Eggplant Rollatini Recipe

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Eggplant Rollatini – Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

If you are looking for a darn good vegetarian dish that’s bursting with flavah-flave, here it is! Eggplant Rollatini is making all my meatless wishes come true. It’s like lasagna, but not quite. It’s like, rolled bundles of eggplant filled with ricotta cheese, reminiscent of the lasagna that everyone always craves. Kapeesh? Cool!

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

There hasn’t been a time I can remember when I WASN’T completely in love with all things lasagna, or dips and rollups that look and/or taste like lasagna.

Evidence:

Told ya! If I were you, I’d give all of the above a try as soon as this week. Starting with the Lasagna Dip for that football night party thingamajig. You’ll LOVE it!

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

Cannot even tell you how many times I have made this recipe in the last month or two. Luckily I have this little family of mine that worships lasagna so it’s not like they cared.

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

HOW TO MAKE EGGPLANT ROLLATINI

  • First thing you’re going to want to do is slice up some eggplants and bake them for 15-ish minutes.
  • In the meantime, you will want to prepare the filling: a tub of ricotta cheese, a bit of feta cheese, some parmesan and mozzarella, is what you will need. Seasonings and garlic, too!

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

  • Once the eggplants are done baking, please let them cool down a bit before adding the cheese mixture to each slice and rolling it up.
  • Lastly, you will arrange the eggplant bundles over some marinara sauce, spoon whatever cheese mixture you have leftover around the bundles, add more marinara sauce and cheese, and bam. Bake and then eat!

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

I’d like to dive into that and drown in it… yummmm!

ENJOY!

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5 from 6 votes
Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
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Eggplant Rollatini Recipe

16 16 16
WW Freestyle: 14
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
Course: Dinner
Cuisine: Italian
Servings: 6 Servings
Calories: 443

Ingredients

  • 4 medium-sized eggplants
  • salt
  • olive oil, for brushing
  • 3 cups part skim ricotta cheese
  • 1 cup crumbled feta cheese
  • 1-1/2 cups shredded part-skim mozzarella, divided
  • 1/2 cup grated parmesan, divided
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 jar (24-ounces) marinara sauce

Instructions 

  • Preheat oven to 400F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.

Prepare the eggplants.

  • Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total. 
  • Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes.
    Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
  • Using paper towel, pat slices dry.
  • Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.
  • Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.
  • Remove from oven and let cool.

In the meantime, prepare the cheese filling.

  • In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.
  • Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.
  • Divide ricotta mixture among eggplant slices, and spread it down the center of each slice.
  • Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.
  • Use any leftover cheese mixture to spoon around the eggplant rollups.
    Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
  • Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
  • Remove from oven and let stand for about 10 minutes.
  • Serve.

Notes

 
MAKE AHEAD OF TIME: Store the prepared and completely cooled rollups in a plastic food storage container with an airtight lid, and place them in the freezer for up to two months. 
Nutrition Facts
Eggplant Rollatini Recipe
Amount Per Serving
Calories 443 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 128mg43%
Sodium 1627mg68%
Potassium 1290mg37%
Carbohydrates 32g11%
Fiber 10g40%
Sugar 17g19%
Protein 29g58%
Vitamin A 1335IU27%
Vitamin C 15.3mg19%
Calcium 678mg68%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: eggplant recipe, baked eggplant recipe, how to cook eggplant

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12 Responses
  1. Mik

    Salting helps to draw the water out of the eggplant so that it is not too soggy. Salting also improves the texture of the eggplant if you choose to fry it. Just don’t over-salt your eggplant and make sure to rinse the salt off and pat dry before layering your other ingredients.

  2. Tara

    I’ve made this recipe a couple of times now and it’s SO DELICIOUS! You’d never know it’s been lightened up a little with part-skim cheeses and the feta. Thanks for a great recipe!

  3. Mike

    Recipe looks great but you do NOT need to salt the eggplant first, that is just silly. It makes no difference other than making the eggplant too salty.
    If you are getting bitter eggplant you need to buy it somewhere else or grow your own.

    1. Katerina Petrovska

      Hi! Yes, you can make them ahead of time and freeze for a month or two. Just store the prepared and completely cooled rollups into a plastic food storage container with an airtight lid and place them in the freezer. Hope that helps! 🙂

    1. Katerina Petrovska

      Hi! 🙂 I let the eggplant slices cool down a bit and then, I either transfer them to a plate to prepare them, or just prepare them while still on the baking sheet.

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