Eggplant Rollatini

Eggplant Rollatini, a classic Italian dish, combines tender slices of eggplant with creamy ricotta cheese, marinara sauce, and melted mozzarella.

eggplant rollatini

This dish is beloved for its rich taste and satisfying texture, making it a popular choice for gatherings or special occasions. With its comforting appeal and robust aroma, Eggplant Rollatini is sure to become a staple for family dinner nights. Be sure to try this with our Dairy Free Ricotta– it tastes just as good as the real thing.

What Makes This Recipe So Great:

Eggplant Rollatini is a versatile and delectable dish that appeals to a wide range of palates. Whether you’re a vegetarian seeking a substantial meatless option or a meat-lover eager to explore new culinary horizons, Eggplant Rollatini offers a satisfying dining experience.

Plus, its adaptability allows for endless customization to suit individual tastes and preferences.


What Kitchen Items Are Needed For This Recipe:

To prepare Eggplant Rollatini, you’ll require several basic kitchen tools:

  • Sharp knife for slicing eggplant
  • Cutting board
  • Baking sheet or roasting pan
  • Mixing bowls
  • Spoon or spatula for spreading ricotta mixture
  • Oven-safe baking dish
  • Aluminum foil for covering dish while baking

What Ingredients Are Needed:

To create Eggplant Rollatini, gather the following ingredients:

  • Eggplant: Select firm and ripe eggplants for optimal results.
  • Ricotta cheese: Provides a creamy filling for the rollatini.
  • Mozzarella cheese: Offers a gooey, cheesy topping.
  • Parmesan cheese: Contributes a nutty, salty flavor.
  • Egg: Binds ricotta filling together.
  • Marinara sauce: Adds rich, tomatoey depth.
  • Fresh basil: Infuses dish with fragrant, herbal notes.
  • Salt and pepper: To enhance taste.

How To Make It:

  1. Preheat oven to 375°F (190°C) and grease baking sheet or roasting pan.
  2. Slice eggplant lengthwise into thin, 1/4-inch slices using sharp knife.
  3. Arrange eggplant slices in single layer on prepared baking sheet and sprinkle with salt. Allow to sit for 15 minutes to extract excess moisture.

4. In mixing bowl, combine ricotta cheese, grated Parmesan cheese, beaten egg, chopped basil, salt, and pepper

5. Spread spoonful of marinara sauce onto each eggplant slice, followed by spoonful of ricotta mixture.

6.Roll up each eggplant slice and place seam-side down in oven-safe baking dish.

7. Pour remaining marinara sauce over rolled eggplant slices and sprinkle with shredded mozzarella cheese.

8. Cover baking dish with aluminum foil and bake for 25-30 minutes, until cheese is melted and bubbly.

9. Remove foil and bake for additional 5-10 minutes, until cheese turns golden brown and eggplant becomes tender.

10. Garnish with fresh basil leaves and serve hot.

    Helpful Tips:

    • Opt for eggplants that are heavy and firm, with smooth, glossy skin.
    • Slice eggplant thinly and uniformly for even cooking and easy rolling.
    • Utilize mandoline slicer for consistent slices if available.
    • Salting eggplant slices before cooking aids in drawing out excess moisture, preventing the dish from becoming watery.
    • Allow Eggplant Rollatini to cool briefly before serving to meld flavors and avoid scalding mouth.

    History Behind This Recipe:

    Eggplant Rollatini traces its origins to Italian cuisine, known as “involtini di melanzane.” Likely originating in southern Italy where eggplants thrive, this dish traditionally involves frying eggplant slices before rolling with ricotta filling and baking in marinara sauce. Over time, variations emerged, including this healthier baked rendition.

    Substitutions And Variations:

    • Substitute ricotta with cottage cheese or our Dairy Free Ricotta for alternative flavor.
    • Incorporate cooked spinach or mushrooms into ricotta filling for added taste and nutrition.
    • Experiment with different cheeses, such as fontina or provolone, to impart distinct flavor.
    • For lighter version, omit cheese topping or reduce amount used.

    Frequently Asked Questions (FAQ):

    What Should I Serve With Eggplant Rollatini?

    Eggplant Rollatini complements various side dishes, including garlic bread, salad, roasted vegetables, or pasta.

    How Should I Slice Eggplant for Rollatini?

    For Eggplant Rollatini, thinly slice eggplant lengthwise into 1/4-inch slices using a sharp knife or mandoline slicer for consistent thickness.

    How Should I Store This?:

    Store any leftover Eggplant Rollatini in airtight container in refrigerator for up to three days. Reheat in oven or microwave until heated through before serving.

    eggplant rollatini

    Eggplant Rollatini

    Author: Maddy & JD – Them Bites
    Enjoy this indulgent, comforting Eggplant Rollatini without any of the frying!
    No ratings yet
    Prep Time 30 minutes
    Cook Time 40 minutes
    Servings 5 people
    Calories 212 kcal


    • 2 large globe eggplants
    • salt
    • olive oil
    • 14 oz dairy free ricotta or regular ricotta
    • 3 cups store bought tomato sauce
    • ¼ cup fresh basil chopped
    • ½ cup grated motzarella optional
    • ½ cup grated parmesan optional

    Recipe Instructions

    Prep the Eggplant

    • Preheat oven to 400 ℉.
    • Cut ends off of eggplant. Carefully slice lengthwise, about ¼ inch thick. (Don't worry if some of your slices are too thin or uneven. You can layer pieces together that are uneven).
    • Liberally salt both sides of the eggplant and let sweat for 15 minutes. After 15 minutes, there should be moisture on your slices. Pat slices dry with a paper towel wiping away salt.
    • Use enough olive oil to grease two sheet pans. Lay eggplant slices out so they aren't overlapping. Bake for 10 minutes. Remove and allow to cool for 10 minutes. (This will make them easier to roll).


    • In a 9 x 9 glass baking dish, pour ½ – 1 cup of the tomato sauce evenly spreading it out. Lay a slice of the eggplant in the sauce. Use a spoon to dollop (about 1 – 2 Tbsp) of the ricotta onto the slice, placing it closer to one end. Roll up the slice and lay (seam side down) against the edge of the dish.
    • Repeat until all eggplant has been used or you run out of ricotta lining them up together tightly. (If some eggplant slices are too thin or uneven, use two at a time).
    • Pour remaining sauce on top and spread evenly. Top with cheese, if desired. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10. Allow to cool and enjoy.


    Calories: 212kcalCarbohydrates: 6gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 44mgSodium: 875mgPotassium: 110mgFiber: 0.1gSugar: 0.1gVitamin A: 749IUVitamin C: 1mgCalcium: 453mgIron: 0.4mg
    Tried this recipe?Mention @thembitesrecipes or tag #thembites

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