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Eggplant Braciolettini
  • Prep
    30 mins.
  • Total
    60 mins.
  • Serving

Eggplant Braciolettini


  • 2 Tablespoons of Dragone Ricotta Cheese (Whole Milk)
  • Marinara Sauce  store bought or your own
  • ¼ cup Dragone Mozzarella Cheese shredded
  • 1/2 cup Pecorino Romano Cheese


  • 2 -Eggplant slices pan fried
  • 2 Eggs  
  • Pepper
  • Whole Milk
  • Pecorino Romano Cheese
  • Flour



2 Eggplant slices pan fried.  Cut eggplant the long way about ¼ inch thick (2 slices for base recipe).  Egg wash: Mix 2 eggs, a pinch of pepper, ¼  cup whole milk,  ¼ cup Pecorino Cheese

Dredge the eggplant in flour then in the egg wash.  Add coated eggplant to a hot sauté pan with cooking oil and fry both sides to golden brown.  Set eggplant aside to cool.



Pre-Heat Oven to 400.

Lay the two slices of eggplant flat and add a tablespoon of Dragone Ricotta Cheese.  Roll up the eggplant.  Coat the bottom of a pan with Marinara sauce.  Place the 2 rolled up eggplant slices filled with Dragone Ricotta in the pan.  Cover the two pieces with additional Marinara sauce.  

Add a dusting of Pecorino Romano Cheese. 

Top with shredded Dragone Mozzarella Cheese. 

Bake in oven at 400 for 15 min.

Plate the eggplant and add pan drippings on top.

Cooking tip:  This base recipe is for 2 pieces. Its easy to make a whole pan of the Eggplant Braciolettini and hold. Then just put in the oven before its needed.