Eggplant Rollatini

ByDonna Elick Published Updated
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Eggplant Rollatini is pure Italian comfort food made simple. Tender slices of eggplant are roasted until pliable, then rolled around a creamy ricotta mixture with parmesan, mozzarella, and fresh herbs. Everything gets smothered in marinara, topped with more melty cheese, and baked until golden and bubbly. It’s hearty, cozy, and oh-so satisfying, yet lighter than pasta-based lasagna or manicotti. This rollatini eggplant recipe is perfect for a meatless main course, a holiday spread, or even an impressive dinner-party entrée.

titled: Eggplant Rollatini Recipe


 

WHY YOU’LL LOVE THIS EGGPLANT ROLLATINI RECIPE

  • Cozy, cheesy satisfaction of baked pasta without the heaviness.
  • Hearty enough for a main but elegant enough for entertaining.
  • Tender and creamy with an irresistible golden-brown melt.
  • Customize it with herbs, veggies, or extra spice to suit your family.
  • Make ahead and freezer-friendly.
measured ingredients for eggplant rollatini

Eggplant Rollatini

I mean, just look at that cheesy, saucy goodness. Eggplant Rollatini is like lasagna’s elegant cousin… all the creamy filling, bubbly sauce, and melty cheese without a single noodle in sight.

Honestly, who needs pasta when you’ve got silky eggplant slices hugging ricotta like a warm Italian embrace?

I love how the rolls look so fancy lined up in the pan, but they’re surprisingly simple to make. (Certainly faster than Nana’s eggplant parmesan!)

And that moment when you scoop it out and the cheese stretches just so? Swoon. This is the kind of dish that makes Tuesday night feel like a special occasion.

drizzling sliced eggplant with olive oil before baking

INGREDIENT NOTES

  • Eggplant: Choose medium eggplants with smooth, shiny skin. Salting (“sweating”) removes excess moisture and bitterness. Slice evenly (a mandolin helps) so the rolls cook consistently.
  • Ricotta: Use whole-milk ricotta for creaminess. Cottage cheese can be swapped, though the texture will be looser.
  • Mozzarella & Parmesan: Freshly shredded cheeses melt better. Parmesan adds sharpness, while mozzarella brings the gooey melt factor.
  • Egg: Helps bind the filling so it doesn’t leak.
  • Fresh Herbs: Basil, parsley, and oregano add a burst of flavor. Dried herbs work if fresh aren’t available.
  • Marinara: A good-quality marinara (like Rao’s) makes a difference here. Homemade is always welcome.
  • Olive Oil: A light drizzle keeps the eggplant from drying out while roasting.
spreading marinara in bottom of 9x13 baking dish

VARIATIONS

Veggie Boost: Add sautéed spinach to the ricotta filling for extra greens, but drain it really well.

Protein Packed: Mix in cooked ground turkey, chicken, or sausage.

Grilled Flavor: Grill eggplant slices instead of roasting for a smoky twist.

Zucchini Swap: Use thin zucchini slices in place of eggplant.

Pesto Lovers: Stir a spoonful of pesto into the ricotta mixture.

Colorful Kick: Add diced roasted red peppers to the eggplant rollatini filling.

Spicy Style: Sprinkle crushed red pepper flakes into the sauce.

Cheese Swap: Use provolone or fontina instead of mozzarella for a different melt.

mixed filling for eggplant rollatini in a small bowl

SERVING SUGGESTIONS

  • Italian Dinner: Pair with fresh pasta and a crisp panzanella for a classic spread.
  • Plenty of Bread: Serve with a crusty loaf or homemade garlic bread to soak up extra sauce.
  • Vegetarian Spread: Add roasted green beans, fingerling potatoes, or a parmesan risotto to the table for a hearty meal.
  • Dinner Party: Garnish with fresh basil, serve family-style, and let guests scoop rollatini eggplant rolls straight from the pan.
  • Holiday Side: Plate alongside roasted chicken or beef for an impressive Italian-inspired dinner.
adding filling to sliced eggplant for rallatini

ROLLATINI EGGPLANT RECIPE FAQ

What’s the best way to slice the eggplant?

You need thin, wide strips for this eggplant rollatini recipe, and a mandolin is the best tool for the job.

Cut off the stem and the base, then run the eggplant lengthwise against the blade at ¼-inch thickness. No need to peel it first.

Do I need to peel it first?

Nope! The peel softens as it bakes, and honestly, it helps the slices hold their shape. Leaving it on saves prep time too.

