Eggplant Rollatini

Eggplant Rollatini

Made  times
Rhonda Hill 3

"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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45 m servings 987 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 987 kcal
  • 49%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 107.4g
  • 35%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 2302 mg
  • 92%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 186 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 d...

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 ...

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...

I can eat eggplant made this way. Even the kids ate it and liked it. I sweated it out with salt as suggested, added spinach, garlic S&P and nutmeg to the ricotta, had to make my own breadcrumbs...

This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First, I breaded the eggplant using panko bread crumbs and itali...

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