Eggplant Rollatini is a delicious Italian dish made by stuffing thinly sliced eggplant with a cheesy ricotta blend and baking the eggplant rollups in a flavorful marinara sauce.
Eggplant Rollatini Recipe
If you are looking for a darn good vegetarian dish that’s bursting with flavors and cheesy textures, here it is! Eggplant Rollatini is making all my meatless wishes come true. It’s similar to eggplant Parmesan, but instead of layering, the eggplant is rolled up with the cheese inside. The primary ingredients are eggplant, ricotta, mozzarella, and tomato sauce, and it’s typically seasoned with herbs like basil and parsley. Once baked, the dish offers a combination of soft eggplant with a melted cheese filling. My rendition of this recipe includes a handful of feta cheese in the mix, and it’s a fantastic addition!
Why You Should Try This Eggplant Rollatini Recipe
- Cheese Lover’s Dream: With ricotta, mozzarella, Parmesan, and the surprise twist of feta, it’s a melty, cheesy extravaganza in every bite.
- No Frying Needed: Unlike many traditional recipes, this one opts for roasting the eggplant slices, offering a healthier twist and reducing the mess.
- Customizable: This recipe offers flexibility. Have extra cheese mix? Spoon it around the rollups. Want to add a protein? Tuck in some ground meat with the cheese.
- Elegant Presentation: While it’s comforting and homely, the rolled presentation also makes it a dish that you could serve at a dinner party or special occasion.
Ingredients For Eggplant Rollatini
Each ingredient plays a specific role, either in building the core structure of the dish or in enhancing and balancing flavors and textures. For complete recipe information, scroll down the page to the recipe card.
- Eggplants: Thinly sliced.
- Salt & Pepper
- Olive Oil: Used for brushing the eggplant slices before roasting.
- Ricotta Cheese: A creamy cheese that serves as the primary base for the filling.
- Feta Cheese, Mozzarella Cheese, & Parmesan Cheese: Added to the ricotta mixture to introduce a unique and rich flavor to the filling.
- Eggs: They help bind the cheese filling together.
- Marinara Sauce: A tomato-based sauce poured at the base of the baking dish and over the roll-ups, providing moisture and a tangy complement to the dish.
How To Make Eggplant Rollatini
- Prep Oven & Baking Dish: Heat the oven to 400°F and grease a 9×13 baking dish.
- Prepare Eggplants: Slice the eggplants lengthwise, salt each slice, and let them sit before patting dry.
- Roast Eggplants: Brush the eggplant slices with olive oil and roast until tender.
- Prepare Cheese Filling: Meanwhile, mix together ricotta, feta, mozzarella, Parmesan, garlic, eggs, salt, and pepper.
- Assemble Rollatini: Spread marinara at the base of the baking dish, add cheese mix to the eggplant slices, roll them up, and position them in the dish.
- Top Off & Bake: Add leftover cheese mix around the rollups, cover them with marinara, and sprinkle with cheeses. Cover and bake, then uncover and continue baking until browned.
- Rest & Serve: Let the dish stand briefly before serving.
Tips And Variations For Eggplant Rollatini
- Salting The Eggplant: Don’t skip the salting step for the eggplant. This not only draws out moisture but can also reduce any bitterness in the eggplant.
- Avoid Overfilling: Be cautious not to overfill the eggplant slices; rolling them up might be challenging and could lead to spillage during baking.
- Spinach Filling: Add some chopped cooked spinach to the cheese mixture for added nutrients.
- Protein Boost: Stir in cooked ground beef or chicken to the cheese mix for a non-vegetarian variant.
- Herbs: Add freshly chopped herbs such as oregano, rosemary, or thyme to the cheese mixture or marinara sauce for added depth of flavor.
- Spice it Up: If you like a little heat, add red pepper flakes to the cheese mix.
What To Serve With Eggplant Rollatini
- Eggplant Rollatini pairs wonderfully with a side of spaghetti, with my lemon parmesan risotto, or with a slice of basil pesto bread to sop up the extra marinara sauce.
- Try it with my chicken piccata. The lemon and capers provide a tangy contrast to the rich rollatini.
- Osso Buco is another perfect pairing. A braised beef shank dish that’s hearty and flavorful.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
More Italian Inspired Recipes
- Cheesy Zucchini Lasagna Rolls
- Tomato Parmesan Stuffed Eggplant
- Spinach and Feta Crock Pot Lasagna
- Eggplant Parmesan
- Lasagna Dip
- Eggplant Lasagna
Eggplant Rollatini Recipe
- 4 medium-sized eggplants
- olive oil, for brushing
- 3 cups part-skim ricotta cheese
- 1 cup crumbled feta cheese
- 1½ cups shredded part-skim mozzarella, divided
- ½ cup grated parmesan, divided
- 4 cloves garlic, minced
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 jar (24-ounces) marinara sauce
- Preheat the oven to 400˚F and lightly grease a 9×13 baking dish with cooking spray; set aside.
- Cut eggplants lengthwise into 1/4-inch thick slices; you should get about 16 slices total.
- Arrange the slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes. Then, using a paper towel, pat dry the eggplants.
- Brush both sides of the eggplant slices with olive oil and transfer them back to the baking sheets in a single layer.
- Roast the eggplant for about 8 minutes; flip over and continue to roast for 5 more minutes or until tender. Remove from oven and let cool.
- Meanwhile, in a large mixing bowl, combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt, and pepper; mix and stir until well incorporated.
- Spread 1/2 cup of marinara sauce onto the bottom of the baking dish.
- Evenly divide the ricotta mixture among the eggplant slices and spread it down the center of each slice. Roll up the eggplant slices and place them seam-side down in the baking dish over the marinara sauce.
- Use any leftover cheese mixture to spoon around the eggplant rollups.
- Top the eggplants with the remaining marinara sauce and sprinkle with the remaining mozzarella and Parmesan.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
- Remove from oven and let stand for about 10 minutes before serving.
- Salting The Eggplant removes moisture and reduces bitterness.
- Cheese Consistency: Blend the cheeses until completely incorporated.
- Avoid Overfilling: This ensures easy rolling without spillage during baking.
- Serving: Pair with spaghetti or garlic bread for added indulgence.
- Storage: Refrigerate leftovers for up to 3 days; consider freezing for longer.
- To Freeze: Store the baked 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.