Eggplant Rollatini Recipe | Cheesy, Saucy, and Classic Italian Comfort Food

Eggplant Rollatini is a cozy, cheesy, and totally comforting Italian-inspired dish. It takes tender slices of eggplant, wraps them around a creamy ricotta filling, then bakes it all in tomato sauce with melty cheese on top. Think lasagna vibes, just without the pasta.

It’s lighter than traditional baked pasta, naturally gluten-free, and a total crowd-pleaser. It’s also easy to prep ahead and makes amazing leftovers. Whether you’re feeding the family or making dinner for two, this dish delivers comfort in every bite.

Here’s how to make Eggplant Rollatini from scratch.

What Is Eggplant Rollatini?

Eggplant Rollatini is a baked dish where thin eggplant slices are filled with a creamy cheese mixture, rolled up, and topped with sauce and cheese. It’s similar to manicotti or cannelloni, but instead of pasta, the eggplant is the wrap.

In Italy, you might hear it called Involtini di Melanzane. The version most of us know came from Italian-American kitchens, where classic flavors meet comfort food style.

It’s rich, cheesy, and flavorful—but still feels light thanks to the veggie base.

Ingredients You’ll Need

You don’t need fancy ingredients. Just fresh produce, cheese, and pantry staples

For the eggplant

• 2 large eggplants
• Olive oil for roasting
• Salt for sweating
• Freshly ground black pepper

For the filling

• 1½ to 2 cups ricotta cheese
• 1 egg (helps bind the mixture)
• ½ cup grated Parmesan
• 1–2 cloves garlic, minced
• Chopped parsley or basil

For baking

• 2 cups marinara sauce (homemade or store-bought)
• 1½ cups shredded mozzarella
• Extra Parmesan for topping

Optional add-ins

• Chopped spinach in the filling
• Crushed red pepper for heat
• Nutmeg (just a pinch) in the ricotta mix

Prepping the Eggplant

This step matters. Soft, flexible eggplant makes perfect rolls

1. Slice the eggplant lengthwise into ¼-inch thick strips
2. Sprinkle each slice with salt and lay on paper towels for 20–30 minutes
3. Pat dry to remove moisture and bitterness
4. Brush lightly with olive oil and roast at 400°F for 10–15 minutes until soft

You want them tender and bendy—not mushy, not raw

Pro tip

• Use a mandoline for even slices
• Don’t skip the salting—it makes a huge difference in flavor and texture

Making the Ricotta Filling

This filling is rich, creamy, and full of flavor

1. In a bowl, mix ricotta, egg, Parmesan, garlic, salt, pepper, and herbs
2. Stir until smooth
3. Taste and adjust seasoning before adding the egg if you prefer

Want to upgrade the flavor?

• Add lemon zest for brightness
• Stir in cooked spinach or sautéed mushrooms
• Use fresh basil or oregano for a classic Italian twist

Keep it thick and not watery. That way, it stays put while baking.

Assembling the Rollatini

Once your eggplant is ready and filling is mixed, it’s time to roll

1. Spoon a tablespoon of filling at one end of each eggplant slice
2. Roll it up gently and snugly
3. Spread a thin layer of marinara in a baking dish
4. Place rolls seam-side down in the dish
5. Top with more sauce and mozzarella
6. Sprinkle with Parmesan

That’s it. Simple and satisfying

If you like extra sauce, go for it. Just don’t flood the dish or the rolls will slide around.

Baking Instructions

Bake until hot, bubbly, and golden on top

1. Preheat oven to 375°F (190°C)
2. Cover the dish with foil and bake for 25 minutes
3. Remove foil and bake another 10–15 minutes to brown the top
4. Let it rest for 5–10 minutes before serving

The rest time helps the rolls firm up and makes them easier to slice

Serve warm with a fresh salad or some garlic bread

Delicious Variations

Eggplant Rollatini is easy to adapt based on what you like or have on hand

Make it meatier

• Add cooked ground beef, sausage, or turkey to the filling
• Layer thin prosciutto slices inside the rolls

Go plant-powered

• Add lentils, mushrooms, or chopped nuts for texture
• Use vegan ricotta and cheese to keep it dairy-free

Switch up the sauce

• Try pesto for a fresh twist
• Use vodka sauce or a spicy arrabbiata
• Mix a little cream into the marinara for richness

This dish is endlessly flexible

What to Serve With It

This dish is satisfying, but some sides make it even better

Great side options

• Garlic bread or focaccia
• Mixed green salad with balsamic vinaigrette
• Roasted zucchini or broccoli
• Simple pasta tossed with olive oil and herbs

Want a drink pairing?

