Simple Quintessential Cuisine

Stuffed Eggplant Rollatini

About 5 years ago Craig and I sampled a local Italian restaurant we had heard rave reviews about. We had their appetizer special which happened to be eggplant rollatini. Neither of us had ever had it before and absolutely loved it! As you might imagine I went on a mad quest trying to recreate their recipe and after many years and multiple attempts I’m fairly confident I have created some worthy competition. This is a great dish that can be served as an appetizer or as a meal in of itself when coupled with some great pasta.  So if you enjoy eggplant this is definitely one recipe you’ll want to try.

You will need
1 medium eggplant
1 C Semolina flour
3 eggs
3 C Canola oil
1–16oz container ricotta cheese
¼ C fresh chopped parsley
1 C Parmigiano-Reggiano
½ tsp kosher salt
½ tsp fresh cracked pepper
½ lb fresh mozzarella, grated
2 ½ C your favorite jarred Marinara sauce


First you’ll need to peel your eggplant and then cut it lengthwise into ¼” slices. Next place a large frying pan over medium highheat and pour in the Canola oil. While that’s heating up grab two pie plates, pouring the flour (seasoned with a pinch of salt and pepper) in one and 2 of the eggs in the other.  Beat the eggs and then begin dredging the eggplant, placing it in the egg first then in the flour.  

Shake off all excess flour and place in the hot oil. Fry the eggplant until slightly browned on both sides and then remove from the pan and place on a paper towel-lined sheet.  Of note….do not be concerned when you initially remove the eggplant and note that it’s rigid. This is actually ok because as it cools it becomes more pliable and will roll up nicely for you. 

While the eggplant slices are cooling, mix up the ricotta, one egg, parsley, ¾ C of the parmigiano and salt and pepper into a medium-sized bowl. Then take your mixture and begin spreading it onto the eggplant. You’ll want about 1/8” layer on each slice. Next roll up each slice and place into a 9X9 casserole that’s been lightly greased.

Top with Marinara sauce, fresh mozzarellaand remaining the parmigiano then bake at 375 degrees for 40-45 minutes or until the top is browned and bubbly. Serve immediately. 

Comments     + Add a Comment
Linda says:

I love eggplant rollatini and noted that you used semolina flour which is really a good idea.

Shannon says:

This looks SO YUMMY! :o )

Lindsey@Lindselicious says:

I was introduced to this a couple years ago when an Italian Deli used to occasionally have it. I love it and have been meaning to try to make it. Yours looks so good- look at all that yummy cheese!!

Tina says:

I have never had this before but clearly I am missing out. I love eggplant and your picture is making me hungry-bookmarked. Thanks for sharing.

Laura @ Sprint 2 the Table says:

I recently tried this dish for the first time at a local Italian place and fell in love. Thank you for sharing the recipe – I can't wait to try it at home!

Sandi says:

Looks easy & your pictures are great..YUM!

Gourmet Getaways says:

This looks delicious!

Leave a Comment