Crispy Eggplant & Ricotta Roulades

Pair with Buchignani Carignane

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Yield: 4-6
Active Time: 1 hour
Total Time: 1 hour, 35 minutes



  • 1 large eggplant
  • 1 tablespoon salt


  • 1 small onion, chopped
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup tomato paste
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 bunch basil, chopped
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes


  • 1 carton (15 ounces) ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 large egg, lightly beaten
  • 1/8 teaspoon freshly-ground black pepper


  • 3 large eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • Dash each salt and pepper
  • Vegetable oil for frying (approximately 6 cups)



Peel and slice eggplant lengthwise into approximately fifteen 1/8-inch-thick slices.

Place eggplant slices in a colander set over a plate, sprinkle with one tablespoon of salt and toss. This helps to release any bitterness. Let stand 30 minutes then rinse, drain, and set aside.


  • Heat large saucepan over medium heat. Add olive oil and onion and sauté until golden brown.
  • Add garlic and cook 1 minute longer.
  • Stir in remaining sauce ingredients and bring to a boil.
  • Reduce heat and simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes.


  • In a large bowl, combine all filling ingredients and mix well to thoroughly combine. Set aside.

Coating, Frying & Baking

  • Place lightly-beaten eggs in a shallow bowl.
  • In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper.
  • One slice at a time, dip eggplant slices into the beaten eggs, then transfer to the bread crumb mixture to coat evenly
  • In a large sauté pan or cast iron skillet, heat 1/2 in. of oil to 375°F.
  • Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
  • Preheat oven to 375°F.
  • Spoon 1 cup sauce into an ungreased 9 x 13-inch baking dish.
  • Spread 2 rounded tablespoons filling over each eggplant slice.
  • Carefully roll the eggplant slices around the filling and place seam side down in baking dish.
  • Spoon remaining sauce over roll-ups.
  • Sprinkle with remaining Parmesan cheese.
  • Cover and bake until bubbly, 30-35 minutes.

Can be prepared up to three days in advance of baking or frozen for up to three months.

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