Eggplant Rollatini is a hearty, cheesy, and flavorful Italian-inspired dish that’s both delicious and nutritious. Thin slices of eggplant are grilled or baked, rolled up with a creamy ricotta filling, and topped with marinara sauce and melted cheese.
This dish is a lighter, low-carb alternative to pasta-based dishes like lasagna, yet still provides all the comforting flavors of classic Italian cuisine. Whether you’re vegetarian, looking for a healthier meal, or simply love eggplant, this recipe is a must-try!
1. Why You’ll Love Eggplant Rollatini
✔ Healthy & Low-Carb – A nutritious alternative to pasta-based dishes.
✔ Cheesy & Satisfying – Packed with ricotta, Parmesan, and mozzarella.
✔ Gluten-Free – No pasta or breadcrumbs needed.
✔ Meal-Prep Friendly – Can be made ahead and reheated.
2. Ingredients for Eggplant Rollatini
For the Eggplant:
- 2 large eggplants, sliced lengthwise (¼ inch thick)
- 1 teaspoon salt (for removing moisture)
- 2 tablespoons olive oil
- ½ teaspoon black pepper
For the Ricotta Filling:
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
For the Topping:
- 1 ½ cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ¼ teaspoon red pepper flakes (optional)
✔ Bonus Tip: Use fresh basil and homemade marinara for the best flavor!
3. How to Make Eggplant Rollatini
Step 1: Prep the Eggplant
- Slice the eggplant lengthwise into ¼-inch thick slices.
- Sprinkle with salt and let sit for 20 minutes to draw out moisture.
- Pat dry with a paper towel and brush both sides with olive oil.
✔ Bonus Tip: Removing moisture prevents sogginess.
Step 2: Cook the Eggplant
Option 1: Bake the Eggplant
- Preheat oven to 400°F (200°C).
- Arrange slices on a baking sheet and roast for 15 minutes, flipping halfway.
Option 2: Grill the Eggplant
- Heat a grill pan and cook slices for 3-4 minutes per side until softened.
✔ Bonus Tip: Grilling adds a smoky flavor!
Step 3: Make the Ricotta Filling
- In a mixing bowl, combine ricotta, Parmesan, egg, basil, garlic powder, and salt.
- Stir until smooth and creamy.
Step 4: Assemble the Rollatini
- Spread ½ cup marinara sauce in a baking dish.
- Spoon 1-2 tablespoons of ricotta filling onto each eggplant slice.
- Roll tightly and place seam-side down in the dish.
Step 5: Bake Until Bubbly
- Pour remaining marinara sauce over the rolls.
- Sprinkle with mozzarella cheese and red pepper flakes.
- Bake at 375°F (190°C) for 20 minutes, until cheese is melted and bubbly.
✔ Bonus Tip: Broil for 2-3 minutes at the end for a golden cheese topping.
Step 6: Serve & Enjoy
- Garnish with fresh basil and serve warm.
- Pair with a side salad or garlic bread.
✔ Pair With: A crisp white wine like Pinot Grigio or a light red wine like Chianti.
4. Variations & Substitutions
1. Vegan Eggplant Rollatini
- Use tofu ricotta (blended tofu, lemon juice, and nutritional yeast).
- Swap mozzarella for dairy-free cheese.
2. Meat-Lover’s Version
- Add ground turkey or sausage to the ricotta mixture.
3. Gluten-Free & Keto Version
- Already naturally gluten-free and low-carb!
4. Spicy Eggplant Rollatini
- Add chopped jalapeños or extra red pepper flakes.
5. Tips for the Best Eggplant Rollatini
✔ Use Fresh, Firm Eggplants – Avoid overripe, seedy eggplants.
✔ Salt the Eggplant – Helps remove bitterness and excess moisture.
✔ Don’t Skip Pre-Cooking – Softens the eggplant so it rolls easily.
✔ Let it Rest Before Serving – Helps the flavors meld together.
6. What to Serve with Eggplant Rollatini
Best Side Dishes:
- Garlic Bread – Perfect for soaking up the marinara sauce.
- Caesar Salad – A crisp, refreshing contrast.
- Roasted Vegetables – Like zucchini, bell peppers, or asparagus.
- Quinoa or Brown Rice – A hearty grain pairing.
Best Drinks to Pair:
- White Wine (Pinot Grigio, Sauvignon Blanc)
- Light Red Wine (Chianti, Pinot Noir)
- Sparkling Water with Lemon
7. Storing & Reheating Leftovers
1. How to Store:
- Keep in an airtight container in the fridge for up to 4 days.
2. How to Freeze:
- Assemble rollatini without baking, cover, and freeze for up to 3 months.
- Bake directly from frozen at 375°F for 35 minutes.
3. How to Reheat:
- Oven: Bake at 350°F for 10 minutes.
- Microwave: Heat in 30-second intervals until warm.
✔ Bonus Tip: Add fresh cheese before reheating for extra flavor.
8. FAQs
1. Can I make eggplant rollatini ahead of time?
Yes! Assemble in advance and refrigerate for up to 24 hours before baking.
2. How do I prevent my rollatini from being soggy?
- Salt and drain the eggplant before cooking.
- Avoid using too much sauce—just enough to coat.
3. Can I use store-bought marinara sauce?
Yes! Choose a high-quality brand or make your own with crushed tomatoes, garlic, and basil.
4. What’s the difference between Eggplant Rollatini and Eggplant Parmesan?
- Eggplant Rollatini is rolled and stuffed with ricotta.
- Eggplant Parmesan is layered with sauce and cheese like lasagna.
5. Do I have to peel the eggplant?
No! The skin adds texture and nutrients.
6. Can I use zucchini instead of eggplant?
Yes! Zucchini works well as a low-carb alternative.
7. How can I add more protein?
- Mix cooked ground beef or turkey into the ricotta filling.
- Serve with a side of grilled chicken.
8. What’s the best cheese for eggplant rollatini?
Ricotta for creaminess, Parmesan for saltiness, and mozzarella for melty goodness!
9. How do I make this dish dairy-free?
Use vegan cheese and dairy-free ricotta (blended cashews or tofu).
10. Can I grill the eggplant instead of baking?
Yes! Grilled eggplant adds a smoky flavor to the dish.
Eggplant Rollatini is a healthy, cheesy, and satisfying dish perfect for weeknight dinners or special occasions. With its rich marinara sauce, creamy ricotta, and melty mozzarella, this vegetarian comfort food will be a favorite at your table!
Try it today and enjoy a delicious, homemade Italian classic! 🍆🧀🍽