Eggplant Rollatini is a classic Italian dish featuring tender slices of eggplant rolled around a rich ricotta and herb filling, baked in a savory tomato sauce. This recipe works beautifully because the eggplant becomes silky soft, while the cheese mixture adds creaminess and depth, making it a comforting yet elegant meal perfect for any occasion.
Ingredients
- 2 medium eggplants (about 1.5 lbs total)
- Salt, for sweating eggplant
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 cups homemade or good-quality store-bought marinara sauce
- 2 tablespoons olive oil, plus extra for brushing
- Optional: pinch of crushed red pepper flakes for filling or sauce
Instructions
- Prepare the eggplant: Wash and trim the eggplants. Using a sharp knife or mandoline, slice them lengthwise into 1/4-inch thick slices. Lay the slices on a large baking sheet or tray and sprinkle both sides generously with salt. Let them sweat for 30 minutes to draw out bitterness and excess moisture.
- Rinse and dry: After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat dry with kitchen towels or paper towels to remove as much moisture as possible.
- Cook the eggplant: Preheat your oven to 400°F (200°C). Lightly brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet in a single layer. Roast for 15-20 minutes, flipping halfway, until tender and slightly golden. Remove and let cool.
- Make the filling: In a medium bowl, combine ricotta, mozzarella, half of the Parmesan, egg, minced garlic, chopped basil, parsley, black pepper, and dried oregano. Mix well until creamy and uniform.
- Assemble the rollatini: Spread about 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Place one eggplant slice on a flat surface, spoon about 2 tablespoons of the cheese filling near the wide end, and carefully roll up the slice. Place the roll seam-side down in the baking dish. Repeat with remaining slices and filling.
- Add sauce and cheese: Pour the remaining marinara sauce over the assembled rollatini. Sprinkle the top with remaining Parmesan and an additional 1/2 cup of shredded mozzarella for a golden crust.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Rest and serve: Let the eggplant rollatini rest for about 10 minutes before serving. This helps the filling set and makes it easier to handle.
Tips
- Salting the eggplant: This step reduces bitterness and prevents sogginess. Don’t skip it, especially with larger or older eggplants.
- Cheese substitutions: For a lighter version, use part-skim ricotta or add some fresh mozzarella slices inside the rolls instead of shredded cheese.
- Make ahead: You can assemble the rollatini a day in advance, cover tightly, and refrigerate. Bake them fresh when ready to serve.
- Common mistake: Avoid using too thin eggplant slices as they may tear when rolling. Around 1/4 inch thickness is ideal.
Serving Suggestions
Eggplant Rollatini pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of garlic bread to soak up the extra tomato sauce. For a heartier meal, serve alongside creamy polenta or a light pasta tossed in olive oil and fresh herbs. A crisp Italian white wine like Pinot Grigio or a medium-bodied red such as Chianti complements the rich flavors perfectly.
Variations
There are several ways to customize this classic dish. For a meatier version, add cooked Italian sausage or ground beef to the ricotta filling. You can also incorporate sautéed spinach or kale for extra nutrients and color. For a dairy-free alternative, substitute ricotta with a cashew-based cheese or tofu ricotta. Additionally, try swapping marinara sauce for a creamy béchamel or pesto for a different flavor profile.
Storage and Reheating
Store leftover eggplant rollatini covered tightly in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Alternatively, microwave individual portions for 2-3 minutes, though oven reheating preserves texture better. For longer storage, freeze the fully baked rollatini in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Frequently Asked Questions
Can I use fresh mozzarella instead of shredded mozzarella?
Yes, fresh mozzarella can be sliced and layered inside the eggplant rolls or scattered on top before baking. It will melt beautifully but contains more moisture, so be sure to drain it well to avoid sogginess.
Do I have to salt the eggplant? What happens if I skip it?
Salting draws out bitterness and excess water, which helps prevent the dish from becoming watery and the eggplant from tasting harsh. If you skip this step, the rollatini may be soggy and less flavorful, especially if using larger or older eggplants.
Can I prepare this dish vegan?
Traditional eggplant rollatini includes ricotta and mozzarella cheese, but you can make it vegan by using plant-based ricotta alternatives made from nuts or tofu and vegan mozzarella substitutes. Ensure your marinara sauce is free of animal products as well.
What is the best way to slice eggplant for rollatini?
The goal is uniform, thin slices about 1/4 inch thick to ensure they cook evenly and can be rolled without breaking. Using a mandoline slicer helps achieve consistent thickness, but a sharp knife works well too.
Can I grill the eggplant instead of roasting?
Absolutely. Grilling adds a smoky flavor and helps soften the eggplant. Brush slices with olive oil and grill for 3-4 minutes per side over medium heat until tender before assembling.
Is it necessary to bake the dish covered with foil first?
Yes, covering prevents the eggplant and cheese from drying out while allowing the filling to cook through. Removing the foil near the end helps brown the cheese topping for an appealing finish.
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