Eggplant Rollatini is a classic Italian-inspired dish made with tender eggplant slices rolled around a creamy ricotta, Parmesan, and fresh basil filling. The rolls are baked in rich marinara sauce and topped with melted mozzarella cheese. This low-carb, meatless recipe requires no breading and uses simple ingredients. I serve it as a main dish for family dinners or when I want a satisfying alternative to traditional pasta.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large eggplants, sliced lengthwise (1/4-inch thick slices)
1 cup ricotta cheese
1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
1 egg
2 garlic cloves, minced
3 Tablespoon fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara
1/2 cup mozzarella cheese
fresh basil, chopped
Directions
1. Preheat the oven: I preheat the oven to 400°F and prepare a lightly greased baking pan.
2. Slice and salt the eggplant: I remove the stems and slice the eggplants lengthwise into 1/4-inch thick pieces. I sprinkle salt on both sides, let them sit for 10 minutes to release excess moisture, then pat them dry with paper towels and wipe off the remaining salt.
3. Bake the eggplant: I arrange the slices on the prepared pan and bake for 10 minutes until softened. I remove them from the oven and let them cool slightly so they’re easier to roll.
4. Prepare the ricotta filling: In a bowl, I combine the ricotta, Parmesan, egg, minced garlic, chopped basil, salt, and black pepper. I mix until evenly combined.
5. Assemble the rollatini: I spread half of the marinara sauce across the bottom of a casserole dish. I spoon 1–2 tablespoons of ricotta filling onto each cooled eggplant slice, roll it up, and place it in the dish. I repeat with the remaining slices and filling.
6. Add the sauce and cheese: I spoon the remaining marinara over the eggplant rolls, then sprinkle with mozzarella and a light dusting of Parmesan.
7. Bake: I cover the baking dish with foil or a lid and bake at 400°F for 30 minutes. I uncover the dish and bake for another 10 minutes.
8. Serve: I remove the rollatini from the oven, garnish with fresh chopped basil, and serve warm.
Servings and Timing
Servings: 5
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
For a different flavor, I can use a combination of ricotta and other soft Italian cheeses or add chopped spinach to the filling. Fresh parsley can replace some of the basil, while a pinch of red pepper flakes adds mild heat. I can also use a different marinara sauce to change the flavor without altering the basic preparation. For a cheesier topping, I add a little extra Parmesan before baking.
Storage/Reheating
I store leftover Eggplant Rollatini in an airtight container in the refrigerator for up to 3–4 days. To reheat, I place the rolls in an oven-safe dish, cover with foil, and warm in a 350°F oven for about 10–15 minutes. For freezing, I assemble the rollatini without baking, cover tightly with plastic wrap followed by foil, and freeze for up to 1–2 months. I thaw it before baking according to the recipe instructions.
FAQs
Do I need to peel the eggplant for rollatini?
No, I leave the skin on because it helps the slices hold their shape during rolling and baking. The skin softens as the eggplant cooks.
Why do I need to salt the eggplant?
Salting helps draw out excess moisture and prevents the finished rollatini from becoming watery. I let the slices sit for 10 minutes, then pat them dry before baking.
Can I make Eggplant Rollatini ahead of time?
Yes, I can assemble the rolls in the baking dish ahead of time and refrigerate them covered until ready to bake.
Can I use cottage cheese instead of ricotta?
Cottage cheese can work as a substitute, although the filling will have a different texture. I drain excess liquid before using it to prevent a watery filling.
How do I keep the eggplant slices from breaking?
I slice the eggplant evenly and bake it for 10 minutes before rolling. This softens the slices and makes them flexible enough to wrap around the filling.
Can I make Eggplant Rollatini without mozzarella?
Yes, I can omit the mozzarella or replace it with another melting cheese. The ricotta and Parmesan filling still provides plenty of flavor.
How do I know when Eggplant Rollatini is done?
I check that the sauce is bubbling, the filling is heated through, and the cheese on top is melted. The eggplant should also be tender.
Can I freeze Eggplant Rollatini before baking?
Yes, I assemble the dish without baking and wrap it tightly with plastic wrap and foil. I freeze it for up to 1–2 months and thaw it before baking.
What can I serve with Eggplant Rollatini?
I serve it with a green salad, roasted vegetables, or garlic bread. For a heartier meal, I can pair it with pasta.
Can I use homemade marinara sauce?
Yes, homemade marinara works well in this recipe. I use the same amount as the original recipe and choose a sauce that isn’t overly watery.
Conclusion
Eggplant Rollatini is a simple Italian-inspired dish with tender eggplant, creamy ricotta filling, marinara sauce, and melted cheese. Baking the eggplant before rolling makes preparation easier and keeps the dish light without breading. I serve it for weeknight dinners, family meals, or meatless occasions. It can also be assembled ahead of time and frozen for later use.
