Eggplant Rollatini

Easy Cheesy Eggplant Rollatini – a simple Italian feast that is soooo good!!

There seem two kinds of people in this world: those who adore the eggplant and those who wouldn’t eat it to save their life. I am firmly in the former camp and once you try this fantastic Eggplant Rollatini, you will be, too.

Like most recipes, this Eggplant Rollatini is easily adaptable. My version has prosciutto along with a homemade sauce but you can easily use jarred sauce and skip the prosciutto – it’s still delicious!

If you have the ingredients and the time, do make the quick sauce as it comes together quickly and really does make a difference in the overall dish. And if you really want to make this dish shine, make some homemade ricotta cheese, too!

Eggplant Rollatini is typically “rolled” with the ricotta cheese and other goodies tucked away inside. I like to do that if I’m serving this for company but otherwise I simply layer my slices. It’s SO much simpler and tastes just as delicious!

While there are several components to this dish, they do come together quickly and easily. It usually takes me about 30 minutes from start to oven. Here’s a step-by-step so you can see the process:

I’ve been tempted to try serving this Eggplant Rollatini as an appetizer with just the breaded eggplant with ricotta and prosciutto (as in the second photo, above) with some of the sauce on the side. That recipe is still just in my head though as I think it would need to be modified a bit more (maybe Eggplant Rollatini “spears” with the proscuitto wrapped around the outside).

All I know is that whenever I get to that stage in this recipe I want to eat all the eggplant slices and skip baking it – looks sooo tasty!!

{For dessert I recommend my Lemon Tiramisu}

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Eggplant Rollatini

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Ingredients

For the sauce

• 1 T extra-virgin olive oil
• 1 medium onion, chopped
• 1 t dried oregano
• 1 t dried basil
• 3 garlic cloves, minced
• 1 6 oz can tomato paste
• 1 28 oz can petite-diced tomatoes
• 1/2 t kosher salt and freshly ground black pepper

For the eggplant

• 2 small eggplant, peeled and cut lengthwise into thin 1/4 inch slices
• 2 eggs, beaten
• 1 cup seasoned breadcrumbs

Filling

• 1 16 oz container ricotta cheese
• 1/4 cup chopped fresh basil
• 1/2 cup shredded parmesan cheese

Additional ingredients for assembly

• 1/2 pound thin prosciutto slices
• 2 cups grated mozzarella
• 1/4 cup parsley, chopped

Instructions

1. Preheat a skillet over medium heat; add olive oil. Add onion and saute about 5 minutes or until soft, stirring occasionally. Add basil, oregano and minced garlic, cook 1-2 minutes more. Stir in tomato paste and cook an additional 2-3 minutes. Add petite-diced tomatoes, stir well and bring to a simmer. Allow to simmer, stirring occasionally, while you make the other components.
2. Dredge eggplant slices in egg, allowing excess to drip off, then in breadcrumbs. Place in single layer on broiler pan and broil for approximately 3 minutes on the first side and 1 on the second, or until golden brown (do this in two batches if necessary). Remove from oven. Change oven from broil to bake at 350F.
3. Meanwhile, mix together ricotta, parsley and parmesan. Spread about a tablespoon onto each eggplant slice, then top each slice with a bit of prosciutto. Set aside.
4. Grease an 11x7 pan (can also use a 9x13; it will just be a little thinner which is fine). Spread about 1/2 cup of the sauce onto bottom of pan. Layer eggplant pieces topped with cheese and prosciutto into two layers over sauce. Pour the remaining sauce over the top, then sprinkle with mozzarella cheese. Bake for 20 minutes or so, until hot, bubbly and starting to brown at the edges.
5. Remove from oven and top with sprinkled parsley. Allow to sit for 5-10 minutes then serve.
6. NOTE: Typically Eggplant Rollatini is rolled, not layered. Follow all the same directions except use a large eggplant and roll up, then place into one layer. You can also serve this over pasta, if desired (we love it both ways and our favorite is an angel hair pasta).

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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