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 Italian Eggplant Recipes

Love eggplant as much as I do? Then you may also be a fan of these delicious recipes as well.

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

4.97 from 30 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.
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Bethany Kramer

Bethany Kramer is the cook and photographer behind A Simple Palate. 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!

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Recipe Rating




81 Comments

  • Avatar for CAROL WARD CAROL WARD says:

    5 stars
    Made this tonight and absolutely loved will become part of my family recipes. Thanks for sharing.

  • Avatar for Brannon Brannon says:

    5 stars
    Absolutely delicious. Give yourself more time than you think you’ll need but every minute spent is worth it.

  • Avatar for Deb G Deb G says:

    5 stars
    Very easy and it tastes great! This is a keeper!

  • Avatar for Samantha Samantha says:

    5 stars
    THIS IS A KEEPER!! I left the skin on which I normally don’t like to do. There was no issue whatsoever. The recipe was easy and the delicious! I followed it exactly. I served it with angel hair pasta and chicken parm. Yummy!!!

  • Avatar for Andrew Davis Andrew Davis says:

    5 stars
    Easy, delicious, low carb but filling. A great dish to prepare for guests who want hearty but not high calorie. We loved it!

  • Avatar for Edita Edita says:

    On what temperature we bake rollatini?

  • Avatar for Diane Diane says:

    5 stars
    This was SO good! I usually make eggplant parmigiana, but I want to cut back on frying. When I saw your recipe for the rollatini did not require frying the eggplant, I figured I’d give it a try. This will be my “go to” eggplant recipe from now on!

  • Avatar for merle merle says:

    I see that you made this in a Lodge cast iron pan. I’ve always found that tomato sauce takes the seal off the cast iron. Was this not the case?

  • Avatar for Gary Gary says:

    5 stars
    This was so good. My wife said she likes it even better than lasagna. Not only was it delicious, but I thought it was easier than a typical eggplant parm, and perhaps a little less guilty.

  • Avatar for Lois Lois says:

    How do you slice the eggplant? Do you use a mandolin????

  • Avatar for Carol Byrnes Carol Byrnes says:

    5 stars
    Delicious and pretty easy to make

  • Avatar for celebspanda celebspanda says:

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

  • Avatar for J.E. Boehles J.E. Boehles says:

    5 stars
    Loved it! Thrilled to have something this delicious that isn’t breaded and fried! The seasonings were perfect – and it was easy to put together. Thank you!

  • Avatar for Dan Hayes Dan Hayes says:

    I apologize Bethany, but had to tell you this…Google/Yahoo or whoever is posting “Cremation” Ads on your Blog & it seems intentional. They (so far) are only appearing on your Recipes using Animal Protein (Meat/Milk/Cheese)…I’ve seen 5 in the last 20 minutes. Will try to do a Screen Capture on one, or write a PDF for you…I’m not gonna get political, just passing on the info. Only gonna say they ruined the best Site I’ve seen in 2 years and now wanna Vomit…

  • Avatar for homeofapks homeofapks says:

    Such a lovely idea about this wonderful blog and too good information thanks for sharing this article and helping us with information

  • Avatar for Barbara Segal Barbara Segal says:

    5 stars
    I had eggplant rollatini at a restaurant recently and it was so good I had to make it at home. This recipe surpassed the restaurant version. Simple yet elegant, this recipe will be on auto replay at my house. Thank you!

  • Avatar for Susan Lindquist Susan Lindquist says:

    4 stars
    First time making eggplant rollatini. It’s challenging cutting the eggplant but I did it. I was making it for two people so I used one small eggplant. It was too salty. Next time I might not salt. Didn’t add egg. It was delicious and restaurant worthy!

  • Avatar for Rick Marinelli Rick Marinelli says:

    Why would you serve this with French bread instead of Italian bread? 🙄

  • Avatar for Jeanne C. Jeanne C. says:

    Hi! I am in the process of making this delicious sounding dish but am having trouble slicing the eggplant lenthwise in even cuts. Any tricks of the trade? Thanks

    • Avatar for Bethany Bethany says:

      hi Jeanne! Yes, my favorite way to cut it is to slice both ends off, then sit it up so it’s standing, then measure with your knife 1/4 inch and slice down. I hope this helps! You can also use a mandoline slicer but I always have found a knife to be more efficient.

  • Avatar for Marc B Marc B says:

    5 stars
    I had this is Cocoa Beach and it was super good. I just fried the eggplant and breaded it instead! THis is my new favorite! I love eggplant parmesan but that takes like 2 hours prep time!

    • Avatar for Bethany Bethany says:

      I’m so glad you enjoyed this method! It’s quite delicious without having to use oils and breading. 🙂 Thanks for the kind words, Marc!

  • Avatar for LA Chiego LA Chiego says:

    First time making this dish. Using home grown eggplants and it was fabulous…
    Thank you.

  • Avatar for Lisa Lisa says:

    5 stars
    One of our favorite dishes!!
    Have made this probably a dozen times.

  • Avatar for Jennifer Jennifer says:

    5 stars
    Amazing! Husband went back for thirds!

  • Avatar for Annie Annie says:

    5 stars
    Delicious! I made it with fresh garden eggplant, tomato sauce from our garden tomatoes and a bit of of fresh oregano along with the basil. Served it with slices of crispy fried polenta and extra tomato sauce for gluten-free guests

  • Avatar for Carly N Carly N says:

    5 stars
    This was my first time really cooking with eggplant and it was DELICIOUS. I used a few extra cheeses in the ricotta mixture and it came out so good! I also broiled the dish for a few minutes to get some crisp on the top. 12/10 recipe. Thx for sharing!! ❤️

  • Avatar for Carly N Carly N says:

    5 stars
    This was my first time really cooking with eggplant and it was DELICIOUS. I used a few extra cheeses in the ricotta mixture and it came out so good! I also broiled the dish for a few minutes to get some crisp on the top. 12/10 recipe. Thx for sharing!! ❤️

  • Avatar for Lisa Hoddinott Lisa Hoddinott says:

    Can I peel the egg plant, I don’t like the chewy skin.

  • Avatar for Leslie Leslie says:

    I made this the other night. I used eggplants from my garden. Oh my goodness. It turned out so well. Everyone loved it. Definitely going to keep this recipe. Thanks so much for sharing it.

  • Avatar for rosanne rosanne says:

    what do you do if you don’t have a cast iron pan???????????????

  • Avatar for Joyce Joyce says:

    5 stars
    Best eggplant recipe I’ve made. Had some fresh basil and added that to the cheese mix also.

  • Avatar for tania tania says:

    Hello Any substitute for ricotta cheese?

    • Hi Tania! Instead of ricotta cheese I like to just use fresh herbs, mozzarella and parmesan cheese. Or you can stuff with some small chopped roasted vegetables with parmesan/mozz and basil!

    • Avatar for K K says:

      Or Cottage cheese with spices and Parm… (like lasagna, look up
      any lasagna recipe)

  • Avatar for Donna Klein Donna Klein says:

    Thank you, this was delicious
    Your recipe instructions were

  • Avatar for Meg Meg says:

    5 stars
    Such a crowd pleaser and so easy to make!

  • 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?

  • Avatar for Barbara Barbara says:

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

  • 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 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 Marilyn Gibbons Marilyn Gibbons says:

    Fantastic! Will make again Flavor is incredible.

  • 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 Richard G Richard G says:

    5 stars
    Nice clean recipe ! Light and satisfying !

  • Avatar for Sandra Sandra says:

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

  • 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 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 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 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?

  • Avatar for Emily Emily says:

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