Eggplant Rollatini is a delicious Italian-inspired dish featuring tender baked eggplant slices rolled around a creamy ricotta, Parmesan, garlic, and fresh basil filling. Smothered in rich marinara sauce and topped with melted mozzarella, this comforting, low-carb vegetarian recipe is perfect for family dinners, special occasions, or a satisfying pasta-free meal.
Ingredients
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
1 cup ricotta cheese
1/2 cup Parmesan cheese, shredded, plus additional Parmesan for topping
1 large egg
2 garlic cloves, minced
3 tablespoons fresh basil, chopped
1/4 teaspoon salt, plus additional salt for preparing the eggplant
1/2 teaspoon black pepper
2 1/2 cups marinara sauce
1/2 cup mozzarella cheese, shredded
Fresh basil, chopped, for garnish
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or baking pan and prepare a casserole dish for assembling the rollatini.
Remove the stems from the eggplants and slice them lengthwise into approximately 1/4-inch thick slices. Sprinkle both sides lightly with salt and let them rest for 10 minutes to release excess moisture. Pat the slices dry with paper towels and wipe away any remaining salt.
Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for approximately 10 minutes until softened and flexible. Remove from the oven and allow them to cool slightly so they are easier to handle and roll.
In a medium mixing bowl, combine the ricotta cheese, shredded Parmesan, egg, minced garlic, chopped fresh basil, salt, and black pepper. Stir thoroughly until the filling is smooth and evenly combined.
Spread approximately half of the marinara sauce evenly across the bottom of the prepared casserole dish to create a flavorful base for the eggplant rolls.
Place a softened eggplant slice on a clean work surface. Spoon approximately 1–2 tablespoons of the ricotta filling onto one end of the slice. Carefully roll the eggplant around the filling and place it seam-side down in the casserole dish. Repeat with the remaining eggplant slices and ricotta mixture.
Spoon the remaining marinara sauce evenly over the assembled eggplant rolls. Sprinkle the shredded mozzarella cheese across the top, followed by a light dusting of additional Parmesan cheese.
Cover the casserole dish tightly with aluminum foil or an oven-safe lid. Bake in the preheated 400°F (200°C) oven for 30 minutes to allow the eggplant to become tender and the filling to cook through.
Remove the foil and continue baking for another 10 minutes, or until the marinara sauce is bubbling, the cheese is melted, and the filling is fully cooked. The center of the filling should reach 160°F (71°C).
Remove the Eggplant Rollatini from the oven and let it rest for a few minutes. Garnish with freshly chopped basil and serve warm with your favorite side dishes.
Notes
Choose large, firm eggplants with smooth skin for the best results. Larger eggplants provide longer slices that are easier to roll around the ricotta filling.
There is no need to peel the eggplant. Keeping the skin intact helps the slices maintain their shape during baking and rolling.
Salting the eggplant before baking helps draw out excess moisture and reduces the chance of a watery finished dish. Pat the slices thoroughly dry before baking.
Slice the eggplant evenly into 1/4-inch thick pieces. Slices that are too thick may break when rolled, while very thin slices can tear easily.
For a different filling, combine ricotta with another soft Italian cheese or add well-drained chopped spinach for extra vegetables.
Substitute drained cottage cheese for ricotta if desired. The texture will be slightly different, but it still creates a creamy filling.
Fresh parsley can replace some of the basil, and a pinch of red pepper flakes adds a gentle spicy flavor.
Use homemade or store-bought marinara sauce. Choose a thick sauce rather than a watery one to prevent excess liquid in the casserole.
For an extra cheesy topping, sprinkle additional Parmesan or mozzarella over the rollatini before the final uncovered baking stage.
Mozzarella can be omitted or replaced with another melting cheese if preferred.
For a strictly vegetarian dish, use Parmesan-style cheese made with vegetarian or microbial rennet.
To prepare ahead, assemble the eggplant rolls with the sauce and cheese, cover the baking dish tightly, and refrigerate until ready to bake. Allow additional baking time if the dish is cold.
Store leftover Eggplant Rollatini in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place the rolls in an oven-safe dish, cover with foil, and warm in a preheated 350°F (175°C) oven for approximately 10–15 minutes, or until thoroughly heated.
For freezing, assemble the rollatini without the final baking step. Wrap the dish tightly with plastic wrap followed by aluminum foil and freeze for up to 1–2 months.
Thaw frozen rollatini overnight in the refrigerator before baking according to the recipe instructions. Remove all plastic wrap before placing the dish in the oven.
Serve with a fresh green salad, roasted vegetables, or garlic bread. For a heartier meal, pair with pasta or another Italian-inspired side dish.
This recipe is naturally low in carbohydrates compared with traditional pasta dishes because the eggplant slices replace pasta and require no breading.
