Eggplant Rollantini

NOTE:  I can’t decide how delicious these are, you may just have to experience them for yourself.   Purchase a small meat slicer or a mandolin in kitchen specialty shops to slice the eggplant thin.


Eggplant Rollatini

Eggplant Rollatini


  • 1 recipe Rosalie's Marinara Sauce, or your favorite marinara sauce
  • 1 large eggplant, about 4-inch diameter
  • 4 cups cool water
  • 1 tablespoon salt
  • 1 cup Progresso Italian Style bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, chopped fine
  • 2 tablespoons fresh curly parsley, chopped
  • 3 eggs
  • salt and pepper
  • 1 (15-ounce) carton ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Pecorino Romano or Parmesan cheese
  • 1/4 cup fresh curly parsley, chopped
  • 1 egg
  • 1/8 teasppon blak ground pepper
  • 1/3 cup olive oil
  • 1/2 cup grated Parmesan cheese
Cuisine: Italian
Yield: 15 rolls
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  1. Preheat oven to 375-degrees.  Prepare the marinara according to directions; set aside.  Cut stem and end from eggplant.  Peel the eggplant partially in strips, leaving some of the peel intact.  Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8-inch thick.  Let the eggplant slices soak in cool water with salt added for about 20 minutes while you prepare breading and filling.
  2. Combine the breading by placing the bread crumbs, cheese, garlic, and parsley in a shallow pie plate; toss well and set aside.  Beat eggs and place in another shallow pie plate; set aside.
  3. Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg,  and pepper in a bowl.  Mix well and set aside.
  4. Rinse the eggplant in cool water and drain.  Dip each slice in the beaten egg and then in the bread crumb mixture on both sides.  Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden.  Salt and pepper lightly as they fry.  Drain slices on paper towels.  Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.  When all of the eggplant slices have been drained, place them on a large cookie sheet.  Place 2 tablespoons ricotta fillig on each slice and spread gently.  Starting from the short end of the slice, roll the eggplant up jelly-roll style.  Place each roll seam-side down and leave on baking sheet.
  5. Spray a 13 by 9-inch baking pan with cooking spray.  Pour 1 cup of the marinara in bottom of baking pan.  Place each roll, seam-side down in the baking pan.  There should be about 15 rolls.  If all the rolls do not fit, use an additional smaller pan.  Pour marinara sauce over the rolls, about 2 cups.  Top with Parmesan cheese.  Cover loosely with aluminum foil.  Bake about 25 minutes, until bubbly on sides.  Makes 15 rolls.