Eggplant Rollatini with Tomato Sauce Recipe

If you’re looking for a cozy, comforting Italian dish that feels special but isn’t complicated, you’re going to love this Eggplant Rollatini with Tomato Sauce Recipe. I’ve made this many times, and every bite just sings with layers of cheesy, herby goodness wrapped in tender eggplant slices and a rich, homemade tomato sauce—you’ll want to make it again and again. Stick with me here; I’ll walk you through every step to make sure yours turns out perfectly.

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Ingredients & Why They Work

The magic of this Eggplant Rollatini with Tomato Sauce Recipe lies in simple, fresh ingredients working in harmony. The salt draws out moisture from the eggplant, keeping your roll-ups perfectly tender and not soggy, while the combination of cheeses adds creaminess and depth. Don’t skimp on good olive oil—it matters in the sauce and for frying!

• Eggplant: Choose firm, fresh eggplants without bruises to get nice slices that hold up to frying and rolling.
• Salt: Essential for drawing out bitterness and excess moisture from the eggplant slices.
• Onion: Adds sweetness and depth when sautéed slowly before the sauce simmers.
• Olive oil: Use good quality extra virgin olive oil for sautéing and frying; it really lifts the dish.
• Garlic: Adds aromatic warmth both in the sauce and the breading mix.
• Tomato sauce & diced tomatoes: These form the base of a rich, bright sauce; homemade or store-bought both work!
• Chicken broth: Adds subtle richness and helps balance the acidity of the tomatoes.
• Tomato paste: Concentrates the tomato flavor and thickens the sauce.
• Fresh parsley: Provides a fresh herbal note that lightens the rich filling and sauce.
• Sugar: A pinch to balance acidity in the tomato sauce perfectly.
• Dried basil & red pepper flakes: Classic Italian seasoning giving subtle spice and aroma.
• Ricotta cheese: The star of the filling, creamy and mild, blending beautifully with herbs and egg.
• Mozzarella: Adds meltiness and a gooey texture inside each roll.
• Parmesan cheese: Sharp, nutty, and savory, it flavors both filling and breading crust.
• Eggs: Used to bind the filling and help the breading stick to the eggplant.
• Seasoned bread crumbs: Help form a crispy coating on the eggplant slices.
• Oil for frying: Use a neutral oil with a high smoke point, like canola or vegetable oil.

Tweak to Your Taste

One of the reasons I keep coming back to this Eggplant Rollatini with Tomato Sauce Recipe is how easy it is to make it your own. I’ve played around with different cheeses and herbs over time, and I encourage you to do the same— spice it up or keep it classic. Make it yours!

• Mozzarella Swap: I once made it with fresh mozzarella balls—more moisture but deliciously creamy inside for a special touch.
• Vegetarian Broth: I’ve swapped chicken broth with vegetable broth for a fully vegetarian version with great flavor.
• Heat Factor: Adding a pinch more crushed red pepper flakes took it to a new level without overwhelming the dish.
• Herb Variations: Try fresh basil or oregano if you want a slightly different herbal profile.

Step-by-Step: How I Make Eggplant Rollatini with Tomato Sauce Recipe

Step 1: Salt and Drain the Eggplant Slices

First things first—slice your peeled eggplant lengthwise into about 1/8-inch thick slices. They should be sturdy but thin enough to roll nicely. Place them in a colander over a plate or in the sink, sprinkle each layer generously with salt, and toss gently. Let them sit for 30 minutes; this step draws out bitter juices and prevents soggy roll-ups later. Rinse and pat dry thoroughly with paper towels before frying.

Step 2: Make the Tomato Sauce

While the eggplant is draining, start your sauce. In a large saucepan, gently sauté chopped onion in olive oil until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute, until fragrant but not browned. Stir in tomato sauce, diced tomatoes, tomato paste, chicken broth, parsley, sugar, salt, basil, black pepper, and red pepper flakes. Bring the mixture to a boil, then lower heat to simmer uncovered for about 20-25 minutes, stirring occasionally. You’ll smell the flavors deepen as it thickens—a sure sign it’s ready.

Step 3: Prepare the Cheese Filling

In a large bowl, mix the ricotta, shredded mozzarella, grated Parmesan, fresh parsley, beaten egg, and a dash of pepper. This creamy mix is what makes each roll delightful and rich. Make sure everything is well combined but don’t overmix—you want it to stay light and fluffy.

Step 4: Bread and Fry the Eggplant Slices

Next, set up a breading station with one shallow bowl holding lightly beaten eggs and another with seasoned bread crumbs combined with half the Parmesan cheese, minced garlic, parsley, salt, and pepper. Dip each eggplant slice first in egg, then coat in the breading mixture. Heat about 1/2 inch of oil in a skillet over medium-high heat until it reaches 375°F (or test with a bread cube—it should turn golden in seconds). Fry the eggplant slices in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels to get rid of excess oil.

Step 5: Assemble and Bake

Preheat your oven to 375°F. Spread about one cup of sauce evenly in the bottom of an ungreased 13×9-inch baking dish. Spoon about 2 rounded tablespoons of filling onto each eggplant slice and roll it up gently but firmly, placing each roll seam side down in the dish. Pour remaining sauce over the top and sprinkle with the remaining Parmesan cheese. Cover the dish with foil and bake for 30-35 minutes until bubbly and golden. Let it rest for a few minutes before serving to allow the flavors to settle.

How to Serve Eggplant Rollatini with Tomato Sauce Recipe

Garnishes

I love topping mine with a sprinkle of extra fresh parsley and a dusting of grated Parmesan right before serving. Sometimes, I add a few fresh basil leaves for aroma. It just makes the presentation pop and adds a bright, fresh flavor that cuts through the cheese.

Side Dishes

This pairs beautifully with a light mixed green salad dressed with lemon vinaigrette or roasted asparagus. If you’re feeling indulgent, garlic bread or a simple pasta tossed in olive oil and herbs is a perfect match.

Creative Ways to Present

For dinner parties, I like to arrange the rollatini in a circular pattern on a large platter garnished with fresh basil and small mozzarella balls, making it feel extra festive. You can also spoon extra sauce around each roll for a rustic, restaurant-style look.

Make Ahead and Storage

Storing Leftovers

I store leftover Eggplant Rollatini with Tomato Sauce in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, but the breading softens a bit, so I prefer reheating carefully to keep some crispness.

Freezing

You can freeze the assembled rollatini before baking—wrap tightly in plastic wrap and foil. When you want to make it, thaw overnight in the fridge, then bake as usual, adding a few extra minutes. I’ve done this for busy weeks, and it saved me so much time!

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to keep it from drying out, for about 15-20 minutes. If you want to revive some crispiness, take the foil off the last 5 minutes. Microwaving is quick but makes the coating soft.

FAQs

Final Thoughts

This Eggplant Rollatini with Tomato Sauce Recipe has become one of my absolute favorites because it brings so much joy to the table with relatively little fuss. It’s perfect for family dinners or when you want to impress guests with a homemade Italian classic. Trust me, once you taste those cheesy, herby roll-ups nestled in that luscious tomato sauce, you’ll be hooked too. Give it a try and let it become one of your go-to comfort meals—you won’t regret it!

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