Recipes › Appetizer › Italian Eggplant Rollatini Recipe

Italian Eggplant Rollatini Recipe

Recipe by Pedro M. A. Neves

Italian Eggplant Rollatini is a classic Southern Italian appetizer featuring tender sliced eggplant wrapped around a savory ricotta and herb filling, then baked in tomato sauce until golden. This elegant dish combines the earthy flavor of eggplant with creamy cheese and aromatic basil, delivering an authentic taste of Sicily on a single plate. Traditionally served as an antipasto, it can also be enjoyed as a light main course.

Ingredients

• 1 large eggplant (900g / 2 lbs)
• 250g (8.8 oz) whole milk ricotta cheese
• 75g (2.6 oz) Parmigiano-Reggiano, finely grated
• 30g (1 oz) fresh basil, chopped
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 500ml (2 cups) passata or crushed tomatoes
• 3 tablespoons extra virgin olive oil
• 60ml (¼ cup) whole milk
• 100g (3.5 oz) mozzarella cheese, thinly sliced
• Pinch of red chili flakes (optional)

Instructions

1. Slice the eggplant lengthwise into thin strips approximately ¼ inch (6mm) thick. Pat the strips dry with paper towels to remove excess moisture.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant strips for 2-3 minutes per side until lightly golden and tender. Transfer to a paper towel-lined plate.

3. In a medium bowl, combine the ricotta, grated Parmigiano-Reggiano, chopped basil, minced garlic, egg, salt, and black pepper. Stir until well blended into a smooth filling.

4. Spread 2 tablespoons of passata on the bottom of a 9×13 inch (23×33 cm) baking dish. Drizzle with the remaining 1 tablespoon of olive oil.

5. Place approximately 2 tablespoons of ricotta filling at one end of each eggplant strip. Roll tightly from the filled end and place seam-side down in the prepared baking dish.

6. Pour the remaining passata over the rollatini rolls, ensuring they are lightly covered. Drizzle with the milk around the rolls for moisture.

7. Layer the mozzarella slices over the top of the rolls. Sprinkle with additional Parmigiano-Reggiano and red chili flakes if desired.

8. Bake in a preheated 375°F (190°C) oven for 25-30 minutes until the cheese is melted and bubbly and the edges are lightly browned.

9. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh basil leaves and a drizzle of olive oil.

Substitutions

• Use vegan ricotta and cashew cream for a dairy-free version
• Substitute spinach ricotta filling for traditional ricotta for added color and nutrition
• Replace mozzarella with smoked mozzarella for deeper flavor
• Use gluten-free breadcrumbs mixed into the filling if a firmer texture is preferred

Tips

• Pat eggplant strips completely dry before frying to prevent them from becoming soggy and absorbing excess oil
• Fry eggplant strips until just tender, not mushy, as they will continue cooking in the oven
• Make the dish a day ahead and refrigerate; it often tastes better after flavors meld overnight
• For easier rolling, slightly cool the fried eggplant strips before filling to make them more pliable

Eggplant Rollatini originates from Sicily and Southern Italy, where eggplant is a staple ingredient in Mediterranean cuisine. This dish reflects the region's tradition of combining simple, quality ingredients—ricotta, tomatoes, basil, and olive oil—to create elegant, flavorful dishes that showcase Italian culinary philosophy.

You might also like

Italian Focaccia Bites Recipe

45 min · Appetizer

Italian Fried Ravioli Recipe

60 min · Appetizer

Italian Marinated Olives Recipe

15 min · Appetizer

Italian Meatball Sliders Recipe

60 min · Appetizer