I swear, eggplant rollatini takes everything I LOVE about lasagna — creamy ricotta, bubbling sauce, and plenty of cheese — and skips the heaviness. Thin slices of roasted eggplant get wrapped around a herby ricotta filling, topped with marinara, and baked until melty and golden. It’s one of those dishes that looks fancy but is surprisingly easy to pull off, even on a weeknight.
This eggplant rollatini is my lighter, easier take on lasagna!
The first time I made eggplant rollatini was when I was still living in Rome, after a trip to southern Italy — it reminded me of how Italian home cooking always manages to feel indulgent yet simple. The eggplant there wasn’t breaded or fried; it was roasted just long enough to turn silky, then filled with a creamy cheese mixture and baked in a bubbling red sauce. It was rustic but elegant — and instantly became a favorite in my kitchen.
My version skips any unnecessary steps without losing flavor. The trick is roasting the eggplant just until flexible (not soft) and keeping the filling light but flavorful with a mix of ricotta, mozzarella, Parmesan, and fresh basil. It bakes beautifully, freezes well, and makes dinner feel special even on a Tuesday.
If you love this, try my veggie lasagna or eggplant casserole next — they’re both veggie-forward bakes that feel cozy but fresh.
Key ingredients and why they matter
My eggplant rollatini recipe uses tender eggplant slices as a tasty, hearty wrap for a creamy cheese filling made with ricotta, mozzarella, Parmesan, and egg. Marinara sauce and fresh basil add flavor and freshness, balancing the rich, cheesy filling.
Full ingredient list and detailed instructions in the recipe card.
- Eggplant: Choose medium-sized ones with smooth skin and minimal seeds. Roasting keeps them pliable for rolling without getting greasy.
- Ricotta: Gives that rich, creamy texture inside each roll. Draining it for a few minutes first helps prevent watery filling.
- Mozzarella: Adds gooey, melty goodness on top. Always grate it fresh — pre-shredded cheese won’t melt as smoothly.
- Parmesan: Lends a sharp, nutty depth that balances the creamy ricotta.
- Fresh basil: The pop of freshness that keeps the whole dish bright and balanced. Add a handful of spinach to the ricotta mixture for an extra veggie boost.
- Marinara sauce: A good-quality jarred sauce works fine here, but if you have homemade, even better. I love using Rao’s.
TIPS & TRICKS
Shruthi’s top tips
- Slice eggplant evenly — ¼-inch thick is ideal for easy rolling and even cooking. This is important to prevent it from tearing!
- No need to salt unless your eggplants are large or older; smaller ones aren’t bitter.
- Roast, don’t fry — it keeps the dish lighter and avoids sogginess.
- Cool before rolling — warm eggplant tears easily.
- Use a wide spatula to move rolls without breaking them.
- Don’t overfill each slice; 2 tablespoons of filling is plenty. Layer sauce under and over the rolls so nothing sticks or dries out.
How to make eggplant rollatini
- Preheat oven and arrange eggplant slices on a baking sheet. Brush with olive oil and season with salt and pepper.
- Roast until pliable and lightly browned, about 15 minutes, then let cool slightly.
- In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, basil, and a pinch of salt and pepper until smooth.
- Spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Spoon filling onto each eggplant slice, roll up, and place seam-side down in the dish. Repeat with remaining slices.
- Sprinklet the top of the rollatini with remaining marinara and ½ cup mozzarella, bake 20–25 minutes until bubbly, then let cool 5 minutes before serving. Garnish if desired.
How to serve eggplant rollups
Eggplant rollatini pairs beautifully with light, fresh sides to balance its rich, cheesy filling. Try a crisp Italian chopped salad, garlic bread, or a warm baguette, or a simple side of roasted vegetable salad. For a heartier meal, serve alongside pasta tossed in olive oil and herbs or a light tomato sauce.
Storage and reheating suggestions
Store leftover eggplant rollatini in an airtight container in the fridge for up to 3-4 days.
Reheat in the oven at 350°F until warmed through to keep the eggplant tender and the cheese melty.
You can also freeze baked rollatini for up to 2 months. Wrap it tightly and thaw in the fridge before reheating.
More delicious eggplant recipes
If you’re an eggplant fan, these recipes are right up your alley!
Eggplant Hummus
Eggplant Casserole
Slow Cooker Ratatouille
Baingan Bharta
Eggplant Rollatini
Ingredients
- 2 medium eggplants, about 2 lb
- 2 tablespoons olive oil
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese, plus ½ cup for topping
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil, chopped (substitute 1 teaspoon dried)
- 2 cups marinara sauce
Instructions
- Adjust oven rack to middle position and heat oven to 400°F.
- Trim ends of eggplants and slice lengthwise into ¼-inch thick slices (you should get 10 to 12 slices total).
- Arrange slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast until pliable and lightly browned, about 15 minutes. Let cool slightly before assembling.
- In a medium bowl, whisk together ricotta, ½ cup mozzarella, Parmesan, egg, basil, and a pinch each of salt and pepper until well combined.
- Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Working with one eggplant slice at a time, spoon 2 tablespoons of filling onto the wider end.
- Roll gently and place seam-side down in the prepared dish. Repeat with remaining slices and filling.
- Spoon remaining 1 cup marinara sauce evenly over the rolls. Sprinkle with remaining ½ cup mozzarella.
- Bake uncovered until cheese is melted and sauce is bubbling, 20 to 25 minutes.
- Let cool for 5 minutes before serving.
- Garnish with additional basil or parsley, if desired.
Notes
- Substitute ricotta with cottage cheese or mascarpone, if desired.
- Use zucchini slices instead of eggplant for a twist.
- Swap marinara with tomato basil sauce or arrabbiata for extra spice.
- Salt eggplant slices before roasting if you’re sensitive to bitterness (optional, not necessary with young eggplants).
- Use freshly shredded cheese for better melt and flavor.
- Don’t overfill the rolls—this helps them stay tidy and evenly cooked.
- Let eggplant cool slightly before rolling to avoid tearing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
