Sicilian Eggplant Rolls

Make these in advance and warm them up when you’re ready to eat them. The rolls make a great appetizer or side dish for dinner.

Serves: 8Hands-on: 30 minutesTotal: 40 minutesDifficulty: Medium

Serves: 8


  • 1 medium (1 lb.) eggplant, peeled
  • 1 Tbsp. salt
  • 1⁄2 cup olive oil
  • 1⁄2 cup rice flour
  • 1 cup ricotta cheese
  • 1⁄4 cup pitted and chopped Sicilian olives
  • 1⁄4 cup grated Parmesan cheese


  • Cut the eggplant in very thin (1⁄8 inch) slices with a mandoline. Salt the slices and stack them on a plate; let sit under a weight for 15 minutes to release the liquid.
  • Pat the eggplant slices dry with paper towels.
  • Heat the oil to 300°F. Dip the slices in flour and fry until almost crisp, about 2 minutes per side.
  • Drain the slices and then place a spoonful of the cheese and some chopped olives on the end of each slice. Roll and secure with a toothpick.
  • Heat oven to 300°F. Sprinkle the rolls with Parmesan cheese and bake for 10 minutes. Serve warm.