Recipes Cuisine European Italian Eggplant Rollatini 4.7 (209) 166 Reviews 43 Photos After having a delicious eggplant rollatini at an Italian restaurant, I decided I just had to learn how to make it! Hope you enjoy my version. Submitted by Rhonda Hill Updated on July 30, 2024 Save Rate Print Share Add Photo 43 43 43 43 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This eggplant rollatini recipe is a delicious way to bring Italian flavor into your home. What Is Eggplant Rollatini? Eggplant rollatini is an Italian dish of thin eggplant slices that are filled with a ricotta mixture, rolled, covered with tomato sauce, topped with mozzarella, and baked until the cheese is melted. Eggplant Rollatini Ingredients These are the ingredients you’ll need for this crowd-pleasing eggplant rollatini recipe: Eggplant: Of course, you’ll need an eggplant! Choose one that feels firm, but gives slightly when you press it with your finger. Egg: Dip each eggplant slice in a lightly beaten egg to give the bread crumbs something to stick to. Bread crumbs: Use store-bought Italian seasoned bread crumbs or make your own at home. Olive oil: Fry each coated eggplant slice in olive oil until golden brown. Cheese: You’ll need ricotta cheese and mozzarella cheese. Prosciutto: Sliced prosciutto adds savory, meaty flavor. Tomato pasta sauce: Use store-bought spaghetti sauce or make your own at home. Pasta: Opt for angel hair pasta for this eggplant rollatini recipe. How to Make Eggplant Rollatini You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade eggplant rollatini: Dip the eggplant slices in the egg, then coat with bread crumbs. Fry each eggplant slice in olive oil. Assemble the eggplant rollatini according to the detailed instructions in Step 3. Bake until the cheese is melted. Boil the pasta. Serve the eggplant rollatini over the cooked pasta. Allrecipes Video Test Kitchen Tips “If you’ve never made or had eggplant rollatini, this is the time to do it,” according to culinary developer Nicole McLaughlin (a.k.a. NicoleMcMom). Here are a few test kitchen tips from the expert: Nicole recommends choosing a larger eggplant if you can, as you’ll need the extra surface area to fill and roll up. You may have to use two eggplants, depending on their sizes — you should end up with 10 slices.The recipe doesn’t call for fresh basil in the filling, but Nicole likes to sneak in a few leaves for bright flavor and color. To make sure each slice is easy to roll around the ricotta and prosciutto filling, make sure not to overfill each roll. What to Serve With Eggplant Rollatini Pair this eggplant rollatini with a side salad or any of our best Italian Side Dishes. Here are a few delicious recipes to choose from: Tomato Mozzarella Salad Italian-Style Mushrooms and Spinach Perfect Polenta How to Store Eggplant Rollatini Store your leftover eggplant rollatini in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the oven. Can You Freeze Eggplant Rollatini? Sure! You can freeze eggplant rollatini (before or after it has been baked) for up to two months. Thaw in the refrigerator overnight, then reheat in the oven. Allrecipes Community Tips and Praise “A very tasty and great new way to serve eggplant at our house,” raves Emma. “I sweated the eggplant first and baked it rather than fry it to save a few calories. I also used low fat ricotta. I will make this again.” “So good!” raves Kris. “Family loved it and my kids didn't even know it was eggplant!” “This recipe can't get any easier,” according to Arix3. “It was so delicious! I don't even like the taste of eggplant, but I tried this anyway and it tasted great.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 eggplant, peeled and cut lengthwise into ¼-inch slices 1 egg, beaten 1 cup Italian seasoned bread crumbs 2 tablespoons olive oil 1 cup ricotta cheese 10 slices prosciutto 1 (14 ounce) jar tomato pasta sauce 2 cups shredded mozzarella cheese 1 pound angel hair pasta Directions Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C). Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam-side down in a 9x13-inch baking dish. Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta. France C I Made It Print 336 home cooks made it! Nutrition Facts (per serving) 902 Calories 36g Fat 104g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 902 % Daily Value * Total Fat 36g 46% Saturated Fat 13g 63% Cholesterol 117mg 39% Sodium 2225mg 97% Total Carbohydrate 104g 38% Dietary Fiber 12g 43% Total Sugars 16g Protein 41g 83% Vitamin C 5mg 6% Calcium 535mg 41% Iron 6mg 33% Potassium 927mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.