Eggplant Rollatini Recipe

Ben Carraoli

After making this eggplant rollatini 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.

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Prep Time 20

Cook Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.
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.
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.

Notes

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.