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Eggplant & Zucchini Rollatini

Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. —Andrea Rivera, Westbury, New York
  • Total Time
    Prep: 1 hour + standing Bake: 30 min.
  • Makes
    8 servings


  • 1 large eggplant
  • 1/2 teaspoon salt
  • SAUCE:
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 1/4 cup dry red wine or vegetable broth
  • 1 tablespoon sugar
  • 2 teaspoons each dried oregano and dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded part-skim mozzarella cheese
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 large zucchini, thinly sliced
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese


  • Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
  • In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
  • Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside.
  • Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  • Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
Nutrition Facts
2 rollatini: 601 calories, 41g fat (16g saturated fat), 116mg cholesterol, 1244mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 26g protein.

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  • prethar123
    Oct 21, 2015

    This is a killer recipe! It's better than quite a few Italian restaurants I've been to. Now when I write killer, I have a dual meaning. It's a DELICIOUS dish but it takes me 3 hours to make. This is my fourth time making this rollatini. The second time making this dish, I lost patience rolling the eggplant up so I placed a layer of tomato sauce, than a layer of zucchini, next a layer of eggplant and finally the cheese mixture and repeated one more time in a 13x9 dish. The zucchini goes before the eggplant so that it does not stick to the cheese mixture and become displaced as I'm spreading it. The fourth time making it, as a casserole, I made a layer using 2 zucchinis (one does not fully cover a layer) and grated muenster cheese to the second layer because the cheese mixture does not fully cover the dish to make the second layer. I might add fresh made ricotta cheese as well to make it much more easier to spread. Broiling the eggplant is a wonderful idea as well (had 2 pans going to try to finish frying the eggplant, inexperience). Now prefer this recipe as a casserole but if I have company over, back to rolling the eggplant it goes.

  • cinjean48
    Jul 16, 2014

    this recipe sounds awesome but I am a little confused. What and how do you roll them up?

  • teddy507
    Sep 19, 2013

    I never think about eggplant and haven't eaten it for many years, but my daughter works at a local product stand and they sold it. I received this recipe from Taste of Home by email and decided to try it. It was the absolute best! So much so, that I made it again the following week and also took a tray to a friend.

  • kennedypek
    Sep 11, 2013

    This was very labor intensive but a great recipe....I am always looking for good eggplant recipes. Even those who don't like eggplant will eat this now on my favorites list....

  • Ladybug6645
    Aug 30, 2013

    Sorry that people think we are complaining when we make a small change. I think feed back is good for everyone. It is a great recipe.

  • Ladybug6645
    Aug 30, 2013

    We enjoyed this recipe. I baked ours instead of frying. Very good.

  • CarolKinelski
    Aug 23, 2013

    Absolutely delicious! As my husband prefers meat with Sunday dinner, I browned 1 lb. of beef, drained, and added it to sauce. Also, if you want to cut down on fat, bread the eggplant as directed, spray foil covered pan and broil. I always broil eggplant as, to me, it absorbs too much grease. Other than that, I'll surely make this again as we loved it.

  • carolanne1210
    Aug 23, 2013

    Very tasty...although I did substitute some rosemary for the oregano, because I don't like oregano.

  • mamada
    Aug 14, 2013

    I've had this at a restaurant before, it was delicious. Can't want to try this recipe.

  • proudgrandma
    Aug 13, 2013

    To jchf.........This recipe sounds delicious and, quite frankly, we don't care if it's got too much fat and salt for you. Try another website for low fat cooking and pls don't be so negative on this one. I'm going to try this recipe. Thanks for sharing!!