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.

Whenever I see eggplant rollatini on a menu, I order it. It is one of my all time favorite Italian comfort foods – along with authentic chicken parmigiana, lasagna, and cheesy rotini pasta. Eggplant is also one of my favorite veggies to use in Italian recipes because of it’s “meaty” texture and satisfying taste.

This dish 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!

What is Eggplant Rollatini?

It’s an Italian-style dish that consists of thinly sliced eggplant that is usually dusted with flour then “rolled” up with a ricotta cheese filling, and baked with sauce and mozzarella cheese.

How to Make Baked Eggplant Rollatini – Step by Step

1. Preheat oven to 400F. Then carefully slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes – this is to avoid a watery eggplant rollatini. Pat dry with paper towel and wipe off remaining salt.
2. Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
3. While eggplant is baking, mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.
4. Then add sauce to the bottom of your baking dish (I used a 12-inch cast-iron skillet).
5. 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. 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. For fresh melted cheese I also sprinkle additional mozzarella over top for the last few minutes of baking – this is optional*. Serve right away and enjoy!

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

Calories: 263 kcal

Author: Bethany Kramer

Ingredients

• 2 large eggplants, sliced into 1/2-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. Then carefully slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes – this is to avoid a watery eggplant rollatini. Pat dry with paper towel and wipe off remaining salt. 

2. Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.

3. While eggplant is baking, mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.

4. Then add sauce to the bottom of your 12×16 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.

5. Spoon 1 to 1 1/2 cups of sauce over eggplant, sprinkle with mozzarella cheese. Cover and bake for 30 minutes, then uncover and bake for 10 minutes. For fresh melted cheese I also sprinkle additional mozzarella over top for the last few minutes of baking – this is optional*. Serve right away and enjoy!

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