Baked Eggplant Rollatini

Name: Baked Eggplant Rollatini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large eggplants, sliced lengthwise; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 2 cups marinara sauce; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Treats & Temptations

I absolutely love making Baked Eggplant Rollatini for dinner! This dish combines roasted eggplant with a rich filling of ricotta and mozzarella cheese, all topped off with homemade marinara sauce. It’s not only comforting but also a healthier alternative to traditional pasta dishes. I enjoy preparing this recipe for gatherings or when I want to indulge myself without the guilt. The layered flavors and textures come together beautifully, making this a dish I keep coming back to.

Created by

Penelope Dawson

Last updated on 2026-02-08T01:17:36.347Z

I've experimented with various ways to use eggplant, but Baked Eggplant Rollatini has become a family favorite. The trick lies in slicing the eggplant thinly and letting it sweat before roasting. This method draws out excess moisture, enhancing the eggplant's flavor and ensuring a perfect texture when rolled. I always make sure to season each component well, from the ricotta filling to the marinara sauce, because layers of flavor are what really make this dish shine.

Each time I prepare this dish, I love that it’s both satisfying and a bit on the healthier side compared to regular pasta. I recommend using homemade marinara sauce; it enhances the flavor profile and makes the dish even more special. Plus, I find that the leftovers taste even better the next day as the flavors meld together.

Reasons to Love Baked Eggplant Rollatini
Layers of cheesy goodness wrapped in tender eggplant
A perfect balance of rich and fresh flavors in every bite
A wonderful option for a comforting meal without the carbs

Mastering the Eggplant Preparation

Preparing the eggplant is a crucial step for achieving the right texture in Baked Eggplant Rollatini. By salting the sliced eggplant and letting it rest, you reduce its natural bitterness and draw out excess moisture, which prevents the dish from becoming watery during baking. Aim for a light sprinkle; too much salt can lead to an overly salty final product. Ensure you pat the slices dry thoroughly to maintain the quality of the filling and sauce.

After salting, consider roasting the eggplant at 375°F (190°C) for about 15-20 minutes before assembling the rollatini. This pre-baking step enhances the eggplant’s natural sweetness, creating a more complex flavor profile in the final dish. It also softens the eggplant slices, making them easier to roll without fear of breaking.

Filling Flair: Cheese and Seasoning

The ricotta filling is the heart of the Rollatini, and the balance of cheeses plays a vital role in developing a rich yet light flavor. Using high-quality ricotta ensures creaminess and a slight sweetness that complements the marinara. If you're looking for a dairy-free option, opt for a vegan ricotta made from blended cashews or tofu, adjusting seasonings like nutritional yeast for a cheesy flavor.

Don't hesitate to add fresh herbs like chopped parsley or basil directly to the filling for an aromatic kick. These herbs will blend beautifully with the cheese during baking, adding freshness that balances the richness. A pinch of nutmeg can also be an excellent addition, enhancing the overall flavor without overpowering the dish.

Storage and Reheating Tips

Baked Eggplant Rollatini is an excellent candidate for make-ahead meals. Once assembled but not baked, you can cover the dish tightly with foil and refrigerate it for up to 24 hours. This advance preparation allows the flavors to meld together, giving a heightened taste experience when baked. Just be sure to increase the baking time slightly if they are going in cold from the fridge.

For leftovers, store any uneaten Rollatini in an airtight container in the fridge for up to 3 days. Reheating is straightforward; simply place the rollatini in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This method preserves the texture better than using a microwave, which can make the eggplant soggy.

Ingredients

Gather these fresh ingredients before you start:

For the Rollatini

2 large eggplants, sliced lengthwise
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
2 cups marinara sauce
Salt and pepper to taste
Fresh basil for garnish

Instructions

Follow these steps to create a delicious Baked Eggplant Rollatini:

Prepare the Eggplant

Preheat the oven to 375°F (190°C). Sprinkle the sliced eggplant with salt and let it sit for about 15 minutes to draw out excess moisture. Pat dry with a paper towel.

Make the Filling

In a bowl, combine the ricotta cheese, beaten egg, half of the mozzarella, and Parmesan. Season with salt and pepper. Mix until well combined.

Assemble the Rollatini

Spread a layer of marinara sauce on the bottom of a baking dish. Place a spoonful of the ricotta mixture onto each eggplant slice, roll it up, and place it seam side down in the dish. Repeat until all the eggplant is used.

Add Sauce and Cheese

Top the rolled eggplants with remaining marinara sauce and sprinkle with the remaining mozzarella cheese.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Let it cool for a few minutes before serving. Garnish with fresh basil for a burst of flavor.

Pro Tips

For added flavor, you can incorporate sautéed spinach or herbs into the ricotta mixture. Ensure the eggplant is evenly sliced to allow for uniform cooking.

Creative Variations

While the classic Rollatini is filled with ricotta and mozzarella, feel free to experiment! Try adding sautéed spinach or roasted red peppers to the cheese mixture for added depth and nutrition. If you want a protein boost, mix in cooked ground turkey or beef, or use lentils for a vegetarian option that still satisfies hearty eaters.

Alternatively, switch out the marinara for a béchamel or pesto sauce for a unique twist. This not only changes the flavor but can also elevate the dish’s presentation. A drizzle of homemade pesto on top before serving adds a beautiful finish and an extra layer of flavor.

Troubleshooting Common Issues

If you notice the Rollatini is watery after baking, it often results from not salting the eggplant properly or using overly ripe tomatoes in the sauce. To avoid this, use fresh or properly canned tomatoes with no added water. Ensure the eggplant is well-salted and drained to retain its shape during the baking process.

Sometimes, the cheese topping might not brown as desired. This could be due to the dish being covered too long while baking. After the initial 30 minutes, uncover the Rollatini and increase the oven temperature to 400°F (200°C) for the final 10 minutes to achieve a beautifully golden and bubbly crust.

Questions About Recipes

→ Can I use zucchini instead of eggplant?

Yes, zucchini works well as a substitute and gives a slightly different flavor and texture.

→ Is it possible to prepare this dish in advance?

Absolutely! You can assemble the rollatini and refrigerate it for up to 24 hours before baking.

→ Can I make this vegan?

Yes, use plant-based ricotta and mozzarella alternatives to make it vegan-friendly.

→ What can I serve with Baked Eggplant Rollatini?

A simple side salad or garlic bread pairs wonderfully with this dish.