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Easy Cheesy Eggplant Parmesan Rollatini: Best Homemade Dinner

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Thin slices of roasted eggplant are rolled around a creamy ricotta filling, nestled in marinara sauce, and blanketed with mozzarella for a rich, comforting dinner that’s perfect for weeknights or impressing guests.

Ingredients

Scale
  • 2 large eggplants (about 2 pounds total)
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese (for coating)
  • Olive oil spray
  • 1 1/2 cups whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan cheese (for filling)
  • 1 large egg yolk
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese (for topping)
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil leaves (for garnish)

Instructions

  1. Slice the eggplants lengthwise into 1/4-inch thick slices (about 12 to 14 slices). Sprinkle both sides with kosher salt and let sit for 15 minutes. Pat dry with paper towels.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Set up breading station: Bowl 1 with 1/2 cup all-purpose flour; Bowl 2 with 2 beaten eggs; Bowl 3 with 1 cup Italian-seasoned breadcrumbs mixed with 1/4 cup grated Parmesan.
  4. Dredge each eggplant slice in flour, then dip in egg, then press into breadcrumb mixture. Place on prepared baking sheet in a single layer. Lightly spray tops with olive oil.
  5. Roast for 10 minutes, flip slices, spray other side, and roast another 8-10 minutes until golden and crisp. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
  6. While eggplant roasts, make filling: In a medium bowl, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg yolk, minced garlic, chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth.
  7. Spread 1 cup marinara sauce evenly over bottom of a 9×13-inch baking dish.
  8. Place about 2 tablespoons of filling at one short end of each roasted eggplant slice. Gently roll up and place seam-side down in the baking dish. Repeat with remaining slices and filling.
  9. Pour remaining 1 cup marinara over rolls. Sprinkle with 1 1/2 cups shredded mozzarella and 1/4 cup grated Parmesan.
  10. Bake for 20-25 minutes until cheese is melted, bubbly, and lightly golden. Let rest 5 minutes before serving. Garnish with fresh basil.

Notes

Don’t skip salting the eggplant to remove bitterness. Roast instead of fry for a crispy exterior without grease. Use whole-milk ricotta for best texture. Let rolls rest 5 minutes after baking to hold their shape.

Nutrition

Keywords: eggplant rollatini, eggplant parmesan, cheesy eggplant, vegetarian dinner, Italian recipe, comfort food

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