Eggplant rollatini is an ultra comforting, creamy, cheesy dish that consists of thinly sliced eggplant that has been breaded and fried until golden, then rolled around a ricotta, mozzarella, and parsley filling, and topped with a simple marinara sauce. This is the version you’ll find in pizzerias, delis, and catering halls all over the New York metro area.
Growing up on Long Island, I’ve eaten eggplant rollatini, aka eggplant involtini, so many times.
If you walk into any deli or catering establishment on any given day, you’re likely to find fried eggplant rollatini hanging out, waiting to be eaten.
Attending a family event like a christening, graduation, or holiday dinner, and you could always count on a tray of eggplant rollatini showing up, perched atop its Sterno rack amidst a sea of other Italian-American favorites, like sausage and peppers, baked ziti, and chicken Francese.
These dishes when present, eggplant rollatini included, usually meant you were surrounded by those you love: la famiglia.
And every time I make eggplant rollatini for my family, they know something special is in store.
Can I skip the breadcrumbs?
The short answer is yes, and you may find other recipes that omit the breading and frying step for eggplant rollatini.
Those versions, while tasty in their own right, are not too representative of the eggplant rollatini you will find in most New York establishments.
The New York version is typically breaded and fried before being rolled around the ricotta mixture.
While my recipe for eggplant rollatini doesn’t account for the omission of the breadcrumbs, if you’re looking for a breading-free, no frying recipe that is similar, I recommend checking out my zucchini rollatini, which is gluten-free, and equally fantastic!
How to make eggplant rollatini
Each number corresponds to the numbered written steps below.
- Begin by slicing 1 large eggplant into thin (about 1/8″ thick) slices. If you have a wide mandoline, use it, but otherwise, take your time with a sharp knife. You’ll need 20 slices of eggplant. If you have extra, save for another purpose or increase the amount of ricotta mixture and sauce below.
- Place a plate below a colander or leave colander in the sink. Place 1 layer of eggplant down in colander and sprinkle with salt. Repeat for each layer. Set aside for 1 hour.
- Meanwhile, mix together 1 1/4 pounds ricotta, 1/2 pound shredded mozzarella, 1/4 cup grated Pecorino Romano, 1/4 cup minced parsley, 1 egg, and a 1/2 teaspoon of kosher salt. Set aside.
- After 1 hour the eggplant will have released some of its water. Rinse the eggplant to remove excess salt, then thoroughly pat dry with paper towels.
- For the seasoned breadcrumbs mix together 3 cups plain breadcrumbs, 1/4 cup minced parsley, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and a 1/2 teaspoon of black pepper. Set up a plate with the eggplant, a plate of 1 1/2 cups flour, a bowl of 5 beaten eggs, and a large bowl or dish of the seasoned breadcrumbs. Dredge eggplant into flour and shake off the excess. Place floured eggplant into the egg, coat on both sides, then place into the breadcrumbs. Coat the eggplant well on both sides with the seasoned breadcrumbs and place on a baking sheet lined with parchment paper. Note: If you need another egg, flour, or a bit more breadcrumbs, just add it right in.
- Repeat the process for all the eggplant and begin to set up for frying. For frying use your largest heavy pan (Dutch oven or cast iron fry pan work well) and fill with a 1/2″ of olive or vegetable oil and heat to 350-360f. Medium heat should work but use an oil thermometer to be certain the oil is ready for frying.
- Fry the eggplant until golden on both sides (about 2 minutes per side) then place on a wire rack or a paper towel lined tray to drain.
- Repeat for all the eggplant then move on to assembling the rollatini. At this point preheat the oven to 375f and set the rack to the middle level.
- Spoon a 1/4″ layer of marinara sauce into the bottom of a 10 by 15″ baking dish. Place a few of the eggplant pieces onto a large work surface and spoon 2-3 tablespoons of the ricotta mixture into the middle.
- Roll the eggplant around the ricotta mixture and leave the seam side down.
