Entree: United States – Mid-Atlantic United States (New Jersey) – New Jersey Eggplant Rollatini

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 10 min

Total 1 hr 55 min

Ingredients

- 3 medium eggplants, approx. 2.5 lb (1.1 kg)
- 2 tsp (10 g) coarse kosher salt, plus more for pasta water
- 16 oz (454 g) whole-milk ricotta
- 1 large egg, approx. 50 g
- 1/2 cup (50 g) grated Pecorino Romano or Parmesan, plus 1/4 cup (25 g) for topping
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh basil, plus 2 tbsp (30 ml) for garnish
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs, beaten with 2 tbsp (30 ml) water for dredging
- 1/2 cup (120 ml) olive oil, for frying (plus 2 tbsp / 30 ml for sauce)
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 3 cloves garlic, minced (about 9 g)
- 28 oz (796 g) crushed tomatoes (1 can)
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1/2 tsp (2.5 g) salt (for sauce)
- 1/4 tsp (1 g) black pepper (for sauce)
- 8 oz (225 g) dried spaghetti
- 10 oz (285 g) fresh mozzarella, shredded or thinly sliced
- 2 tbsp (15 g) fine dry breadcrumbs (optional, for crisp topping)
- 1 tbsp (15 ml) extra-virgin olive oil, to finish (optional)

Instructions

Short Description:
Eggplant slices are thinly pan-fried, filled with a herbed ricotta mixture, rolled, baked in a bright tomato sauce, and finished with melted mozzarella—served here over spaghetti to make a complete New Jersey-style main course.

Regional Notes:
This New Jersey variation follows local Italian-American tradition: thin, rolled eggplant filled with ricotta and fresh herbs, baked in a simple marinara and topped with fresh mozzarella. Unlike layered eggplant parmigiana, rollatini are individual roulades; unlike some southern Italian versions, New Jersey cooks often pan-fry the slices briefly for golden edges and serve the rolls over pasta for a hearty entree.

1. Slice eggplants lengthwise into 1/4-inch (6 mm) slices. Lay slices in a single layer on a rack or large tray and sprinkle both sides lightly with 2 tsp (10 g) kosher salt. Let sit 20–30 minutes to draw out moisture and reduce bitterness.
2. While eggplant sweats, make the sauce: heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, 5–7 minutes. Add garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, 1 tsp (4 g) sugar (if using), 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) black pepper. Bring to a low simmer and cook 15–20 minutes, stirring occasionally. Keep warm.
3. Rinse eggplant slices under cold water to remove surface salt and pat thoroughly dry with kitchen towels or paper towels.
4. Set up dredging station: flour in one shallow dish, beaten eggs + 2 tbsp (30 ml) water in another. Working in batches, dredge each eggplant slice in flour, shake off excess, dip in beaten egg, and set aside.
5. Heat 1/2 cup (120 ml) olive oil in a large skillet over medium-high heat. Fry dredged eggplant slices in batches 1–2 minutes per side, until golden and pliable; add more oil as needed. Transfer cooked slices to a rack or paper towel-lined sheet to drain. Reduce heat if slices brown too quickly.
6. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish and spread about 1 cup (240 ml) of the tomato sauce in an even layer across the bottom.
7. Make the ricotta filling: in a bowl combine 16 oz (454 g) ricotta, 1 large egg (approx. 50 g), 1/2 cup (50 g) grated Pecorino/Romano or Parmesan, 2 tbsp (30 ml) chopped parsley, 1 tbsp (15 ml) chopped basil, 1/4 tsp (1 g) black pepper, and red pepper flakes if using. Taste and adjust salt if necessary (cheese is salty; add sparingly).
8. Assemble rollatini: place a fried eggplant slice on a work surface, spread about 2 tbsp (30–35 g) ricotta filling near the end of the slice, then roll tightly and place seam-side down in the prepared dish on top of the sauce. Repeat until all slices are filled and arranged snugly in the dish. Spoon remaining sauce over the rolls to cover most surfaces.
9. Sprinkle shredded/sliced fresh mozzarella evenly over the rolls, then dust with remaining 1/4 cup (25 g) grated cheese and 2 tbsp (15 g) breadcrumbs if using. Drizzle 1 tbsp (15 ml) extra-virgin olive oil over the top if desired.
10. Bake uncovered at 375°F (190°C) until cheese is melted and edges are bubbly and lightly browned, 25–30 minutes. If you prefer a more browned top, broil 1–2 minutes at the end—watch closely.
11. While rollatini bake, bring a large pot of water to a boil, salt generously, and cook 8 oz (225 g) spaghetti according to package directions until al dente. Drain and toss with 1/2 cup (120 ml) reserved warm tomato sauce to coat.
12. To serve: place a portion of spaghetti on each plate (about 1 cup cooked per person), top with 3–4 eggplant rollatini, spoon extra sauce from the baking dish over everything, and garnish with 2 tbsp (30 ml) chopped fresh basil. Serve hot.