Eggplant Rollatini: A Cheesy, Saucy Italian Comfort Food Classic

If you love Italian comfort food and you’re crazy about cheese (who isn’t?), you are going to fall hard for Eggplant Rollatini.

Tender slices of eggplant are rolled up with a rich ricotta filling, topped with marinara, and baked to bubbling, cheesy perfection. It’s a beautiful dish that feels fancy but is surprisingly easy to make at home.

Perfect for cozy dinners, entertaining guests, or satisfying your craving for something hearty yet veggie-packed, this classic Italian-American favorite is pure joy on a plate.

Get ready—because one bite, and you’ll be hooked!

Why You’ll Love Eggplant Rollatini

• Soft, savory eggplant that melts in your mouth
• Creamy, cheesy ricotta filling packed with flavor
• Healthy and satisfying—perfect for meatless meals
• Crowd-pleasing even for those who think they don’t love eggplant
• Looks impressive but is simple to make

It’s cozy, cheesy, and guaranteed to make you smile!

Ingredients for Eggplant Rollatini

This recipe serves about 4–6 people.

For the eggplant:

• 2 medium eggplants
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the filling:

• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For assembling:

• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup shredded mozzarella cheese (for topping)
• 1/4 cup grated Parmesan cheese (for topping)
• Extra parsley for garnish

Optional:

• Red pepper flakes for a little heat
• Extra basil leaves for freshness

Step-by-Step Instructions

1. Prepare the Eggplant

Preheat your oven to 400°F (200°C).

Slice the eggplants lengthwise into 1/4-inch thick slices.

Brush both sides lightly with olive oil and sprinkle with salt and pepper.

Place the slices on baking sheets lined with parchment paper.

Bake for 12–15 minutes, flipping halfway through, until tender and flexible.

Let cool slightly before rolling.

2. Make the Ricotta Filling

In a medium bowl:

• Combine the ricotta, shredded mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper.

Mix until smooth and creamy.

Taste and adjust seasoning if needed.

Set aside.

3. Assemble the Rollatini

Spread a thin layer of marinara sauce (about 1/2 cup) in the bottom of a 9×13-inch baking dish.

Take one slice of eggplant and spoon about 2 tablespoons of the ricotta mixture onto one end.

Roll up the eggplant slice gently but firmly.

Place seam-side down in the baking dish.

Repeat with the remaining eggplant slices and filling.

4. Add Sauce and Cheese

Once all the rolls are in the dish:

• Spoon the remaining marinara sauce over the top.
• Sprinkle evenly with 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese.

For extra flavor, sprinkle on a little red pepper flakes if you like spice.

5. Bake

Cover the dish loosely with foil.

Bake at 400°F for 20 minutes.

Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly and the edges are slightly golden.

6. Garnish and Serve

Let the Eggplant Rollatini cool for about 5–10 minutes before serving.

Garnish with extra parsley or basil if desired.

Serve hot, ideally with a crisp salad and some garlic bread!

Tips for the Best Eggplant Rollatini

• Use thin, flexible slices—they should be soft but not falling apart
• Salt the eggplant before roasting if you want to remove extra bitterness (optional)
• Use whole milk ricotta for the creamiest filling
• Don’t overfill the rolls—just a spoonful of ricotta is perfect
• Bake uncovered at the end for a beautifully golden, bubbly top

Simple ingredients. Big Italian flavor!

Fun Variations to Try

Feeling creative? Try one of these tasty twists:

Spinach Ricotta Rollatini:

• Add 1 cup sautéed spinach to the ricotta filling.

Meat Lover’s Rollatini:

• Stir cooked, crumbled Italian sausage into the filling.

Vegan Eggplant Rollatini:

• Use vegan ricotta and mozzarella alternatives.
• Make a simple tomato sauce without cheese.

Pesto Ricotta Rollatini:

• Mix 2 tablespoons of basil pesto into the ricotta for a herby kick.

Eggplant Rollatini Alfredo:

• Swap marinara for a creamy Alfredo sauce for a richer dish.

Every version is cheesy and delicious!

Make-Ahead and Storage Tips

To make ahead:

• Assemble the entire dish up to 1 day in advance.
• Cover and refrigerate.
• Bake when ready to serve, adding 5–10 minutes to the baking time if cold.

To store leftovers:

• Cool completely.
• Store in an airtight container in the fridge for up to 4 days.

To freeze:

• Assemble but don’t bake.
• Cover tightly and freeze for up to 2 months.
• Bake straight from frozen, covered, at 375°F for about 50–60 minutes, uncovering for the last 15 minutes.

Meal prep has never looked so cheesy and delicious!

What to Serve with Eggplant Rollatini

This dish pairs beautifully with light sides to balance the rich, cheesy flavors.

Great serving ideas:

• Fresh arugula or Caesar salad
• Garlic breadsticks or crusty Italian bread
• Roasted or steamed green beans
• A glass of red wine like Chianti or Merlot
• A simple caprese salad with tomatoes and mozzarella

It’s a complete Italian feast waiting to happen!

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FAQs

1. Can I fry the eggplant instead of baking it?

Yes! Lightly bread and pan-fry the eggplant slices for an extra indulgent, crispy version. Drain well before rolling.

2. Can I make this dish gluten-free?

Absolutely. The main ingredients are naturally gluten-free. Just double-check your marinara sauce or make your own to avoid hidden gluten.

3. How thin should I slice the eggplant?

About 1/4-inch thick is perfect. Thin enough to roll easily but thick enough to hold the filling without tearing.

4. What if I don’t have ricotta cheese?

You can substitute cottage cheese, but drain it well and blend it for a smoother texture. You could also use a vegan ricotta alternative.

5. Can I use zucchini instead of eggplant?

Sure! Thinly sliced zucchini works great. Just bake or grill it first to soften before rolling.

6. How do I prevent the eggplant from being bitter?

You can sprinkle slices with salt and let them sit for 20–30 minutes, then rinse and pat dry. This draws out bitterness, but many modern eggplants aren’t very bitter.

7. Can I add extra veggies to the filling?

Definitely! Sautéed mushrooms, spinach, or roasted red peppers make great additions to the ricotta filling.

8. How do I make this more hearty?

Serve the rollatini over spaghetti, ziti, or polenta for a super filling meal. It soaks up all that amazing sauce!

9. Can I use store-bought marinara sauce?

Yes! A good-quality jarred sauce makes this recipe super fast and easy. Look for one with simple ingredients like tomatoes, garlic, and basil.

10. How long does cooked Eggplant Rollatini last in the fridge?

About 4 days if stored properly in an airtight container. Reheat gently in the oven or microwave for best results.