🍆 Eggplant Rollatini (Italian-Style Baked Rolls)
A classic Italian-American comfort dish featuring thin slices of eggplant rolled around a creamy ricotta filling, baked in marinara sauce, and topped with melted cheese. Perfect for a cozy dinner or entertaining.
Ingredients (Serves 4–6)
For the eggplant:
2 large eggplants, sliced lengthwise (¼-inch thick)
Salt (for sweating)
Olive oil (for brushing)
For the filling:
1½ cups whole milk ricotta
½ cup shredded mozzarella
¼ cup grated Parmesan
1 egg
2 tbsp chopped fresh parsley (or basil)
1 clove garlic, minced
Salt & black pepper to taste
For assembly:
2 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella (for topping)
¼ cup grated Parmesan
Fresh basil (optional garnish)
Step-by-Step Instructions
1️⃣ Prep the Eggplant
Lay slices on paper towels and sprinkle lightly with salt.
Let sit 20–30 minutes to draw out moisture.
Pat dry and brush both sides lightly with olive oil.
2️⃣ Roast the Slices
Preheat oven to 400°F (200°C).
Arrange slices on baking sheets.
Roast 15–20 minutes until tender but not mushy.
Cool slightly.
3️⃣ Make the Filling
Mix ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper until smooth.
4️⃣ Assemble
Spread a thin layer of marinara on the bottom of a baking dish.
Spoon 1–2 tablespoons of filling onto the wide end of each slice.
Roll up and place seam-side down in the dish.
Spoon remaining sauce over rolls.
Sprinkle with mozzarella and Parmesan.
5️⃣ Bake
Reduce oven to 375°F (190°C).
Bake 25–30 minutes until bubbly and golden.
Let rest 5–10 minutes before serving.
Tips for Best Results
Use whole milk ricotta for a richer filling.
For extra flavor, add chopped spinach or sautéed mushrooms to the filling.
Want it crispier? Broil for the last 2–3 minutes.
Can be assembled ahead and refrigerated up to 24 hours before baking.
If you’d like, I can also give you:
A lighter / low-carb version
A crispy breaded version
A meat-filled rollatini variation
Or a make-ahead freezer version 🍽️
