Breaded and stuffed aubergine rolls

    1 hour 50 min

    Slices of breaded aubergine filled with ricotta cheese and spinach are topped with a savoury tomato sauce in this vegetarian rollatini recipe.

    1 person made this

    Serves: 8 

    • 1 large aubergine, cut lengthwise into 1/2cm thick slices
    • 120ml milk
    • 60g wholemeal flour
    • 2 teaspoons garlic powder, divided
    • 1 teaspoon onion granules, divided
    • 1/2 teaspoon chilli flakes, or to taste
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon freshly ground black pepper, divided
    • 2 eggs
    • 100g panko breadcrumbs
    • 60ml olive oil, divided
    • For the sauce
    • 2 tablespoons olive oil
    • 1/2 large onion, chopped
    • 2 teaspoons minced garlic, or to taste
    • 400g tomato passata
    • 600g chopped tomatoes
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons dried oregano, or to taste
    • 2 teaspoons dried basil, or to taste
    • 1 teaspoon salt
    • 1 teaspoon Italian seasoning, or to taste
    • Filling
    • 425g ricotta cheese
    • 225g fresh spinach
    • 1 egg
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon minced garlic
    • 1/8 teaspoon ground nutmeg
    • salt and ground black pepper to taste

    Prep:45min  ›  Cook:45min  ›  Extra time:20min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place aubergine slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
    3. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag.
    4. Beat eggs lightly in a shallow bowl that is long enough for the aubergine slices to fit in.
    5. Combine panko breadcrumbs, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in another large resealable plastic bag.
    6. Place 1 slice aubergine in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
    7. Heat 1 tablespoon olive oil in a large pan. Cook coated aubergine slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining aubergine, adding oil as needed.
    8. To make the sauce: Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato passata, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt and Italian seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavours combine, 10 to 15 minutes.
    9. To make the filling: Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt and pepper together gently in a bowl to make filling.
    10. Spread 2 to 3 tablespoons of filling over each aubergine slice. Roll slices into logs and arrange in a single layer in a baking dish. Pour tomato sauce evenly on top.
    11. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

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    Reviews in English (4)


    Delicious! I did scale the recipe back b/c while I LOVE eggplant in any form, the family does not. I did use my own sauce that I already had made, but followed the recipe otherwise. My mom makes something very similar to these and I love them, so I knew I was gonna love these too. I topped mine w/ shredded mozzarella before baking~YUM! Thanks for sharing.  -  01 Sep 2016  (Review from Allrecipes US | Canada)


    This was a tasty meatless dish. My husband actually really liked it. I had a hard time cutting the eggplant 1/4" and so mine ended up a little fat which made them harder to roll. There was a ton of directions and even though I am a pretty fast cook this took me around 1 1/2 hours to make and clean up all the dishes. So do this when you have plenty of time to cook but the dish was enjoyable and a nice change of pace from the typical dinner ideas. If I would change anything it would be to cut the salt in half because it did seem slightly salty.  -  11 Sep 2016  (Review from Allrecipes US | Canada)


    I will definitely make this again. My son is a meat and potatoes kind of guy and he really liked this. He even went back for seconds! I did make some changes. I selected this recipe because I had several boxes of frozen sliced Italian breaded eggplants. I fried the eggplants as per the recipe, but because they were sliced the short way, I l layered them in my baking dish, kind of spread the cheese and egg filling on top, layered the rest of the eggplant slices on top, and then poured the sauce. It saved me about half an hour doing it that way. I will definitely be making this again! (PS: I like spicy so I put some curry powder just on mine to try, and it was really good! The flavors blended well together!)  -  03 Jan 2018  (Review from Allrecipes US | Canada)

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