Eggplant Rollatini with Tuttorosso Tomato Sauce

25 minutes Prep Time
50 minutes Cook Time
6 Servings

This Eggplant Rollatini has all the cozy, baked-Italian flavors you love in a lighter, veggie-forward form. Thin, roasted eggplant slices are filled with a parsley–Parmesan mixture, rolled, and baked in Tuttorosso Crushed Tomatoes with Basil simmered with onion and garlic for rich, bright flavor. It is a Sunday dinner classic you can serve for family gatherings or make ahead for an easy win. @Gilliehouston @thefeedfeed

Ingredients

  • 2 large eggplants
  • 4 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons red pepper flakes, divided

  • 1 can Tuttorosso Crushed Tomatoes with basil 28 oz

  • 1/2 cup fresh parsley, chopped, plus more for topping
  • 2 tablespoons capers, chopped
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon Italian seasoning
  • 8 ounces fresh mozzarella, torn or coarsely grated, divided
  • 1/2 cup plain breadcrumbs

Instructions

Step one

Heat the oven to 400°F. Trim stems and slice eggplants lengthwise into 1/4 inch slices (about 12 slices). Lightly salt both sides and let stand 10 minutes to draw out moisture. Pat dry.

Step two

Lightly oil two baking sheets. Arrange slices in a single layer, brush with 1 tablespoon olive oil total, and season with black pepper. Bake until pliable and lightly golden, 10 minutes. Cool until easy to handle.

Step three

In a large oven-safe skillet over medium heat, warm 2 tbsp olive oil. Add onion and cook until translucent, 5 to 6 minutes. Stir in garlic and 1 teaspoon red pepper flakes; cook 1 minute. Add Tuttorosso Crushed Tomatoes with Basil, season with salt and pepper, and simmer on medium low while you prepare the filling.

Step four

In a bowl, combine parsley, capers, Parmesan, Italian seasoning, remaining 1 teaspoon red pepper flakes, a pinch of salt, and several grinds of black pepper.

Step five

In a small skillet over medium low, heat the remaining 1 tablespoon olive oil. Add breadcrumbs and cook, stirring, until golden, 4 to 5 minutes. Remove from heat.

Step six

Place 1 to 2 tablespoons parsley–Parmesan filling on each eggplant slice. Add 1 to 2 tablespoons mozzarella. Roll up widthwise into a spiral.

Step seven

Spoon about half of the tomato sauce into a 9×13 inch baking dish (or keep it in the oven-safe skillet if it fits all rolls). Nestle the eggplant rolls in a single layer. Sprinkle the toasted breadcrumbs over the rolls. Spoon the remaining sauce on top and finish with the remaining mozzarella.

Step eight

Transfer to the oven and bake until the cheese is bubbly and lightly browned, 35 to 40 minutes. Rest 10 minutes. Top with chopped parsley and extra Parmesan. Serve warm.

Note:

If your eggplants are very large, you may get more than 12 slices; make a few extra rolls or double the filling amounts as needed.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs