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!