Eggplant Rollatini
  • 6 cups tomato sauce
  • For the eggplant:
  • 4 medium eggplants, sliced lengthwise ¼ in thick
  • 3 cups Italian seasoned breadcrumbs
  • ¼ cup grated pecorino
  • 2 Tbsp garlic powder
  • palmful fresh chopped parsley
  • 2 eggs lightly beaten with a Tbsp of water
  • For the filling: 2 cups ricotta cheese
  • 1 egg
  • ¼ cup grated pecorino cheese
  • 1½ cups shredded mozzarella
  • 1 tsp garlic powder
  • salt & pepper
  • extra shredded mozzarella to top
  • extra pecorino to top
  • fresh chopped parsley
  1. Preheat your oven to 400 degrees.
  2. In a large dish mix together the breadcrumbs, grated cheese, parsley & garlic powder.
  3. Dip each slice of eggplant into the egg then into the breadcrumb to coat. Place onto a lined baking sheet that has been sprayed or brushed with olive oil.
  4. Once all the eggplant is on the baking sheets go ahead and give another spray to the eggplant with olive oil {this helps it get that golden crisp exterior}. Bake for approx 30 minutes.
  5. In a bowl stir together the ricotta, egg grated pecorino, shredded mozzarella and garlic powder. Season lightly with salt and pepper.
  6. Give each slice of eggplant a smear of the ricotta filling. Roll the eggplant.
  7. To a large baking dish, coat the bottom with half the sauce. Place the rolled eggplant into the baking dish.
  8. Top with the remaining sauce. Sprinkle with some extra mozzarella, pecorino and parsley.
  9. Bake at 350 degrees for about 40-45 minutes.
Recipe by LeMoine Family Kitchen at