprinkling a layer of Pecorino Romano cheese to enhance the flavors as it bakes.
-
Bake to Perfection: Cover the dish with foil and bake for about 20-25 minutes or until heated through. The cheese should be bubbly and golden when done.
Optional: Garnish with fresh basil or parsley before serving for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Eggplant Rollatini Variations
Feel free to get creative and make this dish your own, adding delightful twists and flavors!
- Gluten-Free: Substitute eggplant with zucchini, slice thinly, and follow the same preparation method for a lighter option.
- Cheese Swap: Try using goat cheese or cottage cheese in the filling for a tangy flavor alternative that’s still rich and creamy.
- Herb Infusion: Add fresh spinach, basil, or even a hint of dill into the ricotta for an extra burst of flavor and nutrition.
- Spicy Kick: Stir in a pinch of red pepper flakes into the marinara sauce for a delightful heat that enhances the dish.
- Mushroom Medley: Mix in sautéed mushrooms with the ricotta filling for added texture and an earthy depth that everyone will enjoy.
- Nutty Crunch: Fold in some toasted pine nuts or walnuts into the filling for a crunchy texture that complements the creamy ricotta.
- Vegan Friendly: Use cashew cream or tofu blended with nutritional yeast instead of cheese to make a deliciously creamy vegan filling.
- Herbed Breadcrumbs: Toss your breadcrumbs with Italian herbs before dredging for an extra layer of flavor that will elevate your rollatini!
Expert Tips for Eggplant Rollatini
-
Even Slicing: Use a mandoline for uniform slices to ensure each piece cooks evenly and achieves that perfect crispiness.
-
Don’t Rush Salting: Allow the eggplant to sit with salt to draw out moisture. This step is essential for enhancing flavor and avoiding sogginess.
-
Extra Marinara: Make additional marinara sauce to serve on the side. It can help prevent dryness and elevate the flavor when baked.
-
Cheese Substitutions: Feel free to experiment with different cheeses for the filling, such as goat cheese or a mix of cottage cheese for a unique twist on your Eggplant Rollatini.
-
Make-Ahead Option: Prepare the dish in advance and refrigerate or freeze it. Baking right before serving is a great time-saver for busy weeknights.
-
Watch for Overbaking: Keep an eye on your rollatini while baking. It’s easy to overbake, which can dry out the filling, so check for bubbling cheese and warmth.
What to Serve with Eggplant Rollatini?
Elevate your dining experience with delightful side dishes that complement the rich, cheesy goodness of this classic Italian comfort food.
-
Garlic Bread: The warm, buttery flavors of garlic bread contrast beautifully with the savory eggplant rolls, making each bite a satisfying experience. It’s perfect for soaking up any extra marinara sauce!
-
Fresh Arugula Salad: The peppery bite of arugula tossed with a light vinaigrette adds a refreshing crunch, perfectly balancing the creamy richness of the rollatini. A sprinkle of shaved Parmesan enhances the flavor profile.
-
Roasted Vegetables: A medley of seasonal veggies, roasted to caramelized perfection, provides a colorful, nutritious side. Their earthy flavor pairs well with the deep tomato and cheese flavors, making your meal well-rounded.
-
Italian Pasta Salad: This cool, zesty dish packed with olives, cherry tomatoes, and a tangy dressing complements the warm eggplant rollatini beautifully. The textures and flavors create a delightful contrast on your plate.
-
Zucchini Noodles: For a lighter option, serve spiralized zucchini lightly sautéed in olive oil. It’s a low-carb alternative that echoes the flavors of the eggplant while adding a fresh element to your meal.
-
Chardonnay: A glass of chilled Chardonnay is an ideal drink pairing. Its crisp acidity cuts through the creaminess of the cheeses in the rollatini, balancing the overall flavor nicely.
-
Tiramisu: Finish off your meal with classic tiramisu. The rich coffee and cocoa notes create a decadent sweet ending that beautifully contrasts the savory main dish, leaving everyone delighted.
These pairings not only enhance the experience of Eggplant Rollatini but transform your meal into a sumptuous feast for family and friends!
Storage Tips for Eggplant Rollatini
Fridge: Store leftovers in an airtight container for up to 3 days. Layer with a bit of marinara sauce to keep the eggplant moist.
