Masters of kitchen
Welcome to your next cozy kitchen obsession — Eggplant Rollatini. This elegant yet comforting dish is everything we love about Italian-American cooking: melty cheese, savory marinara, and tender, golden eggplant slices all wrapped up into one bubbling, delicious bake.
I still remember the first time I made eggplant rollatini for my family. I was a little nervous about rolling those thin slices, but once I saw the joy on everyone’s face at the table, I knew this dish would become a regular in our rotation. It’s like a hug from the oven.
If you’ve been wondering what is eggplant rollatini, you’re in for a treat. It’s a baked dish that looks impressive but is surprisingly simple to prepare. Whether you’re hosting a Sunday dinner or just craving something hearty and satisfying, baked eggplant rollatini is the perfect answer.
What Is Eggplant Rollatini?
Eggplant rollatini is a classic Italian-American dish made by rolling thin slices of roasted or grilled eggplant around a creamy, cheesy ricotta filling, then nestling them in marinara sauce and baking until bubbly and golden.
In Italy, a similar dish goes by the name involtini di melanzane — but there’s a subtle difference. While involtini simply means “little rolls,” the term rollatini is a more Americanized name, commonly used in Italian-American kitchens. Both involve rolled eggplant, but the fillings, sauces, and techniques can vary slightly.
If you’re familiar with eggplant parmesan, think of rollatini as its more delicate cousin. Instead of layering slices like a lasagna, you’re crafting individual stuffed rolls. The result is a lighter, more elegant presentation with all the same savory, cheesy flavors you crave from Italian eggplant recipes and cheesy eggplant roll-ups.
Why You’ll Love This Recipe
This eggplant rollatini recipe checks all the boxes:
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It’s vegetarian, low-carb, and naturally gluten-free.
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It’s freezer-friendly and perfect for meal prep.
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It’s a total crowd-pleaser at dinner parties, holidays, or weeknight dinners.
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And yes, even picky kids love it!
Bonus: This dish tastes even better the next day, after the flavors have had time to mingle!
Whether you’re making it for yourself or for a crowd, this dish never fails to impress — both in taste and appearance.
Ingredients Overview and How to Choose Them
The beauty of eggplant rollatini lies in its simplicity. But the key to making it truly amazing? Choosing the right ingredients.
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Eggplant – Go for small to medium-sized eggplants. They’re tender and have fewer seeds, which means less bitterness and a smoother texture.
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Ricotta cheese – Opt for full-fat ricotta, and if you can, drain it overnight in a cheesecloth-lined strainer. This gives you a thicker, creamier filling that won’t leak.
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Mozzarella & Parmesan – Freshly shredded mozzarella melts better, and grated parmesan adds that salty depth we all love.
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Fresh herbs – Basil, parsley, oregano – feel free to mix it up. Fresh always gives a brighter flavor, but dried herbs work in a pinch.
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Marinara sauce – Homemade is ideal, but a high-quality store-bought sauce will still shine.
Optional add-ins: sautéed spinach, garlic, lemon zest, or even chopped mushrooms. These can elevate the fresh ricotta filling and add your own unique spin.
By starting with quality ingredients for eggplant rollatini, you’ll be amazed at how flavorful and satisfying this dish can be — no meat required!
Prepping the Eggplant Like a Pro
Eggplant can be tricky, but once you learn a few secrets, prepping it is a breeze.
To salt or not to salt?
Yes — salting your eggplant slices helps draw out bitterness and excess moisture. Just sprinkle with salt and let them rest for 30 minutes, then blot dry.
Roast, don’t fry
While traditional versions may call for frying, roasting is lighter, easier, and just as tasty. Plus, it keeps the dish from getting oily or soggy.
Pro Tip: Use a mandoline or a sharp knife for even slices — aim for about ¼-inch thick. Thinner slices roll better and cook more evenly.
By properly preparing your roasted eggplant slices, you’ll avoid chewy textures and watery results. Instead, you’ll get tender, slightly caramelized eggplant that’s perfect for rolling.
The Creamy Ricotta Filling Secrets
The heart of any great eggplant rollatini recipe is its cheesy filling — and this one’s rich, creamy, and full of flavor.
Start with:
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Ricotta cheese (preferably full-fat, and drained overnight)
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Grated parmesan for salty sharpness
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An egg, which helps bind it all together
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Chopped fresh parsley or basil, or both
Want to amp it up? Add a clove of minced garlic, a little lemon zest for brightness, or some cooked spinach for a nutritional boost. This turns your dish into spinach ricotta eggplant rollatini — a variation you’ll want to make again and again.
