Italian Eggplant Rollatini
Recipe type: Entree
  • 1 medium to small eggplant, sliced thin
  • 1 tablespoon salt
  • Proprietary marinara
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesano-Reggiano
  • ¼ cup fresh basil, julienned
  • 4 medium eggs, divided 3 to 1 and beaten
  • 1 tablespoon water
  • 1 cup shredded mozzarella cheese
  • 1 cup Italian bread crumbs
  • ½ cup canola or vegetable oil for frying
  • ⅔ cup flour
  • Salt and pepper, to taste
  1. Wash and dry the eggplant.
  2. Cut stem end off eggplant and peel.
  3. Slice thinly and place each slice on a pizza pan.
  4. Sprinkle with salt and let sit while preparing the filling.
  5. In a large bowl, mix together the ricotta, grated Parmesano-Reggiano, julienned basil, 1 egg, water and shredded mozzarella. Set aside.
  6. In a large skillet, heat the oil for frying.
  7. Coat each slice of eggplant with flour, egg and bread crumbs and fry until lightly browned. (Do not over-fry the slices. You want them pliable for stuffing.)
  8. Drain well on paper towels until cool enough to handle.
  9. In a baking pan, add a small strip of your marinara sauce (this helps keep the eggplant rolls together).
  10. Take a strip of fried eggplant and dollop with about a tablespoon of the cheese mixture. (You can freeze in portions at this time, with three or four pieces per serving depending on the size of the eggplant.)
  11. Fold the two sides around the cheese and place seam side down in your baking pan.
  12. Continue with all slices of fried eggplant.
  13. Top each serving with more marinara and shredded cheese.
  14. Bake until the cheese is browned.
  15. Top with chopped parsley as garnish.
  16. Serve.
Recipe by Pizza Today at