Eggplant Rollatini

  • 1 large eggplant sliced ⅛" thick, (or 20 pieces)
  • 1 tablespoon kosher salt for salting eggplant
  • 1 ½ 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 ¼ pounds ricotta
  • ½ pound mozzarellashredded
  • ¼ cup Pecorino Romanograted
  • ¼ cup parsley minced
  • 1 large egg beaten
  • ½ teaspoon kosher salt

For the seasoned breadcrumbs (mix together)

  • 3 cups plain breadcrumbs
  • ¼ cup parsley minced
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 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 ½" 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.
  • Place a ¼" 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 ½" 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.