Introduction of Eggplant Rollatini
There’s something magical about the first bite of perfectly baked Eggplant Rollatini. As a chef, I’ve made countless Italian-inspired dishes, but this one holds a special place in my heart. The way the tender eggplant wraps around a creamy, herb-infused ricotta filling, all topped with bubbling marinara and melted cheese, is pure comfort on a plate. It’s the kind of recipe that doesn’t just feed people — it brings them together.
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I know many home cooks get nervous about working with eggplant. Maybe you’ve had soggy slices in the past or fillings that fell apart. That’s exactly why I’m here. With the right technique, you’ll create rollatini that’s light yet satisfying, rich without being heavy, and full of bright, balanced flavors. My method is straightforward, foolproof, and works every single time.
Whether you’re making it for a cozy family dinner, a weekend gathering with friends, or a special occasion, this Eggplant Rollatini will make you proud to set it on the table. The beauty of this recipe is its versatility. You can prepare it ahead, freeze it for busy days, or tweak the filling with seasonal herbs and vegetables to keep things fresh.
Let’s dive in so you can master this Italian-American classic and impress everyone at your table — even the toughest critics.
Eggplant Rollatini 7 Irresistible Ways to Make It Unforgettable
Equipment
- Baking sheets
- 9×13-inch baking dish
- Chef’s knife or mandoline
- Mixing bowls
- Foil
Ingredients
For the Eggplant
- 2 large eggplants sliced lengthwise into 1/4-inch thick slices
- 1/4 tsp salt for sweating slices
- 1/2 tsp black pepper for seasoning slices
For the Ricotta Filling
- 1 cup ricotta cheese whole milk for creamiest texture
- 1/2 cup parmesan cheese shredded, plus extra for dusting
- 1 egg large
- 2 cloves garlic minced
- 3 tbsp fresh basil finely chopped
- 1/4 tsp salt
- 1/2 tsp black pepper
For Assembly
- 2 1/2 cups marinara sauce divided
- 1/2 cup mozzarella cheese shredded
- parmesan cheese extra for dusting top
- fresh basil chopped, for garnish
Instructions
Prep and Sweat the Eggplant
- Preheat oven to 400°F (200°C). Trim eggplant stems and slice lengthwise into 1/4-inch slices. Lay slices on a board and sprinkle both sides lightly with salt. Rest 10 minutes to draw out moisture, then pat dry thoroughly with paper towels.
Parbake the Slices
- Arrange slices on lightly greased baking sheets in a single layer. Bake 10 minutes until pliable. This softens slices so they roll without tearing and prevents a watery casserole. Cool slightly.
Make the Filling
- In a bowl, mix ricotta, 1/2 cup parmesan, egg, minced garlic, chopped basil, 1/4 tsp salt, and 1/2 tsp pepper until smooth and creamy.
Assemble the Rollatini
- Spread half the marinara over the bottom of a 9×13 inch baking dish. Place 1–2 tablespoons filling at one end of each cooled slice, roll up gently, and arrange seam-side down in the dish.
Top and Bake
- Spoon remaining marinara over the rolls. Sprinkle with mozzarella and a light dusting of parmesan. Cover with foil and bake 30 minutes, then uncover and bake 10 minutes until the cheese is bubbly and lightly golden.
Finish and Serve
- Rest 5 minutes. Garnish with chopped fresh basil and serve hot.
Notes
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Or go to my Pinterest.
Why You’ll Love This Recipe “Eggplant Rollatini”
- Restaurant Quality at Home – This Eggplant Rollatini delivers the same flavor and presentation you’d expect from a fine Italian restaurant, without leaving your kitchen.
- Perfectly Balanced Texture – The eggplant is tender yet holds its shape, the ricotta filling is creamy and rich, and the melted cheese on top adds just the right amount of indulgence.
- Simple, Fresh Ingredients – Everything in this dish is easy to find at your local grocery store, yet when combined, they create something truly special.
- Make-Ahead Friendly – Prepare it in advance for stress-free entertaining or weeknight dinners. It freezes beautifully and reheats without losing quality.
