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.

close up of eggplant rollatini with a wooden spoon.

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.

black cast iron skillet with eggplant rollatini in it on white background.

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

eggplant rollatini in a black cast iron pan.

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.

eggplant rollatini in a black cast iron pan.

Baked Eggplant Rollatini

5 from 12 votes

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

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!

Notes

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.

Nutrition Facts
Baked Eggplant Rollatini
Amount Per Serving
Calories 263 Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Cholesterol 70.3mg23%
Sodium 538.9mg22%
Carbohydrates 28g9%
Sugar 11.7g13%
Protein 18.3g37%
Vitamin A 600IU12%
Vitamin C 46.2mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Instagram

Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.

avatar

Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  • Avatar for Emily Emily says:

    5 stars
    Just made this for a SECOND time!! Delicious!

  • Avatar for Susan Davignon Susan Davignon says:

    Could this be made ahead of time? Assembled today and baked tomorrow before serving? Or would it get too soggy?

    • I’ve never tried it and fear it would be soggy. You could prepare the eggplant and the ricotta mixture then assemble when needed for better results! Hope this helps. 🙂

    • Avatar for Erin Demirjian Erin Demirjian says:

      5 stars
      I loved the recipe! Came out great. I actually grilled the eggplant the day before. I then placed the eggplant on parchment paper, not the shiny side, to absorb a little of the moisture. I assembled before I was ready to put in oven. It did not come out soggy at all!

    • wonderful idea! Thanks for sharing Erin 🙂

  • Avatar for M M says:

    5 stars
    I have a Sicilian Italian neighbor who has been making this for us since he moved in two years ago. I asked if it could be baked cause we would rather not have fried stuff (even though it’s so tasty)…and was told probably not and won’t taste as good if so. So, I found your recipe as someone gave me eggplants and, first time making it…and it won’t be the last!!! SO DELISH!!! Flavors were amazing. Will make for my neighbor too after a few times under my belt!! Thank you for another “Yummly” recipe!!!

    • I’m so so happy to hear you enjoyed it!

    • Avatar for Polly Ziskind Polly Ziskind says:

      5 stars
      I made a few changes to your recipe. 1) 1/2″ is too thick, do 1/4″ 2) Use fine table salt, not Kosher salt and you want a lot of surface contact 3) After salting for 30 minutes, rinse the salt off and squeeze the water out of each slice, squeeze firmly. It turned out great. I used more cheese than you said. One eggplant took 24 oz of grated cheese.

  • Avatar for Lori Lori says:

    5 stars
    We had an extra eggplant and came across this recipe online and it was DELICIOUS!!!! YUM! I followed the recipe and just used one huge eggplant and it was perfect! Thanks!

  • Avatar for Callen Callen says:

    I have a technical question about the method. Due to its acidity isn’t tomato sauce a no-no for cast iron? Thanks.

    • This is correct due to the taste changing. I would never recommend simmering a sauce in cast iron. But baking lasagnas and dishes like this are fine – especially if enameled! I used a cast iron skillet for photography sake. But I love baking Italian dishes in stainless steel!

  • Avatar for Sandra Sandra says:

    5 stars
    Fabulous – I doubled it and added spinach in the ricotta.

  • Avatar for Richard G Richard G says:

    5 stars
    Nice clean recipe ! Light and satisfying !

  • Avatar for Maggie Maggie says:

    5 stars
    Great easy recipe. I would suggest slicing to 1/4 inch though, 1/2 inch was not easy to roll and thinly sliced eggplant is just better to me anyway. Also, the 12 x 16 pan was way too big! Delicious recipe and I plan to use it again and again!

  • Avatar for David David says:

    5 stars
    What I liked about the recipe was it was not fried so I tired it and it turned out great, my wife came home from work and was blown away with my surprise dinner and how good it was and so was I, made a simple side of pasta and opened a bottle of my Italian chianti from Tuscany.
    One thing I did was when I placed the filling inside the eggplant I added a tablespoon of my homemade marinara sauce but that was it.
    Very good recipe and saved the recipe for another time

  • Avatar for Albertina Albertina says:

    This sounds delicious. I will be cooking this for an upcoming dinner party. I hope this will turn good.

  • Avatar for Barbara Barbara says:

    5 stars
    Fantastic!! Definitely only use fresh basil. Making additional batches today as gifts.

  • Avatar for Sophia Sophia says:

    I’m in the process of making this. It really looks like a great recipe. What would be an average size serving? What are the nutritional values based on?