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Crispy, saucy, and cheesy, this eggplant rollatini is baked instead of fried for incredible texture and flavor. A summer must!
Eggplant gets its fair share of jokes, but I think this vegetable deserves to be celebrated!
I still remember the first time I had eggplant: eggplant parmesan on a dinner double date with my now-husband. I was skeptical, but I’m so glad I tried it!
While there are many varieties of eggplant and ways to enjoy them, I still make the classic combo of eggplant, tomatoes, and cheese every summer, and this eggplant rollatini recipe is an absolute favorite.
Coated eggplant is baked instead of fried until it is crisp, then rolled around a three-cheese mixture, blanketed in sauce, and baked again until wonderfully fragrant.
Make it for Sunday supper, or perhaps a double-date night in. This recipe will remove any reservations you had about eggplant!
Ingredients for eggplant rollatini
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Eggplants
- Olive oil
- Fresh garlic
- Tomatoes
- Tomato paste
- Crushed red pepper flakes
- Fresh basil
- All-purpose flour *
- Eggs
- Italian-style breadcrumbs
- Grated parmesan cheese
- Ricotta cheese
- Mozzarella cheese
- Salt and pepper
Your eggplant should be long enough that the planks can be rolled. If your eggplant are more squat, scroll down to the Recipe Tips section for an alternate way to prepare this!
Italian breadcrumbs have spices already added to them. If you have plain breadcrumbs, mix in 1 tablespoon Italian seasoning.
How to make this recipe
Use a large, sharp knife to slice the eggplant lengthwise into planks. They should be about 1/4-inch thick. You don’t need to peel the eggplant, but I usually just take the two end pieces and chop them to add to the sauce.
Place the eggplant on a wire rack * set over a baking sheet or your sink. Make sure they are in a single layer—don’t use a colander. Sprinkle with salt on both sides and let rest for 20-30 minutes. The salt will draw out the extra water as it stands.
While the eggplant is resting, make the sauce. Heat olive oil in a large sauté pan over medium heat, then add the minced garlic and cook for 30-60 seconds.
Stir in the chopped tomatoes, tomato paste, red pepper flakes, salt, and pepper. Bring this to a simmer and let it cook for about 20 minutes. Stir every so often to help break down the tomatoes. Once thickened, remove from heat and stir in half of the fresh basil.
Preheat the oven to 425°F. Line two large baking sheets with parchment paper *, then brush the paper lightly with olive oil (or use nonstick spray). This helps get the crispy coating on the eggplant.
Rinse the eggplant and pat dry on both sides.
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Set out three shallow bowls: put the flour in one, beat the eggs in another, and combine the breadcrumbs and half the parmesan in the third.
Coat the eggplant. Dredge in flour, then dip in egg. Make sure the egg is sticking (you might need to dip a couple of times), then let the excess drip off. Dredge in the breadcrumbs, then place on the baking sheet. Repeat with the rest of the slices.
Bake for 15 minutes, then flip and cook another 10-15 minutes. It will be golden brown and crisp.
Set aside to cool and reduce the oven to 375°F.
In a bowl, combine the ricotta, mozzarella, remaining parmesan, and remaining basil.
Spread 1 cup of the tomato sauce on the bottom of a 9×13-inch casserole dish.
Dollop 2 tablespoons of the cheese mixture at the wider end of each eggplant slice, then roll up tightly. Place seam-side down in the baking dish, and repeat until all of the eggplant or cheese is used.
Spoon the rest of the tomato sauce on top of the rollatini and top with extra mozzarella.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10-15 minutes, until the sauce is bubbly and cheese has melted.
Recipe tips
For a quicker sauce, you can swap in a 28-ounce can of crushed tomatoes. I like to use the fire-roasted tomatoes for extra flavor. Or, simply use your favorite marinara sauce.
Do not skip the salting step! This draws out excess moisture and makes the eggplant firmer and creamier. While eggplant is generally less bitter than it used to be, larger and overripe eggplant tend to be a bit more bitter and really benefit from the salting.
Eggplant too short to roll? Make this as a layered casserole instead. Nestle the slices into your sauced baking dish—you might need a larger dish to fit them all. Top with the ricotta mixture, then the rest of the sauce and cheese, and bake as directed.
Have extra eggplant? Make a creamy eggplant dip for snacking or adding to sandwiches!
Storage tips
Eggplant rollatini is best served immediately. Leftovers will be delicious, but it won’t retain the crispy texture on the eggplant coating.
Reheat leftovers in the microwave one serving at a time, for 60-90 seconds.
Serve this cheesy eggplant rollatini with a green salad, garlic bread, and a glass of your favorite wine for a special summer meal!
Baked Eggplant Rollatini
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick planks
- 2 teaspoons fine sea salt, plus more to taste
- 2 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 2 pounds tomatoes, diced (approximately 5 cups)
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes
- Ground black pepper
- 1/4 cup chopped fresh basil, divided
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/4 cups Italian-style breadcrumbs
- 2 cups finely grated Parmesan cheese, divided
- 15 ounces whole milk ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese, plus more for topping
Directions
- Arrange the eggplant slices on a wire rack set over a baking sheets in a single layer. Sprinkle both sides evenly with the salt. Let stand for 20-30 minutes to draw out excess moisture, then pat very dry with paper towels.2 medium eggplants, 2 teaspoons fine sea salt
- Heat 1 tablespoon of the extra virgin olive oil in a large saucepan or dutch oven set over medium heat. Add the garlic and cook for 30-60 seconds, stirring constantly.1 tablespoons extra-virgin olive oil, 4 cloves garlic
- Add the tomatoes, tomato paste, crushed red pepper flakes, and a pinch of salt and black pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until thickened. Stir in half of the basil and set aside.2 pounds tomatoes, 2 tablespoons tomato paste, 1/4 teaspoon crushed red pepper flakes, Ground black pepper, ⅛ cup chopped fresh basil
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper and brush lightly with the remaining 1 tablespoon extra virgin olive oil.1 tablespoons extra-virgin olive oil
- Place the flour in a shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the breadcrumbs with half of the parmesan cheese.1 cup all-purpose flour, 3 large eggs, 1 1/4 cups Italian-style breadcrumbs, 1 cups finely grated Parmesan cheese
- Press the eggplant slices once more with clean paper towels to remove any remaining surface moisture. Dredge each slice in the flour, then dip into the egg, allowing any excess to drip off. Coat thoroughly in the breadcrumb mixture and arrange in a single layer on the prepared baking sheets.
- Bake for 15 minutes, carefully flip the slices, and continue baking for 10-15 minutes, until golden brown and crisp. Cool for several minutes.
- Reduce the oven temperature to 375 degrees F.
- In a medium bowl, stir together the ricotta, mozzarella, remaining parmesan, and remaining basil until combined.1 cups finely grated Parmesan cheese, 15 ounces whole milk ricotta cheese, 1 cup shredded low-moisture mozzarella cheese, ⅛ cup chopped fresh basil
- Spread about 1 cup of the tomato sauce across the bottom of a 9 x 13-inch baking dish.
- Place about 2 tablespoons of the ricotta mixture near the wider end of each eggplant slice. Roll up tightly and arrange seam-side down in the baking dish.
- Spoon the remaining tomato sauce over the eggplant rolls and sprinkle with additional mozzarella cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes, until bubbling and lightly golden.
Notes
- If using plain breadcrumbs, mix in 1 tablespoon Italian seasoning.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