- Crowd Pleaser – From picky eaters to food lovers with refined palates, this dish wins over everyone at the table.
What makes my version of Eggplant Rollatini stand out is the attention to detail in every step. Salting the eggplant draws out excess moisture, ensuring it bakes up tender rather than soggy. The ricotta filling is elevated with fresh basil, garlic, and a touch of parmesan for depth. Baking the eggplant before rolling not only makes it pliable but also concentrates its flavor.
It’s a recipe that’s both comforting and impressive, perfect for a family gathering, holiday meal, or even a romantic dinner at home. Every forkful is a blend of savory, cheesy, and herby goodness that will have your guests asking for seconds.
Ingredients Needed for Eggplant Rollatini
Here’s everything you’ll need to make this Eggplant Rollatini, grouped for clarity and enhanced with chef’s tips so you get the best results every time.
For the Eggplant:
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices (uniform slices ensure even baking)
- ¼ teaspoon salt (for drawing out excess moisture)
- ½ teaspoon freshly ground black pepper
For the Ricotta Filling:
- 1 cup ricotta cheese (whole milk for the creamiest texture)
- ½ cup shredded parmesan cheese, plus extra for sprinkling on top before baking
- 1 large egg (helps bind the filling)
- 2 cloves garlic, finely minced (fresh garlic adds a sharper, more vibrant flavor)
- 3 tablespoons fresh basil, finely chopped (bright, herbal freshness)
- ¼ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Sauce and Topping:
- 2 ½ cups marinara sauce (homemade or high-quality store-bought)
- ½ cup shredded mozzarella cheese (melts into a golden, bubbly top)
- Fresh basil, chopped, for garnish
How to Make Eggplant Rollatini
1. Preheat the oven
Set your oven to 400°F (200°C) so it’s ready when you need it. A properly preheated oven ensures even cooking and a lightly caramelized finish on the eggplant.
2. Slice and prep the eggplant
Trim the stems and slice the eggplant lengthwise into ¼-inch thick slices. Lay them out on a large surface and sprinkle both sides lightly with salt. Let them sit for about 10 minutes to release excess moisture. This “sweating” step keeps your rollatini from becoming watery. Pat each slice dry with paper towels, removing any visible salt.
3. Bake the eggplant
Arrange the slices on a lightly greased baking sheet in a single layer. Bake for 10 minutes, just until softened. This makes them flexible for rolling while also concentrating their flavor. Remove from the oven and let them cool slightly.
4. Prepare the filling
In a medium bowl, combine ricotta cheese, shredded parmesan, egg, garlic, fresh basil, salt, and pepper. Stir until smooth and well blended. This creamy mixture will be the heart of each rollatini.
5. Assemble the rollatini
Spread half of the marinara sauce evenly across the bottom of a baking dish. Place 1–2 tablespoons of filling at one end of a cooled eggplant slice, then roll it up gently. Arrange each roll seam side down in the sauce-lined dish. Repeat until all slices are filled.
6. Add sauce and cheese
Spoon the remaining marinara sauce over the rolled eggplant. Top with shredded mozzarella and a light dusting of parmesan.
7. Bake to perfection
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
8. Serve and enjoy
Sprinkle with fresh basil for a pop of color and freshness. Serve hot alongside crusty bread or a fresh salad.
Serving and Storage Tips of Eggplant Rollatini
Serving Suggestions
- Pair with fresh sides: A crisp green salad with a light vinaigrette or roasted vegetables complements the richness of the rollatini.
- Add a carb companion: Serve with warm garlic bread or toasted ciabatta to soak up the extra marinara sauce.
- Garnish for presentation: A sprinkle of freshly chopped basil and an extra dusting of parmesan just before serving adds a touch of color and flavor.
- Make it a full Italian-inspired meal: Start with an antipasto platter, serve the rollatini as the main course, and finish with a light dessert like lemon sorbet.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Preheat oven to 350°F (175°C). Place the rollatini in an oven-safe dish, cover with foil, and heat for about 10–15 minutes until warmed through.
