June Xie is the former Senior Food Producer for Delish, where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
Eggplant Parmesan fans—get ready to meet your new favorite weeknight dinner. Similar to the classic Italian meal, eggplant rollatini uses all of the ingredients you know and love—Parmesan, cheesy mozzarella, marinara, and delicious eggplant—but without all the layering and deep-frying. If you’re looking for the same flavors (plus a creamy ricotta filling!) with less time and effort, then eggplant rollatini should be next on your dinner rotation. Here’s everything you need to know:
Eggplant rollatini vs. eggplant Parmesan.
In eggplant rollatini, eggplants are sliced thin, breaded, and fried to golden perfection, rolled with creamy ricotta filling then baked, surrounded by delicious red sauce and a generous sprinkling of melty mozzarella and nutty Parmesan. While eggplant Parmesan contains many of the same elements as eggplant rollatini, the eggplant isn’t rolled up with a filling in that classic dish.
Do I need to soak the eggplant?
Absolutely. Don’t be tempted to skip the 30 minutes of salting and draining: this is a crucial step to making sure your resulting dish is tender and as flavorful as possible. If you’ve ever experienced biting into rubbery eggplant, this technique will help you avoid it forevermore.
Storage and freezing.
If you have any rollatini leftovers, you can store them in an airtight container in the fridge for around 3-4 days. Looking to freeze it? You can freeze baked or prepared and unbaked rollatini covered in the freezer for around 3 months.
If you've made this recipe, be sure to drop a comment down below and let us know your thoughts!
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 55 mins
- Cal/Serv:
- 1444
Ingredients
- 2
medium eggplants, sliced into ¼”-thick planks (about 2 lb.)
- 1 tbsp.
kosher salt
- 3/4 c.
all-purpose flour
- 1 tsp.
freshly ground black pepper
- 1 1/2 tsp.
Italian seasoning
Extra-virgin olive oil, for frying
For the filling
- 1 1/2 c.
ricotta
- 1 c.
shredded mozzarella
- 1/4 c.
freshly grated Parmesan
- 1
large egg
- 2
cloves garlic, grated
- 1/4 c.
chopped fresh basil
- 1/2 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1/2 tsp.
crushed red pepper flakes (optional)
For assembly
- 1 c.
shredded mozzarella
- 1 1/2 c.
- 3/4 c.
freshly grated Parmesan, plus more for serving
Basil leaves, for serving
- Nutrition Information
- Per Serving (Serves 6)
- Calories962 Fat82 gSaturated fat21 gTrans fat0 gCholesterol108 mgSodium1057 mgCarbohydrates26 gFiber7 gSugar9 gProtein27 gVitamin D1 mcgCalcium652 mgIron3 mgPotassium834 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels.
- Step 2In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed.
- Step 3In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log.
- Step 4Preheat oven to 375°. In a 9”-x-13” baking dish, spread ½ cup tomato sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan.
- Step 5Bake until sauce is bubbly and cheese is melty, about 30 minutes.
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