Eggplant Rollintini


  • 1 medium size eggplant
  • 1 quart LaFratte's Red Sauce
  • 3 cups mozzarella cheese
  • 1 lb ricotta cheese
  • 1 cup flour
  • 6 eggs
  • 1 cup romano cheese
  • 1/2 cup olive oil
  • 1/4 cup heavy cream or milk
  • 3 tbsp fresh parsley
  • 2 tbsp fresh chopped garlic
  • salt and pepper to taste


Wash eggplant leave skin on, slice lengthwise about 1/8 of an inch in thickness.
Heat a large skillet with oil or flat top grill to about 325 degrees then dredge in flour and egg mixture as follows crack 5 eggs and beat with heavy cream ½ the parsley and ½ cup of romano cheese. Place slices of eggplant in hot skillet and brown on both sides remove and place on paper towel to drain excess oil. Set aside let cool.
Mixture for filling:
In a mixing bowl put in 1 egg, ½ cup romano, parsley, garlic, 2 cups mozzarella and ricotta cheese mix well and salt and pepper to taste.
Lay a piece of eggplant out and put about 2 to 3 tablespoons of mixture 1/3 of the way in and roll up like lasagna roll up. Cover the bottom of a baking pan with red sauce and continue to line the rollintini in the pan once that is complete top with remaining mozzarella cheese and then sauce.
Bake on about 400 to 425 for about 25 minutes covered and last five minutes remove cover and let finish.
When serving this dish it is best if they set before served and they are always better the next day from the fridge. This is an entrée or app that can be prepared and cooked the day before and just heat and serve.