Do Share Recipe

Eggplant Rollatini Recipe | Easy, Flavorful, and Creamy

After making this Eggplant Rollatini Recipe in my own kitchen, I can honestly say it’s one of those recipes that feels special but surprisingly easy. I loved how the eggplant turned tender and silky while the cheesy filling stayed rich and comforting. The smell coming from the oven reminded me of a cozy Italian dinner night at home.

Every bite felt balanced, hearty, and satisfying without being heavy. If you enjoy classic Italian flavors with a lighter twist, this recipe truly delivers. You can also enjoy similar comfort flavors in a German Onion Pie Recipe.

Ingredients

Here’s a quick overview before you start—using fresh, quality ingredients makes a noticeable difference in flavor and texture. For a refreshing pairing, I like to serve this with a Raspberry Lemonade on the side.

2 large eggplants, sliced lengthwise into thin strips – thin slices roll easily and become tender without breaking
1½ cups whole milk ricotta cheese – full-fat ricotta creates a creamy, rich filling and avoids graininess
1 cup shredded mozzarella cheese – freshly grated melts smoothly and gives that classic cheesy pull
½ cup freshly grated parmesan cheese – adds sharp, salty depth and boosts overall flavor
1 cup fresh spinach, finely chopped – fresh spinach blends better and doesn’t release excess water like frozen
1 large egg – helps bind the filling so the rollatini holds its shape while baking
2 cups marinara sauce – a good-quality sauce enhances the entire dish with balanced acidity
2 tablespoons olive oil – prevents the eggplant from drying out during roasting
2 cloves garlic, minced – adds aroma and savory depth to the cheese mixture
1 teaspoon Italian seasoning – brings classic herb flavor without overpowering the dish
Salt and black pepper, to taste – balances and enhances all the flavors

Note: This ingredient quantity makes approximately 4 servings.

Variations

This dish is flexible, and I’ve tried a few fun twists that work beautifully.

For a dairy-free version, use plant-based ricotta and mozzarella alternatives. They melt well and still deliver a creamy center.
To add more protein, mix cooked lentils or finely chopped mushrooms into the filling.
If you want extra flavor, add red pepper flakes or lemon zest to the cheese mixture.
For a low-carb option, reduce the marinara slightly and focus on herbs and cheese for richness.

Cooking Time

Here’s a quick breakdown so you can plan your cooking session easily.

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Equipment You Need

A short intro before the tools helps you prepare efficiently.

Baking sheet – used to roast eggplant slices evenly
Parchment paper – prevents sticking and easy cleanup
Mixing bowl – for combining the cheese filling
Sharp knife – helps slice eggplant thinly
Baking dish – holds the rollatini while baking

How to Make Eggplant Rollatini Recipe?

This section walks you through the process smoothly from start to finish.

Prepare the Eggplant

Start by slicing the eggplants lengthwise into thin strips. I brushed both sides lightly with olive oil and seasoned them gently. Roasting them first makes them soft and flexible, which is essential for rolling.

Roast the Eggplant

Lay the slices on a lined baking sheet and roast until tender. I found that flipping them halfway ensures even cooking. Let them cool slightly so they’re easy to handle without tearing.

Make the Cheese Filling

In a bowl, mix ricotta, mozzarella, parmesan, egg, spinach, garlic, and seasoning. Stir until everything is evenly combined. The filling should be thick, creamy, and well-seasoned.

Assemble the Rollatini

Spread a spoonful of filling onto one end of each eggplant slice. Gently roll it up and place seam-side down in a baking dish with marinara sauce at the bottom.

Bake Until Bubbly

Cover the rolls with more marinara and a sprinkle of cheese. Bake until the sauce bubbles and the top turns lightly golden. Let it rest a few minutes before serving.

Additional Tips for Making This Recipe Better

After making this recipe a few times, here are some personal tips that really helped.

I always salt the eggplant lightly before roasting to improve flavor.
I let the ricotta sit in a strainer for a few minutes to remove excess moisture.
I taste the filling before assembling to adjust seasoning properly.
I add a small spoon of sauce under each roll to keep them juicy.

How to Serve Eggplant Rollatini Recipe?

This dish looks beautiful straight from the oven, especially with a little garnish. I love serving it with fresh basil leaves and extra parmesan on top. Pair it with a simple green salad or garlic bread for a complete meal. For presentation, arrange the rolls neatly and spoon extra sauce around them rather than over them.

Nutritional Information

Here’s a quick nutritional snapshot to help you plan your meal.

Calories: Approximately 380 per serving
Protein: Rich in protein from cheese and egg
Carbohydrates: Moderate, mainly from marinara and eggplant
Fat: Balanced fats from cheese and olive oil

Make Ahead and Storage

A quick intro makes this section easy to follow.

Make Ahead

You can assemble the rollatini up to one day in advance. Cover tightly and refrigerate until ready to bake. This actually helps the flavors meld together nicely.

Storage

Leftovers store well in an airtight container in the fridge for up to 4 days. I always let it cool completely before storing to maintain texture.

Freezing and Reheating

Freeze baked rollatini for up to 2 months. Reheat in the oven covered with foil to prevent drying, until heated through.

Why You’ll Love This Recipe?

Here’s a short intro before the reasons that make this dish a favorite.

It’s comforting but lighter than traditional pasta dishes, thanks to eggplant.
The recipe is simple, yet it looks impressive enough for guests.
You can easily customize it for different diets and flavors.
The cheesy filling and savory sauce create irresistible layers of taste.
It works well for meal prep, leftovers, and special occasions.

This eggplant rollatini has become one of my go-to recipes whenever I want something cozy, flavorful, and satisfying without too much effort.

Ben Carraoli