Awesome Eggplant Rollatine Recipe -
Awesome Eggplant Rollatine Recipe

Awesome Eggplant Rollatine

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"This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
  3. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
  4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
  5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
  6. Bake in preheated oven for 30 minutes.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2005

It should be noted that when you slice the eggplants, make sure you are slicing them lengthwise (not width-wise like my fiance did) :) Also, I would recommend instead of frying the slices, bake them on a cookie sheet w/ a layer of olive oil at 350 degrees for about 15 min. I also used fresh garlic instead of garlic powder. Good recipe.

Most Helpful Critical Review
Oct 20, 2005

I would consider this a sort of eggplant parmigiana or lasagne. Slice your eggplants longways! And use 2. I followed others suggestions that one is enough...not so! I also didn't bread the eggplant as per the recipe. I beat one egg, mixed together breadcrumbs with parmesan & italian seasoning, then bathed each slice in the egg, then coated it with the breadcrumb mix. I then baked them. Then I picked up with the rest of the recipe, layering the eggplant like lasagne instead of making rolls. I liked it...I'll definately try it at least one more time.

Oct 23, 2006

This is so good, but a lot of work, so I modified it. Instead of dredging in flour and then the egg/cheese mixture, I omit the flour altogether and just dredge the eggplant in egg, then in the cheese/spices mixture before frying. Instead of rolling it up, I just layer slices in the pan (with some sauce in the bottom of the dish) and put the cheese/spinach mixture on top, and then cover with the remaining sauce. It's truly awesome!

Jun 15, 2004

What a great dish!!! Make extra because this is one that's even better the next day. The batter for frying is too thick. I thinned it with milk. Something no one is saying here. Slice the eggplant lengthwise or you won't be able to roll it. Also, I have added Sundried Tomatos and Basil from our garden to the filling. Fresh garlic would probably be good. i put mushroom slices in the botom of the pan with the sauce. Fairly easy dish - Make it your own.

Jul 23, 2004

This recipe makes the best low carb vegetarian lasagna ever!!! I used about 1/3 a cup of Atkins low carb bake mix instead of flour and and some cream to the egg wash. 1 small eggplant thinly sliced is enough to make a 9x13 pan. Another great alternative is adding ground beef or italian sausage. This is the first time I have cooked eggplant that was edible and this was freakin great!!!!

Jul 25, 2003

This recipe is amazing! I have been looking for a good eggplant dish for a long time, and this hit the spot! I did use a basil/oregano combo instead of buying the prepackaged italian seasoning. However, this is a great dish, thanks for the idea!

Jan 14, 2004

This was great! However, I did not use the frying method, I roasted my eggplant in the oven using extra virgin olive oil for 2-3 min on each side instead. Another idea is to dredge the eggplant in flour w/ salt and pepper and saute in skillet w/ extra vir. olive oil until golden brown. Little healthier too. The spinach mixture was awesome!!! Yummy!

Jan 24, 2003

Although it says "thinly sliced" in the description, in the ingredients list it doesn't say whether to slice the eggplant lengthwise or not and it doesn't say how thin to slice it. The egg and parmesan cheese makes too thick a coating. I would make it this way: dip in flour, dip in egg, THEN dip in parmesan (or omit completely). Not easy for beginner to follow.


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  • Calories
  • 938 kcal
  • 47%
  • Carbohydrates
  • 80 g
  • 26%
  • Cholesterol
  • 285 mg
  • 95%
  • Fat
  • 44.4 g
  • 68%
  • Fiber
  • 15 g
  • 60%
  • Protein
  • 57.2 g
  • 114%
  • Sodium
  • 2025 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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