Name: Eggplant Rollatini with Tomato Sauce Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 large eggplant; 1 tablespoon salt; 1 small onion, chopped; 1/4 cup olive oil; 2 garlic cloves, minced; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup chicken broth; 1/4 cup tomato paste; 2 tablespoons minced fresh parsley; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 1 carton (15 ounces) ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup minced fresh parsley; 1 large egg, lightly beaten; 1/8 teaspoon pepper; 3 large eggs, lightly beaten; 1 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese; 2 garlic cloves, minced; 2 tablespoons minced fresh parsley; Dash salt; Dash pepper; Oil for frying (about 1/2 inch deep)

Jump to Recipe· 4.7 from 31 reviews

If you’re on the hunt for a cozy, comforting Italian dish that’s both elegant and surprisingly straightforward, I absolutely have to share my Eggplant Rollatini with Tomato Sauce Recipe with you. This recipe combines tender, golden-fried eggplant slices rolled around a creamy, cheesy ricotta filling, all cozying up in a rich, homemade tomato sauce. Trust me, once you try this, it’s going to become a go-to for family dinners and special occasions alike—there’s just something magical about those flavors coming together!

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Why This Recipe Works

Perfect Balance of Flavors: The savory cheese filling contrasts beautifully with the tangy tomato sauce and tender eggplant.
Golden Crispy Eggplant: Lightly breaded and fried eggplant slices add a lovely texture that holds up well during baking.
Make-Ahead Friendly: You can prep the rolls in advance and bake just before serving, making entertaining stress-free.
Homemade Sauce Magic: The tomato sauce simmers just long enough to deepen flavors without losing that fresh tomato brightness.

Eggplant Rollatini with Tomato Sauce, Eggplant Rollatini, Italian Eggplant Appetizer, Baked Eggplant Ribbons, Cheese and Tomato Eggplant Dish - A white baking dish filled with about two layers of golden-browned pieces of chicken covered in thick red tomato sauce, topped with grated cheese sprinkled evenly over all the chicken. A metal spatula with a wooden handle rests inside the dish, lifting some chicken to show the red sauce underneath. To the left, a white plate holds a serving of the same chicken and sauce. Above the baking dish, a white marbled surface has a small wooden bowl with grated cheese and a white bowl with crushed red pepper flakes. A green cloth with silver forks is placed on the left side, and a glass of light yellow drink is on the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Eggplant Rollatini with Tomato Sauce Recipe plays a crucial role, creating layers of flavor and texture that make the dish come alive. Whether it’s the creamy ricotta in the filling or the fresh parsley adding a bright note, they all work beautifully together. And a little tip — when shopping, choose firm eggplants with smooth skin for the best slices and more even cooking.

Eggplant: Make sure to slice evenly about 1/8 inch thick and salt them to draw out bitterness and moisture.
Salt: Essential for prepping the eggplant to keep it from getting soggy and to mellow any bitterness.
Onion: Adds a mellow sweetness foundational for the tomato sauce.
Olive oil: Use good quality extra virgin for sauteing to infuse flavor.
Garlic: Minced garlic is a must for both the sauce and breading mix — it brings that classic Italian aroma.
Tomato sauce & diced tomatoes: Combining these gives you both smoothness and chunky texture in your sauce.
Chicken broth: Adds depth and complexity to the tomato sauce—feel free to swap for vegetable broth for a vegetarian twist.
Tomato paste: Concentrates tomato flavor without adding extra liquid.
Fresh parsley: Brightens every component from sauce to filling and even the breading.
Sugar: Just a little to balance the acidity of the tomatoes.
Ricotta cheese: The centerpiece of the filling — creamy, mild, and perfect for rolling.
Mozzarella cheese: Adds gooey stretch and a slightly sharp flavor to the filling.
Parmesan cheese: For that umami kick, used both inside and on top to form a golden crust.
Eggs: Used in the filling to bind and for the breading to help eggplant slices hold their crust while frying.
Seasoned bread crumbs: Create a crispy, flavorful coating that stands up to baking and sauce.
Oil for frying: A neutral oil like canola or vegetable oil works great for frying the eggplant to golden perfection.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Eggplant Rollatini with Tomato Sauce Recipe my own by swapping cheeses or adding herbs, and honestly, you should feel free to do the same! This recipe is wonderfully flexible — and each little adjustment makes it uniquely yours without losing the heart of the dish.

Variation: Sometimes, I swap out part-skim mozzarella for fresh mozzarella slices when I want that super creamy, melt-in-your-mouth texture — it’s a total crowd-pleaser! You can also add a pinch of nutmeg to the ricotta filling for an unexpected warmth.
Dietary Modification: To keep it vegetarian, just double-check your broth choice or swap chicken broth for vegetable broth. Vegan friends, you can experiment with cashew ricotta and non-dairy cheeses, though frying and baking times may need a bit of adapting.
Seasonal Change: In summer, adding fresh basil instead of dried to the sauce really brightens up the flavors.

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

Step 1: Preparing the Eggplant

Start by peeling your eggplant and slicing it lengthwise into fifteen slices roughly 1/8 inch thick — this thickness holds the filling nicely without being too bulky. Sprinkle the slices generously with salt and place them in a colander over a plate or sink to catch the moisture. Salting the eggplant helps pull out any bitterness and excess water, making your rollatini less soggy and more flavorful. Let them rest for about 30 minutes, then rinse well under cold water and pat dry with paper towels. Trust me, this step makes all the difference!