Freezer: You can freeze assembled Eggplant Rollatini for up to 3 months. Cover well with plastic wrap and aluminum foil before freezing to prevent freezer burn.
Reheating: Bake frozen rollatini directly from the freezer at 375°F for about 35-40 minutes until heated through. If refrigerated, just bake for 20-25 minutes.
Make-Ahead: This dish is perfect for meal prep—prepare and store in the fridge a day in advance, or freeze and bake when you’re ready to serve.
Make Ahead Options
These Eggplant Rollatini are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the entire dish up to 24 hours in advance by assembling the rollatini and covering them with marinara sauce. Once assembled, simply cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. To maintain quality, ensure the eggplant is well-drained before assembly to avoid excess moisture. When you’re ready to enjoy, just preheat the oven to 375°F and bake the rollatini, covered, for about 20-25 minutes until heated through. This way, you can serve delicious, comforting Eggplant Rollatini with minimal effort on a busy night!
Eggplant Rollatini Recipe FAQs
What type of eggplant should I use for Eggplant Rollatini?
I recommend using medium to large-sized eggplants. Look for ones that are firm and have smooth, shiny skin without dark spots. If they feel spongy, they might be overripe. Japanese or Italian eggplants are great options too, as they tend to have fewer seeds and a sweeter flavor.
How should I store leftover Eggplant Rollatini?
Store any leftover Eggplant Rollatini in an airtight container in the refrigerator for up to 3 days. To preserve the moisture, layer the rolls with a little extra marinara sauce before sealing the container. When reheating, be sure to warm it gently to avoid drying out the filling.
Can I freeze Eggplant Rollatini?
Absolutely! To freeze, assemble your Eggplant Rollatini but do not bake it. Cover the dish tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, bake it from frozen at 375°F for about 35-40 minutes, or until heated through.
What can I do if my eggplant is too salty after salting?
If you find your eggplant is too salty, don’t worry! After salting and letting it sit, rinse the slices under cool running water to remove excess salt. After rinsing, be sure to pat them dry with paper towels to absorb any remaining moisture. This will ensure you still get those delicious flavors without the saltiness overpowering the dish.
Is this Eggplant Rollatini recipe suitable for gluten-free diets?
Yes! If you want a gluten-free version, simply substitute the regular breadcrumbs with gluten-free breadcrumbs. You can also use zucchini slices instead of eggplant to make a zucchini rollatini, which will be naturally gluten-free and just as delicious!
Can I prepare Eggplant Rollatini ahead of time?
Certainly! You can assemble the Eggplant Rollatini a day in advance. Just cover it well with plastic wrap or foil to keep it fresh in the fridge. When you’re ready to bake, it will take the same baking time—perfect for busy evenings!
Delicious Eggplant Rollatini with Creamy Ricotta Bliss
Ingredients
Equipment
Method
- Prep the Eggplant: Peel and slice the eggplant into 1/8” thick pieces. Layer them in a colander, sprinkling salt in between, and let them sit for an hour to draw out moisture and bitterness. Rinse and pat dry afterward.
- Set Up Breading Station: Prepare your breading station by arranging three shallow dishes. In the first, place all-purpose flour. In the second, beat large eggs. In the third, mix plain breadcrumbs with garlic powder and pepper. Dredge each eggplant slice in flour, followed by the egg wash, then coat in breadcrumbs.
- Fry Eggplant Slices: Heat olive oil in a pan over medium heat until it reaches 350°F. Carefully add the breaded eggplant slices and fry for about 2 minutes on each side until golden brown. Drain them on paper towels and preheat your oven to 375°F.
- Prepare Baking Dish: Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish to add moisture and flavor.
- Assemble Rollatini: Take a fried eggplant slice, place 2-3 tablespoons of the creamy ricotta filling in the center, and roll it tightly. Place seam side down in the baking dish.
- Top with Sauce and Cheese: Spoon more marinara sauce over the top of the rollatini and sprinkle Pecorino Romano cheese.
- Bake to Perfection: Cover the dish with foil and bake for about 20-25 minutes or until heated through, until the cheese is bubbly and golden.