Baked Eggplant Rollatini

This eggplant rollatini recipe is the perfect way to infuse your kitchen with authentic Italian flavors.

What Is Eggplant Rollatini?

Eggplant rollatini is a classic Italian dish where thin slices of eggplant are filled with a creamy ricotta mixture, rolled up, covered with tangy tomato sauce, topped with melted mozzarella cheese, and baked to perfection.

Ingredients for Eggplant Rollatini

Here are the key ingredients you’ll need to prepare this mouthwatering eggplant rollatini dish that’s sure to impress your guests:

• 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 Prepare Eggplant Rollatini

Below is the complete, step-by-step recipe, but here’s a quick overview of what to expect when making this homemade eggplant rollatini:

1. Coat the eggplant slices in beaten egg, then dredge them in breadcrumbs.
2. Fry each slice in olive oil until golden and crispy.
3. Assemble the rollatini by following the detailed steps in Step 3.
4. Bake until the cheese is bubbly and melted.
5. Boil the pasta and prepare for serving.
6. Plate the eggplant rollatini over the freshly cooked pasta.

Test Kitchen Tips

“If you’ve never tried making or tasting eggplant rollatini, now’s the perfect time to dive in,” says culinary expert Nicole McLaughlin (also known as NicoleMcMom). Here are some helpful kitchen tips from the pro:

• 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 Pair with Eggplant Rollatini

Serve this flavorful eggplant rollatini alongside a side salad or choose from our selection of the best Italian Side Dishes. Here are some tasty options to consider:

• Tomato Mozzarella Salad
• Italian-Style Mushrooms and Spinach
• Perfect Polenta

How to Store Eggplant Rollatini

To store leftover eggplant rollatini, place it in an airtight container and refrigerate for up to four days. When ready to eat, reheat it thoroughly in the oven.

Can You Freeze Eggplant Rollatini?

Absolutely! You can freeze eggplant rollatini (whether before or after baking) for up to two months. Simply thaw it overnight in the refrigerator, then reheat it in the oven when you’re ready to enjoy.

Dinogo Community Tips and Feedback

“A delicious and fresh twist on how to serve eggplant in our home,” says Emma. “I opted to sweat the eggplant and bake it instead of frying to cut down on calories. I also used low-fat ricotta. Definitely making this again!”

“Absolutely delicious!” exclaims Kris. “The whole family loved it, and my kids didn’t even realize they were eating eggplant!”

“This recipe is as easy as it gets,” says Arix3. “It turned out so tasty! I’m not usually a fan of eggplant, but I gave it a try, and it was fantastic!”

Editorial contributions by Corey Williams

Ingredients List

• 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

Instructions

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 the pasta, then serve the eggplant rolls and sauce over the pasta.

Nutrition Information (per serving)