If you’re craving a dish that’s warm, cheesy, and perfectly satisfying, Eggplant Rollatini is exactly what you need. Think thin eggplant slices, rolled with herbed ricotta, and baked in rich tomato sauce. It’s similar in concept to Eggplant Parmesan, but even lighter and easier to make ahead.
For those trying to compare these two Italian classics, you might also be curious about the differences between eggplant and chicken parm, and yes, there’s more than just meat involved.
Why You’ll Love Eggplant Rollatini Recipe
This Eggplant Rollatini isn’t just another Italian-inspired dish, it’s a standout favorite for so many reasons. Here’s why:
- Light yet filling : Unlike heavy pastas or meat-based casseroles, the roasted eggplant and ricotta filling keep things satisfying without being too rich.
- Vegetarian-friendly : A great meatless main dish that doesn’t sacrifice on flavor.
- Customizable : Add spinach, ground meat, or even pesto to make it your own.
- Meal-prep approved : Prepare the rolls in advance and just pop them in the oven when you’re ready.
- Freezer-friendly : Make a double batch and freeze half for future dinners.
- Crowd-pleaser : It looks fancy, tastes incredible, and always impresses guests.
- Healthier alternative : Compared to traditional Eggplant Parmesan, this version is lighter and skips the frying.
With the perfect blend of melty cheese, herbs, and savory sauce, this dish is the definition of Italian comfort food without the hassle.
Key Ingredients Breakdown
To make Eggplant Rollatini, you’ll need just a few fresh ingredients:
- Eggplant : Opt for medium-sized, firm varieties like Globe or Italian eggplant.
- Ricotta cheese : Full-fat is best for flavor and creaminess.
- Mozzarella : Shredded or fresh slices.
- Parmesan cheese : Adds a salty, nutty depth.
- Marinara or tomato sauce : Homemade or store-bought.
- Olive oil : For roasting or brushing slices.
- Garlic, salt, pepper, and Italian herbs : Basil, oregano, parsley.
- Spinach (optional) : For extra nutrition in the filling.
- Breadcrumbs (optional) : Adds crunch if baking uncovered.
Prepping the Eggplant Rollatini
Preparing eggplant properly is key to avoiding a soggy or bitter dish.
- Slice thinly: Use a mandoline or sharp knife.
- Salt and rest: Sprinkle slices with salt and let sit for 30 minutes to draw out excess moisture and bitterness.
- Roast or grill: Lay slices on a baking sheet, brush with olive oil, and roast at 400°F for 15-20 minutes. This helps soften and flavor them.
Making the Ricotta Filling
The filling is what gives this dish its luscious texture and flavor.
Classic Ricotta Filling:
- 1 cup ricotta cheese
- 1/2 cup mozzarella, shredded
- 1/4 cup Parmesan
- 1 egg (optional, for binding)
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley or basil
- Salt and pepper to taste
Optional add-ins:
- Sautéed spinach
- Chopped mushrooms
- A touch of lemon zest for brightness
Mix all ingredients until well-combined.
Rolling & Assembling the Dish
This is the fun part! Here’s how to assemble Eggplant Rollatini:
- Lay out roasted eggplant slices.
- Spoon 1-2 tbsp of ricotta mixture onto the wider end of each slice.
- Roll tightly, starting from the filled end.
- Place rolls seam-side down in a baking dish with a layer of tomato sauce.
- Top with more sauce, mozzarella, and Parmesan.
Baking Instructions
- Preheat oven to 375°F.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake another 10-15 minutes until the top is golden and bubbly.
How to Serve Eggplant Rollatini
Serve this dish hot from the oven, paired with:
- Garlic bread or crusty Italian loaf
- Arugula or Caesar salad
- Spaghetti or angel hair pasta
- A glass of Chianti or Pinot Grigio
Pro Tips for Perfect Eggplant Rollatini
- Don’t overstuff your eggplant, it will ooze out during baking.
- Roast, don’t fry, for a lighter and less greasy roll.
- Use a thicker tomato sauce to prevent a watery base.
- Make it ahead and refrigerate before baking if needed.
- Freeze unbaked rolls for quick future meals.
Variations & Dietary Adaptations
Want to switch it up? Try these:
- Vegan: Use almond ricotta, vegan cheese, and egg replacer.
