Eggplant Rollatini

If you’re craving something absolutely dreamy and Italian, Eggplant Rollatini is the answer! Imagine silky roasted eggplant slices wrapped around a luscious ricotta filling, all bubbling away under a blanket of tangy marinara and melty mozzarella. Each bite is a perfect blend of creamy, savory, and just the right amount of cheesy.

What makes this rollatini a must-try? It’s an impressive showstopper that’s actually easy enough for a weeknight dinner, yet special enough to wow your family or guests. Whether you’re looking to impress at your next potluck or simply want to jazz up your meatless Mondays, this dish never disappoints.

This recipe was inspired by my Nonna’s Sunday suppers, and it’s become a treasured family favorite. Trust me: you’ll be hooked after the first bite!

Why You'll Love This Recipe

• Incredible creamy-cheesy filling that’s irresistibly satisfying
• A lighter, vegetarian twist on classic Italian comfort food
• Perfect make-ahead dish for entertaining or meal prep
• Packed with flavor, but easy enough for a weeknight dinner

Key Ingredients for Eggplant Rollatini

See recipe card below for full list of measurements, ingredients, and instructions.

Eggplant

Eggplant is the star of this dish, giving each rollatini its signature silky texture and mild, earthy flavor. Look for firm, glossy eggplants with smooth skin—medium-sized ones are easier to slice and less likely to be bitter. Slice them lengthwise for rolling, and salt them before roasting to draw out excess moisture and bitterness. If you want, you can use globe or Italian eggplants, or even try Japanese eggplant for smaller, more delicate rolls.

Ricotta Cheese

Creamy ricotta forms the heart of the filling, making each bite deliciously rich. Whole milk ricotta is ideal for best texture, but part-skim works in a pinch. If you like your filling extra creamy, drain your ricotta in a cheesecloth for an hour before mixing. For a fun twist, you can substitute part of the ricotta with cottage cheese or mascarpone.

Marinara Sauce

A good quality marinara brings all the savory, tomatoey brightness to the dish. You can use homemade or your favorite store-bought brand. Chunky or smooth, it’s up to your preference. Want to add some heat? Stir in a pinch of crushed red pepper flakes.

Mozzarella Cheese

Mozzarella blankets the rollatini, melting into a bubbly, golden topping that pulls the whole dish together. Fresh mozzarella will give you gorgeous melt and stretch, but low-moisture, pre-shredded works just fine (and saves time). Feel free to mix in some provolone or fontina for a different cheesy flavor.

Parmesan Cheese

A sprinkle of Parmesan adds sharp, nutty depth to both the filling and the bubbly topping. Grate it fresh for maximum flavor. Asiago or Pecorino Romano are great substitutes if you want a slightly different taste.

Instructions for Eggplant Rollatini

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare and Roast the Eggplant

Preheat your oven to 425°F (220°C). Arrange the eggplant slices on two large baking sheets, brush both sides with olive oil, and sprinkle with half the salt. Roast for 15-18 minutes, flipping halfway, until slices are tender and pliable but not mushy. Let them cool slightly so they’re easy to handle.

Make the Creamy Ricotta Filling

In a medium bowl, mix together the ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, chopped basil, minced garlic, remaining salt, and black pepper. Stir until everything is well combined and creamy.

Assemble the Rollatini

Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Place a generous spoonful of the ricotta filling onto one end of each eggplant slice, then gently roll up and place seam-side down in the dish. Repeat with all the eggplant slices and filling, nestling them close together.

Add Sauce and Cheese

Pour the remaining marinara sauce over the top of the rollatini. Sprinkle with additional mozzarella and Parmesan for a bubbly, cheesy finish.

Bake to Perfection

Lower the oven temperature to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly. Let it cool for a few minutes before garnishing with extra basil and serving.

Recipe Variations

Make It Vegan

Swap the ricotta and mozzarella for your favorite dairy-free alternatives and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg. The results are still creamy and satisfying!

Add a Meaty Twist

If you’d like a heartier version, add cooked Italian sausage or ground turkey to the ricotta mixture, or layer it between the rollatini and sauce for extra protein.

Gluten-Free Option

This recipe is naturally gluten-free, but always check your marinara sauce and cheeses to ensure they’re certified gluten-free if you have allergies.

Switch Up the Herbs

Try adding fresh oregano, thyme, or even a handful of baby spinach to the ricotta filling for extra flavor and color. Sundried tomatoes or roasted red peppers are also delicious additions.

Extra Cheesy

Love even more cheese? Mix in a touch of fontina or provolone with the mozzarella for extra gooey stretch and a deeper cheesy flavor.

Serving Suggestions

Eggplant Rollatini pairs beautifully with a simple arugula or mixed green salad tossed in lemon vinaigrette for freshness. Serve with warm, crusty Italian bread to soak up the extra marinara. For a heartier meal, offer a side of garlic roasted broccoli or a light pasta tossed with olive oil and herbs. Garnish the rollatini with extra fresh basil and a sprinkle of Parmesan for the perfect finishing touch.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover and warm individual servings in the microwave or bake in a 350°F oven for about 15 minutes, until heated through. Eggplant Rollatini also freezes well—wrap tightly in foil and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Frequently Asked Questions About Eggplant Rollatini (FAQ)

Q: Can I make Eggplant Rollatini ahead of time?
A: Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake when you’re ready to serve, adding a few extra minutes to the cooking time if baking straight from the fridge.

Q: Do I need to salt the eggplant before roasting?
A: Salting helps draw out bitterness and moisture, resulting in creamier, less watery rollatini. While roasting alone does a good job, a light sprinkle of salt before roasting is highly recommended.

Q: Can I use jarred marinara sauce?
A: Yes! Your favorite high-quality store-bought marinara works perfectly in this recipe. Homemade sauce is great, but jarred sauce saves time and still tastes delicious.

Q: What’s the best way to slice the eggplant for rolling?
A: Slice lengthwise into 1/4-inch strips using a sharp knife or mandoline for even, flexible slices that are easy to roll.

Eggplant Rollatini is pure Italian comfort and makes any meal feel special. I hope you give this recipe a try—you’ll be amazed at how satisfying and flavorful it is! If you make it, don’t forget to leave a rating or comment below. Happy cooking!