Homemade Eggplant Parmesan Rollatini with Savory Italian Sausage Bolognese: A Hearty & Flavorful Italian Delight

Embark on a culinary journey to the heart of Italy with this spectacular Homemade Eggplant Parmesan Rollatini recipe. While classic Eggplant Parmesan holds a special place in our hearts, these elegant roll-ups take the experience to an entirely new level. Each tender slice of eggplant is delicately fried, then generously filled with a creamy, seasoned ricotta mixture, rolled with care, and finally baked to golden perfection under a blanket of rich tomato sauce and melted mozzarella. But why stop there when you can elevate a truly great dish to an unforgettable masterpiece?

My secret to transforming this already delightful dish into a truly robust, satisfying meal is to layer a luscious, hearty Italian sausage bolognese at the bottom of the baking pan before nestling the Eggplant Parmesan Rollatini on top. This ingenious addition creates an incredible depth of flavor and a delightful contrast in textures – the soft, cheesy rollatini meeting the substantial, savory bolognese. It’s not just a side dish or a light entree; it becomes a complete, wholesome, and incredibly satisfying meal designed to appease even the most ravenous appetites. This isn’t a 30-minute weeknight wonder, as it does require a bit of time and thoughtful planning. However, the hands-on assembly process is surprisingly straightforward, and the resulting symphony of flavors is unequivocally worth every moment of effort. The preparation can be comfortably spread out, making the final assembly a truly easy and enjoyable breeze.

Mastering the Art of Ingredient Preparation for Perfect Rollatini

The secret to an exceptional Eggplant Parmesan Rollatini lies in the thoughtful preparation of each individual component. This recipe is composed of several key elements, and adopting a strategy of preparing them ahead of time, whenever possible, significantly streamlines the cooking process and enhances the final flavor profile. Think of it as mise en place for a truly gourmet experience. The sauce, for instance, develops a profound richness and complexity when allowed to simmer gently for several hours, ideally started early in the day. Similarly, the star of our dish, the eggplant, demands a specific treatment before it’s ready to be transformed into succulent rolls.

Expert Eggplant Preparation: Slicing, Salting, and Frying

Our journey begins with the eggplant. Select firm, glossy eggplants without blemishes. For this recipe, I aim for thin, consistent slices, which are crucial for creating flexible rolls. One large eggplant or two medium-sized ones are typically sufficient. If you possess a mandolin, it’s an excellent tool for achieving uniform ⅛th-inch slices. Otherwise, a very sharp knife and a steady hand will do the trick; don’t fret if the first few slices aren’t perfect – we’re after pliability. Look for eggplants that are naturally long and slender, as these yield the most aesthetically pleasing and easy-to-roll slices.

Once your eggplants are expertly sliced, arrange them in a single layer on a sheet pan generously lined with paper towels. Lightly sprinkle each slice with kosher salt. This vital step serves two purposes: it draws out excess moisture, preventing the rollatini from becoming watery, and it helps to mitigate any potential bitterness inherent in the eggplant. For best results, allow the salted eggplant to rest for a minimum of 30 minutes, though I find that approximately two hours yields optimal tenderness and flavor extraction. This process can even be completed the night before and refrigerated, making your cooking day much smoother. The salting process not only improves texture and taste but also makes the eggplant slices more pliable, ensuring they roll easily without cracking.

After the salting period, gently pat the eggplant slices dry with fresh paper towels to remove any residual salt and moisture. Now, it’s time to create that irresistible crispy exterior. Set up a breading station with an egg wash (eggs whisked with a little water) in one shallow dish and a seasoned Italian breadcrumb mixture in another. Dip each eggplant slice first into the egg wash, ensuring full coverage, then press it firmly into the breadcrumbs, coating both sides thoroughly. The thinly sliced eggplant fries remarkably quickly, requiring only about 30 seconds per side in hot corn oil until golden brown and crisp. Transfer the fried slices to a wire rack to cool, allowing any excess oil to drain, and set them aside while you prepare the remaining components.