• Try a light red wine like Chianti or Pinot Noir
• A crisp sparkling water with lemon works well too

Keep it simple and let the eggplant be the star

Storing and Reheating

This dish is perfect for meal prep and leftovers

To store

• Cover tightly and refrigerate for up to 4 days
• Store in individual portions for easy lunches

To reheat

• Oven: 350°F for 15–20 minutes until hot
• Microwave: Use a microwave-safe dish, cover loosely, and heat in 1-minute intervals

To freeze

• Assemble but don’t bake
• Wrap tightly and freeze for up to 2 months
• Thaw overnight in the fridge before baking

Make once, enjoy twice—or three times

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FAQS

1. Can I make Eggplant Rollatini ahead of time?

Yes, you can prep the whole dish a day ahead. Assemble everything in the baking dish, cover it with foil, and store it in the fridge. When you’re ready to eat, just pop it into the oven and bake. You might need to add 10–15 extra minutes to the cook time if it’s cold from the fridge. It’s a perfect option for entertaining or weeknight dinners when you want to avoid last-minute stress.

2. Do I have to peel the eggplant?

Nope, peeling is totally optional. If your eggplants are young and fresh, the skin will be soft and barely noticeable after roasting. If they’re older or very large, the skin can be a bit tough. In that case, peeling is a good idea. You can also peel half the skin in stripes to keep some of the nutrients and color while softening the texture.

3. Can I freeze Eggplant Rollatini?

Yes, and it freezes really well. You can freeze it before or after baking. If freezing before, assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When ready, thaw in the fridge overnight and bake as directed. If freezing leftovers, wrap individual portions and reheat from frozen in the oven or microwave. Great for make-ahead meals.

4. What kind of ricotta should I use?

Whole-milk ricotta gives you the creamiest, richest filling. You can use part-skim if you’re trying to lighten it up, but it won’t be as rich. If your ricotta is watery, drain it through cheesecloth or a fine mesh strainer for 30 minutes to remove excess moisture. This helps prevent soggy rolls and keeps the filling nice and thick.

5. Can I make it vegan?

Totally. Use a plant-based ricotta made from tofu, cashews, or almonds. Replace the egg with a flaxseed or chia egg. Use dairy-free shredded cheese on top. And make sure your marinara sauce doesn’t contain dairy or animal ingredients. With all the herbs and seasoning, you’ll still get tons of flavor and a great texture.

6. Can I air-fry the eggplant slices?

Yes, air frying works great. Just slice, salt, and pat dry the eggplant as usual. Lightly brush or spray with oil and air fry at 375°F for 8–10 minutes, flipping once. You want them soft and flexible, not crunchy. This method saves time and avoids heating the whole oven—perfect for small batches or warm days.

7. What if my eggplant slices tear while rolling?

No worries. If a slice rips, you can patch it together or stack a smaller slice on top before rolling. Once it’s in the baking dish and covered in sauce and cheese, no one will notice. You can also chop up torn slices and mix them into the filling or sauce instead of wasting them.

8. Is Eggplant Rollatini gluten-free?

Yes, naturally. There’s no pasta or bread in this dish, so it’s gluten-free as long as your sauce and cheese don’t contain additives. Always check store-bought ingredients for hidden gluten. It’s a great choice for gluten-free guests who still want a filling, cheesy comfort food option.

9. Can I use zucchini instead of eggplant?

You can, but the texture will be different. Zucchini is more watery and delicate. If you use it, slice thinly, salt and drain it well, and roast or grill just enough to soften it. Then follow the same filling and rolling process. It’s a fun twist, especially in summer when zucchini is everywhere.

10. What’s the difference between Rollatini and Lasagna?

Lasagna uses layers of pasta sheets, while Rollatini uses rolled slices of eggplant or zucchini. The filling is similar—usually a mix of ricotta, Parmesan, and herbs—but the presentation is different. Rollatini feels lighter, a bit more elegant, and it’s easier to make smaller portions. Think of it as lasagna’s veggie-forward cousin.