- Place the rollatini into the baking dish seam side down and repeat for the remaining pieces. Spoon more sauce onto the top of each piece (try not to over sauce). Grate a bit more Pecorino Romano (around 2 tablespoons) on top of the rollatini and bake for 20 minutes until warm all the way through. If desired, broil for the last 60 seconds, but watch carefully. Note: You might need two baking dishes.
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- Here is the finished eggplant rollatini. The sauce will dry out a bit while baking, but it’s better than to the over sauce and bake. More marinara sauce can be served on the bottom of each plate or on the side.
Top tips
Breaded eggplant rollatini can be a time-consuming dish to make.
This is not something you whip up quickly on a weeknight.
Rather, eggplant rollatini is something you can make ahead of time and either serve guests by reheating on a Sterno, freeze for a rainy day (up to 3 months), or serve as a vegetarian option with Sunday Sauce and Meatballs.
That being said, one thing you could do to help speed up the process is to employ the use of a mandoline.
You’ll be able to get uniform slices. Always use the guard with this special kitchen tool.
This wide Benriner mandoline is my favorite.
If you don’t have a mandoline, a good sharp knife can be used, and I do use one in my YouTube video.
I am often asked if the salting process can be skipped. While it certainly can be, you do so at your own risk.
If I am taking the time to make eggplant rollatini, I am always going to salt the eggplant to remove the moisture. It makes the dish so much better.
Lastly, be sure to make enough marinara sauce so you have extra.
It comes in handy to serve on the side, or on the bottom of individual servings as pictured above.
The baking process can dry out the eggplant and the extra marinara sauce can be a huge help!
What to serve with eggplant rollatini
All of these light green veggies pair perfectly with the hearty rollatini.
- Best green salad – Via Carota-style green salad with shallot and sherry vinaigrette.
- Sauteed broccoli rabe – Classic side dish with garlic and olive oil.
- Green beans with garlic and oil – Crisp green beans sauteed.
- Italian style broccoli with garlic and oil – Another simple classic.
Try these other great eggplant recipes
If you like eggplant, you will love these other dishes. Let us know in the comments below which is your favorite!
- Pasta alla Norma – Eggplant tossed with pasta, ricotta Salata, basil, and tomato sauce.
- Baked eggplant pasta – with roasted eggplant, mozzarella, ricotta, and tomato sauce.
- Eggplant Parmigiana without breadcrumbs – Simplest, lighter version with no breading.
- Eggplant caponata – Sweet and sour eggplant spread with olives, capers, pine nuts, and raisins.
- Pickled eggplant – Perfect for topping sandwiches, or adding to an antipasto platter.
- Eggplant meatballs – A vegetarian “meatball” also known as polpette di melanzane.
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Watch the video below where Jim will show you how to make this recipe with easy-to-follow instructions.
Some people learn by watching. If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.
Eggplant Rollatini
Ingredients
- 1 large eggplant sliced 1/8" thick, (or 20 pieces)
- 1 tablespoon kosher salt for salting eggplant
- 1 1/2 cups all-purpose flour for dredging
- 5 large eggs beaten
- olive oil for frying
- 4 cups marinara sauce see notes below
- 2 tablespoons grated Pecorino Romano
For the filling (mix together)
- 1 1/4 pounds ricotta drained
- 1/2 pound shredded mozzarella
- 1/4 cup grated Pecorino Romano
- 1/4 cup minced flat-leaf Italian parsley
- 1 large egg beaten
- 1/2 teaspoon kosher salt
For the seasoned breadcrumbs (mix together)
- 3 cups plain breadcrumbs
- 1/4 cup minced flat-leaf Italian parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
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Instructions
- Peel and slice eggplant into ⅛” thick pieces. A mandoline really helps! Salt eggplant pieces in a colander with kosher salt in layers. Do this for 1 hour, then rinse eggplant to remove excess salt. Thoroughly pat dry the eggplant pieces.
- Next, dip eggplant pieces into flour and shake off excess. Then dip into egg and shake off, and finally the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.
- Add a 1/2" olive or vegetable oil to a large heavy pan and heat to 350f. Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray. At this point, preheat the oven to 375f and set a rack to the middle level.
- Place a 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish.
- Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.