Crafting the Rich Italian Sausage Bolognese (Optional but Highly Recommended)

As previously mentioned, the foundation of our elevated rollatini is a deeply flavorful sauce, and I highly recommend beginning its preparation early. In a heavy-bottomed saucepan, start by sautéing quartered button mushrooms in olive oil until beautifully browned and fragrant. Remove them temporarily, then add your Italian sausage, casing removed, and brown it thoroughly, breaking it up as it cooks. Once the sausage is cooked through, drain any excess fat, then return the mushrooms to the pan, along with your favorite high-quality red pasta sauce – Victoria Sauces are a personal favorite for their authentic flavor. Allow this savory concoction to simmer gently over low heat for as long as your schedule permits, letting the flavors meld and deepen. This slow simmer is where the magic happens, developing a bolognese-like richness that will perfectly complement the rollatini.

Perfecting the Creamy Ricotta Filling

The heart of our rollatini lies in its luscious ricotta filling. For unparalleled flavor and texture, I always opt for whole milk ricotta. This isn’t the time to skimp on richness; the full-fat variety simply tastes superior and contributes significantly to the dish’s indulgent character. In a mixing bowl, combine the whole milk ricotta with Italian seasoning, kosher salt, fresh cracked black pepper, and a generous helping of grated Parmesan cheese. Stir until all ingredients are thoroughly incorporated and the mixture is smooth and creamy. The balance of seasonings is crucial here; a well-seasoned ricotta is so delicious, you might be tempted to eat it straight from the bowl with a spoon!

By the time you’ve completed these preparations – the eggplant salted and fried, the sauce simmering, and the ricotta filling ready – all the individual elements will be perfectly poised for assembly. This methodical approach ensures that each bite of your Eggplant Parmesan Rollatini is bursting with harmonious flavors and textures.

Assembly: Bringing All the Delicious Components Together

With all your meticulously prepared ingredients laid out, the exciting moment has arrived: it’s time to assemble your Eggplant Parmesan Rollatini! This stage is not only simple but incredibly satisfying, watching your individual components transform into a cohesive and beautiful dish. Begin by preheating your oven to 425°F (220°C). In a deep 9×13 inch baking dish, spread a generous layer of your rich Italian sausage bolognese or marinara sauce across the bottom. This forms the flavorful bed upon which your rollatini will rest, infusing every bite with extra savory goodness.

The Art of Rolling: Crafting Perfect Eggplant Rollatini

Next, take one of your perfectly fried and cooled eggplant slices. Lay it flat on a clean surface. Scoop about two tablespoons of the creamy ricotta filling and place it near one end of the eggplant slice. Carefully, yet firmly, roll the eggplant slice over the filling, creating a neat, cylindrical roll. The pliability gained from the salting process will make this step remarkably easy. Place each finished roll, seam-side down, into your prepared baking dish, nestled snugly into the sauce. Continue this process, lining up the rollatini side by side, until all your eggplant slices and ricotta filling have been used. The dish should look invitingly full, promising a bounty of flavor.

Once all the delicious rolls are arranged in the baking dish, it’s time for the crowning glory: a generous sprinkling of cheese! Evenly distribute shredded mozzarella cheese over the top of the rollatini, ensuring every roll gets a good coating. Then, finish with a sprinkle of grated Parmesan cheese, which will crisp up beautifully and add an extra layer of salty, nutty flavor. This cheese blanket will melt into a golden, bubbly crust, signaling that your dish is ready for enjoyment.

Baking to Perfection and Serving Suggestions

Since all the components – the eggplant, sauce, and filling – are typically at a relatively warm or room temperature when assembled, this dish requires a surprisingly short baking time. Pop the baking dish into your preheated oven for approximately 15 to 20 minutes, or until the cheese topping is thoroughly melted, bubbly, and beautifully golden brown. If you’ve prepared some ingredients significantly in advance and they are cold from the refrigerator, you might need to extend the baking time by another 5-10 minutes to ensure everything is heated through.

Once out of the oven, allow the Eggplant Parmesan Rollatini to rest for a few minutes before serving. This allows the cheeses to set slightly and the flavors to further meld. Serve this incredible dish hot, perhaps alongside a fresh, crisp green salad and some crusty garlic bread to soak up every last drop of that amazing sauce. It’s a complete meal in itself, perfect for a cozy family dinner or an impressive gathering with friends.

