Eggplant Rollatini

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Eggplant Rollatini

Description

Eggplant Rollatini is a comforting Italian-American dish made with thin slices of tender eggplant rolled around a creamy ricotta and spinach filling, then baked in rich marinara sauce and topped with melted mozzarella and Parmesan. The eggplant becomes soft and flavorful while the cheese filling turns creamy and delicious, creating a satisfying combination in every bite.

This recipe is a wonderful meatless main course for family dinners, Sunday meals, entertaining, or meal prep. Unlike traditional eggplant Parmesan, which is often breaded and fried, Rollatini features roasted eggplant slices wrapped around a flavorful cheese filling. The result is hearty and indulgent without requiring deep frying.

For the best texture, choose medium-sized eggplants that are firm, smooth, and free from large seeds. Roasting the slices before rolling makes them flexible enough to wrap around the filling while adding a delicious roasted flavor.

Ingredients

For the Eggplant

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

For the Ricotta Filling

  • 15 ounces whole-milk ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup shredded mozzarella

For Assembly

  • 3 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Extra black pepper, for garnish

Instructions

1. Prepare the Eggplant

Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Wash the eggplants and trim off the ends. Using a sharp knife or mandoline, slice each eggplant lengthwise into slices approximately 1/4 inch thick. Try to keep the slices even so they cook at the same rate.

Arrange the slices in a single layer on the prepared baking sheets. Brush both sides lightly with olive oil and season with salt, black pepper, and Italian seasoning.

Roast for 18–22 minutes, turning the slices halfway through. The eggplant should be tender and flexible but not falling apart. Remove from the oven and let cool for several minutes.

2. Prepare the Spinach-Ricotta Filling

While the eggplant is roasting, prepare the filling.

If using fresh spinach, finely chop it. For a less watery filling, briefly sauté the spinach in a dry skillet until wilted, then allow it to cool. Gently squeeze out excess moisture.

In a large bowl, combine the ricotta, chopped spinach, Parmesan, egg, minced garlic, Italian seasoning, oregano, salt, and black pepper. Stir until smooth and evenly combined.

Fold in 1/2 cup shredded mozzarella. Taste the mixture and adjust the seasoning if necessary.

The filling should be creamy but firm enough to hold its shape when spooned onto the eggplant.

3. Prepare the Baking Dish

Spread about 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.

This layer prevents the eggplant rolls from sticking and keeps the bottoms moist and flavorful during baking.

4. Fill and Roll the Eggplant

Place one roasted eggplant slice on a clean work surface. Add approximately 2 tablespoons of ricotta filling near one end of the slice.

Carefully roll the eggplant around the filling, creating a compact roll. Place the roll seam-side down in the prepared baking dish.

Repeat with the remaining eggplant slices and filling, arranging the rolls snugly beside one another.

If some eggplant slices are smaller, use them in pairs or overlap them slightly before adding the filling.

5. Add Sauce and Cheese

Spoon the remaining marinara sauce over the tops of the eggplant rolls, making sure they are generously covered.

Sprinkle the shredded mozzarella evenly over the sauce, followed by the grated Parmesan.

For an extra flavorful finish, add a light sprinkle of Italian seasoning and freshly cracked black pepper.

6. Bake

Cover the baking dish loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the cheese is completely melted and lightly golden.

For a more deeply browned cheese topping, place the dish under the broiler for 1–2 minutes at the end. Watch carefully because the cheese can brown quickly.

7. Rest and Garnish

Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. This gives the filling time to settle and makes the rolls easier to serve.

Finish with freshly chopped basil and a little Parmesan.

Serve warm with a crisp green salad, roasted vegetables, garlic bread, or crusty Italian bread.

Servings & Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 20 minutes

Nutrition Information

Approximate per serving:

  • Calories: 390
  • Protein: 20g
  • Carbohydrates: 25g
  • Fat: 24g
  • Fiber: 7g
  • Calcium: 30% DV

Nutrition will vary depending on the type of ricotta, mozzarella, Parmesan, and marinara sauce used.

Recipe Notes

For the best Eggplant Rollatini, avoid cutting the eggplant too thin because the slices can tear when rolled. Slices around 1/4 inch thick are sturdy while still becoming tender.

If your eggplant seems especially watery, lightly salt the slices and let them sit for about 15 minutes before roasting. Pat them dry with paper towels before adding olive oil and seasoning.

Whole-milk ricotta gives the filling a rich, creamy texture, while part-skim ricotta can be used for a lighter version.

You can also replace some of the spinach with finely chopped parsley, kale, or fresh basil.

For extra flavor, add a pinch of red pepper flakes to the marinara sauce or mix a little crushed red pepper into the ricotta filling.

Make-Ahead Instructions

Eggplant Rollatini is excellent for preparing ahead of time. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking.

When ready to cook, remove the dish from the refrigerator and let it sit at room temperature for about 15–20 minutes. Bake as directed, adding a few extra minutes if needed until the center is hot and the cheese is bubbling.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place individual portions in the microwave until heated through, or cover the baking dish with foil and warm in a 350°F (175°C) oven until hot.

Eggplant Rollatini can also be frozen after assembly. Wrap the dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Why You’ll Love This Recipe

Eggplant Rollatini brings together everything you want in a comforting baked dinner: tender roasted vegetables, creamy ricotta, savory spinach, tangy marinara, and bubbling melted cheese. It feels special enough for guests but is simple enough for a family weeknight meal.

The combination of roasted eggplant and creamy cheese makes every roll flavorful and satisfying, while the tomato sauce adds brightness and moisture. Serve it with a simple salad and warm bread for a complete Italian-inspired dinner everyone will want seconds of.

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