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Two eggplant rollatini portions on a white plate with a gold fork.

Eggplant Rollatini

Eggplant Rollatini is a comforting, hearty vegetarian dish that feels just a little special without being difficult.

Course Main Course
Cuisine American
Keyword eggplant rollatini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 549 kcal
Author Marjorie @APinchOfHealthy

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

  1. 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.
  2. 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.
  3. Preheat the oven to 400°F.
  4. 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.
  5. 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

  1. 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

  1. Decrease the oven temperature to 375°F and grease a 9”x13” pan with cooking spray.
  2. Spread 3⁄4 of the marinara sauce into the pan.
  3. 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.
  4. Top with remaining sauce and sprinkle with remaining 1⁄2 cup shredded mozzarella cheese and remaining 1⁄4 cup parmesan cheese.

Bake

  1. Bake, uncovered, for 30-35 minutes until the cheese is bubbly. Remove from the oven and cool 10 minutes before serving.
  2. 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!
Nutrition Facts
Eggplant Rollatini
Amount Per Serving
Calories 549 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 16g100%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 86mg29%
Sodium 3004mg131%
Potassium 1286mg37%
Carbohydrates 30g10%
Fiber 10g42%
Sugar 15g17%
Protein 27g54%
Vitamin A 2972IU59%
Vitamin C 22mg27%
Calcium 575mg58%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.