Recipe by RHONDA76FL
"After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with."
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eggplant, peeled and cut lengthwise into 1/4 inch slices
Italian seasoned bread crumbs
1 (14 ounce) jar
shredded mozzarella cheese
angel hair pasta
I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic.
This is a great recipe that has alot of room to add and play with.
very good recipe it is also good stuffed with meat using your favorite recipe for meatballs
I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta.
I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.
This was wonderful! I am a huge eggplant rollatini fan but this was the first time I attempted it on my own and it turned out great - even my husband, who has never been an eggplant fan, loved it! The only change I made was to add some fresh basil to the ricotta. I also made my own basic sauce, lots of fresh basil and tomatoes.
This was great! Instead of proscuitto, I mixed some cooked sausage (which I took out of the casing and browned on the stove) with the ricotta. I also added parsley to the ricotta. Outstanding!
So great! I made it a point to "sweat" out the slices to rid the bitterness.
Thanks for this recipe! I don't know why I never made this from scratch before! I usually make eggplant like Lasagna. I did not use Prosciutto. And I didn't peel the eggplant, I left the skin on. Also soaked it for a little bit first. I made a ricotta cheese mixture that I do for lasagna which is ricotta, egg, Italian Medley seasoning and shredded mozzarella...I mix it all together before spreading it on the eggplant. I think next time I'll add garlic powder to the bread crumbs and spinach to the ricotta mixture. I also want to broil it instead of fry it next time. Of course I use LOTS of shredded cheese on top! It was yummy! I'll be making this for my daughters 3rd B-day party in December rather than paying $35 for half tray for it from my local deli (but theirs is really good too). Thanks for sharing!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 367
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