Eggplant Rollatini

Date Added: Mar 12, 2010 Italian Side dishes
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Prep Time

1 hrs 15 mins

Cook Time

30 mins

Ready In

1 hrs 45 mins



*to adjust serving size click on "serving box".


Lightly fried eggplant in an egg batter rolled with Ricotta cheese, mozzarella and prosciutto and topped with tomato sauce. Omit the prosciutto to make it a vegetarian option.


  • 2  Each Peeled Eggplants sliced lengthwise 1/2" thick
  • 1
  • 1  Each Italian Parsley, Bunch, chopped
  • 2
  • 3  Quart(s) Pomodoro Sauce
  • 3
  • 6  Each Eggs, beaten (egg wash for dipping eggplant)
  • 4
  • 2  Cup(s) All Purpose Flour
  • 5
  • 1 1/2  Cup(s) Oil, blended
  • 6
  • 1/4  Cup(s) Parmesan Cheese, grated
  • 7
  •  As Needed Ricotta Mixture
  • 8
  • 1  Cup(s) Mozzarella Cheese, grated
  • 9


    1. Preheat oven to 350 degrees
    2. Prepare eggplant in strainer with salt
    3. Place a weighted cover on for about an hour to get water out from eggplant
    4. Dredge eggplant in flour and place in egg wash
    5. In heated large skillet add olive oil
    6. Once oil is hot, start frying eggplant until golden on each side
    7. Place on plate with paper towel to cool
    8. Lay out eggplant, place 1 tablespoon of ricotta mix on one end then put a dab on other end and roll up
    9. Place tomato sauce on bottom of pan and place rolled eggplant on top
    10. sauce the top of eggplant and top with mozzarella cheese, basil and Parmesan
    11. Bake for 15 minutes
    12. Plate and garnish with Italian Parsley

    Ricotta Mixture


  • 1 Pound(s) Ricotta Cheese
  • 1/2 Cup(s) Mozzarella Cheese, grated
  • 1 Each Eggs, beaten (for ricotta mixture)
  • 1/4 Pound(s) Prosciutto, diced
  • 1 Each Basil Bunch, chiffonade
  • 1 1/2 Cup(s) Pecorino Romano Cheese, grated
  • To Taste Salt & Pepper
  • Directions

    1. In a bowl, mix together Ricotta cheese, mozzarella, egg, prosciutto, basil, Pecorino Romano, salt and pepper



Feb 19, 2014

Another Good One

Thank you Pat for your response and the video. I'm not sure if you received my response, however, I wanted to send you a book that a friend of mine wrote, Gravy Wars, I think you will enjoy it. Let me know where to mail. Joe


ReplyReplyLike 1 Dislike 0
Chef pm32965

Hi Joe I just received the book and letter Thank You! If I ever get out to PA I will stop by to see your Restaurant and meet you and Taste your food. Thanks for watching my videos, The Book and your kind words! Pat Marone


Chef pm32965

Thank You Joe! The address is The Regency at Glen Cove, att: Pat Marone, 94 School Street, Glen Cove, N.Y. 11542


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