- Freezing: Assemble the rollatini but do not bake. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Single-portion storage: For convenience, freeze individual portions in airtight containers for quick reheating.
Helpful Notes of Eggplant Rollatini
- Choose the right eggplant: Select firm, glossy eggplants with smooth skin and no blemishes. Smaller to medium-sized ones tend to have fewer seeds and a sweeter flavor.
- Control moisture: Salting and baking the slices before rolling is key to preventing soggy rollatini. Skipping this step may result in excess liquid in your dish.
- Ricotta texture tip: For an extra creamy filling, drain ricotta in a fine mesh sieve for 15–20 minutes before mixing with other ingredients.
- Cheese variations: Swap mozzarella for provolone or fontina for a richer, more decadent taste.
- Make it gluten-free: Ensure your marinara sauce is certified gluten-free. Everything else in the recipe is naturally gluten-free.
- Boost flavor: Add a pinch of red pepper flakes to the marinara for a subtle heat that balances the creamy filling.
- Double batch for guests: This recipe scales easily—prepare extra and freeze for busy nights or last-minute gatherings.
- Vegetarian protein boost: Add chopped spinach or sautéed mushrooms to the filling for extra nutrients and flavor depth.
Conclusion of Eggplant Rollatini
Eggplant Rollatini is more than just a delicious Italian-inspired dish—it’s a warm, comforting meal that brings together creamy, cheesy filling, tender roasted eggplant, and rich marinara sauce in every bite. By following the simple techniques outlined above, you can achieve a dish that’s flavorful, visually appealing, and satisfying enough to impress both family and guests.
One of the best things about this recipe is its flexibility. Whether you’re preparing it for a cozy weeknight dinner, a special occasion, or even making it ahead for the freezer, it adapts beautifully to your schedule. The combination of ricotta, parmesan, and mozzarella offers a creamy, savory richness, while fresh basil and garlic elevate the flavors for a restaurant-quality experience at home.
It’s also a dish that invites creativity. You can experiment with different cheeses, add a hint of spice, or incorporate extra vegetables like spinach or mushrooms for a healthier twist. And since the eggplant replaces pasta, it’s naturally lighter than many baked Italian classics, making it a great choice if you’re looking to balance comfort with nutrition.
If you’ve never made Eggplant Rollatini before, now’s the time to try it. The steps are approachable, the ingredients are easy to find, and the results are impressive every single time.
If you make this recipe, I’d love to hear from you—leave a comment and a star rating below to share your experience. Did you make any creative changes? Snap a photo and tag it on Pinterest or Facebook so we can all see your delicious creation. Your feedback and photos make this cooking community thrive!
Frequently Asked Questions (FAQ) of Eggplant Rollatini
How long can you keep eggplant rollatini in the fridge?
Eggplant rollatini will stay fresh for up to 3–4 days when stored in an airtight container in the refrigerator. For the best texture, reheat it in the oven at 350°F until warmed through rather than using the microwave.
Is eggplant rollatini fried?
Traditional versions can be fried, but this recipe bakes the eggplant slices. Baking keeps the dish lighter, reduces excess oil, and still delivers tender, flavorful slices that are easy to roll.
What is the best filling for eggplant rollatini?
The classic filling is a mixture of ricotta, parmesan, mozzarella, fresh basil, garlic, and seasonings. For extra depth, you can add chopped spinach, sautéed mushrooms, or even a bit of cooked Italian sausage.
Is eggplant rollatini healthy?
Yes, especially when baked instead of fried. It’s lower in carbs compared to pasta-based baked dishes, provides a good amount of fiber, and is rich in vitamins from the eggplant and fresh herbs.
How thick to cut eggplant for rollatini?
Slices should be about 1/4-inch thick. This thickness allows the eggplant to soften while baking yet remain sturdy enough to roll without breaking.
Does eggplant go bad quickly?
Whole eggplants can last 4–5 days at room temperature or up to a week in the refrigerator. Once sliced or cooked, they should be used within a few days for the best flavor and texture.