Eggplant Rollatini is a delectable vegetarian dish that combines thin, roasted eggplant slices filled with a rich and creamy ricotta mixture. Baked in marinara sauce and topped with melted cheese, this dish is a comforting, low-carb meal that’s perfect for special occasions or a cozy night in. It’s an impressive yet easy-to-make entree that will satisfy any palate.

Eggplant Rollatini

Why You’ll Love This Recipe

Eggplant Rollatini is a perfect blend of flavors and textures. The roasted eggplant provides a tender, savory base, while the ricotta cheese filling adds a creamy and rich contrast. When baked in marinara sauce and topped with melty mozzarella and Parmesan, the dish becomes a comforting, flavorful delight. It’s a hearty vegetarian meal that feels gourmet but is simple to prepare, making it ideal for dinner parties or weeknight dinners. Plus, it’s a great way to enjoy a low-carb, gluten-free dish that everyone will love!

Ingredients

2 large eggplants, cut lengthwise into ¼-inch thick slices
2 tablespoons olive oil
1 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded and divided
½ cup Parmesan cheese, grated and divided
1 egg, beaten
¼ cup fresh parsley, chopped (plus more for topping)
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups marinara sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the eggplant:

Preheat the oven to 375°F (190°C).
Remove the stems from the eggplants and slice them lengthwise into ¼-inch thick pieces. Salt both sides of the eggplant slices and let them sit for 10-20 minutes to allow the moisture to be drawn out. Pat the slices dry with a paper towel.
Arrange the eggplant slices in a single layer on a large baking sheet and drizzle with olive oil.
Bake for 20-25 minutes, flipping the eggplants halfway through, until soft. Set aside.

Prepare the cheese mixture:

In a medium mixing bowl, combine the ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, chopped parsley, salt, and pepper. Stir until evenly combined.

Assemble the rollatini:

Spread ½ cup of marinara sauce evenly in a 9×13-inch casserole dish.
Arrange the eggplant slices on a clean surface. Spread 1-2 tablespoons of the cheese mixture on each slice.
Roll each eggplant slice up and place it seam side down in the casserole dish. If there is extra cheese filling, spread it over the top of the rolled eggplant slices.
Pour the remaining marinara sauce over the rolled eggplant.
Top with the remaining 1 cup mozzarella and ¼ cup Parmesan cheese.

Bake the rollatini:

Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the cheese is golden brown and bubbly.
For a crispier top, turn on the broiler and broil for 3-4 minutes, watching carefully to avoid burning.
Let the rollatini cool for 10 minutes before slicing and serving. Top with fresh chopped parsley.

Servings and Timing

Servings: 4-6
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes

Variations

Add Veggies: For extra flavor and nutrition, add spinach, mushrooms, or bell peppers to the cheese filling.
Different Cheese: You can swap out the ricotta for mascarpone or cream cheese for a different flavor.
Spicy Kick: Add some red pepper flakes to the marinara sauce for a spicy twist.
Gluten-Free Option: Use gluten-free marinara sauce and ensure the cheeses are free from gluten.

Storage/Reheating

Storage: Store leftover eggplant rollatini in an airtight container in the fridge for 3-4 days.
Reheating: For the best texture, reheat in the oven at 350°F (175°C) until heated through. While you can microwave the leftovers, baking will maintain the texture and flavor better.
Freezing: You can freeze the rollatini before or after baking. To freeze before baking, wrap the dish tightly in foil and freeze for up to 2 months. After baking, store the leftovers in an airtight container for 2-3 months. Thaw in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the rollatini up to the point of baking, cover it, and refrigerate it for up to 24 hours before baking.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce, but for the best flavor, try making your own or using a high-quality jarred sauce.

Can I make the rollatini with zucchini instead of eggplant?

Yes, zucchini works as a substitute for eggplant. Slice it the same way and follow the same preparation steps.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure your marinara sauce is gluten-free as some store-bought varieties may contain gluten.

Can I freeze leftover rollatini?

Yes, you can freeze both unbaked and baked rollatini. Be sure to wrap it tightly to prevent freezer burn.

How do I prevent the eggplant from becoming too soggy?

Salting the eggplant slices and letting them “sweat” for 10-20 minutes helps draw out excess moisture. Patting them dry before baking also prevents them from becoming too soggy.

Can I make this dish with a different type of cheese?

Yes, you can use different types of cheese like provolone, gouda, or cheddar to alter the flavor profile of the dish.

Can I make this recipe without egg?

Yes, if you prefer an egg-free version, you can omit the egg and use a bit of extra ricotta or a binder like cornstarch to help hold the filling together.

How long should I bake the rollatini?

Bake for 25 minutes covered, then uncover and bake for another 15 minutes, or until the cheese is golden brown and bubbly.

What should I serve with eggplant rollatini?

This dish pairs beautifully with a simple salad, garlic bread, or roasted vegetables for a well-rounded meal.

Conclusion

Eggplant Rollatini is the ultimate comfort food—rich, cheesy, and full of flavor. With its creamy ricotta filling, savory marinara sauce, and melted cheese, this dish is perfect for any occasion. Whether you’re serving it at a dinner party or enjoying it as a weeknight meal, it’s a hearty, satisfying vegetarian option that’s sure to please everyone.

Eggplant Rollatini

Why You’ll Love This Recipe

Ingredients