Eggplant rollatini features tender fried eggplant slices rolled around a creamy spinach and ricotta filling, then baked with marinara sauce and melted mozzarella. This Italian-American classic delivers crispy edges and a rich, cheesy interior in every bite.
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Dredge the eggplant slices in all-purpose flour, ensuring they are fully coated.
Dip the floured eggplant slices into a bowl of beaten eggs, covering them completely.
Carefully place the battered eggplant slices into a deep fryer and fry until golden brown and cooked through. Remove and let drain.
In a bowl, combine the ricotta cheese and cooked spinach to create the filling.
Spoon a generous amount of the ricotta-spinach mixture onto one end of each fried eggplant slice.
Roll up the eggplant slices to enclose the filling.
In an oven-safe pan or baking dish, spread a layer of marinara sauce and sprinkle with grated Parmesan cheese.
Arrange the eggplant rollatini seam-side down on top of the sauce.
Top the rollatini with more marinara sauce, followed by a sprinkle of Parmesan cheese.
Lay slices of mozzarella cheese over the top of the rollatini and finish with another sprinkle of Parmesan.
Bake in a preheated oven until the cheese is melted, bubbly, and lightly browned.
While the rollatini bakes, cook the spaghetti according to package directions.
In a separate pan, heat the remaining marinara sauce. Stir in Parmesan cheese, a pat of butter, and chopped fresh basil.
Add the cooked, drained spaghetti to the sauce and toss to combine.
Plate the spaghetti onto a serving dish.
Remove the baked eggplant rollatini from the oven and place it alongside the spaghetti.
Garnish the entire dish with chopped fresh parsley and an extra sprinkle of Parmesan cheese before serving.
Store cooled rollatini in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until heated through.
large skillet or Dutch oven (for frying) · 9×13-inch baking dish
Yes. Assemble the rollatini up to 24 hours ahead, cover with marinara sauce, refrigerate covered, then bake when ready. Add 5–10 minutes to baking time if baking from cold.
Pat eggplant slices dry with paper towels before frying, use oil heated to 350°F, and don't overcrowd the pan. Fry in batches for even, quick browning.
Yes. Use 1 cup cooked kale, Swiss chard, or broccoli rabe (chopped and squeezed dry). Avoid watery greens to prevent a soggy filling.
Low-moisture mozzarella melts cleanly and prevents excess watering. Standard mozzarella works but may release more liquid; use 2 slices instead of 3 and drain the pan midway through baking.
Bake until the cheese is melted and lightly browned and the sauce is bubbly around the edges, about 25–30 minutes. A toothpick inserted into the filling should feel hot.
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