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.

A black cast iron pan with eggplant rollatini on a white counter.

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!

A wooden spoon scooping up eggplant rollatini.

How to Freeze and Reheat

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

Freezing eggplant rollatini: 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.

More Comforting Italian Recipes

A black cast iron pan with eggplant rollatini in it.

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.

A black cast iron pan with eggplant rollatini in it.

Baked Eggplant Rollatini

5 from 1 vote

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

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!

Notes

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

Freezing eggplant rollatini: 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?

I wanna see! Share your photos and tag @asimplepalate #asimplepalate.

avatar
About The Author

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!
More about Bethany →

Leave a Reply

Your email address will not be published.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

1 Comment