- Gluten-free: Skip breadcrumbs or use GF alternatives.
- Keto/Low-carb: Stick to cheeses, skip any flour or breadcrumb coating.
- Stuffing variations:
- Spinach & ricotta
- Ground turkey or beef
- Mushrooms & garlic
How to Store Eggplant Rollatini
One of the best things about Eggplant Rollatini is how well it keeps, making it perfect for meal prep.
Refrigerator Storage
- Allow the dish to cool completely before storing.
- Place leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap.
- Store in the fridge for up to 4 days.
Freezer Storage
- Assemble the rollatini but do not bake for the best texture after thawing.
- Wrap the dish tightly in two layers of plastic wrap and one layer of foil, or store individual portions in freezer-safe containers.
- Freeze for up to 3 months.
- To bake from frozen, thaw overnight in the fridge, then bake at 375°F until heated through.
Reheating
- Oven method (best texture): Preheat oven to 350°F, cover with foil, and bake for 20–25 minutes until hot.
- Microwave method (quick): Place a portion on a microwave-safe plate, cover loosely, and heat for 2–3 minutes, checking halfway.
Tip: Add a spoonful of extra marinara sauce before reheating to keep the rolls moist.
Frequently Asked Questions (FAQs)
Q: Is Eggplant Rollatini the same as Eggplant Parmesan?
A: No. Rollatini involves rolling eggplant slices around cheese, while Parmesan is layered like a casserole.
Q: Do you peel the eggplant?
A: Not necessary unless the skin is particularly thick or bitter.
Q: Can you freeze Eggplant Rollatini?
A: Yes. Freeze before or after baking. Just wrap tightly and reheat at 375°F.
Q: How do you keep eggplant from getting soggy?
A: Salt slices to remove water, roast instead of frying, and use less watery fillings.
Q: What does “rollatini” mean?
A: It’s an American-Italian term referring to rolled stuffed vegetables.
Q: Can I air fry the eggplant slices?
A: Yes! Brush with oil and air fry at 375°F for 6–8 minutes.
Q: Best cheese for stuffing?
A: Ricotta is traditional, but you can mix with mozzarella or goat cheese for variety.
Q: Is this dish vegetarian?
A: Yes, if you don’t add meat to the filling.
Final Thoughts
Eggplant Rollatini is more than just a delicious meal, it’s a warm, welcoming hug from the heart of Italian cuisine. Its versatility, health benefits, and pure comfort make it a must-have in your dinner rotation.
Whether you’re going full-traditional or adding your own twist, this dish never disappoints.
Print
Eggplant Rollatini: Classic Italian Comfort with a Healthy Twist
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheesy, saucy, and packed with Italian flavor, Eggplant Rollatini features thin slices of roasted eggplant filled with creamy ricotta and spinach, rolled and baked in marinara sauce until golden and bubbly. This lighter twist on a classic is perfect for weeknight dinners or special occasions.
Ingredients
2 medium eggplants, sliced lengthwise into ¼-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
1 cup ricotta cheese
½ cup shredded mozzarella cheese, plus extra for topping
¼ cup grated Parmesan cheese, plus extra for topping
1 egg, optional for binding
1 clove garlic, minced
¼ cup fresh parsley or basil, chopped
1 cup spinach, sautéed and drained, optional
2 cups marinara sauce
Fresh basil for garnish
Instructions
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and sprinkle with ½ teaspoon salt. Roast for 15 to 20 minutes until tender but not mushy.
Reduce oven temperature to 375°F (190°C). In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg if using, garlic, herbs, spinach if using, and the remaining ½ teaspoon salt. Stir until smooth and well blended.
Spread 1 cup marinara sauce over the bottom of a baking dish. Place about 2 tablespoons of filling at one end of each eggplant slice, then roll up and place seam-side down in the baking dish.
Spoon remaining marinara sauce over the rolls, sprinkle with extra mozzarella and Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and golden.
Garnish with fresh basil and serve hot.
Notes
Skip the egg for a lighter version. Grill eggplant slices instead of roasting for a smoky flavor. Add a spoonful of marinara before reheating leftovers to keep them moist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
Keywords: Eggplant Rollatini, baked eggplant roll-ups, Italian eggplant recipe, eggplant involtini, ricotta