Make Ahead and Freezing for Future Feasts

One of the most wonderful aspects of this Eggplant Parmesan Rollatini recipe is its versatility and make-ahead potential. This dish is an excellent candidate for meal prepping. If you’re going through the effort of preparing all the components, why not make a large double batch? Assemble an extra tray, cover it tightly with foil, and freeze it for a future hassle-free meal. You can store the uncooked, assembled rollatini in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it completely in the refrigerator overnight, then let it come to room temperature for about two hours before baking as directed. The beauty of making a double batch is that you tackle the cleanup once but get to savor the comforting deliciousness of Eggplant Parmesan Rollatini twice – a truly rewarding kitchen strategy!

📖 Recipe

Eggplant Parmesan Rollatini

While this recipe isn’t a quick 30 minute meal or anything, it takes just a little extra effort, but it’s totally worth it in the end. It is so delicious and one of those meals that just makes me happy!

Ingredients

for the eggplant:

• 2 medium Egg Plants, or one large
• Kosher Salt, for letting the eggplant
• 3 lg Eggs
• ¼ cup Water
• 2 cups Italian Bread Crumbs
• ½ cup Parmesan Cheese
• ¼ teaspoon Tarragon
• ½ teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 2 teaspoons Olive Oil
• Corn Oil, for frying
• 1 cup Mozzarella Cheese, shredded
• ½ cup Parmesan Cheese, shredded

for the sauce:

• 1 tablespoon Olive Oil
• 2 cup Button Mushrooms, quartered
• 5 Italian Sausage Links, casing removed
• 1, 24oz jar Red Pasta Sauce, Victoria Sauces are my favorite
• Kosher Salt and Fresh Cracked Black Pepper, to taste

for the filling:

• 2, 15oz containers Whole Milk Ricotta
• 1 teaspoon Italian Seasoning
• 1 ½ teaspoon Kosher Salt
• 1 teaspoon Fresh Cracked Black Pepper
• ½ cup Parmesan Cheese

Instructions

for the eggplant:

1. First, using a mandolin or a sharp knife, slice the eggplant into ⅛th inch thick slices. If using a knife just slice them as think as you can get it, I usually toss the first 2-3 slices that are really small. Lay the eggplant slices out on a sheet pan lined with paper towels and salt them, laying towels between them as they stack up. Salting the eggplant removes the excess water from the eggplant as well as the bitterness they can carry. This can be done as early as the night before and stored in the refrigerator. I let mine sit for a minimum of 30 minutes but usually about 2 hours. This also lets the eggplant become more pliable in the end for rolling and filling.
2. While the eggplant is letting, make an egg wash by combining the eggs and water in a shallow dish. Also prepare the breadcrumbs by combining the breadcrumbs, parmesan, tarragon, salt, pepper, and olive oil in and stir to combine.
3. Heat the corn oil in a 10-inch skillet over medium heat. Dip the eggplant slices in the egg wash, then into the breadcrumbs and press them on. Fry them 2 at a time for 30 seconds per side, until browned and crisp. Cool on a wire rack, I leave my bottom piece of paper towel on the tray the eggplant were on and let them cool there. Set aside until needed.

for the sauce:

1. In the bottom of a heavy bottomed sauce pan, heat the olive oil over medium heat. Add in the mushrooms when hot, season with salt and pepper, and cook until browned. Remove the mushrooms and cook the sausage until browned. Add the sauce and the mushrooms back to the pan and bring to a simmer over medium-low heat. Taste and season with salt and pepper if needed.

for the filling:

1. In a bowl mix the ricotta, Italian seasoning, salt, pepper, and parmesan and stir to combine.

forming the rolls:

1. Preheat the oven to 425˚F.
2. Coat the bottom of a deep 9×13 inch baking sheet with the sauce. Use it all if you like it saucy and to make this a one dish main course.
3. To form the rolls, lay one fried eggplant piece in front of you and place about 2 tablespoons of the filling in the center and roll the eggplant up around it. Place the rolls seam side down into the baking dish. Continue rolling until the pan is full and top with mozzarella and parmesan and bake in the preheated oven for 15-20 minutes until warmed through, longer if all of your ingredients were made ahead and are cold.

Notes

This recipe can be made up to a day ahead or frozen up to 3 months. If you freeze, thaw in the refrigerator completely, and let it come to room temp about 2 hours before baking.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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