Best 8 Breaded Eggplant Rollatini Recipes

EGGPLANT ROLLATINI RECIPE

Steps:

• Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
• Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
• Heat oven to 375 degrees F.
• Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
• Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
• Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
• Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
• Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
• Remove from oven and let sit for 10 minutes or so before serving.

EGGPLANT ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Steps:

• Preheat the oven to 400˚ F.
• Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
• Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
• Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
• Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
• Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
• Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
• Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
• Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

EGGPLANT ROLLATINI

Steps:

• Preheat the grill pan and preheat the oven to 375 degrees F.
• Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
• In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
• Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BREADED EGGPLANT ROLLATINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
• Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
• Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
• Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
• Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
• Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
• Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
• Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
• Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
• Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

EGGPLANT ROLLATINI

Steps:

• Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
• Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
• While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

EGGPLANT ROLLATINI

Steps:

• Preheat the oven to 375 degrees F. Place the flour on a plate.
• Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
• Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
• Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.

CHEESY EGGPLANT ROLLATINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
• Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
• Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
• Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
• Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
• Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
• Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.