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Eggplant Rollatini Recipe

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★★★★★

4.7 from 72 reviews

Eggplant Rollatini is a delicious Italian-inspired baked dish featuring tender roasted eggplant slices rolled with a creamy ricotta and cheese filling, topped with marinara sauce and melted mozzarella and parmesan. Perfect as a hearty vegetarian main course served alongside pasta or a fresh salad.

Ingredients

Scale

Eggplant and Vegetables

  • 2 eggplants (medium to large, sliced lengthwise about ¼-inch thick, 12 to 15 slices)
  • 4 Tablespoons olive oil
  • ¼ Teaspoon kosher salt

Cheese Filling

  • 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)

Other

  • 1 Jar marinara sauce (24-Ounce)

Instructions

  1. Prepare the Eggplant Slices: Remove the top stem and end from the eggplants. Standing on the cut end, slice the eggplants lengthwise into ¼-inch thick slices, aiming for 7 to 9 slices per eggplant. Lay the slices out and sprinkle both sides with kosher salt. Let sit 5 to 7 minutes to draw out moisture. Pat dry with paper towels.
  2. Bake the Eggplant Slices: Preheat oven to 400°F. Drizzle olive oil on one or two 10 x 15-inch baking trays and arrange eggplant slices on them. Roast the slices for 7 to 9 minutes until slightly tender. Remove and let cool about 10 minutes.
  3. Prepare the Cheese Filling: In a bowl, combine ricotta cheese, ½ cup shredded mozzarella, ¼ cup grated parmesan, egg, minced garlic, black pepper, dried oregano, and chopped fresh basil. Mix thoroughly to combine.
  4. Assemble the Rollatini: Reduce oven temperature to 350°F. Lay out the roasted eggplant slices. Place about 2 tablespoons of the cheese filling near the top third or center of each slice, then roll the slices up tightly so the ends meet and fold over in the middle. Place each roll seam side down on a plate.
  5. Assemble the Dish: Spread approximately 1 cup of marinara sauce on the bottom of a baking dish at least 9 x 13 inches. Arrange the eggplant rollatini in the dish and spoon about 2 tablespoons of sauce over each roll. Sprinkle the remaining ½ cup shredded mozzarella and ¼ cup grated parmesan cheeses over the top.
  6. Bake the Rollatini: Cover the baking dish with foil and bake in the 350°F oven for 30 minutes until heated through.
  7. Broil to Finish: Remove the foil and switch the oven to broil (low or high). Broil the rollatini for 2 to 4 minutes until the cheese is bubbly and golden brown.
  8. Serve: Serve the eggplant rollatini hot, garnished with additional fresh basil if desired, alongside your favorite pasta or salad with extra freshly grated parmesan cheese.

Notes

  • Salting and resting the eggplant slices helps to reduce bitterness and moisture, resulting in firmer rolls.
  • Be careful not to overfill the eggplant slices to prevent bursting when rolling.
  • If you want a spicier dish, add red pepper flakes to the cheese filling or marinara sauce.
  • Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
  • For a gluten-free option, ensure marinara sauce and cheeses are gluten-free certified.

Keywords: Eggplant Rollatini, vegetarian Italian recipe, baked eggplant rolls, ricotta cheese rolls, marinara sauce, easy Italian casserole

Find it online: https://nataliereeve.com/eggplant-rollatini-recipe/