What is Eggplant Rollatini?
Eggplant Rollatini, also known as Involtini di Melanzane in Italian, is a vegetarian dish made by slicing eggplant thinly, grilling or baking it until pliable, filling it with a ricotta cheese mixture, rolling it up, and baking it in marinara sauce. The result is a delightful blend of creamy, savory, and slightly sweet flavors that embody everything we love about rustic Italian cooking.
Ingredients You’ll Need
For the Eggplant:
2 large eggplants
Olive oil, for brushing
Salt, for drawing out moisture
For the Filling:
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
2 tbsp fresh parsley or basil, chopped
1 cup shredded mozzarella cheese (divided)
For the Sauce:
2 cups marinara sauce (homemade or store-bought)
Extra Parmesan and mozzarella for topping
How to Make Eggplant Rollatini
✅ 1. Prepare the Eggplant
Slice eggplants lengthwise into 1/4-inch thick slices.
Sprinkle slices with salt and let sit for 30 minutes to draw out moisture.
Pat dry with paper towels.
✅ 2. Cook the Eggplant
Preheat oven to 400°F (200°C).
Lightly brush both sides of the slices with olive oil.
Place on a baking sheet and bake for 10–12 minutes until pliable.
Alternatively, grill slices on a stovetop grill until soft and slightly charred.
✅ 3. Make the Filling
In a bowl, mix ricotta, Parmesan, egg, salt, pepper, Italian seasoning, chopped herbs, and half the mozzarella.
✅ 4. Assemble the Rollatini
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place a spoonful of filling on one end of each eggplant slice.
Roll up tightly and place seam-side down in the dish.
Repeat with remaining slices.
✅ 5. Bake
Pour the remaining marinara sauce over the rolls.
Top with the rest of the mozzarella and a sprinkle of Parmesan.
Cover with foil and bake for 20 minutes.
Uncover and bake for another 10–15 minutes until bubbly and golden.
Serving Suggestions
Garnish with extra basil or parsley before serving.
Serve with a crisp green salad and garlic bread.
Pair with a light red wine like Pinot Noir or a sparkling water with lemon.
Tips for Success
Use fresh, firm eggplants with minimal seeds.
Don’t skip salting the eggplant—it reduces bitterness and excess water.
Let the dish rest for a few minutes after baking to firm up the rolls.
This dish can be made ahead and reheated the next day for even better flavor.
Make Ahead and Storage
Make Ahead: Assemble the rollatini a day in advance and refrigerate before baking.
Store: Refrigerate leftovers for up to 4 days in an airtight container.
Freeze: Freeze assembled but unbaked rollatini for up to 2 months. Bake from frozen with extra time.
Why We Love It
Eggplant Rollatini is the perfect blend of rustic charm and comforting indulgence. It’s:
Vegetarian and protein-rich
Easy to make ahead
Kid-friendly and crowd-pleasing
Customizable with spinach, pesto, or different cheeses
A Taste of Italy at Home
Whether you’re cooking for Meatless Monday, entertaining vegetarian guests, or simply craving a cozy Italian meal, Eggplant Rollatini is a delightful way to bring a taste of Italy to your kitchen. With creamy cheese, robust tomato sauce, and tender eggplant, every bite is a celebration of classic flavors.
Enjoy!