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!
How to Make Baked Eggplant Rollatini – Step by Step
- 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.
- Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
- While eggplant is baking, 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. 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
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.
Ingredients
- 2 large eggplants, sliced lengthwise (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
-
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.
-
Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
-
While eggplant is baking, mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.
-
Then add sauce to the bottom of your 12×16 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.
-
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!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
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Just made this for a SECOND time!! Delicious!
So happy to hear! 🙂
Mine was definitely not crispy looking on the top like yours. What is giving it the crispy look? I will try again
Broil on HIGH for 1 minute!
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. 🙂
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 🙂
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!
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.
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!
Ahhh thank you, Lori! That’s so wonderful. Really happy you enjoyed it so much 🙂
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!
Fabulous – I doubled it and added spinach in the ricotta.
Nice clean recipe ! Light and satisfying !
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!
So happy to hear it! Thank you, Maggie!