Eggplant Rollatini is a comforting, hearty vegetarian dish that feels just a little special without being difficult. Tender slices of roasted eggplant are rolled around a creamy ricotta and spinach filling, then baked in marinara sauce with a golden topping of mozzarella and parmesan. It’s a great weekend cooking project and perfect for dinner when you’re craving something warm, cheesy, and satisfying.
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This dish showcases how eggplant can transform when treated right. Salting the slices helps reduce bitterness and draws out moisture, creating a tender base that holds up during roasting and rolling.
Once assembled, the eggplant rollatini bakes in marinara sauce until bubbling, with a cheesy top that browns just enough to form a golden crust. Serve it straight from the oven, with a sprinkle of fresh basil if you like. This dish is ideal for cozy meals or feeding guests—nourishing, familiar, and layered with flavor.
How to make eggplant rollatini
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this eggplant rollatini recipe, you will need the following ingredients:
Main Ingredients
- Eggplants
- Kosher Salt
- Extra Virgin Olive Oil
- Marinara Sauce
For the Filling
- Whole Milk Ricotta Cheese
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Baby Spinach
- Dried Basil
- Dried Oregano
- Garlic Powder
- Lemon Zest
- Kosher Salt
- Ground Black Pepper
Topping and Garnish
- Fresh Basil (optional)
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Making eggplant rollatini
Eggplant Rollatini is a simple recipe that can be made in just a few steps. Here is how to make it.
First, Cut the ends off the eggplants and slice them vertically into planks about ¼ to ½ inch thick. Lay the slices on a towel-lined surface, salt both sides, and let them rest for 30 minutes to draw out excess moisture.
Preheat your oven to 400°F. Pat the eggplant slices dry, line baking sheets with parchment, and place the slices in a single layer. Brush both sides with olive oil.
Bake for 20–25 minutes until fork-tender. Let them cool until they’re easy to handle.
While the eggplant bakes, combine the ricotta, ½ cup mozzarella, ½ cup parmesan, chopped spinach, dried basil, oregano, garlic powder, lemon zest, salt, and pepper in a large bowl.
Reduce oven temperature to 375°F. Spread ¾ of the marinara sauce in a greased 9×13-inch pan. Place 2 tablespoons of filling at one end of each eggplant slice and roll up.
Arrange the rolls seam-side down in the sauce.
Top with the remaining sauce, the rest of the mozzarella, and the remaining parmesan.
Bake uncovered for 30–35 minutes until bubbling. Let cool for 10 minutes before serving. Garnish with fresh basil if desired.
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy Italian Eggplant Rollatini recipe! Let me know if you try it.
More Recipes Like This
- Italian Dressing Chicken
- Chicken Tetrazzini
- Lemon Chicken Pasta
- Classic Cheese Manicotti
- Chicken Gnocchi Soup
- Pappardelle Bolognese
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Eggplant Rollatini
Eggplant Rollatini is a comforting, hearty vegetarian dish that feels just a little special without being difficult.
Ingredients
- 2 medium eggplants
- 2 teaspoons Kosher salt
- 1/4 to 1/3 cup extra virgin olive oil for brushing the eggplant
- 24- ounce jar marinara sauce
For the filling
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 3/4 cup grated parmesan cheese divided
- 2 cups baby spinach chopped (about 3 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 lemon zest only approx. 1 teaspoon
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- Fresh basil as garnish (optional)
Instructions
Prepare the Eggplant
- Cut off the end of the eggplant. Slice the eggplants into 1⁄4” to 1⁄2” thick vertical slices/planks. This will result in 6-8 slices per eggplant.
- Line two baking sheets (or your counter) with paper towels (or a clean kitchen towel), and arrange the eggplant slices on top. Sprinkle the eggplant slices with salt on both sides. Allow the eggplant slices to sit for 30 minutes to draw out any moisture and make it less sharp.
- Preheat the oven to 400°F.
- Pat the eggplant slices dry with a new paper towel and set aside onto your cutting board (from earlier) so you can line the previously used baking sheets with parchment paper (discarding any paper towels at this point). Transfer the eggplant slices back to the parchment-lined baking sheets in an even layer.
- Brush each side of the eggplant slices with the olive oil. Bake for 20-25 minutes until roasted and fork tender (be careful not to burn). Once eggplant is baked, allow it to cool for about 10 minutes or until it’s cool enough to handle (it’s ok if it’s still warm).
Make the Filling
- While the eggplant bakes, prepare the filling. In a large bowl, mix together the ricotta, 1⁄2 cup of the mozzarella, 1⁄2 cup of parmesan cheese, baby spinach, basil, oregano, garlic powder, lemon zest, salt and pepper.
Assemble the Rollatini
- Decrease the oven temperature to 375°F and grease a 9”x13” pan with cooking spray.
- Spread 3⁄4 of the marinara sauce into the pan.
- Scoop a heaping 2 tablespoons of the cheese filling at one end of a cooked eggplant slice and roll up. Repeat with remaining eggplant slices. Place eggplant rolls in an even layer over the sauce.
- Top with remaining sauce and sprinkle with remaining 1⁄2 cup shredded mozzarella cheese and remaining 1⁄4 cup parmesan cheese.
Bake
- Bake, uncovered, for 30-35 minutes until the cheese is bubbly. Remove from the oven and cool 10 minutes before serving.
- Garnish with torn basil leaves (optional).
Recipe Notes
- I always use Diamond Crystal Kosher salt. This recipe will not work the same with Morton Salt (highly advised against for measurement purposes).
- The eggplant becomes like a melt-in-your-mouth texture that is soooo good!
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