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 meatless dinner that the whole family will love.
Over the years I have fallen in love with using eggplant in my recipes – especially in Italian dishes. And today, I’m serving up one of my favorites!
If you’ve never had it before, eggplant rollatini is an Italian dish that consists of thinly sliced eggplant that is traditionally dusted with flour and then “rolled” up with ricotta cheese and an herb filling. The word rollatini in Italy is also known as “involtini” and it refers to food that can be eaten in small bites, or that has been rolled up with a filling.
You’ll find this recipe is a little different than the traditional Italian method. Instead of coating the eggplant in flour and pan-frying before rolling up and baking, the eggplant slices are baked rather than fried without any breading or oils. The results are absolutely delicious and may surprise some who are used to traditional rollatini!
Get ready to serve this one up at your next family gathering. I’m certain it’ll be a hit!
Ingredients – What You Need
This meal requires only 8 ingredients and takes only a few simple steps to make. See the full list of ingredients below!
Eggplant: use two large eggplants or several smaller eggplants. Be sure they are wide enough to hold your filling when rolled up!
Ricotta cheese: a creamy cheese that is used for the filling that gets rolled up into the eggplant.
Marinara: we love using homemade marinara or Rao’s for store-bought!
Parmesan: freshly grated is recommended! This salty cheese is used in both the filling and on top of the rollatini for flavor.
egg: to help bind the ricotta filling ingredients together.
garlic cloves: fresh garlic is best to flavor the cheese filling, but you can also use garlic powder!
basil: fresh basil is used in the ricotta filling, and it’s a must! I don’t recommend swapping for dried basil, the flavor will not be the same.
Mozzarella cheese: a fresh cheese that is creamy and mild in flavor. This cheese is for sprinkling over top of the rollatini for a melty top!
How to Make Baked Eggplant Rollatini – Step by Step
Preheat oven to 400F
(1) Slice the eggplant into 1/4-inch thick pieces.
(2) Salt the eggplant on both sides with a small pinch of coarse salt. Let it “sweat” the excess moisture out for 10 minutes – then pat dry with paper towels and wipe off the remaining salt.
(3) Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
(4) In a small bowl, mix together the ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.
(5) Then spoon 1-2 Tablespoons of the ricotta filling onto the bottom of the eggplant slice. Roll it up and repeat until the ricotta filling is finished.
(6) In a baking dish, spoon half the sauce onto the bottom and then place the eggplant rolls in the dish.
(7) Spoon the remaining sauce over the top of the dish.
(8) Then top with mozzarella and parmesan cheese. Cover the dish with foil and bake for 30 minutes covered, then remove the foil and bake for 10 minutes uncovered. Remove from the oven and enjoy!
Tips for Success
Make sure the eggplant is sliced thin enough. If the eggplant is sliced too thick or unevenly, it will cause the rollatini to bake unevenly, leaving some pieces to be tougher and under-cooked. To ensure the eggplant is evenly cut and properly cooked, your best bet is to use a mandoline and slice each at 1/4 inch thickness.
Additional herbs you can use. What makes this recipe shine is using a ton of fresh basil! But that’s not the only herb you can use. This recipe also tastes wonderful with fresh oregano! And even fresh thyme or Italian parsley. If you’d like to add a little heat, you can also toss in a pinch of red pepper flakes to the herb filling too!
Our favorite tomato sauce to use. Choosing a quality tomato sauce for your rollatini matters, because it’s a huge source of the dish’s flavor. If you want to use a store-bought tomato sauce, we recommend Raos! But if you want to make your own sauce, we love serving this with our San Marzano tomato sauce, or, our spicy arrabbiata tomato sauce.
Frequently Asked Questions
Why do you salt the eggplant? Eggplant is known to have a high water content, so the excess moisture will need to be “sweated” from the eggplant using salt before assembling the dish. If this step is not taken, the water from the eggplant will pour into the whole dish while it bakes, making it a soupy mess, which we want to avoid!
How do you slice eggplant for rollatini? You can cut the eggplant two ways! One by hand with a chef’s knife, this is if you are experienced with a knife and can accurately make precise 1/4 inch cuts. The second way, which I recommend the most, is to use a mandoline slicer.
Do I need to peel the eggplant? Nope! Even though eggplant skin seems tough when it’s uncooked the skin becomes tender and adds so much flavor to this dish once it is cooked.
Is this recipe gluten-free? Yes, it’s naturally gluten-free because it doesn’t use any flour or breadcrumbs for coating the eggplant.
How long do leftovers keep? Leftover rollatini should keep for about 4-5 days in the refrigerator. Make sure leftovers are stored in an air-tight container to keep them fresh.
How to Freeze and Reheat
Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes).
Freezing tips: Prepare rollatini as directed, but don’t bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.
Serving Suggestions
Eggplant rollatini goes perfectly with pasta! We love to serve it with shells, radiatore pasta, or rigatoni. For greens, we recommend Italian-themed salads such as our Tuscan artichoke salad, or this Italian salad! And don’t forget crusty Italian bread for dipping into that cheesy sauce!
More Italian Eggplant Recipes
Love eggplant as much as I do? Then you may also be a fan of these delicious recipes as well.
