Name: Eggplant Rollatini Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 eggplants (medium to large, sliced lengthwise about ¼-inch thick, 12 to 15 slices); 4 Tablespoons olive oil; ¼ Teaspoon kosher salt; 15 Ounces ricotta cheese; 1 Cup mozzarella cheese (shredded); ½ Cup parmesan cheese (grated); 1 egg; 2 Cloves garlic (minced); ½ Teaspoon black pepper; ½ Teaspoon dried oregano; 2 Tablespoons fresh basil (chopped, plus more for garnish); 1 Jar marinara sauce (24-Ounce)

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Introduction

Eggplant Rollatini is a delicious Italian-inspired dish featuring tender eggplant slices rolled with a creamy ricotta filling and baked in savory marinara sauce. It’s perfect as a comforting main course or an impressive dish for guests.

A white plate shows a serving of spaghetti as the base layer, with long, light yellow noodles spread in a loose, circular pile. On top are two stuffed eggplant rolls with crispy, slightly browned skin and a creamy, white ricotta cheese filling. The rolls are covered with a rich, red tomato sauce and sprinkled lightly with grated Parmesan cheese and small green basil pieces. A fresh green basil leaf rests on the side of the spaghetti. A fork partially rests on the plate behind the food. The plate is set on a white marbled surface with another white plate of spaghetti and eggplant rolls blurred in the background, along with a white bowl of grated cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggplants (medium to large, sliced lengthwise about ¼-inch thick, 12 to 15 slices)
4 tablespoons olive oil
¼ teaspoon kosher salt
15 ounces ricotta cheese
1 cup mozzarella cheese (shredded)
½ cup parmesan cheese (grated)
1 egg
2 cloves garlic (minced)
½ teaspoon black pepper
½ teaspoon dried oregano
2 tablespoons fresh basil (chopped, plus more for garnish)
1 jar marinara sauce (24 ounces)

Instructions

Step 1: Remove the top stem and end from the eggplants. Stand each on the cut end and slice lengthwise into ¼-inch slices, aiming for 7 to 9 slices per eggplant.
Step 2: Lay the eggplant slices on a surface and sprinkle both sides with kosher salt. Let them sit for 5 to 7 minutes to draw out moisture, then pat dry with paper towels.
Step 3: Preheat the oven to 400°F. Drizzle olive oil on one or two 10 x 15-inch baking trays and arrange the eggplant slices on them. Roast for 7 to 9 minutes, then remove and let cool for about 10 minutes.
Step 4: While the eggplant cools, mix the filling: combine ricotta, ½ cup mozzarella, ¼ cup parmesan, egg, garlic, black pepper, oregano, and fresh basil in a bowl. Stir well to combine.
Step 5: Reduce oven temperature to 350°F. Lay out the roasted eggplant slices, spread about 2 tablespoons of the ricotta mixture on each slice near the top or middle, then roll up and place seam side down on a working surface. Repeat for all slices.
Step 6: Spread about 1 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange the eggplant rollatini in the dish, then spoon about 2 tablespoons of sauce over each roll.
Step 7: Top with the remaining ½ cup mozzarella and ¼ cup parmesan cheeses. Cover with foil and bake for 30 minutes.
Step 8: Remove foil, set oven to broil, and cook for 2 to 4 minutes until the cheese browns lightly. Serve warm with pasta, salad, and extra parmesan if desired.

Tips & Variations

For a lighter version, grill the eggplant slices instead of roasting to reduce oil usage.
Substitute fresh mozzarella for shredded for a creamier texture.
Add chopped spinach or cooked ground meat to the ricotta filling for extra flavor and nutrition.
If your eggplants are very large, slice thinner or reduce baking time to avoid sogginess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain texture. You can also freeze the dish before baking; thaw overnight in the refrigerator before baking.

How to Serve

A slice of baked eggplant parmesan is being lifted from a white rectangular baking dish set on a white marbled surface. The dish has several thick layers starting with roasted dark purple eggplant slices, followed by a rich, chunky red tomato sauce mixed with small green herb bits, and topped with a thick layer of melted golden-brown cheese that is bubbly and slightly browned with some stretchy cheese strings hanging down. The top cheese layer is glossy and uneven with rich orange and light brown spots, showing a baked texture with herbs sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Eggplant Rollatini ahead of time?

Yes, you can assemble the dish ahead and refrigerate it for up to 24 hours before baking. This allows the flavors to meld beautifully.

What can I use instead of ricotta cheese?

Cottage cheese is a good substitute if you prefer a lighter option. Blend it smooth before mixing with the other filling ingredients.