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Eggplant Rollatini always turns out to be my go-to dish when I want something cozy but still a bit fancy. Thick eggplant strips get fried till golden, wrapped around cheesy ricotta with herbs, tucked into plenty of marinara, then covered in gooey mozzarella. It's hearty, cheesy, and everyone at the table digs in.
I once brought a pan of this to a Sunday get-together and folks were snagging seconds before I'd even finished serving it. After that, it quickly became my go-to when I'm feeding a crew ahead of time.
Tasty Ingredients
- Ricotta cheese: Go for whole milk with a soft, creamy feel—this is your smooth filling
- Parsley: Adds brightness right before serving
- Parmesan cheese: For salty, bold bites, always freshly grate if you can
- Mozzarella cheese: Makes things stretchy and melty, best when shredded yourself from whole milk cheese
- Marinara sauce: Use a good jarred one for deeper flavor—I like Raos
- Vegetable oil: Best for frying because it doesn't burn easily and tastes neutral
- Panko breadcrumbs: If you want extra crunch, these are your friend—regular Italian ones work too
- Italian breadcrumbs: Already seasoned, which means richer flavor, homemade or store-bought is fine
- Eggs: These pull the breading together
- Garlic powder: A sprinkle of this really amps up the flavor
- Flour: All-purpose keeps things sticking for that crispy coating
- Kosher salt: This pulls water from the eggplant slices and gets them ready to fry up crisp
- Eggplant: Pick two big glossy ones that feel heavy—press gently to check for a bit of bounce
- Large egg: Adds that rich touch to the ricotta mix
- Garlic: Fresh, chopped up and goes right into the ricotta blend
- Dried parsley basil oregano salt: Sprinkle in your favorite dried Italian herbs to up the ricotta’s flavor—quality makes a difference
- Pointers: Choose eggplant that's heavy for its size with no spots; Ricotta should be smooth, not gritty; and Parmesan should be fragrant and freshly shredded
Easy Step-By-Step Guide
- Bake It Up:
- Place your finished rolls in the oven at three seventy five degrees, leave them uncovered, and bake about twenty to twenty five minutes until the cheese on top bubbles and browns. Let everything cool off for five minutes before scooping onto plates.
- Add Toppings:
- Once rolled up and snug in the baking dish, slather on more marinara. Toss on lots of mozzarella and Parmesan over the top. Finish with fresh parsley so it looks inviting. Leave a few crispy spots poking out along the edges.
- Assemble and Roll:
- Ladle a bit of marinara sauce into the bottom of a nine by thirteen pan. Grab an eggplant slice, heap on your cheese filling (about two hefty spoonfuls), roll it tight, and place it seam-down in the dish.
- Fry the Eggplant:
- Pour about a quarter inch of oil into a big pan and heat till shimmering. Drop in a little breadcrumb—if it sizzles, you're set. Fry your coated slices on both sides, three to four minutes per, till golden. Rest on a wire rack, repeat for all the pieces.
- Bread the Eggplant:
- Once super dry, dip each eggplant piece into your flour and garlic powder mix. Shake off any extra, then dunk in your beaten eggs, let drips fall away, and finish with a thick coat of breadcrumbs. Pat the crumbs so they really cling on.
- Set Up Breading Station:
- Line up three shallow bowls—first gets the flour plus garlic powder, next the whisked eggs, last the mixed panko and Italian breadcrumbs.
- Make the Ricotta Filling:
- While eggplant’s draining, stir together ricotta, eggs, mozzarella, Parmesan, herbs, garlic, and a good pinch of salt. Chill it in the fridge while you work—the flavors deepen the longer it sits.
- Salt and Drain:
- Lay eggplant pieces out, sprinkle both sides heavily with salt, and stack them between paper towels. Let those sit an hour to pull out extra moisture for the crunchiest result.
- Prep the Eggplant:
- Chop off ends of your eggplants, then slice longways into quarter-inch thick strips. Aim for at least ten nice even pieces so each roll cooks the same.
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The mix inside with ricotta and a bunch of basil is honestly my favorite part. The first time my kid caught that cheesy, herby smell coming from the oven she was already staking her claim—now we can't have a holiday without it.
Leftover Storage
Stash leftover rollatini in an airtight container in the fridge for up to three days, or freeze them up to three months. To warm up, cover with foil and bake at three twenty five until hot all through. If frozen, let sit overnight in the fridge first—that way the texture stays smooth.
Try These Swaps
If you don’t want to fry, brush your eggplant slices with oil and bake at four hundred until browned and tender. Need gluten free? Switch to gluten free flour and breadcrumbs. Want to change up the filling? Mix in some chopped spinach or swap provolone or fontina cheese for a new flavor.
How To Serve
This dish is killer with garlic bread and a crisp green salad on the side. Super hungry? Spoon it over noodles or pile on a mix of oven-roasted veggies.
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Backstory and Traditions
Rollatini is one of those Italian American favorites that grew out of Southern Italian kitchen traditions. Eggplant is everywhere in Italy during summer, and generations have been breading and stuffing it in places like Campania and Sicily. Over here, we've just amped up the cheese and marinara for an even heartier dish.
Frequently Asked Questions
- → How do I stop eggplant slices from drinking up too much oil?
If you sprinkle salt on the eggplant slices, it pulls out extra moisture. Dry them off well first—this way, they won't get soggy and will fry up extra crispy.
- → Is it okay to put this together ahead of time?
Definitely! You can get everything ready, then just cover and chill it in the fridge (don’t bake yet). Pop it in the oven when you’re ready to eat for the best melty top.
- → Instead of deep frying, what can I do?
Of course! You could air fry or bake the eggplant slices instead. Just stick to suggested temps and times so they stay crunchy on the outside.
- → Which mozzarella melts the best here?
Go for whole milk, low-moisture mozzarella and shred it yourself from a big block. It gets nice and gooey—you’ll wanna skip fresh mozzarella, since it’s too damp.
- → Can I mix spinach into the filling?
For sure. Sauté some chopped spinach, let it cool a bit, and mix it right into the ricotta mixture to bring a boost of green and flavor.
- → What’s the best way to store and reheat leftovers?
Stash them in a closed container in the fridge for a few days, or pop them in the freezer for about three months. Warm them in a low oven (325°F) with foil over the top, and they’ll taste just made.