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Eggplant Rollatini Recipe


Eggplant Rollatini

recipe by shereen pavlides

serves: 6

for the eggplant:

3 large eggplants (3 pounds total) - sliced 1/4-inch thick (makes about 20 slices)

kosher salt / fresh finely ground black pepper

1 1/4 cup all purpose flour

1 1/4 cups olive oil - divided (start with 1/2 cup, then add as needed)

for the ricotta mixture:

1 large egg

2 cups fresh whole milk ricotta

3 1/2 cups whole milk shredded mozzarella - divided

1/3 cup grated parmigiano-reggiano cheese

1/4 cup chopped fresh Italian parsley

4 cups homemade marinara - warmed (see video below)

fresh sliced basil

Directions: Step by Step instructions in video above.

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2 comentários

I refuse to comment on how delicious this dish “looks” but I will testify to its absolutely delicious flavor and texture. It is a show stopper for lovers of all things eggplant. I had to reduce it for 2 servings ( I weighed the egg) and was delighted with the result. I can’t wait to try this with summer eggplants coming soon. Thank you for a heavenly moment.


Love to watch you cook! And the recipes are wonderful!

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