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 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

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

4.84 from 6 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

  • 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

  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 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 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!

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Recipe Rating




13 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!