BosGuy cooks: Baked eggplant rollatinis

Boston Chops has had a delicous eggplant rollatini on their menu ever since they opened in 2013, and it inspired me to try making this on my own. This recipe is a re-posting of the recipe I tried to recreate in my home back in 2013.

BosGuy cooking

Ingredients for this recipe include:

  • 1-2 Eggplant
  • Tomato / red sauce
  • Ricotta cheese
  • 2 Roasted Red Bell Pepper
  • 4-6 Cloves of Roasted Garlic
  • 2 Eggs
  • 1/3 cup of Bread crumbs (or panko)
  • 1/3 cup of Parmesan cheese
  • Parsley
  • Olive oil
  • Italian seasoning
  • Salt and Pepper

PEELING, SLICING & BREADING: Peeling and slicing eggplant length-wise was tricky, because I don’t have a mandoline, and the trick it to cut the eggplant fairly thin to make it easier to roll. Set up two plates for the breading. In the first plate add 2 egg yolks with a splash of water and briefly whisk together. In a second plate add a cup of bread crumbs (panko crumbs can be used too), 1/3 cup of grated cheese, a dash of salt, pepper and Italian seasoning and mix together. Dip the eggplant in the egg and water then into the dry plate before adding to a pan with olive oil on medium high heat. Fry the vegetable on each side for only a minute or two – long enough for the breading to stick to the eggplant. Then place it on a plate with paper towels to remove any excess oil.

FILLING: While the eggplant rests, make the filling. Purée the roasted red bell peppers and 4-6 cloves of roasted garlic and stir together with a half cup (or more if you like) of Ricotta cheese and black pepper until all the ingredients have combined. Take a Tablespoon (or more) of filling and spread it along the eggplant and roll it.

BAKING: Place the individually rolled eggplant into an oven-safe glass pyrex dish that has a ladle full of red sauce on the bottom. This will help prevent the eggplant from sticking to the dish. When the eggplant has been placed in the dish add more sauce to keep everything moist. Lastly, sprinkle grated cheese and chopped parsley and cover with foil. Add to a preheated oven set to 350 degrees for 25 minutes.

This is best served warm out of the oven.

One response to “BosGuy cooks: Baked eggplant rollatinis

  1. This looks delicious!



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