Eggplant Rollatini

Eggplant Rollatini

8 servings
This baked eggplant rollatini is easy to make and deliciously comforting. You won’t be able to resist the ricotta and basil-stuffed eggplant rolls! Watch the video below to see how I make this in my kitchen.

Ingredients

  • eggplant
    1 large
  • olive oil
    2 tbsp
  • ricotta cheese
    1 c
  • 1 tablespoon parmesan cheese

    divided

    ½ c
  • egg
    1 large
  • garlic

    minced

    3 cloves
  • basil

    chopped

    2 tbsp
  • salt
    ½ tsp
  • pepper
    ½ tsp
  • tomato sauce
    2 c
  • mozzarella cheese
    1 c

Directions

  1. 1

    Preheat the oven to 200C/400F.

  2. 2

    Slice the eggplants into 1⁄4-inch slices and sprinkle both sides with salt. Let it sit for several minutes to release extra moisture.

  3. 3

    Line a large pan with parchment paper and spread the eggplant on it. Drizzle with olive oil and bake for 10 minutes. Remove it from the oven and let it cool completely.

  4. 4

    In a large mixing bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, fresh basil, salt, and pepper.

  5. 5

    Lightly grease a 9 x 13-inch baking dish. Add a thin layer of tomato sauce. To a single slice of eggplant, add a small spoonful of the cheese mixture to one side of it and roll it up tightly. Repeat the process until all the eggplant is rolled up.

  6. 6

    Spoon the remaining tomato sauce over the eggplant rolls and top with mozzarella cheese and a tablespoon of parmesan cheese.

  7. 7

    Cover the baking dish with tin foil and bake for 20 minutes before removing the foil and cooking uncovered for another 10 minutes or until the cheese is golden.

Eggplant Rollatini

Eggplant Rollatini

35 min8 servings210 cal

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About this Recipe

Craving a deeply comforting, hearty meal that’s surprisingly easy to make? This baked Eggplant Rollatini recipe delivers all the classic Italian-American flavors you love, perfect for a cozy weeknight dinner or a special gathering. You won’t be able to resist the creamy ricotta and fragrant basil tucked inside tender eggplant rolls, all smothered in a rich tomato sauce and bubbling with mozzarella.

Why This Eggplant Rollatini Works

The genius of this Eggplant Rollatini lies in its simple yet classic combination. Each roll features beautifully tender eggplant acting as a delicious wrapper for a luscious filling of ricotta cheese, fresh basil, and savory Parmesan. Baked to perfection, the flavors meld into a harmonious symphony, offering a homemade taste that’s both authentic and incredibly satisfying.

What to Expect

Prepare for a dish that is the epitome of comfort food. You'll enjoy slices of tender, melt-in-your-mouth eggplant enveloping a rich, creamy, and herb-infused ricotta filling. Every bite is brightened by fresh basil, complemented by minced garlic, and tied together by a savory tomato sauce that permeates the dish. Topped with bubbly, golden mozzarella, this Eggplant Rollatini offers a delightful contrast of textures and a profoundly satisfying cheesy finish.

This main course is designed to be approachable, yielding eight generous servings of a truly comforting meal. Despite its impressive appearance and rich flavor, it's a dish that feels wonderfully homemade and accessible to any cook.

Customization & Variations

While this recipe shines with its classic blend of ricotta, Parmesan, and mozzarella, you can easily adapt it. Consider adding a pinch of red pepper flakes to the tomato sauce for a subtle kick, or swap some of the fresh basil for a mix of oregano and parsley if you prefer a different herb profile. For an extra layer of flavor, try using a smoked mozzarella or a blend of provolone with the mozzarella.

Serving & Context

This baked Eggplant Rollatini makes a fantastic main course on its own, offering a complete and satisfying meal. Serve it alongside a simple green salad with a light vinaigrette and some crusty bread to sop up all the delicious sauce. It’s ideal for family dinners, Sunday suppers, or when you want to impress guests with minimal fuss.

Frequently Asked Questions