Eggplant Rollatini

Eggplant Rollatini di Nonna Romana.


For 6 Person(s)

For the Eggplant:

  • 1 medium eggplant
  • extra virgin olive oil, for brushing the eggplant

For the Filling:

  • 1 cup whole milk ricotta
  • 1 large egg
  • 4 ounces fresh mozzarella, cut into a 1/4 inch dice
  • 3/4 cup grated parmigiano reggiano cheese, plus more for sprinkling
  • 2 tablespoons fresh parsley, minced
  • 1/2 teaspoon salt
  • 8 ounces prosciutto cotto or ham, sliced
  • 3 cups marinara sauce - (See Recipe Below!)


  1. Get the ingredients needed for this recipe HERE!
  2. Preheat your oven to 400F degrees.
  3. Slice off each end of the eggplant and slice it lengthwise into very thin slices, about 1/4 inch thick. You can also use a mandolin for this.
  4. Brush both sides of each slice with extra virgin olive oil and sprinkle lightly with salt. Arrange on a baking sheet. Bake for 4-5 minutes or until the slices can be easily rolled.
  5. While the slices are cooling, make the filling.
  6. In a mixing bowl combine the ricotta, eggs, mozzarella, Parmigiano Reggiano cheese, parsley and salt. Mix with a spoon until smooth. Set aside.
  7. Spreading about 1/2 cup of marinara sauce on the bottom of a baking dish.
  8. Take an eggplant slice and layer a slice of prosciutto cotto on it. On one end of the eggplant add about 1-1 1/2 tablespoons of the filling. Roll the eggplant slice and place seam side down in the baking dish. Repeat with the rest of the slices.
  9. Spoon 1-2 tablespoons of Marinara Sauce  (See Recipe HERE) over each Rollatini.
    *Do not over sauce or else the Rollatini will fall apart during baking. You will have sauce leftover to heat and serve with the baked Rollatini.
  10. Sprinkle with grated Parmigiano Reggiano cheese and bake for 30 minutes.




Tuesday, 09 April 2024
Next time I will remove the skin of the eggplant bc it seemed tough even after 35 minutes in the ove...
See Full Review >>
- Jovanna