Eggplant Rollatini with Ricotta Cheese Recipe

If you’re looking for a delicious, comforting dish that’ll impress without fuss, I have to share my go-to Eggplant Rollatini with Ricotta Cheese Recipe. It’s like a cozy Italian hug on a plate—crispy eggplant slices rolled up with a creamy ricotta filling, all baked in a rich tomato sauce. Trust me, once you try it, you’ll want to make it again and again. Stick with me through this post, and I’ll walk you through everything you need to know so you nail it every time.

this …

Ingredients & Why They Work

This Eggplant Rollatini with Ricotta Cheese Recipe brings together simple, fresh ingredients that harmonize perfectly. The eggplant’s mild, slightly smoky flavor softens after frying, while the ricotta-cheese blend adds rich creaminess. The sauce has a lovely depth from slow-simmered tomatoes and garlic, making it a total crowd-pleaser.

• Eggplant: Choose one that’s firm and unblemished; baby eggplants work too if you want less slicing.
• Salt: Essential for drawing out moisture from the eggplant and reducing bitterness—don’t skip this step!
• Onion and garlic: Foundation of flavor in the sauce, sautéed until tender and fragrant.
• Olive oil: Adds richness to the sauce and is used for frying the eggplant slices, delivering a golden crust.
• Tomato sauce and diced tomatoes: Combine for a sauce with texture and body.
• Chicken broth: Adds subtle depth without overpowering the tomato flavor.
• Tomato paste: Concentrates tomato flavor, making the sauce robust and vibrant.
• Fresh parsley: Brightens both filling and sauce with herbal freshness.
• Sugar: Balances the acidity of the tomatoes perfectly.
• Dried basil and crushed red pepper flakes: Layer in classic Italian notes and a hint of spice.
• Ricotta cheese: The star of the filling—look for fresh and creamy for best texture.
• Mozzarella cheese: Adds meltiness and a mild, milky flavor inside the rollatini.
• Parmesan cheese: Used both inside and on top to give a savory punch and golden finish.
• Eggs: Lightly beaten to hold the filling together and help the breading stick to the eggplant.
• Seasoned bread crumbs: Adds a crunchy coating to the eggplant slices, perfect for frying.
• Oil for frying: Use a good-quality oil with a high smoke point like vegetable or canola for crispy results.

Tweak to Your Taste

I love making this Eggplant Rollatini with Ricotta Cheese Recipe my own depending on the season or what’s in the fridge. Don’t hesitate to experiment — the framework is forgiving and welcomes your creativity.

• Variation: I often swap part-skim mozzarella for fresh burrata if I’m feeling indulgent; it melts beautifully and adds a lovely creaminess.
• Spice level: If you’re into heat, adding a pinch more crushed red pepper flakes or a dash of cayenne really livens it up.
• Vegetarian tweak: Use vegetable broth instead of chicken broth in the sauce to make this dish fully vegetarian without losing flavor.
• Seasonal fresh herbs: Basil or oregano fresh from the garden can be chopped and folded into the filling — makes all the difference to flavor and aroma.

Step-by-Step: How I Make Eggplant Rollatini with Ricotta Cheese Recipe

Step 1: Prepare Your Eggplant Like a Pro

Peeling off that beautiful eggplant skin and slicing it lengthwise into thin 1/8-inch slices gives you pliable pieces that roll easily. The key here is salting your eggplant well—this draws out bitterness and moisture, creating firmer slices that won’t turn soggy. I toss my slices with salt, then let them sit in a colander over a plate for a full 30 minutes, patting them dry afterward to remove excess water and salt.

Step 2: Simmer Your Sauce with Love

While your eggplant’s doing its thing, sauté finely chopped onion in olive oil until soft and sweet, then add garlic for a minute until fragrant. I stir in canned tomato sauce, diced tomatoes, chicken broth, and tomato paste next. A sprinkle of sugar tempers the acidity nicely. Simmer uncovered for about 20-25 minutes, stirring occasionally, until all those flavors blend into a luscious sauce.

Step 3: Mix Up Your Creamy Filling

In a large bowl, I combine ricotta, shredded mozzarella, freshly grated Parmesan, minced parsley, a lightly beaten egg, and a pinch of pepper for seasoning. This mixture should be thick but spreadable—perfect to dollop onto the eggplant slices before rolling.

Step 4: Bread and Fry for Crispy Perfection

Dip each eggplant slice first in beaten eggs, then coat thoroughly in a mix of seasoned bread crumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Heating oil to 375°F is crucial—it ensures a golden, crispy crust without over-absorbing grease. Fry your eggplant in batches for 2-3 minutes per side until golden brown, then drain on paper towels to keep them crisp.

Step 5: Roll, Bake, and Enjoy

Spoon a layer of sauce into your baking dish, spread 2 heaping tablespoons of the ricotta filling over each eggplant slice, then roll it up and place seam-side down. Cover the rolls with more sauce, sprinkle more Parmesan on top, cover the dish, and bake at 375°F for 30-35 minutes until bubbly and golden. This slow baking melds the flavors and softens the eggplant perfectly.

How to Serve Eggplant Rollatini with Ricotta Cheese Recipe

Garnishes

Freshly chopped parsley is my go-to garnish here — it adds a pop of color and fresh herbal notes that brighten each bite. Sometimes I’ll shave a little extra Parmesan on top right before serving for a touch of nuttiness. If you like, a light drizzle of good-quality extra virgin olive oil just before plating brings it all together beautifully.

Side Dishes

I love pairing Eggplant Rollatini with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for sopping up all that delicious sauce. Roasted seasonal vegetables or a light pasta tossed with olive oil and herbs round out the meal wonderfully.

Creative Ways to Present

For special occasions, I’ve layered the eggplant rolls vertically in a deep, oval gratin dish for a rustic, inviting look. Another trick is to drizzle a balsamic glaze over the finished dish for an elegant sweet contrast. If you’re serving guests, plating the rollatini individually with a small side salad and a sprinkle of microgreens really makes it feel like a restaurant dish made with love.

Make Ahead and Storage

Storing Leftovers

I store leftover Eggplant Rollatini covered tightly in the refrigerator and it keeps well for up to 3 days. Make sure to cool it almost completely before sealing the container to avoid sogginess. The flavors actually deepen overnight, so leftovers can be better the next day!

Freezing

This recipe freezes beautifully. After baking and cooling, I place individual rolls in a single layer on a baking sheet and freeze until solid, then transfer them into a freezer-safe container. They keep for up to 2 months. When you want a cozy meal fast, just pop them straight into a baking dish with sauce and reheat.

Reheating

Reheat leftovers covered in a 350°F oven for about 20-25 minutes until warmed through. Keeping them covered prevents drying out, and they regain that lovely baked texture and melty cheese. Microwave works too, but the oven method keeps the breading crisper.

FAQs

Final Thoughts

This Eggplant Rollatini with Ricotta Cheese Recipe has always been one of those dishes I make when I want to treat my family or guests without a lot of fuss but with impressive results. The blend of crispy eggplant, creamy ricotta filling, and rich tomato sauce hits all the right notes for comfort food that feels special. I hope you enjoy making (and eating!) it as much as I do, and that it becomes a staple in your kitchen, too.

Print