If you love cozy Italian-American comfort food, Eggplant Rollatini has your name on it. Thin slices of eggplant are roasted until tender, rolled up with a creamy ricotta filling, and baked in bright marinara with bubbling cheese on top. It’s satisfying without feeling heavy, and it looks far fancier than the effort it takes.
This is the kind of dish you serve to impress guests but also make on a weeknight. The flavors are familiar, the technique is simple, and the results are always crowd-pleasing.
What Makes This Recipe So Good
- Roasted, not fried: Baking the eggplant slices keeps them tender and light, without the mess of frying.
- Creamy, herby filling: Ricotta, Parmesan, spinach, and fresh herbs give you a rich, savory filling that tastes bright and balanced.
- Make-ahead friendly: Assemble earlier in the day and bake before serving, or freeze for a future easy dinner.
- Flexible: You can go vegetarian, add protein, or use gluten-free swaps with no fuss.
- Family favorite: It’s cozy, cheesy comfort food that still packs in veggies and feels wholesome.
Shopping List
- Eggplant: 2 medium eggplants (about 2 pounds total)
- Olive oil: For brushing and sautéing
- Salt and pepper: To season
- Marinara sauce: 3 cups (homemade or a good-quality jar)
- Ricotta cheese: 1 1/2 cups (whole milk ricotta for best texture)
- Parmesan cheese: 1/2 cup, finely grated
- Mozzarella cheese: 1 1/2 cups, shredded
- Egg: 1 large (helps bind the filling)
- Garlic: 2–3 cloves, minced
- Baby spinach: 2 cups, roughly chopped (or use thawed frozen spinach, well squeezed)
- Fresh basil: A small handful, chopped (or use parsley)
- Italian seasoning or dried oregano: 1 teaspoon
- Red pepper flakes: Pinch (optional)
- Lemon zest: From 1/2 lemon (optional but brightens the filling)
Instructions
- Prep the eggplant: Preheat the oven to 425°F (220°C). Line two sheet pans with parchment.
Trim and slice eggplants lengthwise into 1/4-inch-thick planks. Brush lightly on both sides with olive oil and season with salt and pepper.
- Roast until pliable: Arrange slices in a single layer and roast for 15–20 minutes, flipping halfway, until tender and flexible but not falling apart. Set aside to cool slightly.
Reduce oven to 375°F (190°C).
- Sauté the spinach: Warm a drizzle of olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and a pinch of salt; cook just until wilted.
Cool, then squeeze out excess moisture and chop.
- Mix the filling: In a bowl, combine ricotta, Parmesan, 1 cup mozzarella, the chopped spinach, egg, basil, Italian seasoning, red pepper flakes, lemon zest, and a few grinds of black pepper. Stir until creamy and well mixed. Taste and adjust salt.
- Set up the baking dish: Spread 1 cup marinara over the bottom of a 9×13-inch baking dish to lightly coat.
- Fill and roll: Place a spoonful (about 2 tablespoons) of filling near the wider end of each eggplant slice.
Roll up snugly and arrange seam-side down in the dish. Repeat with all slices.
- Sauce and top with cheese: Spoon remaining marinara over the rolls, leaving some edges peeking out. Sprinkle the remaining 1/2 cup mozzarella and a little extra Parmesan on top.
- Bake: Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes, until the sauce bubbles and the cheese is melted and lightly golden.
- Rest and serve: Let stand 5–10 minutes to set. Top with fresh basil and a drizzle of good olive oil if you like. Serve with a simple green salad or crusty bread.
Storage Instructions
- Refrigerator: Cool completely, then cover and refrigerate up to 4 days.
Reheat covered at 350°F until hot, or microwave in short bursts.
- Freezer: Assemble unbaked rollatini, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F, covered, for 35–45 minutes, then uncover to brown. Or freeze leftovers in portions and thaw before reheating.
- Make-ahead: Roll and assemble up to 24 hours in advance.
Keep covered in the fridge and bake just before serving.
Why This is Good for You
- Vegetable-forward: Eggplant is rich in fiber and antioxidants, helping you feel satisfied without heavy calories.
- Protein and calcium: Ricotta and mozzarella add protein and calcium for strong bones and steady energy.
- Baked, not fried: Roasting keeps fats in check while still delivering a tender, silky texture.
- Hidden greens: Spinach blends into the filling, adding iron, vitamin K, and folate without overpowering the flavor.
Common Mistakes to Avoid
- Slicing too thick or too thin: Thick slices won’t roll; paper-thin slices tear. Aim for about 1/4 inch.
- Skipping the pre-roast: Raw eggplant won’t become pliable enough to roll and may release bitter juices. Roast until tender first.
- Watery filling: If using frozen spinach, squeeze it dry.
Excess moisture leads to soggy rolls and diluted flavor.
- Overstuffing: Too much filling makes rolls burst. Two tablespoons per slice is plenty.
- Not seasoning enough: Eggplant loves salt. Season the slices, the filling, and taste as you go.
Alternatives
- Low-carb swap: Use part-skim ricotta and skip the bread side.
The dish is naturally gluten-free if your marinara is.
- Gluten-free crisp topping: For a gratin vibe, sprinkle with crushed gluten-free crackers mixed with Parmesan in the last 10 minutes.
- Vegan version: Use plant-based ricotta, dairy-free mozzarella, and skip the egg. Add 1–2 tablespoons of nutritional yeast and a splash of oat milk to loosen the filling.
- Extra protein: Stir cooked Italian chicken sausage or crumbled tofu into the filling. Or layer with shredded rotisserie chicken between rolls.
- Herb and cheese twists: Swap basil for parsley or mint.
Add a touch of pecorino for a sharper bite, or a dollop of pesto in the filling for extra aroma.
- Zucchini roll-ups: Use long zucchini slices in summer. Salt them and pat dry, then roast briefly before filling and rolling.
FAQ
Do I need to salt the eggplant first?
Salting helps draw out bitterness and moisture, but modern eggplants are usually mild. Since you’re roasting the slices, you’ll evaporate excess moisture anyway.
If your eggplant is very large or older, you can sprinkle with salt and let it sit 20–30 minutes, then pat dry before roasting.
Can I pan-fry the eggplant instead of roasting?
Yes, but use a light hand with oil since eggplant soaks it up. Fry in a nonstick skillet with a thin layer of olive oil until tender and flexible, then drain on paper towels before rolling.
What’s the difference between Eggplant Rollatini and Eggplant Involtini?
They’re very similar. “Rollatini” is the Italian-American term, while “involtini” is Italian for little rolls. The fillings and sauces can vary, but the concept is the same: rolled vegetables with a tasty filling baked in sauce.
My ricotta is watery.
What should I do?
Drain it in a fine-mesh sieve or cheesecloth for 20–30 minutes, or stir in a tablespoon of grated Parmesan to help bind. Be sure any spinach is well squeezed, too.
How do I keep the rolls from unraveling?
Place them seam-side down in the dish and nestle them close together. The sauce and cheese blanket helps hold everything in place as they bake.
Can I prepare this for a dinner party?
Absolutely.
Assemble in the morning, refrigerate, and bake before guests arrive. It holds heat well and tastes great after a short rest, so timing is forgiving.
In Conclusion
Eggplant Rollatini is one of those reliable, feel-good dishes that never disappoints. It balances creamy, cheesy comfort with plenty of vegetables and bright tomato flavor.
With simple steps, easy substitutions, and make-ahead flexibility, it’s ideal for both weeknights and special meals. Keep this recipe in your back pocket, and you’ll always have a satisfying, beautiful dinner ready to roll.