Eggplant Rollatini: Classic Italian Comfort Reimagined
Creamy, cheesy layers come together in a simple meal perfect for cozy meatless nights.
Eggplant rollatini is a beloved Italian-American casserole that turns humble ingredients into comfort-food perfection. Slices of roasted eggplant are filled with rich ricotta, nestled in tangy tomato sauce, and topped with bubbling cheese for a dish that’s both hearty and satisfying. This guide walks you through every step—from prepping the eggplant to rolling, baking, and serving—for a cozy homemade meal your family will love.
What is Eggplant Rollatini?
Eggplant rollatini is a vegetarian main or side featuring thinly sliced, roasted eggplant filled with a creamy cheese mixture, rolled up, and baked in tomato sauce with mozzarella on top. It’s inspired by classic Italian flavors, offering layers of savory marinara, tender vegetables, and melty cheese. This dish suits weeknight dinner or a festive gathering and is naturally vegetarian—a perfect center for Meatless Monday or holiday spreads.
Why You’ll Love This Recipe
- Versatile: Fits as a main or side, pairs with salads and bread.
- Comforting: Rich cheese, fragrant basil, and hearty sauce.
- Make-ahead friendly: Can be prepped in advance for busy nights.
- Vegetarian: Packed with protein and flavor without meat.
- Customizable: Adapt the filling and sauce based on what you have.
Eggplant Rollatini Ingredients
| Ingredient | Role in Recipe |
|---|---|
| Eggplant (2 medium) | Main vegetable base for rolling |
| Salt | Draws out moisture and seasons the eggplant |
| Whole-milk ricotta (1 container, 15 oz) | Gives the filling creamy texture |
| Parmesan cheese (1 cup, grated) | Savory, nutty flavor for the filling |
| Egg (1 large) | Binds and gives structure to the filling |
| Dried basil (1 tsp) | Herbal note in the cheese filling |
| Marinara sauce (1 jar, 25 oz) | Rich tomato layer for baking |
| Mozzarella cheese (1 cup, shredded) | Topping that melts and browns |
| Fresh basil | Garnish for color and flavor |
| Cooking spray | Prevents sticking during roasting |
| Green salad | Optional side to serve |
Step-by-Step: How to Make Eggplant Rollatini
Slice and Salt the Eggplant
Cut two medium eggplants into thin planks, about 1/8-inch thick. Salt both sides and arrange on a rack over a baking sheet. Let sit 20–30 minutes for moisture to draw out. This ensures tender, non-soggy rollatini.
Roast the Eggplant Slices
Pat dry well with a kitchen towel. Lay slices on a greased baking sheet and roast at 375°F (190°C) until lightly browned and soft, about 15 minutes. Cool on the sheet until safe to handle.
Prepare the Ricotta Filling
In a bowl, mix together:
- 15 oz whole-milk ricotta
- 1 cup grated parmesan
- 1 large egg
- 1 tsp dried basil
- ½ tsp kosher salt
Blend well until fluffy and evenly mixed.
Assemble the Rollatini
Increase oven temp to 400°F (205°C). Spread 1 cup marinara in a 9×13-inch baking dish. Top each eggplant slice with 2 heaping tablespoons of ricotta filling. Spread evenly. Roll up slices tightly and place seam-side down in the dish.
Add Sauce and Cheese
Cover rolls with the remaining marinara and sprinkle 1 cup mozzarella over the top.
Bake
Cover dish with foil. Bake 30 minutes until sauce bubbles. Remove foil and bake another 10 minutes until cheese is lightly browned and melty.
Finish and Serve
Let the casserole cool 5–10 minutes so rolls set. Sprinkle with chopped fresh basil and serve, optionally alongside a green salad.
Expert Tips for Perfect Eggplant Rollatini
- Uniform slices: Use a mandoline for consistent thickness; thin slices roll easier without tearing.
- Drawing out moisture: Salting is crucial—don’t skip this step! It prevents soggy casserole.
- Roasting vs. frying: Roasting makes the dish lighter and less oily, letting vegetable and cheese flavors shine.
- Ricotta filling tips: Use whole-milk ricotta for best flavor and texture. Draining the ricotta if watery helps prevent runny filling.
- Customize the herbs: Swap dried basil for oregano or Italian seasoning if you prefer.
Serving Suggestions
This cozy casserole is a complete meal with a light salad and crusty Italian bread. For a larger spread, serve alongside:
- Garlic breadsticks or focaccia
- Herby green salad (arugula, spinach, or mixed greens)
- Roasted vegetables or grilled asparagus
- Classic antipasti platter
Variations and Add-Ons
- Spinach Ricotta: Blend sautéed spinach into the cheese filling for extra nutrition and color.
