This eggplant rollatini brings the essence of Italian trattorias right to your dining table. Tender slices of eggplant wrapped around a creamy ricotta filling, lightly fried until golden, then baked with marinara until bubbling – it’s a dish that speaks of comfort and tradition without unnecessary fuss.

Why This Recipe Stands Out

• Salting the eggplant removes bitterness and creates the perfect texture
• Three-step breading provides the ideal golden crunch
• Perfectly balanced filling with the right ratio of cheeses and herbs
• Can be partially prepared ahead for special occasions or weekend dinners
• Creates restaurant-quality results with straightforward home cooking methods

The Building Blocks of Flavor

Eggplant
Choose firm, glossy eggplants with smooth skin. Smaller eggplants often have fewer seeds and a sweeter flavor. If you can’t find Italian eggplants, regular globe eggplants work well too.

Ricotta
Drain your ricotta for at least 30 minutes before using to remove excess moisture. Whole milk ricotta provides the creamiest texture, but part-skim works if you prefer.

Mozzarella
Low-moisture, whole milk mozzarella shredded fresh works best. Pre-shredded cheese works in a pinch, but often contains anti-caking agents that affect melting.

Breadcrumbs
Italian-style breadcrumbs can replace plain ones if you’re short on herbs. For extra crunch, panko breadcrumbs make an excellent substitute but may require a bit more seasoning.

Marinara Sauce
Use your favorite homemade or high-quality jarred sauce. If using store-bought, look for versions with minimal ingredients and no added sugar.

Variations to Try

Garden-Fresh Summer Version

When summer produce is at its peak, mix some finely diced zucchini and fresh basil into the ricotta filling. Top with fresh cherry tomatoes halved and roasted alongside the rollatini.

Meaty Adaptation

Brown some Italian sausage removed from its casing, then mix it into your marinara sauce before assembling. The savory sausage pairs beautifully with the eggplant and cheese.

Extra Cheesy Option

For cheese lovers, add a layer of sliced or shredded mozzarella over the top during the last 5 minutes of baking for an irresistible, stretchy cheese pull with every serving.

Let’s Cook

Step 1: Prepare the Eggplant

Salting eggplant is more than tradition—it draws out moisture and bitterness. Make sure to dry thoroughly after rinsing to ensure proper breading adhesion. A mandoline slicer makes quick work of getting consistently thin slices.

Step 2: Bread and Fry

The flour-egg-breadcrumb sequence creates the perfect coating. Work in batches when frying to maintain oil temperature, which is crucial for that golden exterior without absorbing too much oil.

Step 3: Fill and Roll

Place the filling in a line along the wider end of each eggplant slice for easier rolling. Don’t overstuff, or they’ll be difficult to close and may open during baking.

Step 4: Bake to Perfection

Leaving some of the rollatini exposed (not completely covered with sauce) allows the breading to maintain some crispness while baking.

Kitchen Wisdom

• Use a fish spatula or other thin turner when removing fried eggplant from oil to preserve the breading
• Keep your hands slightly wet when working with the ricotta mixture to prevent sticking
• If your eggplant slices are too thick, they won’t roll properly; aim for that 1/8″ thickness
• Monitor oil temperature with a candy thermometer for consistent results
• Let the rollatini rest for 5-10 minutes after baking for easier serving and to allow flavors to meld

Serving Suggestions

Serve eggplant rollatini with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A crusty loaf of Italian bread is perfect for sopping up extra sauce.

For a complete Italian-inspired meal, pair with a light pasta side like angel hair with olive oil and garlic, or serve as a substantial appetizer before a lighter main course.

A medium-bodied red wine like Chianti or Montepulciano d’Abruzzo complements the robust flavors without overwhelming them.

Storage and Make-Ahead Tips

The eggplant can be breaded and fried a day ahead, then stored in the refrigerator. Assemble and bake just before serving.

Fully prepared rollatini keeps well refrigerated for up to 3 days. Reheat in a 350°F oven, covered with foil for 15-20 minutes until heated through.

You can freeze assembled but unbaked rollatini for up to 2 months. Thaw overnight in the refrigerator before baking, adding an extra 10 minutes to the baking time.

Common Questions

Can I bake the eggplant instead of frying?
Yes, though the texture won’t be identical. Bread as directed, then spray with olive oil and bake at 425°F for about 15 minutes, flipping halfway through.

Is there a gluten-free option?
Absolutely! Substitute the flour with rice flour and use gluten-free breadcrumbs. The result is nearly indistinguishable from the original.

Can I make this dairy-free?
While challenging, you can use dairy-free ricotta and mozzarella alternatives. The texture will differ, but the flavor profile remains satisfying.

How do I prevent the eggplant from getting soggy?
Ensure your oil is hot enough before frying, don’t overcrowd the pan, and allow the fried eggplant to drain properly on a wire rack rather than paper towels.

Final Thoughts

This eggplant rollatini brings a touch of Italian tradition to your table with ingredients that are accessible year-round. It’s the kind of dish that impresses dinner guests but still satisfies as a cozy family meal. Whether you’re an experienced cook or trying your hand at Italian cuisine for the first time, these flavorful little bundles are worth the effort.

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