Eggplant Rollatini with Ricotta

This Italian-inspired eggplant rollatini transforms humble eggplant into an elegant, cheese-filled delicacy that has graced my family table for generations. The thin slices of eggplant wrap around a creamy ricotta filling before being baked in a rich marinara sauce, creating the perfect balance of textures and flavors in every bite.

I first made this rollatini for my skeptical eggplant-hating husband, who now requests it regularly. The transformation from plain eggplant to these savory, cheese-filled rolls continues to delight everyone who tries them.

Ingredients

• Eggplant: Choose firm, glossy ones with tight skin for the freshest flavor and best texture
• Ricotta cheese: Authentic Italian whole milk ricotta provides the creamiest filling
• Mozzarella: Adds that perfect melty stretch that makes each bite so satisfying
• Pecorino Romano: Brings a salty, sharp complexity that balances the mild cheeses
• Fresh parsley: Brightens the entire dish with its fresh herbaceous notes
• Marinara sauce: The foundation that brings everything together with its rich tomato flavor
• Plain breadcrumbs: Creates the perfect crispy exterior that contrasts with the creamy filling
• Kosher salt: Essential for drawing moisture from the eggplant before cooking
• Olive oil: Use a good quality one for frying as it adds its own delicious flavor

Step-by-Step Instructions

Prepare the Eggplant:

Peel and slice the eggplant into extremely thin slices, about ⅛ inch thick. A mandoline makes this much easier and creates uniform slices that will cook evenly. Salt the slices generously in layers in a colander and let sit for a full hour. This crucial step draws out bitter moisture and improves texture dramatically. Rinse thoroughly and pat completely dry with paper towels.

Create the Breadcrumb Mixture:

Combine breadcrumbs with minced parsley, garlic powder, salt and pepper in a wide, shallow bowl. This seasoned coating adds incredible flavor and texture to each slice of eggplant. The garlic powder provides aromatic depth without overpowering.

Set Up Dredging Station:

Arrange your workflow with flour in one dish, beaten eggs in another, and seasoned breadcrumbs in a third. This assembly line approach makes the coating process efficient and less messy. Keep one hand for dry ingredients and one for wet.

Bread the Eggplant:

Dip each eggplant slice first in flour, shaking off excess, then into beaten egg, allowing excess to drip off, and finally into the seasoned breadcrumbs, pressing gently to adhere. Place each breaded slice on a parchment-lined tray until ready to fry.

Fry to Golden Perfection:

Heat olive oil in a heavy skillet until it reaches 350°F. Gently place breaded eggplant slices into hot oil and fry until each side is a beautiful golden brown, about two minutes per side. Transfer to a wire rack to drain excess oil while maintaining crispness.

Make the Cheese Filling:

Combine ricotta, shredded mozzarella, grated Pecorino Romano, minced parsley, beaten egg, and salt in a large bowl. Mix thoroughly until all ingredients are fully incorporated. This luxurious filling should be creamy but firm enough to hold its shape.

Assemble the Rollatini:

Spread marinara sauce in the bottom of your baking dish. Place 2-3 tablespoons of cheese filling on each eggplant slice and carefully roll up, placing seam-side down in the sauce-coated dish. Arrange them snugly but not squished together.

Bake Until Bubbly:

Top each rollatini with a small spoonful of marinara sauce and a sprinkle of Pecorino Romano. Bake in a 375°F oven for 20-25 minutes until the filling is hot and the cheese is melty. Let rest for 5 minutes before serving.

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The technique of salting eggplant before cooking might seem fussy, but I learned its importance from my Italian grandmother. She insisted it was the secret to transforming eggplant from bitter and spongy to sweet and tender, and she was absolutely right.

Make-Ahead Magic

This dish actually improves with a little time, making it perfect for busy weeknights or entertaining. You can fully assemble the rollatini up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to serve, simply remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 5-10 minutes to the cooking time. The flavors meld beautifully overnight, creating an even more delicious final dish.

Eggplant Selection Secrets

The success of your rollatini begins with choosing the right eggplant. Look for medium-sized eggplants with smooth, tight skin that feels heavy for their size. Smaller eggplants generally have fewer seeds and less bitter flavor. The stem end should be green and fresh looking. A gentle press with your thumb should leave a slight indentation that bounces back quickly, indicating perfect ripeness. For this recipe, longer, narrower Italian eggplants work beautifully as they provide more uniform slices and roll more easily than round varieties.

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Serving Suggestions

Eggplant rollatini pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a complete Italian feast, serve alongside crusty garlic bread to soak up the extra sauce. While delicious on its own as a vegetarian main, it also works beautifully as a side dish to roasted chicken or grilled fish for a more substantial meal. Always have extra warmed marinara sauce at the table as the rollatini can absorb sauce during baking, and that extra drizzle brings everything together.

Perfect Pairing

A medium-bodied Italian red wine such as Chianti Classico or Montepulciano complements this dish beautifully. The acidity in these wines cuts through the richness of the cheese while highlighting the tomato sauce. For non-alcoholic options, sparkling water with lemon or a blood orange Italian soda provides refreshing contrast to the savory flavors.

Frequently Asked Questions

→ How do I prepare eggplant for rollatini?

Peel and slice the eggplant into ⅛-inch thick pieces. Salt them to release excess moisture, then rinse and pat dry before breading and frying.

→ Can I skip salting the eggplant?

Salting helps remove water, improving texture and preventing sogginess. It’s optional, but skipping it may result in a slightly less crispy fry.

→ What’s in the ricotta filling?

The filling consists of ricotta cheese, shredded mozzarella, grated Pecorino Romano, minced parsley, an egg, and a touch of kosher salt for seasoning.

→ Can I use store-bought marinara sauce?

Yes, store-bought marinara works well, but for best results, choose a high-quality variety or prepare your own for enhanced flavor.

→ How can I reheat leftovers?

Reheat leftovers in a 325°F oven until warm, or microwave individual portions. Adding extra marinara can help prevent dryness.

→ What’s a substitute for Pecorino Romano cheese?

If you don’t have Pecorino Romano, Parmesan cheese makes an excellent substitute with its similar sharp and nutty flavor.

→ Can I make eggplant rollatini ahead of time?

Yes, you can assemble the rollatini ahead and refrigerate it unbaked. Bake just before serving to ensure freshness and optimal texture.