To prevent a watery mess, make sure your homemade ricotta filling is thick. The key is moisture control: drain well and don’t overdo the sauce in the baking dish.
Assembling & Rolling the Eggplant
Now the fun part: bringing it all together!
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Lay each roasted eggplant slice flat.
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Add a dollop of filling near one end (about 1–2 tablespoons).
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Gently roll it up, like a jelly roll — don’t press too hard.
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Place seam-side down in a baking dish lightly coated with marinara.
Expert Tip: Don’t overfill — the rolls will burst during baking and leak all that delicious filling!
This step is simple once you get the hang of it, and the results are stunning. You’ll feel like a professional chef with every cheesy roll you place in the dish.
Marinara Sauce: Homemade or Store-Bought?
Every great eggplant rollatini recipe needs a rich, flavorful marinara to bring it all together. You can go the quick homemade route or use a quality store-bought version — either works beautifully.
For an easy marinara sauce, simply sauté garlic and diced onion in olive oil until fragrant, then stir in crushed tomatoes, salt, pepper, and fresh basil. Let it simmer for 20–30 minutes. It’s bright, fresh, and tastes like it came straight from Nonna’s kitchen.
If you’re short on time, store-bought is absolutely fine. Favorites like Rao’s Homemade, Mezzetta, or Trader Joe’s Organic Marinara are rich and balanced. Just make sure to choose one with minimal added sugar.
Use about 2 to 2½ cups of sauce total: enough to coat the bottom of your dish and spoon over the rolls before baking. Too much sauce can make things soupy — you want that perfect saucy-cheesy balance!
Baking Instructions & Timing
Time to bake your cheesy creations into bubbly, golden perfection.
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Preheat your oven to 375°F (190°C).
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Pour a thin layer of sauce into your baking dish.
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Arrange the rolled eggplant seam-side down, then spoon more marinara over the top.
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Sprinkle generously with shredded mozzarella and parmesan.
Cover the dish with foil and bake for 25–30 minutes, until everything is heated through and the cheese is melty. Then remove the foil and broil for 3–5 minutes to get that irresistible golden crust on top.
Tip: Watch carefully while broiling — cheese can go from golden to burnt quickly!
Let your baked eggplant rollatini rest for at least 10 minutes before serving. This helps the cheese set slightly, making it easier to serve and even more delicious with each bite.
Variations to Try
The beauty of eggplant rollatini is how versatile it is. Once you’ve mastered the classic version, you can have fun with flavor twists:
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Add spinach to the ricotta mixture for an extra veggie boost.
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Use zucchini slices instead of eggplant for a lighter, summer-friendly version — also perfect for anyone who isn’t a fan of eggplant.
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Spice it up by adding crushed red pepper flakes to the filling or sauce.
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Want a vegan eggplant rollatini? Use dairy-free ricotta, vegan mozzarella, and a flax egg as a binder.
Bonus: This dish also makes a wonderful low-carb rollatini alternative to lasagna.
Each of these options delivers something slightly different — but they all keep the spirit of rollatini alive: warm, cheesy, baked comfort food that feels like a hug.
Serving Suggestions
Pair your eggplant rollatini with simple, delicious sides to turn it into a full meal:
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Garlic bread or crusty sourdough for dipping in the extra marinara
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A crisp green salad with lemon vinaigrette or balsamic glaze
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Pasta tossed with olive oil and herbs if you’re serving a larger group
For drinks, a glass of Chianti, Pinot Grigio, or even sparkling water with lemon makes a great pairing.
Whether it’s date night or Sunday dinner, this dish brings comfort and elegance to the table without any fuss.
Storage, Freezing & Reheating Tips
Eggplant rollatini stores and reheats beautifully — perfect for leftovers or make-ahead meals.
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Refrigerate leftovers in an airtight container for up to 4 days.
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To freeze, assemble the dish but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. You can also freeze it after baking — just let it cool completely first.
When ready to enjoy again, reheat covered in the oven at 350°F until heated through (about 20–25 minutes), or use the microwave in short bursts. Add a splash of marinara if it looks a little dry.
Tip: Let frozen rollatini thaw overnight in the fridge before baking for best results.
Keyphrases: can you freeze eggplant rollatini, how to reheat eggplant rollatini
Common Mistakes to Avoid
Here’s how to steer clear of rollatini mishaps:
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Not salting or roasting the eggplant can lead to a bitter taste or rubbery texture.
