12 Delicious Breaded Eggplant Rollatini Recipes

Hungry for a twist on classic Italian cuisine that’s both comforting and irresistibly delicious? Our roundup of 12 Delicious Breaded Eggplant Rollatini Recipes is here to inspire your next kitchen adventure. Perfect for cozy dinners or impressing guests, these recipes promise crispy, cheesy, and saucy goodness in every bite. Dive in and discover your new favorite way to enjoy eggplant!

Classic Breaded Eggplant Rollatini with Ricotta and Spinach

Venture into the realm of Italian cuisine with this exquisite dish that marries the tender, meaty texture of eggplant with the creamy richness of ricotta and the earthy freshness of spinach, all rolled into a delightful symphony of flavors.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup fresh spinach leaves, finely chopped and vibrant green
• 1/2 cup grated Parmesan cheese, aged and nutty
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup all-purpose flour, finely sifted
• 1 cup Italian-style breadcrumbs, golden and crispy
• 2 cups marinara sauce, rich and tangy
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, finely crushed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, sprinkle with sea salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Dredge each eggplant slice in flour, shaking off excess, then dip in the beaten egg, and coat evenly with breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes per side until golden brown. Drain on paper towels.
5. In a bowl, mix ricotta, chopped spinach, Parmesan, black pepper, and a pinch of salt until well combined.
6. Spread a tablespoon of the ricotta mixture onto each eggplant slice, roll up tightly, and place seam side down in the prepared baking dish.
7. Pour marinara sauce over the rollatini, covering evenly, and sprinkle with additional Parmesan.
8. Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
9. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

A harmonious blend of textures awaits, from the crispy exterior to the soft, flavorful filling. Serve these rollatini atop a bed of al dente spaghetti or alongside a crisp green salad for a complete meal that sings of Italian tradition.

Spicy Breaded Eggplant Rollatini with Arrabbiata Sauce

Delightfully bold and brimming with flavor, this Spicy Breaded Eggplant Rollatini with Arrabbiata Sauce is a testament to the art of Italian cooking, offering a harmonious blend of heat, texture, and depth that’s sure to captivate the palate.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 3 farm-fresh eggs, lightly beaten
• 2 cups panko breadcrumbs, for a crispy coating
• 1/2 cup grated Pecorino Romano cheese, sharp and salty
• 1 tsp crushed red pepper flakes, for a fiery kick
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, for melting
• 1/4 cup fresh basil leaves, chopped
• 2 cups arrabbiata sauce, spicy and robust
• 3 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels for better breading adhesion.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Pecorino Romano, red pepper flakes, black pepper, and salt.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices for 2-3 minutes per side until golden brown, then drain on paper towels.
6. In a bowl, combine ricotta, mozzarella, and basil, then spread a generous tablespoon onto each fried eggplant slice and roll up tightly.
7. Place the rollatini seam-side down in the prepared baking dish, cover with arrabbiata sauce, and sprinkle with remaining mozzarella.
8. Bake for 20-25 minutes until the cheese is bubbly and golden.
9. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in texture and flavor, these rollatini boast a crispy exterior giving way to a creamy, cheesy center, all enveloped in a sauce that packs a pleasant punch. Serve atop a bed of al dente spaghetti for an indulgent twist or alongside a crisp arugula salad to balance the heat.

Cheesy Breaded Eggplant Rollatini with Mozzarella and Parmesan

Nothing elevates a summer dinner quite like the rich, comforting layers of Cheesy Breaded Eggplant Rollatini with Mozzarella and Parmesan, a dish that marries the rustic charm of eggplant with the luxurious melt of cheeses.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for a light, crispy coating
• 3 large, farm-fresh eggs, beaten to a smooth consistency
• 2 cups Italian-style breadcrumbs, for a golden, textured crust
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, aged and nutty
• 2 cups shredded mozzarella cheese, for a gooey, stretchy finish
• 2 cups marinara sauce, rich and herb-infused
• 1/4 cup fresh basil leaves, torn for a bright, aromatic garnish
• 1/2 teaspoon kosher salt, for seasoning
• 1/4 teaspoon finely ground black pepper, for a subtle heat
• 1/4 cup rich extra virgin olive oil, for frying