- Spoon a bit more sauce on top of each piece of rollatini (don't completely cover) and grate 2 tablespoons of Pecorino Romano on top. Bake for 20-25 minutes or until hot. Serve eggplant rollatini with remaining sauce. Enjoy!
Notes
- Makes 4 large or 6 moderate-sized servings.
- Use this marinara sauce. Or make your own or use a store-bought version.
- Use 2 baking dishes if required to fit all of the rollatini.
- The exact oil amount will vary. You will need enough to fill your pan a 1/2" high.
- A mandoline speeds up and makes the slicing process far easier for this recipe, but a sharp knife can 100% be used with success.
- Salting the eggplant can be skipped, but removing the water from the eggplant helps with achieving a better fry, taste, and texture.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
- Extra marinara sauce is helpful to serve on the side or on the bottom of individual plates since the eggplant rollatini can get dry from the baking process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello Jim, I learned how to cook at 13years old from my Mom and many aunts and uncle from Italy and Brooklyn.. True Italian. You shared a recipe which brought back visions of my Mom and I making this dish together. That is a gift. I do watch your videos and so appreciate how you cook. Nothing like a “Real Italian New York” meal.
Hi Joanne, thanks for the comment and love that you were able to experience a bit of nostalgia with this recipe. That’s what food is all about!
Hi Jim, is using flour And breadcrumbs necessary? My Nonna Vitoria never used flour. Everything else about the recipie was the same. I always wondered what would happen without flour. Just dipped in seasoned egg mixture & breadcrumbs. Would it still taste just as good? Btw, doesn’t the flour make the egg slide off the eggplant?
Hi Lucia, you can skip the flour if you want to, but the flour gives the egg and breading something to adhere to. It helps prevent the egg/breading from sliding off which is why I recommend doing it.
Definitely worth the work! Happy family.
I’m so happy you enjoyed! Thanks for the comment!
Just delicious! Was time consuming, but worth it! Froze half. Having it tonight. Hope eggplant holds up to freezing. Will make it again. Thanks!
Hi Nancy, so happy you liked it! This should hold up fine for freezing. Thanks for the comment!
Made this for my 85 year old Mom, who loves eggplant parmigiana . I described it to her as a “cross between eggplant parm and lasagna” . She absolutely LOVED it! It was very delicious and easy to make, although Jim has a way of making everything look easy . I have made several recipes from Sip & Feast, and they have all turned out really well. I’ll make this one again for sure!
Hi Bernadette, I am so happy you and your mom enjoyed the rollatini! Thank you for the comment and glad you’re enjoying the other recipes!
Instead of frying I am going to try baking the eggplant in the oven until golden, then flipping them over to finish the other side. Do you think I should get the water out or just skip step because the oven tends to dry out the eggplant.
Hi Tom, I think it’s fine for you to skip the removal of excess water. I usually just do that if I’m frying it.
Great recipe. I love these because they’re so much prettier than just an eggplant Parmesan, for example. A much nicer presentation. I made zucchini rollatini last Thanksgiving for my pescatarian dinner and they were a huge hit with everybody!!!
Hi Chef Mimi, thank you for your comment and so happy you like this recipe!
A lot of work but worth it!
Thank you, Dave!
Jim,
Thanks for bringing back these recipes you are the closest style chef to my familys type of cooking. I can have the recipes, ingredients to my Nona’s food instead of guessing, or waiting for family to get back to you with wrong measurements or indrigents.
Hi Olivia, wow, thank you for the wonderful compliment. So happy you’re enjoying the recipes plus a bit of nostalgia!
I ate eggplant rollatini for the first time two months ago in Lewes, DE. I wanted to try making it at home. Your recipe was the closest I could find, given that I was reasonably certain the eggplant was breaded and fried. It is SO good!! I just made it again. Definitely one of my new favorites!! Thank you.
Hi Teresa, thank you for the comment. I’m so happy you enjoyed the rollatini recipe!
Made this today with plant based substitutions for the egg and cheese ingredients. It came out incredible. Thank you for sharing this awesome recipe!
Great to hear, Christopher. Thanks for the comment.
