Total TimePrep: 1 hour Bake: 30 min.
This is absolutely delicious! I had a dish like this at a reception once, and have always wanted to make it at home. I was thrilled to find this recipe-TOH came through once again! I used my own homemade sauce, and baked covered for 30 minutes then topped with cheese and baked for additional 10 minutes uncovered. The filling was so good, and the perfect amount for each eggplant roll to be well filled. I will definitely make this again-scrumptious! VFE
My wife has a super easy recipe for ricotta cheese and every time she makes she asks me to make rollatini. This is by far our favorite. Learn to make ricotta! Easy and oh so good with this recipe.
I love eggplant, so love new recipes. Made this last night, excellent. A few changes was low salt ingredients (low salt tomato's, sauce and broth. The only salt you definitely need is on the eggplant, this draws out the bitterness. Also used unseasoned panko crumbs because that is what I had. Excellent, and leftovers just as yummy. Thanks Nancy
Followed the recipe here. Absolutely delicious. I am Italian, this is as authentic as it gets. Bon Appétit
This Recipe looks amazing, but veggie broth instead of chicken broth for vegetarians.
I was wondering if anyone will send me a picture of the eggplant rollatini. Email; [email protected]
Eggplant Rollatini is one of my all time favorite dishes, and this one surpassed my expectations. This takes time, but we'll worth it. My family loved it, too.
Definitely a labor of love. This is a time consuming, dish intensive project, but the results are so worth the effort. This is NOT a recipe for a busy weeknight meal, but it’s a great for a weekend project or special guest. I made the recipe as written and it was perfect for me.
Love to try this but I was wondering if the eggplant could be breaded then baked for 10 or 15 minutes instead of frying so there is less grease and calories.?
I really like eggplant roll at II. I make them vegetarian style by adding chopped spinach, mushrooms, bell pepper, and sometimes chopped nuts, as the filling, placing it on top of the ricotta cheese mixtures.