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly melted cheese topping.
2. Season the eggplant slices with kosher salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels for better breading adherence.
3. Dredge each eggplant slice in flour, shaking off excess, then dip into beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices for 2-3 minutes per side until golden brown, then drain on paper towels.
5. In a bowl, mix ricotta, Parmesan, salt, and pepper until well combined for a flavorful filling.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor.
7. Place a tablespoon of the cheese mixture at one end of each eggplant slice, roll up tightly, and place seam side down in the dish.
8. Top the rollatini with remaining marinara sauce and a generous sprinkle of mozzarella cheese.
9. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh basil leaves before serving for a pop of color and freshness.

Melted mozzarella and Parmesan create a creamy interior, while the breaded eggplant offers a satisfying crunch. Serve alongside a crisp green salad or over a bed of al dente pasta for a complete meal that’s as visually appealing as it is delicious.

Vegetarian Breaded Eggplant Rollatini with Mushrooms and Herbs

Perfectly tender slices of eggplant cradle a savory filling of earthy mushrooms and aromatic herbs, creating a dish that’s as visually stunning as it is delicious. This Vegetarian Breaded Eggplant Rollatini is a testament to the elegance of plant-based cooking, offering layers of texture and flavor that will impress even the most discerning palates.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 2 large, farm-fresh eggs, lightly beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup rich extra virgin olive oil, plus more for drizzling
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1 cup ricotta cheese, whole milk
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce, homemade or high-quality store-bought
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the eggplant slices with salt on both sides and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup of Parmesan cheese.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture, shaking off excess.
5. Heat 1/4 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side, adding more oil as needed. Transfer to a paper towel-lined plate.
6. In the same skillet, sauté mushrooms and garlic in 1 tablespoon of olive oil until soft and golden, about 5 minutes. Stir in parsley and basil, then remove from heat.
7. In a bowl, mix ricotta, remaining Parmesan, and the mushroom mixture. Season with salt and pepper.
8. Spread a thin layer of marinara sauce in the prepared baking dish. Place a spoonful of the ricotta mixture on one end of each eggplant slice, roll up, and place seam side down in the dish.
9. Top with remaining marinara sauce and a drizzle of olive oil. Bake for 25 minutes, until bubbly and slightly golden.
10. Let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Rich in flavor and texture, these rollatini boast a crispy exterior giving way to a creamy, herb-infused center. Serve atop a bed of arugula for a peppery contrast or alongside a crisp white wine to elevate the dining experience.

Breaded Eggplant Rollatini with Pesto and Goat Cheese

Heirloom eggplants, sliced thin and tender, cradle a luxurious filling of creamy goat cheese and vibrant pesto, creating a dish that’s as visually stunning as it is delicious. This Breaded Eggplant Rollatini with Pesto and Goat Cheese is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 medium heirloom eggplants, sliced into 1/4-inch thick planks
• 1 cup fresh basil leaves, packed
• 1/4 cup rich extra virgin olive oil
• 1/4 cup pine nuts, lightly toasted
• 1 garlic clove, minced
• 1/2 cup creamy goat cheese, at room temperature
• 1/2 cup finely grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 farm-fresh eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, combine the basil, olive oil, pine nuts, and garlic. Pulse until smooth to create the pesto.
3. Lay the eggplant slices on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake for 10 minutes, until just pliable.
4. In a shallow dish, mix the panko breadcrumbs with the Parmesan cheese. In separate dishes, place the beaten eggs and flour.
5. Spread a thin layer of goat cheese on each eggplant slice, followed by a teaspoon of pesto. Roll up tightly.
6. Dredge each roll first in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
7. Place the breaded rolls seam side down on the baking sheet. Bake for 20 minutes, or until golden and crispy.
8. Let the rollatini rest for 5 minutes before serving to allow the flavors to meld beautifully.

