Eggplant Rollatini is more than just a dish—it’s a cozy embrace of creamy cheese, tender eggplant, and rich marinara baked into perfection. Whether you’re a seasoned vegetarian or simply looking for a light and comforting meal, this baked rollatini offers flavor, nutrition, and a touch of elegance in every bite. This comprehensive guide explores everything from preparation to storage, tips, and creative variations, all wrapped in a user-friendly, SEO-optimized format.
What is Eggplant Rollatini?
Eggplant Rollatini is an Italian-American recipe featuring thin slices of eggplant filled with creamy ricotta cheese, rolled up, and baked in tomato sauce. It offers a gluten-free and low-carb alternative to lasagna, replacing pasta with nutrient-rich eggplant.
Why You’ll Love This Dish:
- Vegetarian & gluten-free
- Comforting yet nutritious
- Ideal for make-ahead meals
- Impressive enough for gatherings, yet simple enough for weeknight dinners
Quick Recipe Snapshot
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Servings: 4–6
- Difficulty: Moderate
Ingredients You’ll Need
For the Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 3 tablespoons olive oil
- Salt, to draw out moisture
- Freshly ground black pepper, to taste
For the Cheese Filling:
- 1 1/2 cups ricotta cheese (whole milk for richness)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped (or 1 tsp dried)
- Salt and pepper, to taste
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp Italian seasoning (optional)
Step-by-Step Instructions
1. Prepare the Eggplant
Slice:
Trim the ends and cut the eggplant lengthwise into uniform 1/4-inch slices. Uniform slices cook evenly and are easier to roll.
Salt and Sweat:
Lay slices on a baking sheet, sprinkle both sides with salt, and let them sit for 30 minutes. This draws out moisture and bitterness. Rinse and pat completely dry.
2. Cook the Eggplant
Option 1: Roast (Recommended)
Preheat oven to 400°F (200°C). Lightly brush slices with olive oil and bake on parchment-lined trays for 10–12 minutes per side until soft and flexible.
Option 2: Grill
Grill over medium-high heat for 3–4 minutes per side until tender.
3. Make the Filling
In a medium bowl, combine:
- Ricotta
- Parmesan
- Mozzarella
- Egg
- Garlic
- Basil
- Salt and pepper
Mix until smooth and well-combined. Taste and adjust seasoning if needed.
4. Assemble the Rollatini
Layer the Baking Dish:
Spread 1/2 cup of marinara on the bottom of a 9×13-inch baking dish.
Fill and Roll:
Place 1–2 tablespoons of the ricotta mixture at one end of each eggplant slice. Roll it up gently and place seam-side down in the dish.
Top It Off:
Pour remaining marinara sauce over the rolls and sprinkle generously with mozzarella.
5. Bake the Dish
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.
- Uncover and bake another 10–15 minutes, until the cheese is golden and bubbly.
- Rest for 5–10 minutes before serving.
How to Serve Eggplant Rollatini
Serve hot, garnished with fresh basil, parsley, or extra Parmesan. This dish pairs beautifully with:
- Garlic bread
- Side salad with balsamic vinaigrette
- Roasted vegetables
Tips for the Best Eggplant Rollatini
- Use smaller eggplants: They have fewer seeds and a milder flavor.
- Don’t skip the salting step: Crucial for removing bitterness.
- Uniform thickness: Prevents uneven cooking or tearing during rolling.
- Make-ahead friendly: Assemble and refrigerate for up to 24 hours before baking.
Creative Variations to Try
1. Vegan Rollatini
Use almond ricotta, vegan mozzarella, and skip the egg. Use nutritional yeast instead of Parmesan.
2. Meaty Rollatini
Add cooked ground turkey or Italian sausage into the marinara sauce.
3. Zucchini Substitute
Thinly slice zucchini instead of eggplant for a lighter option.
4. Low-Carb & Keto
Use sugar-free marinara and part-skim cheese to lower carbs.
5. Spicy Rollatini
Add chopped jalapeños or spicy sausage for a heat kick.
Storage and Reheating
Refrigerate:
Store in an airtight container for up to 3 days.
Freeze:
Wrap baked (or unbaked) rollatini tightly and freeze for up to 3 months. Thaw in fridge overnight before reheating.
Reheat:
Bake at 350°F (175°C) for 15–20 minutes until heated through.
Common FAQs
1. Can I make Eggplant Rollatini ahead of time?
Yes, assemble it and refrigerate for up to 24 hours. Bake when ready.
2. Can I substitute ricotta cheese?
Yes, cottage cheese (blended), mascarpone, or almond ricotta for a vegan version.
3. How do I keep the dish from getting watery?
Salt, sweat, and roast the eggplant to reduce moisture.
4. What’s the difference between Rollatini and Involtini?
“Rollatini” is an Italian-American term. “Involtini” is more traditional Italian and can refer to any rolled dish.
5. Can I skip the egg in the filling?
Yes, use a little cream cheese or extra Parmesan to bind the mixture.
Nutrition Information (Per Serving)
- Calories: ~280
- Protein: 14g
- Carbs: 15g
- Fat: 18g
- Fiber: 4g
- Gluten-Free: Yes
Final Thoughts
Eggplant Rollatini is a celebration of hearty, healthy ingredients and Italian flavors. Whether you’re serving it for a weekday dinner or a special occasion, this dish offers a delicious, low-carb, gluten-free alternative to traditional pasta bakes without sacrificing flavor. Master the technique once, and you’ll revisit it again and again!