- Classic Eggplant Parmesan
- 6 Ingredient Roasted Eggplant Pasta
- Roasted Eggplant Meatballs
- Eggplant lasagna
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 (1/4-inch thick slices)
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
- 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
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Preheat oven to 400F.
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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.
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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.
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Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
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Prepare rollatini: Then spread a layer of half the tomato sauce on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
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Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
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Made the Eggplant Rollatini!! It came out amazing!! 🤩🤩
I’m so happy to hear it! Thank you for sharing, Julie 🙂
I made this basically as written and it was excellent! Definitely a keeper. I always made eggplant breaded and fried and did not miss this step at all. Thank you for an excellent recipe.
Thank you so much, Anne-Marie! I’m so thrilled to hear you enjoyed this version just as much 🙂
Amazing recipe. My husband and I loved it. Very easy to make. Thank you.
So thrilled to hear it! Thank you, Lena!
Turned out great-I’m shocked..also did your Tuscan Artichoke salad and it was wonderful..You’re great..thank you! mm
So happy to hear it all turned out! Thanks for updating me 🙂 and so glad you enjoyed the artichoke salad too!! Thanks so much for the kind words, Michael!
Thank you Bethany!!!
You’re so welcome! Glad you enjoyed the recipe!!
Hi and thanks..have never done this before..want to surprise my wife..do you just put the finished rollatini on top of the pasta? If not, what do you do for the pasta? Thank you
Hi Michael, I usually serve the pasta tossed in some extra sauce. Then do the rollatini on the side or on top of the pasta works too! I hope you and your wife enjoy it! 🙂 What a great surprise dinner.
Wonering if this can this be made a day ahead and then baked?
Hi Karen, I’m sure it would work fine!
Delicious and soooo easy to prepare!!
So happy to hear it! Thanks for sharing!
Made this tonight and absolutely loved will become part of my family recipes. Thanks for sharing.
Thank you so much, Carol! I’m so glad you enjoyed it 🙂
Absolutely delicious. Give yourself more time than you think you’ll need but every minute spent is worth it.
So thrilled to hear it! Thanks Brannon!
Very easy and it tastes great! This is a keeper!
Thank you, Deb! Really glad to hear 🙂
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!!!
Thank you so much, Samantha! I love hearing that 🙂
Easy, delicious, low carb but filling. A great dish to prepare for guests who want hearty but not high calorie. We loved it!
So glad to hear it. Thanks so much, Andrew!
On what temperature we bake rollatini?
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!
I love eggplant parmigiana too! And yes this is so similar, and equally as delicious. So glad it’ll be your new go-to. Thanks, Diane!
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.
Love to hear it. Thanks so much, Gary!
How do you slice the eggplant? Do you use a mandolin????
Yes! Mandoline is the preferred way to cut it accurately.
Delicious and pretty easy to make
Thanks, Carol!
Fantastic!! Definitely only use fresh basil. Making additional batches today as gifts.
Fresh basil is definitely a must. Glad you enjoyed that in the recipe 🙂 Thanks so much for sharing!
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!
Thank you so much!! Agreed. Love a good fried eggplant rollatini, but baked is just as delicious. 🙂
Such a lovely idea about this wonderful blog and too good information thanks for sharing this article and helping us with information
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!
I’m so happy to hear it! Thank you, Barbara!
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
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.
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!
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!
First time making this dish. Using home grown eggplants and it was fabulous…
Thank you.
Ahh So happy to hear it. Thank you!
One of our favorite dishes!!
Have made this probably a dozen times.
Thanks so much, Lisa! Love to hear it. 🙂
Amazing! Husband went back for thirds!
Yay! That’s always a good thing 🙂
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
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!! ❤️
I’m so happy to hear this! Thank you, Carly 🙂
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!! ❤️
Can I peel the egg plant, I don’t like the chewy skin.
I’ve not tested it without the skin, but it should work!
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.
Yay! Thank you, Leslie! So happy you enjoyed it.
what do you do if you don’t have a cast iron pan???????????????
Hi Rosanne! Any baking dish works. 🙂
I use a disposable aluminum dish
Best eggplant recipe I’ve made. Had some fresh basil and added that to the cheese mix also.
I’m so happy to hear that! Thank you, Joyce!
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!
Or Cottage cheese with spices and Parm… (like lasagna, look up
any lasagna recipe)
Thank you, this was delicious
Your recipe instructions were
Thanks so much, Donna! So glad you enjoyed it.
Such a crowd pleaser and so easy to make!
So happy to hear it!
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?
Fantastic!! Definitely only use fresh basil. Making additional batches today as gifts.
so happy to hear that! Thank you, Barbara!
This sounds delicious. I will be cooking this for an upcoming dinner party. I hope this will turn good.
Hope you enjoy it, Albertina!
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
So happy to hear that, David! I’m sure the chianti paired wonderfully with the meal. Thanks so much! 🙂
Fantastic! Will make again Flavor is incredible.
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!
Nice clean recipe ! Light and satisfying !
Fabulous – I doubled it and added spinach in the ricotta.
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!
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 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.
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 🙂
Can I freeze this recipe
it should freeze well, yes!
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!