Perfectly crisp on the outside with a melt-in-your-mouth center, these rollatini offer a delightful contrast of textures. Serve them atop a bed of arugula for a peppery bite, or alongside a light tomato sauce for a comforting, elegant meal.

Healthy Breaded Eggplant Rollatini with Quinoa and Kale

Brimming with vibrant flavors and wholesome ingredients, this Healthy Breaded Eggplant Rollatini with Quinoa and Kale is a delightful twist on a classic Italian dish, offering a nutritious yet indulgent experience that’s perfect for any season.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup quinoa, rinsed and drained
• 2 cups kale, stems removed and leaves finely chopped
• 1 cup ricotta cheese, creamy and well-stirred
• 1/2 cup grated Parmesan cheese, freshly shaved
• 1 large egg, farm-fresh and lightly beaten
• 1/2 cup whole wheat breadcrumbs, finely ground
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, aromatic and finely ground
• 1 tsp dried oregano, fragrant and crushed
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 1/2 cups marinara sauce, homemade or high-quality store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with sea salt. Bake for 10 minutes until just tender, then set aside to cool slightly.
3. In a medium saucepan, cook the quinoa according to package instructions, then fluff with a fork and let cool.
4. In a large bowl, combine the cooked quinoa, kale, ricotta cheese, half of the Parmesan, egg, garlic powder, oregano, salt, and pepper. Mix until well incorporated.
5. Spread a generous tablespoon of the quinoa mixture onto each eggplant slice, then carefully roll up and place seam-side down in the prepared baking dish.
6. Top the rollatini with marinara sauce and the remaining Parmesan cheese. Bake uncovered for 25 minutes, or until the sauce is bubbly and the cheese is golden.
7. Let the rollatini rest for 5 minutes before serving to allow the flavors to meld beautifully.

Unveil a dish where the tender eggplant wraps around a hearty, flavorful filling, creating a perfect balance of textures and tastes. Serve these rollatini atop a bed of fresh arugula for an added peppery crunch, or alongside a crisp white wine to elevate the dining experience.

Breaded Eggplant Rollatini with Sun-Dried Tomatoes and Basil

Delightfully elegant yet surprisingly simple to prepare, this Breaded Eggplant Rollatini with Sun-Dried Tomatoes and Basil marries the rustic charm of Italian cuisine with a touch of gourmet sophistication. Perfect for a summer dinner party or a cozy night in, its layers of flavor promise to transport your senses straight to the Mediterranean.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 3 farm-fresh eggs, lightly beaten
• 2 cups Italian-style breadcrumbs, finely ground
• 1/2 cup rich extra virgin olive oil, plus more for drizzling
• 1 cup whole milk ricotta cheese, creamy and fresh
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 1 cup shredded mozzarella cheese, part-skim for lightness
• 1/2 cup grated Parmesan cheese, aged for depth
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the eggplant slices on both sides with sea salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each eggplant slice in flour, dip into the eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
5. Heat 1/2 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. In a bowl, mix ricotta cheese, sun-dried tomatoes, basil, salt, and pepper until well combined.
7. Spread a generous tablespoon of the ricotta mixture onto each fried eggplant slice, then roll up tightly and place seam side down in the prepared baking dish.
8. Sprinkle the top with mozzarella cheese and a drizzle of olive oil. Bake for 20-25 minutes, until the cheese is bubbly and slightly golden.
9. Let the rollatini rest for 5 minutes before serving to allow the flavors to meld beautifully.

Unveil a dish where crispy, golden eggplant gives way to a creamy, herbed filling, with sun-dried tomatoes adding a sweet, tangy contrast. Serve these rollatini atop a bed of arugula for a refreshing crunch or alongside a glass of Chianti to elevate the dining experience.

