Name: Eggplant Rollatini
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise into 1/4-inch strips; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce; 1 large egg; 2 tablespoons chopped fresh basil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil

Hey y’all! If you’re searching for a show-stopping dish that’s bursting with flavor, look no further than this homemade Eggplant Rollatini. This Italian classic features tender, roasted eggplant slices filled with a creamy ricotta mixture, smothered in savory marinara, and baked to golden perfection. It’s perfect for everything from family dinners to special gatherings, and even beginners can master it easily. Let’s get cooking!

Why You’ll Love This Eggplant Rollatini

Rich, cheesy filling combines perfectly with roasted eggplant and tangy marinara.
It’s a fantastic vegetarian main course that even meat-lovers adore.
Great make-ahead option for meal prep or entertaining guests.
Customizable to suit your taste—add spinach, herbs, or different cheeses!
Healthier than traditional fried versions, thanks to oven-roasted eggplant.

Eggplant Rollatini Ingredients

2 large eggplants, sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan cheese, plus more for topping
1 large egg
2 tablespoons chopped fresh basil
2 cups marinara sauce (homemade or store-bought)
1 teaspoon dried oregano
1 garlic clove, minced
Cooking spray

How to Make Eggplant Rollatini

Step 1: Prepare and Roast the Eggplant

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.
Arrange eggplant slices in a single layer, brush both sides with olive oil, and season with salt and pepper.
Roast for 15-18 minutes, flipping halfway, until the eggplant is tender but not mushy. Set aside to cool.

Step 2: Prepare the Ricotta Filling

In a medium bowl, mix ricotta, 3/4 cup mozzarella, Parmesan, egg, basil, oregano, and minced garlic until well combined.

Step 3: Assemble the Eggplant Rollatini

Reduce oven temperature to 375°F (190°C).
Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
Place a heaping tablespoon of ricotta filling at one end of each eggplant slice, then roll up tightly.
Arrange rolls seam-side down in the baking dish.

Step 4: Bake the Eggplant Rollatini

Spoon remaining marinara sauce over the rolls and sprinkle with the rest of the mozzarella and extra Parmesan.
Bake uncovered for 25 minutes, until bubbly and golden. Let cool for 10 minutes before serving.

Notes: Eggplant Rollatini Success Tips

Salt and rest the eggplant slices before roasting to help draw out excess moisture and bitterness (Serious Eats: How to Salt Eggplant).
Use a high-quality marinara sauce or make your own for the richest flavor (Bon Appétit’s Simple Tomato Sauce).
Let cool briefly before serving for the filling to set.

Eggplant Rollatini Variations

Spinach & Ricotta Rollatini: Add 1 cup sautéed spinach to the ricotta filling for extra greens.
Mushroom & Herb Rollatini: Fold 1/2 cup chopped, cooked mushrooms and extra fresh herbs into the filling.
Vegan Rollatini: Use almond-based ricotta and vegan mozzarella for a dairy-free version (Love & Lemons Vegan Ricotta Recipe).

Required Equipment for Eggplant Rollatini

Baking sheets
Knife and cutting board
Medium mixing bowl
9×13-inch baking dish
Measuring spoons and cups

Eggplant Rollatini Storage Instructions

Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days. To reheat, bake covered at 350°F (175°C) until warmed through. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pairings & Serving Recommendations for Eggplant Rollatini

Serve with a simple green salad tossed in balsamic vinaigrette.
Pair with crusty Italian bread or garlic knots.
A glass of Chianti or sparkling water complements the dish beautifully.

Eggplant Rollatini Pro Tips

Roast eggplant slices in a single layer to ensure even cooking and avoid steaming.
If preparing ahead, assemble rollatini and refrigerate, then bake just before serving for freshest results.
Use freshly shredded mozzarella instead of pre-shredded for a meltier, creamier topping (Cook’s Illustrated: Cheese Shredding Tips).

Eggplant Rollatini FAQ

Can I make Eggplant Rollatini ahead of time?: Absolutely! Assemble up to 1 day in advance, refrigerate, and bake just before serving.
Can I freeze Eggplant Rollatini?: Yes—freeze before or after baking in a freezer-safe dish for up to 2 months. Thaw overnight before reheating.
How do I prevent soggy Eggplant Rollatini?: Roast eggplant slices thoroughly and avoid overstuffing the rolls; this keeps everything firm and flavorful.

Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes
Yields: 4-6 servings