Baked Eggplant Rollatini

Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce – the most delicious low carb dish that the whole family will love.

Today I am serving one of my favorite eggplant dishes! Eggplant rollatini is an Italian-style dish that consists of thinly sliced eggplant that is usually dusted with flour then “rolled” up with ricotta cheese and herb filling. It’s a satisfying way to enjoy the Italian flavors you love without any meat being involved at all.

I love using eggplant specifically in Italian dishes because of its “meaty” texture! This vegetable is specifically popular in Sicily and pairs perfectly in dishes that call for red sauces, fresh herbs, and a blend of melted cheeses.

This meal requires just 8 ingredients and takes only a few simple steps to make. The whole family will fall in love with the flavors of this satisfying Italian dish!

Ingredients Needed

eggplant: use two large eggplants or several smaller eggplants.
ricotta cheese: for the filling!
marinara: we love using homemade marinara or Rao’s for store-bought!
Parmesan: fresh is always best.
egg: this helps bind the cheese filling.
garlic cloves: fresh garlic is best but you can swap for 1-2 teaspoons garlic powder.
basil: I always use a lot of fresh basil in Italian dishes for bright, fresh herb flavor. I don’t recommend swapping for dried basil.
Mozzarella cheese: for all that cheesy goodness on top. Use fresh slices or shredded mozz!

How to Make Baked Eggplant Rollatini – Step by Step

• Preheat oven to 400F. Salt eggplant on both sides and let sit to “sweat” for 10 minutes – Pat dry with paper towel and wipe off remaining salt.
• Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
• Mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.

• Then add sauce to the bottom of your baking dish (I used a 12-inch cast-iron skillet).
• After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
• Spoon 1 to 1 1/2 cups of sauce over eggplant, sprinkle with mozzarella and parmesan cheese. Cover and bake for 30 minutes, then uncover and bake for 10 minutes.

How to Freeze and Reheat

Reheating tips: preheat oven to 350F and heat until warm (about 10-15 minutes).

Freezing tips: Prepare rollatini as directed, but don’t bake. Store in a sealed container and freeze as needed. Let thaw and bake as recipe instructs.

Serving Suggestions

This recipe would pair perfectly with a vegetable salad and crusty french bread served on the side.

You can also serve it with your favorite pasta such as penne, rotini, spaghetti, or bowtie pasta with extra tomato sauce. Simply delicious!

More Comforting Italian Recipes

• Healthy Stuffed Zucchini Boats
• Easy Zucchini Lasagna
• San Marzano Tomato Sauce
• Authentic Italian Chicken Parmigiana
• Sweet & Spicy Italian Sausage Lasagna
• Easy Baked Ziti

If you tried this Baked Eggplant Rollatini recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Baked Eggplant Rollatini

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Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce – the most perfect, low carb, Italian dish that the whole family will enjoy. 

Servings 5

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Course: Main Course

Cuisine: American, Italian

Tags: baked eggplant rollatini, how to make eggplant rollatini, what is eggplant rollatini

Freezer Friendly: Yes

Calories: 263 kcal

Author: Bethany Kramer

Ingredients

• 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, shredded
• 1 egg
• 2 garlic cloves, minced
• 3 Tablespoon fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups tomato sauce
• 1/2 cup mozzarella cheese
• fresh basil, chopped

Instructions

1. Preheat oven to 400F.

2. Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.

3. Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.

4. Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.

5. Prepare rollatini: Then spread a thin layer of sauce on the bottom of your casserole or baking dish. After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.

6. Bake: Spoon 1 to 1 1/2 cups of marinara sauce over eggplant, sprinkle with mozzarella cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

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