Gluten-Free Breaded Eggplant Rollatini with Almond Flour Coating

Here’s a dish that effortlessly marries the rustic charm of Italian cuisine with the delicate needs of gluten-free dining: tender eggplant slices, rolled around a luscious filling, then cloaked in a crisp almond flour coating for a texture that’s as satisfying as it is sophisticated.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup almond flour, finely ground for a delicate crust
• 2 large farm-fresh eggs, lightly beaten
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, aged and nutty
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for seasoning
• 1 cup marinara sauce, robust and tangy
• 1/2 cup fresh basil leaves, torn for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay the eggplant slices on the prepared baking sheet, brush both sides with olive oil, and season with salt and pepper. Bake for 15 minutes until just pliable.
3. In a bowl, mix ricotta, Parmesan, and half the basil until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before using.
4. Spread a tablespoon of the cheese mixture onto each eggplant slice, then roll tightly from one end to the other.
5. Dip each roll first in beaten eggs, then coat evenly with almond flour. Tip: Press the flour gently to ensure it adheres well.
6. Arrange the rolls seam-side down on the baking sheet and bake for 25 minutes until golden and crisp.
7. Warm the marinara sauce in a small saucepan over low heat. Tip: A splash of water can adjust the sauce’s consistency if too thick.
8. Serve the rollatini hot, drizzled with marinara and garnished with remaining basil.

Zesty and vibrant, these rollatini offer a delightful contrast between the creamy interior and the crunchy exterior. Perfect as a standalone dish or paired with a light arugula salad for a complete meal.

Breaded Eggplant Rollatini with Roasted Red Pepper and Feta

Nothing elevates a summer dinner quite like the harmonious blend of creamy feta and smoky roasted red peppers, all wrapped in tender, golden-breaded eggplant slices. This Breaded Eggplant Rollatini is a testament to the beauty of simple ingredients transformed into an elegant dish that’s as visually stunning as it is delicious.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 3 farm-fresh eggs, lightly beaten
• 2 cups panko breadcrumbs, for a crispy coating
• 1/2 cup rich extra virgin olive oil, for frying
• 1 cup roasted red peppers, drained and patted dry
• 1 cup creamy feta cheese, crumbled
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Season the eggplant slices on both sides with sea salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with black pepper.
4. Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and finally coat with panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side, then transfer to the prepared baking sheet.
6. Lay a piece of roasted red pepper and a sprinkle of feta cheese on one end of each fried eggplant slice, then roll up tightly and secure with a toothpick if necessary.
7. Bake the rollatini in the preheated oven for 10 minutes, or until the cheese is slightly melted and the rolls are heated through.
8. Garnish with fresh basil before serving.

Delight in the contrast of textures, from the crispy exterior to the soft, flavorful filling, making each bite a celebration of summer’s bounty. Serve these rollatini atop a bed of arugula for a light lunch or as a sophisticated starter at your next dinner party.

Vegan Breaded Eggplant Rollatini with Cashew Cheese

Just imagine slicing into a tender, breaded eggplant roll, its golden crust giving way to a creamy, savory cashew cheese filling, all nestled in a vibrant tomato sauce. This Vegan Breaded Eggplant Rollatini with Cashew Cheese is a testament to how indulgent plant-based eating can be, offering a symphony of textures and flavors that delight the senses.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup raw cashews, soaked overnight and drained
• 1/4 cup nutritional yeast
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 cup unsweetened almond milk
• 1 cup Italian-style breadcrumbs
• 1/2 cup all-purpose flour
• 1 cup marinara sauce, rich and herb-infused
• 2 tbsp extra virgin olive oil, for frying
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, and sea salt. Blend until smooth and creamy, adding almond milk as needed to achieve a spreadable consistency.
3. Lay out the eggplant slices on a clean surface. Spread a generous layer of the cashew cheese mixture onto each slice, then carefully roll them up from one end to the other.
4. Set up a breading station with three shallow dishes: one with flour, one with almond milk, and one with breadcrumbs. Dip each eggplant roll first in flour, then almond milk, and finally breadcrumbs, ensuring they’re fully coated.
5. Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant rolls until golden brown on all sides, about 2-3 minutes per side.
6. Spread the marinara sauce in the bottom of the prepared baking dish. Arrange the fried eggplant rolls seam side down in the dish.
7. Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the rolls are heated through.
8. Garnish with fresh basil leaves before serving.

