This eggplant rollatini consists of thin slices of eggplant fried to golden perfection, stuffed with a cheesy herb ricotta filling, and baked with a delicious savory marinara.

My sister loves eggplant so I know she will love this easy eggplant rollatini recipe. What’s not to love about crispy eggplant, stuffed with a deliciously cheesy ricotta filling, and topped with a tasty basil marinara? This comforting recipe for eggplant rollatini was inspired by one I saw on Sip & Feast, and it was fun to make, it tasted great, and the leftovers were fantastic too. This easy eggplant recipe paired nicely with a big Italian salad and roasted garlic bread.

Eggplant Rollatini

Ingredients:

1 small eggplant sliced 1/8″ thick (10-12 slices), using a mandolin for best results
½ tbsp kosher salt (for salting eggplant)
⅓ cup flour, for dredging
2 small eggs, well-beaten
Olive oil for frying
1 (24 oz) jar of basil marinara sauce, (or homemade marinara), warmed
Fresh parmesan, for serving
Fresh parsley, minced, for garnish

Cheesy Ricotta Filling:

1 cup ricotta, drained
1 cup mozzarella, shredded
3 tbsp parmesan, freshly & finely grated
3 tbsp fresh basil, minced
2 tbsp fresh parsley, minced
1 small egg, well-beaten
Pinch of nutmeg
Sea salt and freshly cracked pepper, to taste

Seasoned Panko Crumbs:

2 cups plain panko
3 tbsp parmesan, freshly & finely grated
2 tbsp parsley, minced
½ tsp garlic powder
½ tsp dried oregano
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

How to Make Eggplant Rollatini

Salt eggplant slices in a colander with kosher salt. Do this for 1 hour, then wipe off the salt and place them in between layers of a few paper towels to remove excess liquid.

Prepare the ricotta filling by combining the ricotta cheese, mozzarella, parmesan, fresh basil, fresh parsley, egg, nutmeg, sea salt, and freshly cracked pepper, to taste; mix until well combined; set aside in the fridge until needed.

Make a breading assembly line with three separate shallow bowls. First, combine the panko crumbs, parmesan cheese, parsley, garlic powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste in a shallow bowl; mix well.

Next, pour the flour into a bowl then season with a little bit of garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.

Finally, whisk together the eggs and season with a little bit of garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.

Dredge the eggplant by dipping each slice (using a fork) first into the flour mixture, next, coat it in the egg mixture, then press the eggplant slices firmly into the panko mixture on both sides until evenly coated.

Preheat the oven to 375 degrees. Pour a 1/4 inch of basil marinara sauce into the bottom of a 9 x 13-inch baking dish; spread evenly.

Cook the eggplant by heating 2 tablespoons of oil in a large cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated eggplant slices directly into the HOT skillet and cook for 2-3 minutes, or until golden brown, making sure to cook the eggplant slices in batches so you don’t overcrowd the pan.

Carefully flip the eggplant slices over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack.

Finish the process with the remaining eggplant slices. Side Note: Wipe out the skillet(s) between batches THEN add more oil to the skillet(s) before cooking the remaining eggplant slices.

Prepare the eggplant rollatini by placing about 2 tablespoons of the cheesy ricotta mixture onto the middle of each eggplant piece and roll.

Place all the filled eggplant rollatini seam side down into the prepared baking dish; repeat with the remaining eggplant slices & ricotta mixture.

Spoon a bit more sauce on top of each piece of rollatini (don’t completely cover) and grate fresh parmesan on top.

Bake for 20-25 minutes or until hot, and the cheese is oozing.

Top eggplant rollatini topped with parsley and serve with the remaining warmed sauce and lots of grated parmesan cheese. Enjoy.

Eggplant Rollatini

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Prep Time: 30

Cook Time: 45

Salting Eggplant:: 1

Total Time: 2 15

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking / Inspired by Sip & Feast

Equipment

Ingredients

Ingredients:

1 small eggplant sliced 1/8" thick 10-12 slices, using a mandolin for best results
½ tbsp kosher salt for salting eggplant
⅓ cup flour for dredging
2 small eggs well-beaten
Olive oil for frying
1 24 oz jar of basil marinara sauce, (or homemade marinara), warmed
Fresh parmesan for serving
Fresh parsley minced, for garnish

Cheesy Ricotta Filling:

1 cup ricotta drained
1 cup mozzarella shredded
3 tbsp parmesan freshly & finely grated
3 tbsp fresh basil minced
2 tbsp fresh parsley minced
1 small egg well-beaten
Pinch of nutmeg
Sea salt and freshly cracked pepper to taste

Seasoned Panko Crumbs:

2 cups plain panko
3 tbsp parmesan freshly & finely grated
2 tbsp parsley minced
½ tsp garlic powder
½ tsp dried oregano
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper to taste

Instructions

Salt eggplant slices in a colander with kosher salt. Do this for 1 hour, then wipe off the salt and place them in between layers of a few paper towels to remove excess liquid.
Prepare the ricotta filling by combining the ricotta cheese, mozzarella, parmesan, fresh basil, fresh parsley, egg, nutmeg, sea salt, and freshly cracked pepper, to taste; mix until well combined; set aside in the fridge until needed.
Make a breading assembly line with three separate shallow bowls. First, combine the panko crumbs, parmesan cheese, parsley, garlic powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste in a shallow bowl; mix well.
Next, pour the flour into a bowl then season with a little bit of garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
Finally, whisk together the eggs and season with a little bit of garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.
Dredge the eggplant by dipping each slice (using a fork) first into the flour mixture, next, coat it in the egg mixture, then press the eggplant slices firmly into the panko mixture on both sides until evenly coated.
Preheat the oven to 375 degrees. Pour a 1/4 inch of basil marinara sauce into the bottom of a 9 x 13-inch baking dish; spread evenly.
Cook the eggplant by heating 2 tablespoons of oil in a large cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated eggplant slices directly into the HOT skillet and cook for 2-3 minutes, or until golden brown, making sure to cook the eggplant slices in batches so you don’t overcrowd the pan.
Carefully flip the eggplant slices over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack.
Finish the process with the remaining eggplant slices. Side Note: Wipe out the skillet(s) between batches THEN add more oil to the skillet(s) before cooking the remaining eggplant slices.
Prepare the eggplant rollatini by placing about 2 tablespoons of the cheesy ricotta mixture into the middle of each eggplant piece and roll.
Place all the filled eggplant rollatini seam side down into the prepared baking dish; repeat with the remaining eggplant slices & ricotta mixture.
Spoon a bit more sauce on top of each piece of rollatini (don't completely cover) and grate fresh parmesan on top.
Bake for 20-25 minutes or until hot, and the cheese is oozing.
Finish by topping eggplant rollatini topped with parsley and serve with the remaining warmed sauce and lots of grated parmesan cheese. Enjoy.