Eggplant rollatini is the vegetarian dish that satisfies everyone. Tender, breaded eggplant. Creamy ricotta and spinach filling. Baked in marinara. Buried under mozzarella. No meat needed. Just pure, cheesy comfort.
Prep Eggplant
Slice eggplants lengthwise into ¼-inch thick slices (about 12-14 slices). Salt both sides. Let sit 30 minutes to draw out bitterness. Rinse and pat dry.
Bread Eggplant
Set up three bowls: flour, beaten eggs, and panko mixed with Parmesan and garlic powder. Dredge each slice in flour, then egg, then panko.
Pan-fry: Heat oil in a skillet and fry slices 2-3 minutes per side until golden. Or bake: Preheat oven to 400°F (200°C). Place slices on a wire rack over baking sheet. Spray with oil. Bake 15-20 minutes, flipping halfway.
Make Filling
Mix ricotta, spinach, Parmesan, egg, garlic, salt, pepper, and nutmeg.
Assemble
Preheat oven to 375°F (190°C). Spread 1 cup marinara in a 9×13 baking dish.
Spread 2 tbsp filling on each eggplant slice. Roll up tightly. Place seam-side down in the dish.
Top with remaining marinara, mozzarella, and Parmesan.
Bake
Bake 20-25 minutes until bubbly and golden. Garnish with basil. Serve hot.
Summary
Prep Time: 30 min + salting | Bake Time: 25 min | Total: 55 min + salting
Yield: 4-6 servings | Difficulty: Medium
Storage Notes
- Fridge: 5 days.
- Freezer: 3 months (assemble unbaked).
- Bake from frozen (add 15-20 minutes).
- Reheat leftovers in oven — microwave makes eggplant soggy.
- Great for meal prep and vegetarian dinners.
