How to make Eggplant Rollatini by using Electric Skillet

How to make Eggplant Rollatini by using Electric Skillet

Just fall in love with the flavors of this cheesy eggplant rollatini that is made by using electric skillet. Enjoy cooked eggplant stuffed with ricotta, parmesan cheese, and a lot of fresh basil. Then baked with freshly grated cheese and served with rich tomato sauce – the best Italian comfort food that the whole family will love.

If you are craving for an Italian-style dish then this eggplant rollatini recipe is here to rescue. Eggplants are often considered as vegetables but they are actually fruits as they are grown from a flowering plant and also contain seeds. They belong to a nightshade family of plants that are used in various dishes all around the world. They have a unique texture and give mild flavor to all the recipes, besides, eggplant has several potential health benefits.

Make Eggplant Rollatini by using electric skillet for dinner just by following this simple recipe. You just need 8 ingredients and to follow the simple steps to make this satisfying Italian dish!

What is Eggplant Rollatini?

Eggplant Rollatini recipe is an Italian style dish that consists of finely sliced eggplants, dusted with flour, and then covered with ricotta cheese filling. There is a little difference between eggplant rollatini and eggplant parmesan as we can say that the former one is with a bit of lasagna twist given the use of ricotta.

What is Eggplant Rollatini?

Choose two medium sized eggplants for this recipe. These must be more straight sided in order to get uniform long slices from them. Here are the steps to cut eggplants for rollatini:

  • Remove the stem of the eggplant and trim the ends.
  • Cut the eggplant lengthwise into slabs. Not in round or rings.
  • Cut the eggplants thinly and evenly. Each slab should be about ¼ inch in thickness.


Yields: 2
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 1 hour, 30 minutes
Course: Main course
Cuisine: Italian
Freezer Friendly: Yes
Calories: 263 kcal

Following are the ingredients that you need to follow this recipe:

  • 2 medium sized eggplants
  • 1 tablespoon salt

For Sauce:

  • 1 small chopped onion
  • 2 minced garlic cloves
  • ¼ cup olive oil
  • 1 can (15 ounces) tomato sauce
  • ½ cup chicken broth
  • 1 can diced tomatoes
  • ¼ cup tomato paste
  • 2 tablespoons minced parsley
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes

For Filling:

  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 large egg, beaten
  • ¼ cup minced parsley
  • 1 teaspoon black pepper

For Coating:

  • 3 large eggs, beaten
  • 1 cup grated parmesan cheese
  • 1 cup bread crumbs
  • 2 minced garlic cloves
  • 2 tablespoon minced parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Oil for frying


  1. Peel and slice eggplants lengthwise into ¼ inch thick slices. Place the sliced eggplants in a colander. Sprinkle with salt and toss. Set aside for 20 minutes. This will sweat out any bitterness of the eggplant.
  2. Meanwhile, to make sauce, take a large saucepan and sauté onion in oil. Add garlic and cook for 1 minute. Stir in the remaining sauce ingredients and bring the mixture to a boil. Reduce the flame, and let it simmer. Don’t cover and let all the flavors blend well. Stir occasionally for 20 to 25 minutes.
  3. Take a large bowl and combine all the filling ingredients.
  4. For coating, place eggs in a shallow bowl. In another bowl, combine bread crumbs, garlic, parmesan cheese, parsley, salt, and pepper. Dip the filled eggplants in eggs and then in bread crumbs mixture.
  5. For frying, take an electric skillet and heat the oil to 375◦ and fry prepared eggplants in batches until golden brown. Fry each side of the eggplant for 2 to 3 minutes until it turns golden brown.
  6. Preheat oven to 375 degrees.
  7. In a baking dish, spoon 1 cup sauce and spread 2 tablespoons filling over each eggplant slice. Now, roll up the eggplants carefully and place seam side down in the baking dish.
  8. Spread the remaining sauce over the roll ups and sprinkle the remaining parmesan cheese over them. Cover and bake for 30 to 35 minutes until the cheese melts down.

Tips to make perfect eggplant rollatini

Salt the eggplants for 20 minutes before using
Salt the eggplants for 20 minutes before using because this will help to draw out the moisture from the eggplants. This will also help to let out the bitterness of the eggplants.

Place the prepared eggplants over a cooling stand for 10 minutes before serving
This will help the rollatini and filling to firm up so it is easier to serve.

Freezing Tip
Prepare rollatini as directed but don’t bake if you want to freeze them for later use. Store in a sealed container and freeze.

Nutrition Fact

  • 263 kcal calories
  • 48 g fat
  • 15 g saturated fat
  • 181 mg cholesterol
  • 3182 mg sodium
  • 44 g carbohydrate
  • 19 g sugars
  • 7 g fiber
  • 35 g protein


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