Skip to main content New<> this month
Get the Allrecipes magazine

Ricotta Eggplant Rolls

Rated as 4.53 out of 5 Stars

"This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream."
Added to shopping list. Go to shopping list.


2 h servings 578
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  2. Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  4. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Nutrition Facts

Per Serving: 578 calories; 30.4 53.3 25.8 97 1166 Full nutrition

Explore more


Read all reviews 38
  1. 49 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with ...

Most helpful critical review

We thought this was pretty good. Something seemed to be missing though & it was kind of heavy. I might try grilling it next time. It was very easy to make though & we had fun putting it together...

Most helpful
Most positive
Least positive

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with ...

presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted won...

My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identica...

Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was subst...

put in layers like lasagna. baked eggplant

This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice in the past 3 weeks. Perfect with pasta or by itself! Worth the work!

This recipe is excellent! I did half the way it says and grilled half of my eggplant instead for a lighter version and it was wonderful too. incredibly wonderful Fran! Thanks a bunch from this ever lovin' eggplant fan!

These were excellent! I didn't have quite enough mozz. cheese & I added in some romano cheese. I also used Prego instead of making their sauce, so I can't comment on the sauce. But the eggplant ...