• Cooking Time: 30 Minutes
  • Servings: Serves 4
  • Preparation Time:


This recipe has been passed down in my family for generations. My grandmother, Nonna Romana, and her three sisters would prepare this dish as a family in Mola, all having a different responsibility in the cooking process.

Eggplant Rollatini is one of my favorite dishes and I love that my "Nonna" has taught me the recipe.


  • • 2 – Eggplants (1 large for slicing and 1 small for the stuffing)
  • • 2 Cups – Tomato sauce
  • • 1/2 Cup - Plain bread crumbs
  • • 3/4 Cup - Grated Parmigiano cheese
  • • 1/4 Lb - Mozzarella
  • • 2 Eggs
  • • 4 Cloves of garlic
  • • 1 Medium Onion
  • • 2 Tbs - Fresh mint - chopped
  • • EV olive oil
  • • Salt & pepper


  • Tomato Sauce:
  • • In a saucepan add 4 Tbs of EV olive oil, the finely chopped onion and one clove of chopped garlic. Once the onion is slightly golden add the tomatoes.
  • • Cook at low flame for 20 minutes. Stir the content from time to time.
  • Eggplant Preparation:
  • • Remove the peel from both eggplants.
  • • Cut the small eggplant into small cubes.
  • • In a sauté pan add ¼ cup of EV olive oil, the cubed eggplant, 3 cloves of garlic finely chopped and a pinch of salt. Sauté the eggplant until it becomes soft. Leave on the side to cool off.
  • • Cut the large eggplant in slices, about 1/4 inch thick. Slices should be cut long way.
  • • Fry the eggplant slices in oil. Dry any excess oil.
  • Stuffing Preparation:
  • • In a mixing bowl, add the eggs, ½ Cup of Parmigiano (leave a ¼ Cup to put on the rollatini at the end), bread crumbs, chopped mint, 2 tbs of EV olive oil, half of the mozzarella cut into small cubes, the sautéed eggplant and 2 Tbs of the tomato sauce that you prepared. Add pepper to taste.
  • • Mix everything well.
  • Rollatini Preparation:
  • • Take each slice of fried eggplant and add 1 tablespoon of stuffing on the slice and roll it. Repeat the process for all the slices of eggplant.
  • • In an oven pan, first add a layer of tomato sauce and then place all the eggplant rollatini.
  • • Cover all the rollatini with a layer of tomato sauce and a generous sprinkle of Parmigiano cheese.
  • • Put the pan in the oven and cook for 30 minutes at 450F.
  • • In the last 5 minutes of cooking add a tiny slice of mozzarella on each rollatino and finish baking.

Categories: Appetizer  Dinner  Italian  Lunch 

Author Credit: Nonna Romana

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