If you’re searching for the ultimate vegetarian comfort food, look no further. This Eggplant Rolatine is a masterpiece of Italian-American cuisine, featuring tender slices of fried eggplant wrapped around a luscious, creamy filling of ricotta, mozzarella, and spinach. Bathed in a rich tomato sauce and baked until bubbly and golden, each bite is a perfect harmony of textures and flavors. It’s elegant enough for a dinner party but cozy enough for a weeknight family meal. Prepare to fall in love!
Ingredients
• 1 large eggplant, about 1.5 lbs / 680g, sliced lengthwise into 1/8-inch / 3mm slices
• All-purpose flour, for dredging
• 6 large eggs, beaten with 1/2 cup / 120ml water for egg wash
• 2 cups / 240g bread crumbs
• Neutral oil, for frying
• 1 lb / 450g whole milk ricotta cheese
• 8 oz / 225g shredded mozzarella cheese
• 1/2 cup / 50g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1.5 lbs / 680g fresh spinach, cooked and squeezed completely dry
• 4 cups / 950ml tomato sauce
• Fresh basil leaves, for garnish
Instructions
1. Set up your breading station with three shallow dishes: one for flour, one for the egg wash, and one for the bread crumbs.
2. Bread each eggplant slice by first dredging it in flour and shaking off the excess. Next, dip it into the egg wash, letting any excess drip off. Finally, press it firmly into the bread crumbs to ensure a complete coating. Place breaded slices on a tray.
3. In a large skillet, heat about an inch of oil to 350°F / 175°C. Working in batches, fry the eggplant slices for about 1 minute per side, or until golden brown. Transfer them to a wire rack to drain.
4. Preheat your oven to 350°F / 175°C. In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Finely chop the dry spinach and stir it into the cheese mixture. Season lightly with salt and pepper.
5. Lay a fried eggplant slice flat. Place a generous teaspoon of the cheese and spinach filling at the wider end. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining eggplant and filling, arranging the rolatine snugly together.
6. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned.
7. Serve immediately on a pool of warm tomato sauce, garnished with fresh basil leaves. Serve one piece for an appetizer or two for a main course.
Nutritional Information
• Serves: 8
• Cost: $1.35 per rolatine
• Serving Size: 1 rolatine
• Calories: 339
• Fat: 13g
• Carbohydrates: 34g
• Protein: 22g
• Fiber: 6g
• Sugar: 8g
• Sodium: 856mg
Pro Tips
• For a less bitter result, salt your eggplant slices and let them sit for 30 minutes before breading. This draws out excess moisture. Be sure to rinse and pat them completely dry before proceeding.
• Squeeze the cooked spinach completely dry using your hands or a cheesecloth. Excess water will make the filling runny and prevent the rolatine from holding their shape.
• When frying, work in batches and do not overcrowd the pan. This keeps the oil temperature high, resulting in crispy, golden cutlets rather than soggy ones.
• For a lighter version, spray the breaded eggplant slices with oil and bake at 400°F / 200°C until golden and crisp, flipping halfway through.
FAQ
Q: Can I make this eggplant rolatine without frying
A: Absolutely! For a lighter version, you can bake the breaded eggplant slices. Arrange them on a baking sheet, spray with oil, and bake at 400°F / 200°C until golden and crisp, flipping them halfway through. This method reduces the amount of oil used while still achieving a delicious texture.
Q: Is this vegetarian dish a good source of protein
A: Yes, this Eggplant Rolatine is an excellent source of vegetarian protein, with approximately 22 grams per serving. The protein comes primarily from the hearty filling of whole milk ricotta, mozzarella, and Parmesan cheeses, as well as the eggs used in the breading.
Q: How can I make this eggplant rolatine vegan
A: To adapt this recipe for a vegan diet, use a plant-based egg replacer for the egg wash and select vegan bread crumbs. For the filling, substitute the dairy cheeses with high-quality vegan ricotta, vegan mozzarella, and vegan Parmesan alternatives. This will create a delicious, fully plant-based version of the classic dish.
Q: Can I prepare eggplant rolatine ahead of time
A: This recipe is perfect for making ahead. You can assemble the rolatine completely in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the oven or microwave.