Serve this dish with a crisp green salad or over a bed of al dente spaghetti for a complete meal. The contrast between the crispy exterior and the soft, flavorful filling makes each bite a delightful experience.

Breaded Eggplant Rollatini with Sausage and Peppers

Amidst the bustling flavors of Italian cuisine, this Breaded Eggplant Rollatini with Sausage and Peppers stands out as a testament to the art of combining simplicity with sophistication. A dish that marries the earthy depth of eggplant with the vibrant zest of sausage and peppers, it’s a celebration of textures and tastes that beckon the senses.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 3 large, farm-fresh eggs, lightly beaten
• 1 1/2 cups Italian-style breadcrumbs, finely ground
• 1/2 cup rich extra virgin olive oil, plus more for drizzling
• 1 pound sweet Italian sausage, casings removed
• 2 large bell peppers, thinly sliced (one red, one yellow for color)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups high-quality marinara sauce
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the Parmigiano-Reggiano.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture, pressing gently to adhere.
5. Heat 1/4 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side, adding more oil as needed.
6. In the same skillet, cook the sausage over medium heat until browned, breaking it into small pieces with a spoon. Add the bell peppers and cook until softened, about 5 minutes.
7. Spread a thin layer of marinara sauce in the prepared baking dish. Place a spoonful of the sausage and pepper mixture on each eggplant slice, roll up, and place seam side down in the dish.
8. Top with remaining marinara sauce and sprinkle with the rest of the Parmigiano-Reggiano. Drizzle with olive oil and bake for 25 minutes, until bubbly and golden.
9. Let stand for 5 minutes before serving to allow the flavors to meld beautifully.

This dish offers a delightful contrast between the crispy exterior of the eggplant and the tender, flavorful filling inside. The sweetness of the peppers and the richness of the sausage create a harmonious blend that’s both comforting and elegant. Serve alongside a crisp green salad and a glass of Chianti for a truly Italian dining experience.

Breaded Eggplant Rollatini with Artichokes and Lemon Zest

Just when you thought eggplant couldn’t get any more luxurious, this Breaded Eggplant Rollatini with Artichokes and Lemon Zest comes along to prove otherwise. A harmonious blend of crispy, creamy, and zesty, it’s a dish that sings with sophistication and comfort in every bite.

Ingredients

• 2 large, firm eggplants, sliced lengthwise into 1/4-inch thick planks
• 1 cup all-purpose flour, for dredging
• 3 farm-fresh eggs, lightly beaten
• 2 cups panko breadcrumbs, for a crispy coating
• 1/2 cup rich extra virgin olive oil, for frying
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, aged and nutty
• 1 cup marinated artichoke hearts, drained and chopped
• 1 tablespoon lemon zest, freshly grated for brightness
• 1 teaspoon finely ground black pepper, for a subtle heat
• 1 teaspoon sea salt, for seasoning

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Season the eggplant slices on both sides with sea salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and finally coat with panko, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to the prepared baking sheet.
6. In a bowl, mix ricotta, Parmesan, chopped artichokes, lemon zest, black pepper, and a pinch of salt until well combined.
7. Spread a generous tablespoon of the ricotta mixture onto each fried eggplant slice, then roll up tightly and place seam side down on the baking sheet.
8. Bake in the preheated oven for 15-20 minutes, until the rolls are heated through and the cheese is slightly melted.
9. Tip: For an extra crispy texture, broil the rollatini for the last 2 minutes of baking.
10. Tip: Let the rollatini rest for 5 minutes before serving to allow the flavors to meld beautifully.
11. Tip: Serve with a drizzle of reduced balsamic glaze for an added layer of sweetness and acidity.

Each bite of these rollatini offers a delightful contrast between the crispy exterior and the creamy, tangy filling, with the lemon zest cutting through the richness. Elegantly arrange them on a platter garnished with fresh basil leaves for a stunning presentation that’s as pleasing to the eye as it is to the palate.

Conclusion

Absolutely delightful, these 12 breaded eggplant rollatini recipes offer a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving something cheesy, herby, or with a twist, there’s a recipe here for you. Don’t just take our word for it—try them out, share your favorite in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!