Eggplant Rollatini

Eggplant Rollatini is a classic Italian comfort dish that’s hearty, cheesy, and full of rich flavor. Thin slices of eggplant are rolled up with creamy ricotta and spinach, topped with marinara sauce, and baked until bubbly and golden. It’s everything you love about lasagna — without the pasta! Tender, flavorful, and surprisingly light, this dish makes an impressive main course for family dinners, date nights, or gatherings.

Try More Dinners Recipes:

• Baked Eggplant Fries
• Greek-Style Eggplant
• Roasted Eggplant Caprese Salad Recipe

🍆 Eggplant Rollatini Ingredients

For the Eggplant:

• 2 large eggplants, sliced lengthwise into ¼-inch thick slices
• Salt (for drawing out moisture)
• 2 tablespoons olive oil

For the Filling:

• 1 ½ cups ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 cup fresh spinach, chopped (optional)
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For Assembly:

• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese
• Fresh basil, for garnish

🥘 How To Make Eggplant Rollatini

1. Prep the eggplant: Slice eggplant lengthwise into thin strips. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
2. Roast or grill: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and roast for 10–12 minutes per side, or until soft and flexible. Set aside to cool slightly.
3. Make the filling: In a bowl, mix ricotta, mozzarella, Parmesan, spinach, egg, Italian seasoning, salt, and pepper until smooth.
4. Assemble the rollatini: Spread 1 cup of marinara sauce on the bottom of a baking dish. Spoon about 2 tablespoons of filling onto one end of each eggplant slice and roll it up tightly. Place seam-side down in the dish.
5. Top and bake: Spoon remaining marinara sauce over the rolls and sprinkle with mozzarella and Parmesan. Bake for 20–25 minutes, until bubbly and golden.
6. Garnish and serve: Let cool for 5 minutes before serving. Garnish with fresh basil and enjoy!

💭 Recipe Tips

• Slice evenly: Thin, uniform eggplant slices make rolling easier.
• Use fresh ricotta: It gives the filling a creamy, rich texture.
• Make it lighter: Use part-skim ricotta and mozzarella.
• Add extra flavor: Mix some chopped herbs like parsley or basil into the filling.
• Make ahead: Assemble up to a day in advance and refrigerate before baking.

🍞 What To Serve With Eggplant Rollatini?

Serve Eggplant Rollatini with garlic bread, a side of spaghetti, or a fresh Italian salad. It also pairs beautifully with roasted vegetables or a glass of red wine for a cozy dinner.

🎚 How To Store Leftovers Eggplant Rollatini?

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
• Freeze: Cool completely, then freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

📊 Eggplant Rollatini Nutrition Facts

Serving Size: 1 roll (out of 8)

• Calories: 230 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 440mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 15g