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My Easy Simple Eggplant Rollatini

Course Main Course
Cuisine Italian


  • 2 Eggplant sliced thinly lengthwise
  • 2 Cups Seasoned Breadcrumbs
  • 2 Eggs beaten
  • Cooking Oil
  • 1 Jar Marinara Sauce (I love Victoria Brand)
  • 2 cups Shredded Mozzarella Cheese

Rollatini Filling

  • 16 ounce Ricotta Cheese
  • 1 Egg
  • 1 tsp Dried Parsley


  • Put oil in a frying pan on medium heat.
  • Wash and slice the eggplants. (no need to peel)
  • Dip in the egg wash then the bread crumbs and fry a few pieces at a time.
  • Arrange them on a foil sheet to get them all ready for the ricotta filling.
  • Open a container of ricotta. Crack open an egg and stir it - in with a fork. Add parsley and stir some more.
  • Preheat the oven to 375 degrees F (190 degrees C).

To assemble

  • Take 1 breaded sliced eggplant and put 1 spoonful of the ricotta mixture in the middle of the strip and fold both sides. Creating like a pillow cushion. Arrange them on a 9x9 baking pan. (Pour a little marinara sauce on the bottom of the pan before putting the rollatini in it).
  • When all done, pour the rest of the marinara sauce. Covering it all and then top with the shredded mozzarella cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil doesn’t touch the cheese.
  • Bake in a preheated oven for 25 minutes.
  • Cool for 10 minutes before serving. Enjoy 😉
Keyword Eggplant, Rollatini