- Mushroom Filling: Add finely chopped roasted mushrooms to boost umami.
- Protein Option: Mix shredded, cooked chicken into the filling for a heartier dish.
- Gluten-Free: Use breadcrumbs made from gluten-free bread if topping, or skip breadcrumbs altogether.
- Vegan Adaptation: Use dairy-free ricotta and cheese, plus a flax egg to bind.
Eggplant Rollatini: Nutritional Highlights
| Nutrient | Benefit |
|---|---|
| Eggplant | Rich in fiber, low in calories, packed with antioxidants |
| Ricotta Cheese | Provides protein and calcium for bone health |
| Tomato Sauce | Lycopene, potassium, vitamin C |
| Mozzarella & Parmesan | Additional calcium, protein, and savory flavor |
| Basil | Vitamin K, antioxidants |
Eggplant Rollatini vs. Eggplant Parmesan
| Feature | Rollatini | Parmesan |
|---|---|---|
| Main Preparation | Filled and rolled slices | Layered, breaded cutlets |
| Texture | Soft, creamy, spiraled | Crispy, layered |
| Cheese | Ricotta, parmesan, mozzarella | Mozzarella, parmesan only |
| Calories | Generally lower | Higher (fried/breaded) |
What others are reading
Frequently Asked Questions (FAQ)
Q: Do I need to peel the eggplant?
A: Peeling is not necessary. Roasted slices become tender, and the skin helps hold the rolls together.
Q: Can I freeze eggplant rollatini?
A: Yes. Assemble, bake, cool completely, then wrap tightly. Freeze for up to 2 months. Reheat covered in the oven.
Q: My rollatini is watery—what went wrong?
A: Insufficiently salting and drying the eggplant or watery ricotta may cause excess liquid. Be sure to salt, rest, and pat dry the slices, and drain ricotta as needed.
Q: How can I make this dish ahead?
A: Rollatini can be assembled a day ahead, covered tightly, and baked before serving. You may also roast eggplant and prepare the filling in advance.
Q: What is the best way to cut eggplant for rollatini?
A: Use a mandoline slicer for uniform planks, but a sharp chef’s knife works as well. Aim for 1/8-inch thickness.
Recipe Recap: Eggplant Rollatini
- Slice and salt eggplant, rest 20–30 min
- Pat dry, roast 15 min at 375°F
- Mix ricotta, parmesan, egg, basil, salt
- Spread marinara, fill and roll eggplant
- Cover with remaining sauce, add mozzarella
- Bake 30 min covered, 10 min uncovered at 400°F
- Cool 10 min, top with fresh basil, serve with salad
Pro Tips for Hosting
- Prep all components a day ahead to save time
- Offer an array of sides—salad, bread, grilled veg
- Serve directly from the baking dish for rustic charm
- Garnish at the table for fresh aroma and bright color
How to Choose and Slice Eggplant
- Pick eggplants that are medium in size and similar in shape for even rolls.
- Look for glossy, firm skin and avoid overripe or wrinkled vegetables.
- Cut off stem and base, stand upright, then cut lengthwise into uniform slices.
Best Herbs and Seasonings for Rollatini
- Fresh basil for topping
- Dried basil in filling
- Add chopped parsley or oregano for added flavor
- Finish with cracked black pepper or red chili flakes if desired
Nutrition Info
- Serving size: 2–3 rolls per person
- Approximate calories (per serving): 300–350
- Gluten-free if no bread crumbs are added
- High in plant-based fiber, protein, calcium
Wine Pairings
- Red: Chianti or Barbera for acidity
- White: Pinot Grigio or Sauvignon Blanc for freshness
Troubleshooting Eggplant Rollatini
- Rolls falling apart? Ensure slices are thin enough and filled with minimal cheese. Overfilling can cause splitting.
- Casserole too runny? Try draining ricotta and using less sauce.
- Overly browned cheese? Bake covered for most of the time and uncover just to finish browning.
Storage and Reheating
- Refrigerate: Leftovers in airtight container for up to 3 days.
- Reheat: Microwave individual portions or oven at 350°F (covered) until hot.
- Freeze: Assemble and bake, cool, then freeze up to 2 months. Thaw overnight before reheating.
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References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60523758/eggplant-rollatini-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32554521/eggplant-lasagna-rollups-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65500748/stuffed-eggplant-parmesan-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43839334/eggplant-recipes/
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