Eggplant Rollatini

Eggplant Rollatini

This eggplant rollatini recipe is an Italian classic dish that everyone loves, featuring tender eggplant slices rolled around a savory ricotta filling and baked in marinara sauce. It's one of our favorite ways to turn this vegetable into a meal!

Ingredients

  • eggplants

    enough for about 20 slices, about 2 1/2 to 3 pounds

    3 medium
  • olive oil

    plus more for brushing

    2 tbsp
  • yellow onion

    minced

    ½ small
  • garlic cloves

    minced

    3
  • -ounce can fire roasted crushed tomatoes**
    28
  • kosher salt

    divided

    1 tsp
  • ricotta cheese
    1 c
  • shredded whole milk mozzarella cheese

    plus more for topping

    1 c
  • shredded parmesan cheese

    divided, plus more for topping

    ¼ c
  • egg
    1
  • dried oregano
    1 tsp
  • ground nutmeg
    ¼ tsp
  • finely chopped parsley
    1 tbsp
  • fresh basil

    to serve (optional

Directions

  1. 1

    Slice the ends off eggplant, then slice it lengthwise into 3/8” thick planks (you’ll have about 20 total). Place them on a baking sheet, then brush lightly with olive oil and sprinkle with kosher salt. Place one sheet in the oven and broil 4 to 6 minutes until tender and mostly cooked through. Then broil in separate batches until all eggplant planks are cooked.*

  2. 2

    Preheat the oven to 450°F.

  3. 3

    Meanwhile, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced onion and garlic and cook for 5 minutes until translucent and fragrant. Stir in the tomatoes and and 1/2 teaspoon kosher salt. Simmer until making the eggplant rolls.

  4. 4

    In a medium bowl, mix the filling ingredients: the ricotta, mozzarella, Parmesan, egg, oregano, nutmeg, chopped parsley, and 1/2 teaspoon kosher salt.

  5. 5

    Spread some of the tomato sauce in the bottom of a 9 x 13-inch baking dish. Add 1 tablespoon filling to one end of each eggplant slice and roll up. Place it in the baking dish, seam side down. Repeat with all eggplant slices. Top the rolled eggplant with a line of tomato sauce, then additional mozzarella and Parmesan cheese.

  6. 6

    Bake 15 to 20 minutes until cheese is melted. Allow to cool for 10 minutes before serving (this helps the texture to set and extra moisture to be absorbed). Top with fresh basil or additional chopped fresh parsley.

Eggplant Rollatini

Eggplant Rollatini

662 cal

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About this Recipe

Craving a comforting, classic Italian main dish that feels both satisfying and elegant? This Eggplant Rollatini recipe delivers just that, transforming humble eggplant into a show-stopping meal that everyone will love.

This recipe works by perfectly balancing tender, savory eggplant with a creamy, rich ricotta filling, all bathed in a robust marinara sauce. It’s a masterful way to highlight the versatile eggplant, making it the star of a hearty, deeply flavorful dish that goes beyond simple vegetable sides.

Expect a beautifully layered experience: soft, yielding slices of eggplant embracing a luscious blend of ricotta, mozzarella, and parmesan, seasoned with a hint of nutmeg and fragrant oregano. Each rollatini is baked until bubbly and golden, with the fire-roasted crushed tomatoes forming a vibrant, slightly smoky sauce that ties everything together. This hearty dish offers a comforting warmth, perfect for a special family dinner or a cozy weekend meal, providing a rich, savory taste with every bite.

While the core flavors are irresistible, you can easily tailor this dish. Feel free to adjust the proportions of your favorite cheeses – perhaps a bit more mozzarella for extra gooeyness, or additional parmesan for a sharper, nuttier profile in the filling. If you love fresh herbs, you can always increase the amount of finely chopped parsley in the filling, and a generous sprinkle of fresh basil at serving time truly brightens the overall flavor.

Serve this Eggplant Rollatini as the centerpiece of a delicious Italian-inspired meal. Its richness makes it a complete main course on its own, though it pairs wonderfully with a simple green salad and some crusty bread to soak up every last bit of that flavorful sauce.

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