Rotolo Di Parmigiana (Eggplant Parmigiana Roll)

Rotolo Di Parmigiana (Eggplant Parmigiana Roll)

Rotolo Di Parmigiana (Eggplant Parmigiana Roll)

Recipe by Rose Barbagallo and Rose Cipri, adapted by Silvia Colloca


  • 1 garlic clove, minced
  • 1 French shallot or small brown onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 800 g of chopped tomatoes
  • 200 ml water
  • salt and pepper for seasoning
  • 1 tablespoon of grated parmigiano
  • 6 beaten eggs
  • 1-1/2 cup breadcrumbs
  • 1 cup grated parmigiano
  • roughly chopped parsley, to liking
  • salt and pepper for seasoning
  • 150 g of ricotta
  • 4 medium eggplants sliced to 2 cm thick rounds
  • olive or vegetable oil for shallow frying


  1. Choose young, firm, in season eggplants, ideally there shouldn't be any visible seeds when you cut them. You will need an even number. This filling is enough for 20 slices sandwiched together.
  2. Once cut into slices, shallow fry them in olive or vegetable oil on both sides until golden. Drain on kitchen paper and set aside. Season with salt.
  3. Alternatively, you can drizzle them with oil and bake them for 30 minutes at 180°C.
  4. To make the red sauce (sugo), heat up 2 tablespoons of olive oil in a pan, add 1 finely chopped shallot and 1 minced garlic clove.
  5. Add to the oil and stir fry for 1 minutes or until fragrant.
  6. Add passata, water, season with salt and pepper, bring to a gentle simmer and cook away, stirring occasionally for 20-25 minutes or until slightly reduced.
  7. Add parmesan, stir in, taste for seasoning and adjust to your liking.
  8. Preheat your oven to 180°C.
  9. To make the filling, combine beaten eggs, breadcrumbs, parmesan, parsley, ricotta and seasoning into a bowl and mix well.
  10. To assemble the dish, cover the bottom of a 30x40 oven dish with red sauce.
  11. Place 10 eggplant disks into the dish and spoon in 1-2 tablespoons of filling, top with a second eggplant disk and repeat with remaining eggplant and mixture. (Any leftover mixture can be used to for stuffed and baked vegetables, or pasta bakes).
  12. Spoon the remaining sauce over the eggplant sandwiches, top with a little extra grated parmesan and basil leaves and bake for 20 minutes.


Rose's tip when entertaining, is to assemble the dish beforehand (even the day before and leave it in the fridge) and then put into a low oven (130-140°C) when your guests arrive.

By the time you've had drinks and nibbles, your main course is nicely heated up and you can have a stress-free dinner with friends or family.

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