Easy Eggplant Rollatini

Hey y’all! If you love Italian comfort food that’s cheesy, flavorful, and a little bit fancy without the fuss, this Easy Eggplant Rollatini is about to become your new favorite. It’s perfect for weeknight dinners, potlucks, or impressing your friends at a cozy gathering. Tender roasted eggplant slices are wrapped around a creamy ricotta filling, doused with tomato sauce, and baked until bubbly and golden—what’s not to love? Let’s get cooking!

Why You’ll Love This Easy Eggplant Rollatini

• Quick prep: Ready in just over an hour, making it weeknight-friendly.
• Vegetarian delight: A hearty, meatless main that even carnivores adore.
• Cheesy and satisfying: Each bite is loaded with gooey mozzarella and creamy ricotta.
• Make-ahead magic: Prep ahead and bake later for stress-free hosting.
• Family-friendly: Even picky eaters love these saucy, cheesy rolls!

Ingredients for Easy Eggplant Rollatini

• 2 medium eggplants, sliced lengthwise 1/4-inch thick
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
• 2 cups marinara sauce (homemade or store-bought)
• 1 teaspoon dried Italian seasoning
• Cooking spray

How to Make Easy Eggplant Rollatini: Step-by-Step Directions

Step 1: Prep and Roast the Eggplant

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.
2. Arrange eggplant slices in a single layer. Brush both sides with olive oil; season with salt and pepper.
3. Roast for 20-25 minutes, flipping halfway, until tender and lightly golden. Remove and let cool slightly.

Step 2: Make the Creamy Ricotta Filling

1. In a mixing bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic, and parsley. Stir until smooth and well mixed. Season with salt and pepper as needed.

Step 3: Assemble the Rollatini

1. Reduce oven temperature to 375°F (190°C).
2. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish.
3. Place 1-2 tablespoons of ricotta filling on the wide end of each eggplant slice. Roll up tightly and lay seam-side down in the dish.
4. Repeat with all slices, packing them side-by-side.

Step 4: Sauce and Bake

1. Pour the remaining marinara evenly over the rolls.
2. Sprinkle with Italian seasoning, remaining mozzarella, and Parmesan.
3. Bake uncovered for 30-35 minutes until bubbly and golden on top. Let cool for 5-10 minutes before serving.

Notes for the Best Easy Eggplant Rollatini

• For extra crispy eggplant, try lightly salting the slices and letting them sit for 20 minutes, then pat dry to remove moisture (Serious Eats: How to Cook Eggplant).
• Use part-skim ricotta to lighten things up without sacrificing creaminess.
• This dish is naturally gluten-free—just double-check your marinara sauce label (Celiac Disease Foundation).

Variations on Easy Eggplant Rollatini

• Spinach Ricotta Rollatini: Stir 1 cup cooked spinach into the ricotta filling for extra greens.
• Vegan Rollatini: Use dairy-free ricotta and mozzarella alternatives, and skip the egg.
• Mushroom Stuffed Rollatini: Add 1/2 cup finely chopped, sautéed mushrooms to the filling for earthy depth.

Required Equipment for Easy Eggplant Rollatini

• Sharp chef’s knife or mandoline
• Baking sheets
• Parchment paper
• Mixing bowl
• 9×13-inch baking dish
• Cooking spray or pastry brush

Storage Instructions

• Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days.
• To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions and Pairings

• Serve Easy Eggplant Rollatini with a simple green salad tossed in a lemony vinaigrette.
• Pair with garlic bread or crusty Italian bread to soak up every bit of sauce.
• Add a glass of Chianti or sparkling water with lemon for the perfect meal.

Pro Tips for Perfect Easy Eggplant Rollatini

• Use a mandoline for evenly thin eggplant slices that roll easily (Bon Appétit: How to Use a Mandoline).
• Let the rollatini rest for a few minutes after baking so the flavors meld and slices hold together better.
• For extra flavor, sprinkle fresh basil on top just before serving.

FAQ About Easy Eggplant Rollatini

Can I make eggplant rollatini ahead of time?

Yes! Assemble the dish up to 1 day ahead, cover, and refrigerate. Bake just before serving.

Do I need to peel the eggplant?

Nope—keeping the skin on adds texture and nutrients. Just wash thoroughly before slicing.

Can I use jarred marinara sauce?

Absolutely! Use your favorite store-bought or homemade sauce for convenience and flavor.

★★★★★ 4.90 from 96 ratings

Easy Eggplant Rollatini

yield: 4 servings

prep: 25 mins

cook: 35 mins

total: 50 mins

Easy Eggplant Rollatini is a classic Italian-inspired dish featuring tender slices of eggplant rolled around a creamy ricotta filling, topped with marinara sauce and melted mozzarella. Perfect for a comforting dinner that’s both delicious and satisfying.

🖨️ Print Pin Recipe

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch strips
• 1 tablespoon olive oil
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange them on a baking sheet. Bake for 12-15 minutes until tender and pliable.
2. 2
   In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, pepper, and half of the chopped basil. Mix until well blended.
3. 3
   Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
4. 4
   Place about 2 tablespoons of the ricotta mixture onto each eggplant slice and roll up tightly. Arrange the rolls seam-side down in the baking dish.
5. 5
   Pour the remaining marinara sauce over the eggplant rolls and sprinkle with mozzarella cheese.
6. 6
   Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with remaining basil before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 17gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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