Ricotta Eggplant Rolls Recipe - Allrecipes.com
Ricotta Eggplant Rolls Recipe
  • READY IN 2 hr

Ricotta Eggplant Rolls

Recipe by  

"This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    30 mins

    2 hrs


  1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  2. Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  4. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2007

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!

Most Helpful Critical Review
Jun 09, 2010

We thought this was pretty good. Something seemed to be missing though & it was kind of heavy. I might try grilling it next time. It was very easy to make though & we had fun putting it together. Thanks for sharing this recipe.

Apr 01, 2008

presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.

Jun 27, 2005

My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.

Aug 26, 2009

Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was substituted with milk. I used a canned spaghetti sauce for ease. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. Everyone devoured it! The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). This dish looked very gourmet, was very tasty and I think I'd like to give it a try with some goat cheese next time. (Just a quick note to say that we tried this with plain goat cheese and it was divine)

Jan 22, 2005

This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice in the past 3 weeks. Perfect with pasta or by itself! Worth the work!

Oct 09, 2007

put in layers like lasagna. baked eggplant

Aug 28, 2007

This recipe is excellent! I did half the way it says and grilled half of my eggplant instead for a lighter version and it was wonderful too.


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  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 1166 mg
  • 47%

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

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