Eggplant Rollatini


  • 2 medium Florida eggplants (peeled if desired)
  • 3 cups tomato sauce
  • 8 oz ricotta cheese
  • ½ oz prosciutto ham, diced
  • 2 oz grated parmesan
  • 3 oz shredded low-fat mozzarella
  • 2 tbs olive oil
  • 1 pinch nutmeg (to taste)
  • Kosher salt and fresh ground pepper to taste


  • Serving Size: 4-6
  • Cook time: 7 Minutes

This Eggplant Rollatini recipe by Fresh from Florida is filled with bundles of eggplant slices and cheesy ricotta, and smothered in tomato sauce – making for the perfect savory entree.

  • Slice eggplant lengthwise (approximately ½-inch thick).
  • Brush lightly with olive oil and season with salt and pepper.
  • Bake eggplant on a cookie sheet at 375for 5 to 8 minutes, or until almost tender and brown on top.
  • Let cool.
  • Mix the cheeses, prosciutto and nutmeg in a bowl until completely combined.
  • Place approximately 1 oz of filling on each slice of eggplant and roll lengthwise.
  • Secure with toothpick if desired.
  • Place rolls in a baking dish and top with sauce.
  • Bake completed dish in oven for 10 minutes or until heated through.
  • Serve warm with extra grated cheese on top.