Eggplant Rollatini Recipe – Baked Ricotta-Stuffed Eggplant with Marinara & Mozzarella

Eggplant Rollatini Introduction

If you’re craving something cozy, cheesy, and satisfying, Eggplant Rollatini is the answer. Picture tender slices of roasted eggplant, wrapped around a creamy ricotta filling, nestled in rich tomato sauce, and topped with melty mozzarella—it’s comfort food with a Mediterranean twist.

This dish is a vegetarian favorite that doesn’t skimp on flavor or indulgence. It’s lighter than lasagna, naturally gluten-free, and packed with protein and fiber from the eggplant and cheese. Whether you’re cooking for a weeknight dinner, prepping for a holiday meal, or stocking your freezer with make-ahead meals, Eggplant Rollatini fits the bill.

It’s elegant enough for guests, yet simple enough for everyday cooking. Plus, it’s endlessly customizable with herbs, greens, or extra cheese. One bite and you’ll understand why it’s a staple in Italian-American kitchens.

What Is Eggplant Rollatini?

Eggplant Rollatini is a baked dish made from thin slices of eggplant rolled around a cheesy ricotta filling, then layered in marinara sauce and baked until bubbly. It’s also known as Involtini di Melanzane in Italy, where “involtini” refers to any rolled and stuffed dish.

Think of it as a lighter, gluten-free cousin to lasagna rolls—with eggplant replacing pasta sheets. The filling typically includes ricotta, Parmesan, and mozzarella, sometimes enhanced with herbs or spinach. Once rolled, the eggplant bundles are nestled in sauce, topped with cheese, and baked to golden perfection.

It’s a dish that balances richness and freshness, making it ideal for vegetarians or anyone looking for a hearty meatless meal. Serve it with crusty bread or a green salad for a complete dinner that’s comforting, flavorful, and satisfying.

Origins & Cultural Significance

Eggplant Rollatini has its roots in Southern Italian cuisine, where eggplant is a beloved staple. In regions like Campania and Sicily, eggplant dishes are central to everyday cooking—especially in meatless meals inspired by the Mediterranean diet.

The dish evolved from traditional Involtini di Melanzane, which often featured eggplant rolled with cheese or breadcrumbs and baked in tomato sauce. As Italian immigrants brought their recipes to the U.S., Eggplant Rollatini became a popular part of Italian-American cuisine, especially in restaurants and family gatherings.

Its appeal lies in its comforting texture, bold flavor, and vegetarian versatility. It’s a dish that feels indulgent but is made from wholesome ingredients. Today, it’s a staple in meatless menus, holiday spreads, and weeknight dinners alike—celebrated for its simplicity, elegance, and soul-warming flavor.

Choosing the Right Ingredients

Eggplant: Choose globe or Italian eggplants for their size and shape. Slice lengthwise into ¼-inch thick strips. Uniform thickness ensures even cooking and easy rolling.

Cheese Filling:

• Ricotta: creamy and mild—use whole milk for richness
• Mozzarella: adds stretch and melt
• Parmesan: sharp and salty for depth
• Optional: provolone for extra flavor

Sauce: Use homemade marinara for freshness or a high-quality jarred sauce for convenience. Look for one with minimal sugar and robust tomato flavor.

Optional Add-Ins:

• Fresh basil or parsley for brightness
• Minced garlic for depth
• Wilted spinach for added nutrition
• Toasted pine nuts for texture and richness

Pro Tip: Salt eggplant slices and let them sit for 20–30 minutes. This draws out moisture and reduces bitterness. Pat dry before cooking to ensure a tender texture and prevent sogginess.

Choosing quality ingredients makes all the difference—especially in a dish where simple flavors shine.

Step-by-Step Cooking Instructions

1. Prep the Eggplant Slice 2 medium eggplants lengthwise into ¼-inch strips. Sprinkle with salt and let sit for 30 minutes. Pat dry. Brush with olive oil and roast at 400°F (200°C) for 15–20 minutes or grill until tender and pliable.

2. Make the Filling In a bowl, mix:

• 1½ cups ricotta
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 egg
• 2 tbsp chopped basil or parsley
• Salt and pepper to taste

3. Assemble the Rolls Spoon 1–2 tbsp of filling onto each eggplant slice. Roll tightly from the wide end. Place seam-side down in a greased baking dish with a layer of marinara sauce.

4. Layer and Bake Pour remaining marinara over the rolls. Sprinkle with extra mozzarella and Parmesan. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10 more minutes until cheese is golden and bubbly.

5. Rest and Serve Let rest for 10 minutes before serving. This helps the rolls set and makes slicing cleaner.

Pro Tip: Use room-temperature filling—it spreads more easily and helps rolls stay intact. Serve with crusty bread or a green salad for a complete meal.

Common Mistakes to Avoid

• Not salting the eggplant: Skipping this step can result in bitter or watery slices.
• Overstuffing the rolls: Too much filling can cause them to burst during baking.
• Using cold filling: It’s harder to spread and may affect texture.
• Skipping the pre-cook: Raw eggplant won’t roll easily and may stay tough.

Avoid these pitfalls and your Eggplant Rollatini will be tender, flavorful, and beautifully presented every time.