Eggplant Rollatini, also known as Eggplant Involtini, is an easy and delicious Italian recipe made with roasted eggplant slices rolled in a cheesy ricotta mixture and baked to perfection! This rollatini recipe makes a great main course or side dish.
This easy Italian eggplant dish is naturally gluten-free and low-carb. It’s a great way to use up garden eggplant, or to make whenever you’re craving a cheesy baked dish! Easy to make and fun to eat, you’re going to love this involtini di melanzane!
If you love eggplant recipes, don’t miss my Eggplant Caponata, Pasta alla Norma, or Easy Eggplant Parmesan. For another cheesy baked Italian recipe, try my Beef and Cheese Stuffed Shells or Baked Spaghetti with Ricotta!
The Best Eggplant Rollatini!
Eggplant rollatini is one of those dishes that feels special but is actually simple to make, and that’s exactly what makes it so delicious! It’s perfect for a quick weeknight dinner or a special occasion.
Thin slices of tender eggplant are rolled up with creamy ricotta filling, then baked in a rich tomato sauce and topped with melted cheese.
Every bite of this eggplant rollatini has the perfect mix of flavors—savory, cheesy, and slightly sweet from the eggplant. It’s comforting and makes a great meatless meal that everyone will love.
I love to make this recipe whenever I have extra eggplant on hand. It’s especially great during the summer months when you are trying to use up fresh produce.
This eggplant rollatini recipe is easy to follow, so you can enjoy all that homemade Italian flavor without any fuss. Try my tested and perfect recipe to get perfect results every time!
Ingredients
- Eggplant: use two large eggplant. Either Japanese or Italian eggplant work. You can remove the skins of the eggplant before slicing if you find them too chewy.
- Ricotta: you’ll need a 15-ounce container of ricotta cheese. Part-skim ricotta works well in this recipe.
- Cheese: use both shredded mozzarella and grated Parmesan cheese for best flavor.
- Marinara Sauce: Use either your favorite store-bought marinara sauce or make your own with my Simple Homemade Marinara Sauce recipe.
- Salt: you’ll need kosher salt to sprinkle on the eggplant to help draw out the excess moisture.
How to Roast the Eggplant for Eggplant Rollatini
You’ll need to roast the eggplant slices ahead of time to make the eggplant pliable enough to hold the filling. You can roast the eggplant in the oven or on a grill pan if you prefer.
First, slice the eggplant into thin strips. Remove the top and bottom, then slice lengthwise using either a mandoline slicer or sharp knife. You’ll need about 16 pieces total.
Place the slices on a wire rack or paper towels and sprinkle both sides with kosher salt. Let them sit for 20 minutes to draw out the excess moisture. Then, either rinse off the salt or pat it off with a paper towel.
Arrange the eggplant on two baking sheets or a large sheet pan and drizzle lightly with olive oil. Roast for 15-20 minutes, until softened. Set aside to cool slightly.
How to Make Eggplant Rollatini
Once the eggplant slices are cooled, you can start on assembling the dish. First, coat the bottom of a large baking dish with marinara sauce.
In a large bowl, combine the ricotta, egg, mozzarella, parmesan, Italian seasoning, salt, and pepper. Mix until smooth and just combined.
Spread out an eggplant slice and spoon on a dollop of filling. Roll it up and seam side down in the baking dish. Repeat with remaining eggplant slices.
Once all of the eggplant slices have been filled and placed in the baking dish, top with extra marinara sauce and sprinkle with more mozzarella cheese.
Cover the dish with foil and bake for 30 minutes. Then uncover and let bake for another 10 minutes, until the cheese is golden and bubbly.
Let your eggplant rollatini rest at room temperature for five minutes, then garnish with fresh basil and serve.
Recipe Tips
- Choosing Eggplant: Look for medium to large eggplants that are firm and smooth. Both Italian or Japanese varieties work well.
- Cutting Eggplant: Remove the stems, peel if desired, then slice lengthwise into ¼-1/2 inch slices using a sharp knife or mandoline.
- Salting: Salting before roasting helps draw out moisture and reduces bitterness. After 20 minutes, rinse or wipe off the salt and pat dry.
- Storage: Store leftover Eggplant Rollatini in an airtight container in the refrigerator for 4-5 days, or freeze for up to a month.
More Italian Recipes!
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Eggplant Rollatini
Ingredients
- 2 large eggplant
- kosher salt for sprinkling eggplant
- 2 cups ricotta cheese (15 ounce container)
- 1 large egg, beaten
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning blend
- ½ teaspoon kosher salt
- 2 cups Marinara Sauce
- chopped fresh basil for serving (optional)
Instructions
- Preheat oven to 400 degrees. Spray a casserole dish or 9×13 inch pan with nonstick spray, set aside.
- Start by removing the stems and heel of the eggplant, then slice the eggplant into ¼-½ inch slices lengthwise from root to tip (you should get about 16 slices total). Sprinkle kosher salt on both sides of the eggplant slices and let them sit on a wire rack for 20 minutes (this will help draw out the moisture). Either wipe off the salt from the eggplant using a paper towel or rinse it off and pat dry.
- Place the eggplant on a lightly greased baking sheet and bake in preheated oven for about 20 minutes to soften the eggplant making it easier to roll; set aside to cool slightly.
- For the filling, in a bowl combine the ricotta cheese, egg, 1 cup of mozzarella, parmesan, Italian seasoning blend, and ½ teaspoon kosher salt. Mix until well combined.
- Spoon ½ cup of marinara on the bottom of a prepared dish. Spread out an eggplant slice and dollop on about 1 ½ tablespoons of ricotta filling, spread over the eggplant, then roll up and lay the rollatini in the casserole dish, seam side down. Repeat with remaining eggplant and filling.
- Spoon the remaining marinara over the tops of the rollatini. Sprinkle on remaining ½ cup mozzarella and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10 minutes. Let sit for 5 minutes before serving and garnish with chopped basil.
Notes
- Choosing Eggplant: Look for medium to large eggplants that are firm and smooth. Both Italian or Japanese varieties work well.
- Cutting Eggplant: Remove the stems, peel if desired, then slice lengthwise into ¼-1/2 inch slices using a sharp knife or mandoline.
- Salting: Salting before roasting helps draw out moisture and reduces bitterness. After 20 minutes, rinse or wipe off the salt and pat dry.
- Storage: Store leftover Eggplant Rollatini in an airtight container in the refrigerator for 4-5 days, or freeze for up to a month.