Jim your recipes are amazing my husband says Ive become a superstar in the kitchen!
Thanks 🙂
Hi Isabel. I really appreciate that. Hope the next recipe is just as good!
This was time-consuming but quite easy and the results were fantastic! I’ll definitely make it again
Hi Liane. Thanks for the feedback! I agree it’s quite easy, but definitely not a quick one.
Hi Jim…..Do you have a recipe for eggplant rollantini that doesn’t include breadcrumbs? Happily, I just discovered your recipes on Facebook and have been enjoying your videos and cooking style!
Hi Toni. I’m sorry I don’t the recipe here on my website. I have made it a few times on my Instagram stories. I cut thin pieces with a mandoline and boil them for about 45-60 seconds. Drain and right away spread them out to cool. I then use the same filling and sauce as this recipe and bake for about 20-30 minutes. Thanks for liking the videos!
Oh Jim—why didn’t I discover you 12 years ago when I moved from Long Island where I’d lived most of my life??? Eggplant Rollatini is one of my favorite dishes—one that I adore, but never attempted to make myself, so moving away from the island meant I either made it myself or did without. A couple of attempts years ago were just mezza mezza, so finding your recipe has been a real game changer! My favorite spice store, Penzeys, has a slogan (and a bumper sticker that I have on my car) that says “Love people. Cook them tasty food.” That seems to be your motto, too. Yes, it took me a long time to make this recipe but your video was so specific and so easy to follow that I felt confident that I could make it (I even invited the entire extended family to dinner before I’d even tried it!) Thank you, thank you, thank you for this amazing recipe and for the myriad others that I can’t wait to try!
Hi Cindy. I’ve only been posting for about 3 years but I’m glad you’re here and enjoying the recipes. Truth is, a lot of recipes don’t need a video, but eggplant rollatini imo does. I’m happy the instructions helped you out. Thanks again!
P.S. I was an adult before I realized Locatelli was a brand name. It was just “grate some Locatelli” when grated cheese was needed. Didn’t matter if the recipe called for Parmesan—it was always just Locatelli. My sister moved to Oregon where she can’t get it—only inferior brands (imo) so periodically I have to send her a big wedge of the good stuff.
Hi Cindy. I notice that so many people, refer to Locatelli as the type of cheese. I think it speaks to how Locatelli Pecorino Romano kind of owns the market here in America. Even in NY/NJ which has the most available Italian ingredients from supermarkets and pork stores, Locatelli is always sold along with only a couple of other versions of Pecorino.
This dish was my 2nd of your recipes that I have made, time consuming yes, but oh so worth it. It came out awesome!
Hi Nancy. I agree that it’s a time-consuming recipe. Anyway, I’m glad it was a hit, and thanks for the feedback!
i just made this. looks divine and the aroma through my home is superb. easy to follow although needed a full day to do. hence a great meal to put together on a day of as i had. very much looking forward to enjoying it. i made 3 portioned trays. i will freeze two and give my mom and grandmother one to have a delicious meal delivered tomorrow.
Hi Teeta. It does for sure take some time to make this one, but I’m glad you thought it was worth it. Thanks!
Made this tonight following your recipe. Although a bit time consuming, the recipe was easy to follow and put together. The finished result appealed to my 6 and 8 year old enough to at least try it, that they took a bite each and said “yum” (but that was it). This will be my Christmas go to for years to come. Thank you.
Hi Dave. Glad you enjoyed it and that your kids at least gave it a bite. I know it can be tough at that age.
This recipe looks delicious. We have not had this in years and will be making for an upcoming holiday family gathering. To help streamline the day of can this be prepped and assembled the day before or would that not work because of the breadcrumbs? Any tips would be greatly appreciated.Thank you!
Hi Debbie. You can definitely make it a day in advance. You won’t have quite the texture of making it the same day, but we often have it for leftovers and everyone loves it.
This is the very best Eggplant Rollatini recipe I have ever followed The video was extremely well done. I used gluten free flour as well as gluten free breadcrumbs. The end result is an excellent dish. Thank you for sharing.
Thanks very much! Glad you enjoyed it and that you found the video useful!