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Eggplant Rollatini

Eggplant Rollatini

Pasquale Sciarappa Eggplant Rollatini Recipe

Bake 400 for 30 minutes

From Pasquale Sciarappa - I typed his recipe out as I could not find a printable recipe on his page. This recipe is great as an appetizer or a main meal!  Bake at 400 for 30 minutes.                 Makes around 12 pieces.  


1 eggplant 

1 lb. fresh ricotta

1/2 cup pecorino cheese, shredded

1 1/2 cup mozzarella cheese, shredded

1 egg

Handful fresh parsley, chopped or 1 Tablespoon of dried parsley 

Salt and pepper to taste

24 oz. jar of your favorite tomato sauce or your homemade sauce

1 teaspoon olive oil

Makes 12


Preheat the oven to 400ºF.   Coat a baking sheet with the 1 teaspoon of olive oil and set aside.   Slice the ends off of the eggplant. (If you don’t like the skin you can peal it off.)  Holding the eggplant vertically, cut lengthwise thin slices. Place the eggplant slices onto the baking sheet and bake in the oven for about 4 minutes. Remove from the oven and let cool off before rolling.                                                                               

To make the cheese filling, in a bowl, mix the ricotta, pecorino cheese, 1/2 of the mozzarella, parsley, egg, black pepper and salt.                                                 

Next, spread a ladle of sauce evenly on the bottom of a baking pan.

Once the eggplant has cooled off, place a spoonful of the cheese filling at the wider end of the eggplant slices and then roll the eggplant over itself. Place the eggplant roll with the loose end on the bottom of the pan so it does not unroll while baking.  Continue these steps until the baking pan is full.

Cover the top of the eggplant rollatini with another layer of sauce. Bake in the oven for 30 minutes.

After 30 minutes, remove from the oven and sprinkle the rest of the mozzarella cheese on top and place back into the oven for about 5 minutes to let the cheese melt. Remove from the oven and serve while still hot. Pasquale says….”Enjoy and cin cin!”


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