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This eggplant rollatini transforms humble eggplant into an elegant Italian dish that tastes like it came straight from a Sicilian grandmother's kitchen. The crispy exterior gives way to a creamy ricotta filling, all bathed in rich marinara sauce that will have everyone asking for seconds.
I first made this rollatini for a dinner party where I had both meat lovers and vegetarians attending. Everyone raved about it equally and it has become my go to impressive dish when I want to show off without spending all day in the kitchen.
Ingredients
- Eggplant: Choosing firm unblemished ones with tight glossy skin ensures the best texture and flavor
- Ricotta: Drain overnight in a cheesecloth for that perfect creamy yet firm filling that won't leak
- Mozzarella: Use whole milk low moisture for better melting properties and richer flavor
- Breadcrumbs: The seasoned coating gives that crucial crispy exterior that contrasts beautifully with the soft filling
- Marinara sauce: Homemade elevates this dish but a quality store bought works wonderfully too
- Fresh parsley: Brightens both the filling and the breadcrumb mixture with its fresh herbaceous notes
Step-by-Step Instructions
- Prepare the eggplant:
- Slice eggplant into uniform thin slices about 1/8 inch thick using a mandoline for best results. Salt the slices generously and layer them in a colander. Let them sit for a full hour to draw out bitter juices and excess moisture. Rinse thoroughly and pat completely dry with paper towels. This crucial step ensures your eggplant cooks properly without becoming soggy.
- Create the breading station:
- Set up your dredging assembly line with flour, beaten eggs, and seasoned breadcrumbs in separate shallow dishes. The flour helps the egg adhere while the egg ensures the breadcrumbs stick perfectly. The seasoned breadcrumbs provide that golden crispy exterior that makes this dish special.
- Bread and fry:
- Dredge each slice first in flour shaking off excess, then dip in beaten egg and finally coat with breadcrumbs pressing gently to adhere. Fry in hot oil until deeply golden brown and crispy, about 2 minutes per side. The oil temperature is critical; maintain 350°F for that perfect crunch without greasiness.
- Prepare the filling:
- Mix ricotta, mozzarella, Pecorino Romano, parsley, egg, and salt until well combined but not overmixed. The egg acts as a binder while the cheeses provide rich flavor and creamy texture. The parsley adds essential freshness and color.
- Assemble the rollatini:
- Spoon 2–3 tablespoons of filling onto one end of each eggplant slice and gently roll up. Place seam side down in a baking dish that has been coated with marinara sauce. The sauce prevents sticking and begins flavor infusion from the bottom.
- Bake to perfection:
- Top each rollatini with a small amount of additional sauce and a sprinkle of Pecorino Romano. Bake until the cheese is melty and everything is heated through, about 20–25 minutes. The final bake melds all the flavors together creating that signature Italian comfort food experience.
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This dish reminds me of Sunday dinners at my Italian neighbor's house where I first fell in love with authentic Italian cooking. The key ingredient that makes all the difference is actually patience letting the eggplant properly release its moisture before cooking transforms this from good to exceptional.
Make Ahead Options
Eggplant rollatini is perfect for advance preparation. You can bread and fry the eggplant slices up to two days before assembly just store them layered with parchment paper in the refrigerator. The cheese filling can be mixed a day ahead and kept refrigerated. You can even assemble the entire dish up to 24 hours before baking; just cover tightly with plastic wrap and refrigerate. Allow an extra 10–15 minutes of baking time if coming straight from the refrigerator.
Serving Suggestions
Serve eggplant rollatini as a spectacular vegetarian main course with a simple arugula salad dressed with lemon and olive oil. For a larger meal, it pairs beautifully with roasted garlic bread and a light pasta side like angel hair with olive oil and herbs. Wine pairing suggestions include a medium bodied Italian red like Chianti or Montepulciano which complement the rich tomato sauce without overpowering the delicate eggplant.
Ingredient Variations
While traditional rollatini uses the ingredients listed, variations can accommodate different dietary needs or what you have on hand. For a dairy free version, substitute cashew ricotta and skip the mozzarella. Gluten-free breadcrumbs work perfectly for those with sensitivities. You can add sautéed spinach to the filling for extra nutrition or incorporate fresh basil for a summery twist. For meat lovers, adding a layer of prosciutto before rolling creates an entirely new flavor profile that still honors the Italian heritage of this dish.
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This eggplant rollatini proves that with a little effort, humble ingredients can create a showstopping dish that delights everyone at the table.
Frequently Asked Questions
- → Can I make eggplant rollatini ahead of time?
Yes, you can prepare eggplant rollatini up to 24 hours in advance. Complete all steps up to assembly, cover with plastic wrap, and refrigerate. When ready to serve, bake for 25-30 minutes until heated through.
- → Why do you salt the eggplant before cooking?
Salting the eggplant serves two purposes: it draws out moisture and reduces bitterness. This step ensures your eggplant cooks properly and maintains a better texture when fried and baked.
- → Can I bake the eggplant instead of frying it?
Yes, for a lighter version, you can bake the breaded eggplant slices at 425°F for about 15-20 minutes, flipping halfway through, until golden brown and crispy before assembling the rollatini.
- → What can I serve with eggplant rollatini?
Eggplant rollatini pairs perfectly with a simple green salad, garlic bread, or crusty Italian bread. For a complete meal, serve alongside pasta tossed with olive oil and herbs.
- → Can I freeze eggplant rollatini?
Yes, you can freeze assembled but unbaked rollatini for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time if still cold.
- → What type of marinara sauce works best?
A simple homemade marinara or high-quality store-bought sauce works well. Look for marinara with minimal ingredients and a balanced flavor that isn't too sweet or acidic.