Melanzana Rollatini Recipe
Pan-fried eggplant stuffed with four cheeses and fine Italian herbs, topped with marinara sauce and mozzarella cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside on paper towels to absorb excess oil.
Assemble the Rollatini
On each eggplant slice, place a spoonful of the cheese mixture and roll it up tightly. Secure with a toothpick if necessary.
Bake the Rollatini
Preheat oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Place the rollatini seam-side down in the dish and cover with remaining marinara sauce. Top with extra mozzarella cheese.
Final Bake
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