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Using watery ricotta makes the filling runny and the dish soupy — always drain it well.
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Overfilling the eggplant slices can cause them to burst during baking.
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Under-seasoning the filling or sauce can leave your dish tasting flat.
Avoid this: Soggy eggplant = undercooked or too thick slices!
Taking the time to prep each element well will reward you with a flavorful, well-balanced dish every time.
FAQs: Eggplant Rollatini
What is eggplant rollatini made of?
Do you peel eggplant for rollatini?
How do you keep eggplant rollatini from getting soggy?
Can I make eggplant rollatini ahead of time?
Is eggplant rollatini keto-friendly?
Can I grill eggplant instead of roasting it?
More Recipes to Try Next:
Love cozy, hearty meals like this Eggplant Rollatini? Here are a few more favorites you won’t want to miss:
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Sweet Corn and Zucchini Pie – A savory, cheesy pie bursting with summer veggies and creamy flavor.
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Chicken Rice-A-Roni Casserole – A comforting, creamy chicken bake with nostalgic flavor in every bite.
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Beef Lombardi Recipe – A hearty ground beef and pasta casserole layered with cheese and rich tomato sauce.
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Teriyaki Chicken Casserole – A sweet-savory, veggie-packed chicken bake with an Asian-inspired twist.
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Crockpot Chicken and Gravy – Tender shredded chicken in rich, creamy gravy — perfect over mashed potatoes or rice.
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Buffalo Chicken Mac and Cheese – Creamy, spicy, and loaded with cheesy goodness — a bold twist on a classic.
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Slow Cooker Spaghetti Casserole – A fuss-free way to make saucy, cheesy spaghetti with minimal cleanup.
Eggplant Rollatini
Equipment
- Baking sheet
- Sharp knife or mandoline
- Large skillet or sauté pan
- 9x13” baking dish
- Mixing bowls
- Cheesecloth or strainer (for ricotta)
- Aluminum foil
Ingredients
- 2 medium eggplants about 1½ lbs total, sliced lengthwise into ¼-inch thick slices
- 1 tablespoon kosher salt for sweating eggplant
- 1 tablespoon olive oil for roasting
- 1¾ cups ricotta cheese drained if watery
- 1 large egg
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese divided
- 2 tablespoons chopped fresh parsley or basil
- 1 clove garlic minced (optional)
- Zest of ½ lemon optional
- 2½ cups marinara sauce homemade or store-bought
- Salt and black pepper to taste
Instructions
Prepare Eggplant:
- Slice eggplants lengthwise into ¼-inch thick slices. Sprinkle both sides with kosher salt and let sit on paper towels for 30 minutes to draw out bitterness. Pat dry.
Roast the Eggplant:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet. Lightly brush with olive oil. Roast for 15–18 minutes, flipping once, until tender and pliable. Set aside.
Make Ricotta Filling:
- In a mixing bowl, combine ricotta, egg, Parmesan, ½ cup mozzarella, chopped parsley, garlic, lemon zest, salt, and pepper. Mix until creamy.
Assemble Rollatini:
- Spread ½ cup marinara on the bottom of a 9x13 baking dish. Place a spoonful of ricotta mixture at the wider end of each eggplant slice and roll tightly. Arrange seam-side down in the dish.
Add Sauce & Cheese:
- Spoon remaining marinara over the rolls. Sprinkle with remaining mozzarella and a bit more Parmesan if desired.
Bake:
- Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Uncover and broil for 3–5 minutes until bubbly and golden.
Rest & Serve:
- Let rest for 10 minutes before serving. Garnish with fresh basil or parsley.
Notes
- For a vegan version, use dairy-free ricotta and mozzarella, and replace the egg with a flax egg.
- You can prep this dish a day ahead and refrigerate until ready to bake.
- Add cooked spinach or mushrooms to the filling for extra flavor and nutrients.
Nutrition
Final Thoughts & Invitation to Share
There’s something deeply satisfying about a dish that looks fancy but is so easy and rewarding to make. Eggplant rollatini is that dish — elegant enough for a special dinner, but comforting enough for a Tuesday night.
If you give this recipe a try, I’d love to hear how it turned out! Did you go classic, or did you add a fun twist?
“Tried this Eggplant Rollatini Recipe? Tag me on Instagram or drop a comment below — I love seeing your creations!”
This one’s sure to become a favorite in your kitchen, just like it did in mine.