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Eggplant Rollatini and Marinara Recipe -
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Ya’Eat Cooking Channel

Servings: 4-6 | Prep Time 15 minutes | Cooking Time: 45 minutes.

Today’s recipe is Eggplant Rollatini and Marinara Sauce.

This Eggplant Rollatini recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Episode-46 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YA’EAT EGGPLANT?



  • 1 large Eggplant

  • 8-10 Eggs

  • 1 Cup Italian Seasoned Breadcrumbs

  • 1 Cup Plain Panko

  • 1 Flour

  • 4-6 Cloves Garlic

  • 16 oz. Ricotta Cheese

  • 4 oz. Pecorino Romano Cheese

  • 1-2 Cups Shredded Mozzarella

  • ½ Cup Extra Virgin Olive Oil

  • 2-3 cups Canola Oil

  • 28 oz. Can San Marzano Tomatoes

  • Fresh Basil and Parsley

  • Perfect Pinch Italian Seasoning


  1. If you have Marinara sauce already, great, if not…

  2. Start by peeling and browning your garlic in Extra Virgin Olive Oil to a light brown color, remove and set aside.

  3. Add Tomatoes to the garlic infused EVOO, if they are whole you can blend them first. Add Fresh chopped Basil, Parsley and S&P, put on low and cook for 30 minutes.

  4. Ricotta Filling

    1. In a mixing bowl and Ricotta cheese, Pecorino Romano, some chopped parsley, Oregano, Perfect Pinch Italian Seasoning, 2 Eggs, Chopped Roasted Garlic, Salt and Pepper, mix well, and set aside. You will add some sautéed eggplant later.

  5. Peel Eggplant and slice it in long thin slices, what you cannot use to roll, you will chop up and sauté with EVOO, S&P, Perfect Pinch seasoning.

  6. Use a 3 step breading process, Flour, Egg, Breadcrumbs.

  7. Mix Breadcrumbs and Panko together, Beat 6- 8 Eggs. and plate flour.

  8. Add Canola Oil to a sauté pan at least 1 inch high.

  9. Take sliced eggplant and dip in flour and shake, dip in egg, and dip in breadcrumbs.

  10. Test the oil to see if it is hot by dripping some egg wash into the pan. Once oil is hot, lightly brown eggplant on both sides, remove and place on a paper towel to absorb excess oil.

  11. Add sautéed eggplant to the ricotta mixture and blend in.

  12. Layout fried eggplant and add ricotta mixture and roll. Do not overfill but make sure you have enough too.

  13. Take a sheet pan and coat with marinara sauce and add eggplant rollatini to the pan. I do not drench in the sauce, I only add sauce to the middle of the eggplant rollatini, I like some crunch. You can do what you like.

  14. Add shredded mozzarella on top of the eggplant in the same location as the sauce leaving some breading eggplant exposed.

  15. Bake at 400 degrees F for 15-20 minutes or until the cheese melts and is slightly brown.

  16. Remove from the oven, add a layer of sauce onto the plate, add rollatini on top and top with more sauce towards the middle of the rollatini.

  17. Finish with grated Pecorino Romano and garnish with fresh basil.

  18. You are done... Nice Job and Enjoy 😊




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