How do you keep eggplant rollatini from being watery?

Don’t slice the eggplant too thick, and take the time to salt the strips. They only need about 20-30 minutes. After rinsing, pat dry really well with paper towels to remove excess moisture.

Whole milk ricotta and low-moisture mozzarella will also cut down on excess liquid. And if you’re adding spinach to the filling, wring it out like a towel first.

eggplant rollatini topped with shredded cheese

I’ve been making this eggplant rollatini recipe since 2011, and it is one of those dishes that feels fancy but is secretly simple.

Nothing beats those recipes where technique does the heavy lifting. In this case, salting and roasting the eggplant keeps it tender and prevents sogginess.

Rolling the eggplant around the ricotta filling creates that beautiful layered effect without a single noodle.

It’s the science of surface area: more edges for sauce and cheese to cling to, which means more flavor in every bite.

This one’s elegant, comforting, and totally doable… even on a busy weeknight.

DONNA’S PRO TIPS

  • Salt the Eggplant: Don’t skip this step! It draws out water and keeps the rollatini from turning watery.
  • Slice Evenly: Use a mandolin or sharp knife so the slices bake consistently.
  • Use Quality Marinara: This dish relies on sauce, so pick a good one or make it yourself.
  • Rest Before Serving: Letting rollatini eggplant cool for 10 minutes helps the filling set and makes slicing easier.
  • Make-Ahead Magic: Assemble, cover, and refrigerate up to a day in advance.
  • Freeze Before Baking: The rolls freeze beautifully if wrapped tightly. Bake straight from frozen.
  • Garnish Like a Pro: A sprinkle of fresh basil or parsley at the end makes it pop visually and flavor-wise.

TOOLS NEEDED

closeup of baked eggplant rollatini garnished with fresh basil

Enjoy!

With love, from our simple kitchen to yours.

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closeup of eggplant rollatini on a wooden serving spoon

Other Easy Italian Recipes

closeup of eggplant rollatini

Eggplant Rollatini

Author: Donna Elick
With every bite of Eggplant Rollatini, you get creamy cheese, rich tomato sauce, and silky eggplant wrapped up into one irresistible roll!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine Italian
Method Oven
Servings 6

Equipment

Ingredients
 

  • 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices (about 14 slices)
  • Coarse sea salt, for sweating the eggplant
  • 1 tablespoon extra virgin olive oil
  • 1 (15-ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese, divided (8 ounces)
  • 1/2 cup shredded parmesan cheese, 2 ounces
  • 1 large egg
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 3 tablespoons fresh chopped herbs, (basil, oregano, or parsley)
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups marinara sauce
  • Optional garnishes: additional herbs, parmesan, or crushed red pepper flakes

Instructions
 

  • Sweat the Eggplant: Arrange the eggplant slices in a single layer on two large baking sheets. Sprinkle both sides with coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.
  • Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.
  • Prepare the Dish: Spread half of the marinara sauce over the bottom of a greased 9 x 13-inch baking dish.
  • Make the Filling: In a medium mixing bowl, stir together the ricotta, 1 cup of the mozzarella, the parmesan, egg, garlic, fresh herbs, kosher salt, and pepper until well combined.
  • Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.
  • Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.
  • Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.
  • Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.

Donna’s Notes

Make-Ahead Tips: You can assemble the rollatini completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking straight from the fridge, add an extra 5–10 minutes to the cook time.
Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3 days.
Reheating: Reheat in a 350°F oven, covered with foil, for 10–15 minutes or until warmed through. For single servings, the microwave works in 30-second bursts, but the oven keeps the texture better.
Freezing: You have two options:
Freeze before baking: Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time. The texture of the eggplant may be softer after freezing.
Freeze after baking: For the best texture, bake the rollatini first, cool completely, then wrap and freeze. Reheat covered in a 350°F oven until heated through.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 963mg | Sugar: 10g | Fiber: 6g | Calcium: 323mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Eggplant Rollatini Recipe -PIN

Originally published August 2011, updated and republished November 2025

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9 Comments

  4. I tried this once and wasn't as successful as you — my eggplant was bitter, despite salting. I'll try again because these look so darn delicious!

    Reply

  5. completely and shamelessly drooling over this – love the pictorial 🙂 super tempting post -bookmarking to try

    Reply

  9. 5 stars
    I love eggplant parm, and this is only a step up! I love making this for the family at least once a month. It’s one of my faves!

    Reply