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Breaded Eggplant Rollatini

Rated as 4.67 out of 5 Stars

"A delicious vegetarian meal that is well worth the cook time!"
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1 h 50 m servings 331
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
  3. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
  4. Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
  5. Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
  6. Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
  7. Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
  8. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
  9. Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
  10. Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
  11. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.


  • Cook's Notes:
  • If using frozen spinach in the filling, make sure you squeeze out all the water.
  • If you would like, you can add shredded mozzarella or Parmesan cheese to the top before baking.

Nutrition Facts

Per Serving: 331 calories; 18 32.6 15.4 89 1060 Full nutrition

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Read all reviews 5
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Delicious! I did scale the recipe back b/c while I LOVE eggplant in any form, the family does not. :( I did use my own sauce that I already had made, but followed the recipe otherwise. My mom ma...

This was a tasty meatless dish. My husband actually really liked it. I had a hard time cutting the eggplant 1/4" and so mine ended up a little fat which made them harder to roll. There was a t...

This was more work than I bargained for, but it turned out so well I will make it again. You could take some of the shortcuts suggested in other reviews, but I do think the homemade sauce is ke...

I will definitely make this again. My son is a meat and potatoes kind of guy and he really liked this. He even went back for seconds! I did make some changes. I selected this recipe because ...

This seemed to take FOREVER to prepare I will probably not make it again for that reason alone Otherwise all other ten people at my table really liked it, I was indifferent at that point, too t...