Step 2: Making the Tomato Sauce

While the eggplants are sweating, start your sauce by sautéing chopped onion in olive oil until soft and translucent. Add minced garlic and cook just one more minute — don’t let it burn, or it’ll taste bitter. Stir in your tomato sauce, diced tomatoes, chicken broth, tomato paste, fresh parsley, sugar, salt, dried basil, pepper, and crushed red pepper flakes. Bring it to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes. This simmer time lets flavors marry beautifully without thinning the sauce too much. Make sure you stir occasionally so it doesn’t stick or burn on the bottom.

Step 3: Preparing the Ricotta Filling

Mix together ricotta, shredded mozzarella, grated Parmesan, fresh parsley, beaten egg, and black pepper in a large bowl until creamy and well combined. If you can, use part-skim mozzarella to keep the filling light but still deliciously cheesy. I usually taste a tiny bit to check the seasoning — this step ensures your filling isn’t bland once rolled up.

Step 4: Breading and Frying the Eggplant

In one shallow bowl, beat three eggs. In another bowl, combine seasoned bread crumbs, half a cup of Parmesan, minced garlic, parsley, salt, and pepper. Dip each eggplant slice first into the beaten eggs, then dredge in the bread crumb mixture, pressing lightly to help it stick. Heat about half an inch of oil in a skillet to 375°F (you can test with one piece: it should sizzle immediately). Fry eggplant slices in batches, about 2-3 minutes per side, until golden brown. Drain on paper towels to remove excess oil. This step adds crunch and helps the rollatini hold their shape. A tip: don’t overcrowd the pan; it lowers the oil temperature and makes breading soggy.

Step 5: Assembling and Baking the Rollatini

Preheat your oven to 375°F. Spread 1 cup of the tomato sauce evenly on the bottom of an ungreased 13×9-inch baking dish. Spoon about 2 rounded tablespoons of the ricotta filling onto each fried eggplant slice and carefully roll it up, placing seam-side down in the dish. Pour the remaining sauce over the rolls and sprinkle with the leftover Parmesan cheese. Cover with foil and bake for 30-35 minutes until bubbly and hot through. This gentle baking melds all the flavors and lets the cheese filling set — making every bite pure bliss.

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Pro Tips for Making Eggplant Rollatini with Tomato Sauce Recipe

Salt Your Eggplant Properly: Don’t rush this step—it prevents watery, bitter slices and gives a better texture after frying.
Maintain Oil Temperature: Use a thermometer or test with a breadcrumb; consistent heat means perfectly crispy, not greasy, eggplant.
Roll Neatly: Place filling toward one edge and roll tightly to prevent filling from escaping during baking.
Don’t Skip Simmering the Sauce: It layers the flavor so your tomato sauce never tastes flat or canned.

How to Serve Eggplant Rollatini with Tomato Sauce Recipe

Garnishes

I love scattering a bit of chopped fresh basil or parsley on top just before serving — it adds a fresh herbal brightness that contrasts beautifully with the rich cheese and tomato. A light drizzle of good-quality extra virgin olive oil right out of the oven also gives the dish a lovely glossy finish.

Side Dishes

This Eggplant Rollatini with Tomato Sauce Recipe pairs great with a simple green salad dressed with lemon vinaigrette or roasted garlic bread to soak up any leftover sauce. For a heartier meal, steamed or sautéed green beans or a light Caesar salad are my favorite go-to sides.

Creative Ways to Present

For special occasions, I’ve sometimes served individual rolls plated neatly with a sprig of fresh basil tucked under each one, alongside a small ramekin of extra sauce for dipping. You could also layer several rolls in a decorative casserole dish and sprinkle with golden Parmesan crumbs for a rustic yet elegant look that wows guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover eggplant rollatini in an airtight container in the fridge for up to 3 days. I usually like to keep the sauce and rollatini together so the flavors continue to blend wonderfully overnight.

Freezing

I’ve had good luck freezing this dish before baking — just assemble the rollatini in a freezer-safe dish, cover tightly with foil, and freeze. When you’re ready to eat, bake from frozen at 375°F, adding extra baking time to ensure it’s heated through. This is a lifesaver for busy weeknights or unexpected guests.

Reheating

Reheat leftovers in the oven at 350°F covered with foil for about 20 minutes to keep them moist and warm the filling thoroughly. Microwaving works in a pinch, just cover loosely and heat in short bursts to avoid drying out.

FAQs

Can I make Eggplant Rollatini with Tomato Sauce Recipe gluten-free?

Absolutely! Just swap the seasoned bread crumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, making it a simple adjustment.
Do I have to fry the eggplant, or can I bake it instead?

You can bake the eggplant slices to make this recipe lighter. Just brush both sides with olive oil and bake at 400°F for about 20 minutes, flipping halfway, until tender and lightly golden. The texture will be different but still delicious.
Can I prepare the rolls in advance?

Yes, you can assemble the rolls and refrigerate them for a few hours or overnight before baking. Just cover the baking dish tightly with foil and add an extra 5-10 minutes to the baking time if chilled.
What can I substitute if I don’t have ricotta cheese?

Cottage cheese is a decent substitute — just blend it slightly to get a smoother texture. Alternatively, some people mix cream cheese with mozzarella and Parmesan for a richer filling, but it’ll taste quite different.

Final Thoughts

Eggplant Rollatini with Tomato Sauce Recipe is truly one of those dishes that fills your kitchen with love and invites everyone to slow down and enjoy good food together. I’ve made it countless times for friends and family, and every single time, it’s met with happy sighs and requests for seconds. So go ahead, give it a try—you’ll enjoy the hands-on process, the vibrant flavors, and of course, the proud feeling of serving up something genuinely special. You’re going to love how this dish brings Italian comfort right to your table.