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5 from 32 votes

Eggplant Rollatini

Crispy fried eggplant slices wrapped around a creamy ricotta mixture, and topped with marinara and more cheese.
Prep Time30 minutes
Cook Time1 hour
salting time1 hour
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Italian


  • 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 Pecorino Romano grated

For the filling (mix together)

  • 1 1/4 pounds ricotta
  • 1/2 pound mozzarella shredded
  • 1/4 cup Pecorino Romano grated
  • 1/4 cup parsley minced
  • 1 large egg beaten
  • 1/2 teaspoon kosher salt

For the seasoned breadcrumbs (mix together)

  • 3 cups plain breadcrumbs
  • 1/4 cup parsley minced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • 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!



  • 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.


Calories: 985kcal | Carbohydrates: 91.4g | Protein: 39.6g | Fat: 52.3g | Saturated Fat: 15.7g | Cholesterol: 259mg | Sodium: 1460mg | Potassium: 1228mg | Fiber: 11.8g | Sugar: 24.3g | Calcium: 633mg | Iron: 7mg