Eggplant Rollatini

This eggplant rollatini has roasted eggplant slices rolled around a creamy ricotta mixture, baked in marinara and topped with cheese for a hearty meatless meal.

You might also enjoy eggplant parmigiana, eggplant lasagna, pasta alla norma, and these ham and provolone lasagna rollups.

Why You’ll Love It           

Easy to make: The steps are straightforward so you don’t need special skills to pull this off.
Family friendly: Kids and adults love the cheesy layers and mild flavors.
Make ahead option: You can assemble it in advance and bake when needed.
No gluten or meat: It’s a filling, gluten-free vegetarian dinner that still feels hearty.

Eggplant Rollatini Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggplant: Thin slices form the base of each roll.
Olive oil: Helps roast the eggplant so it becomes tender.
Ricotta cheese: Gives a creamy filling texture.
Mozzarella cheese: Melts on top and in the filling for extra cheesiness.
Parmesan cheese: Adds salty sharpness to the filling and topping.
Egg: Binds the filling together.
Garlic: Brings savory depth to the filling.
Spices and herbs: Black pepper, dried oregano and fresh basil season the filling with Italian flavors.
Marinara sauce: Creates the saucy base and topping for baking. Any kind of red sauce, tomato sauce or pasta sauce will work. You could try my homemade garlic marinara if you want to make your own sauce.

How to Make Eggplant Rollatini

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the eggplant: Slice and salt the eggplant to draw out moisture.
Roast the slices: Bake the thinly sliced eggplant with olive oil until just softened then cool.
Mix the filling: Combine shredded mozzarella, ricotta, parmesan, egg, garlic, herbs and spices in a medium bowl.
Roll the eggplant: Spread the cheese filling onto each slice then roll and place seam side down in a casserole dish or baking dish.
Assemble the dish: Layer sauce, rolls and remaining sauce plus cheese on top.
Bake and broil: Cover, bake until bubbly then broil the baked casserole briefly until lightly browned on top.

Substitutions and Variations

Cheese swaps: Use cottage cheese instead of ricotta, pecorino romano cheese instead of parmesan or provolone instead of mozzarella. You can use half-fat cheeses for a lighter version, although it won’t be quite as tasty.
Extra veggies: Add chopped spinach or mushrooms to the filling for more flavor.
Gluten-free option: Make sure your marinara sauce is certified gluten-free.
Other herbs: Swap the dried oregano for dried basil, or use some of each. Another option is using fresh oregano.

Serving Suggestions

With bread: Air fryer garlic bread pairs well with eggplant rollatini, or you could make mushroom focaccia.
With pasta: Serve it over pasta with extra marinara sauce.  
With a salad: Try a panzanella salad or lemon parmesan cheese salad.
Other options: Enjoy your rollatini eggplant with garlic mashed potatoes or slow cooker polenta.

How to Store Eggplant Rollatini

Store: Keep leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze eggplant rollatini on a baking sheet first, then transfer into freezer bags or a freezer-safe container and use within 3 months. You can also freeze the assembled rollatini before baking and then thaw and bake later.
Thaw: Defrost your eggplant rolls in the fridge overnight.
Reheat: Reheat at 50% power in the microwave for 3 to 4 minutes until the center is warmed through.  Or, in an oven safe dish, reheat your leftovers at 300 to 350°F for 10 to 15 minutes.