Why You’ll Love Baked Eggplant Rollatini Recipe
This recipe delivers the classic flavors of traditional eggplant rollatini with less oil and fuss. By baking the eggplant instead of frying, you get tender, easy‑to‑roll slices without extra calories. The creamy cheese filling paired with savory marinara and fresh basil creates a comforting and satisfying meal that even non‑eggplant fans will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements 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 extra for dusting)
1 egg
2 garlic cloves, minced
3 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara sauce
1/2 cup mozzarella cheese
Additional fresh basil for garnish
Directions
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Preheat your oven to 400°F (205°C).
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Slice the eggplant lengthwise into 1/4‑inch thick pieces. Salt both sides and let them sit for about 10 minutes to draw out excess moisture, then pat dry.
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Place the eggplant slices on a baking sheet and bake for about 10 minutes until softened. Remove and let cool slightly.
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In a bowl, combine ricotta, parmesan, egg, minced garlic, salt, pepper, and chopped basil to make the filling.
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Spread half of the marinara sauce across the bottom of a baking dish.
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Spoon 1–2 tablespoons of the cheese mixture onto each eggplant slice and roll them up. Place the rolls seam side down in the baking dish.
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Pour the remaining marinara sauce over the rollatini. Sprinkle mozzarella and a bit more parmesan on top.
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Cover the dish with foil and bake for about 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and lightly browned.
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Garnish with fresh basil and serve warm.
Servings and timing
Serves: 5
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
• Add spinach: Mix cooked, drained spinach into the ricotta filling for extra greens.
• Spicy kick: Add red pepper flakes to the cheese mixture for heat.
• Meaty version: Brown some ground beef or Italian sausage and mix into the marinara sauce before baking.
• Herb swap: Use fresh oregano or parsley instead of basil for a different herb profile.
Storage/Reheating
• Refrigerator: Store leftover rollatini in an airtight container for up to 4 days.
• Freezer: You can freeze unbaked rollatini (assembled) wrapped tightly for up to 2 months. Thaw in the refrigerator before baking.
• Reheating: Warm leftovers in a 350°F oven for 10–15 minutes, or microwave individual servings until heated through.
FAQs
What is eggplant rollatini?
Eggplant rollatini is a baked dish where thin slices of eggplant are rolled around a cheese filling, typically ricotta and parmesan, then baked in tomato sauce.
Do I need to salt the eggplant before baking?
Yes, salting helps draw out excess moisture so the eggplant doesn’t release too much water while baking.
Can I make the dish ahead of time?
Yes, you can assemble the rollatini ahead and refrigerate or freeze before baking.
Is this recipe gluten‑free?
Yes, this version is naturally gluten‑free since it doesn’t use breading.
Can I use store‑bought marinara sauce?
Absolutely — quality store‑bought sauce works well and saves time.
What kind of cheese should I use?
Use whole‑milk ricotta for the creamiest filling, along with grated parmesan and mozzarella for topping.
Can I add meat to the sauce?
Yes, brown ground beef or Italian sausage can be added to the sauce for a heartier meal.
Can I slice the eggplant thinner?
You can slice thinner if you prefer, but 1/4‑inch gives a good balance of structure and tenderness.
What should I serve with eggplant rollatini?
Serve with pasta, a green salad, or crusty bread to complete the meal.
How do I prevent the dish from being watery?
Salting and patting dry the eggplant removes excess moisture, helping prevent a watery casserole.
Conclusion
Baked Eggplant Rollatini is a delicious, lighter take on a classic Italian comfort dish. With tender baked eggplant, rich tomato sauce, and creamy cheese filling, it’s a crowd‑pleasing entree that’s perfect for weeknight dinners or entertaining. Whether you make it as written or try one of the many variations, this recipe is sure to become a favorite.
Baked Eggplant Rollatini
This Baked Eggplant Rollatini is a delicious Italian-inspired dish made with thin slices of roasted eggplant rolled around a creamy ricotta filling, topped with marinara sauce and baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tablespoons olive oil
- Salt, to taste
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of eggplant slices with olive oil and sprinkle with salt. Place on the baking sheet and roast for 20 minutes, flipping halfway through, until tender and pliable.
- In a bowl, mix ricotta, parmesan, egg, garlic, basil, Italian seasoning, salt, and pepper until well combined.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place 1-2 tablespoons of the ricotta mixture on each roasted eggplant slice, then roll up tightly and place seam-side down in the baking dish.
- Pour remaining marinara sauce over the rollatini and sprinkle with mozzarella cheese.
- Bake for 25-30 minutes until bubbly and cheese is melted.
- Remove from oven and let cool slightly before serving. Garnish with fresh basil if desired.
Notes
- Slice eggplant thinly and evenly to ensure it roasts and rolls easily.
- Use a mandoline slicer for consistent slices.
- You can prepare the rollatini a day ahead and bake it when ready to serve.
- Swap ricotta with vegan alternatives for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
