Eggplant Rollatini Recipe -
Eggplant Rollatini Recipe
  • READY IN 45 mins

Eggplant Rollatini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
  4. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
  5. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2008

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.

Most Helpful Critical Review
Jul 10, 2006

very good recipe it is also good stuffed with meat using your favorite recipe for meatballs

Jul 01, 2008

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.

Sep 02, 2008

I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.

Feb 22, 2007

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.

Mar 16, 2008

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!

Feb 03, 2008

So great! I made it a point to "sweat" out the slices to rid the bitterness.

Aug 24, 2008

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!!!


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  • Calories
  • 987 kcal
  • 49%
  • Carbohydrates
  • 107.4 g
  • 35%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 11.9 g
  • 48%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 2302 mg
  • 92%

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

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