Be sure to try my Eggplant Parmesan, Eggplant Casserole and Zucchini Casserole recipes next!
Eggplant Rollatini
If you’re looking for some delicious Italian indulgence, you can’t do much better than this Eggplant Rollatini. You’ll love this perfectly golden fried eggplant and the creamy ricotta filling! Top it off with mouth-watering marinara and gooey mozzarella and you have a dish made in heaven! While this dish is more time consuming to make than others, you can do the work days ahead of time, which is a huge bonus. I like to salt, bread, and fry the eggplant ahead of time and assemble it for baking another day. Much easier than doing it all at once. Be sure to check out my PRO TIPS below for everything that you need to know to make this dish a success! I can’t wait for you to try it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the eggplant into 1/4-inch slices. Sprinkle salt over each side and cover the top and bottom with paper towels. Let sit for one hour. Prepare a breading station with flour, eggs, and breadcrumbs.
Coat the eggplant in the flour, then the egg, then the breadcrumbs. Fry in oil until golden and set aside on a cooling rack. (See notes section of recipe card for air frying and baking instructions.)
Place filling in the middle of each one and roll up.
Place seam-side-down in a baking dish with marinara on the bottom. Top with more marinara along with mozzarella, Parmesan, and parsley. Bake at 375° F for 20-25 minutes. Broil at 450° for 1-2 minutes for a browner top if desired. Serve with Garlic Bread with Cheese!
Make Ahead Method
Option 1: Fry the Eggplant Ahead of Time:
The vast majority of the work in this recipe is salting, breading, and frying the eggplant. This can all be done ahead of time. Once fried, let the eggplant cool completely. (Otherwise condensation during storage can make it soggy.) Refrigerate (1-2 days) or freeze (up to 3 months). If frozen, thaw in the fridge overnight. Then fill, roll, assemble, and bake as outlined.
Option 2: Assemble Entire Dish Ahead of Time:
If needed, you can assemble the entire dish ahead of time and refrigerate (1-2 days) or freeze (up to 3 months). Don’t bake until ready to serve.
If frozen, let thaw overnight before baking. Add 5-7 minutes of baking time if baking from a cold state.
Storage
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat well. To Reheat: Place on a baking sheet or dish and cover with foil. Bake at 325° F for 15 minutes or until heated through. (If frozen, thaw in the fridge overnight.)
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Mandoline– This one is wide which is great for eggplant. It creates even slices in no time. You can also adjust the thickness of the slices. Be very careful when operating and use every safety precaution, they are super sharp. My Favorite Chef Knife Casserole Dish– The larger one in this set is what is pictured in this recipe. Box Cheese Grater– Definitely shred whole milk, low moisture mozzarella from a block for this recipe as it melts and tastes the best. Baking Sheet– A great place to place the breaded eggplant for rolling.
