Eggplant Rollatini Recipe

Overview

This eggplant rollatini recipe uses roasted eggplant slices instead of fried eggplant, so the rolls are tender without becoming greasy. Each slice is filled with seasoned ricotta, mozzarella, and Parmesan, then baked in marinara until the edges are bubbling and the cheese is lightly browned.

For the best texture, slice the eggplant lengthwise into even planks and roast them until flexible but not falling apart. Let the finished casserole rest before serving so the filling firms slightly and the rolls are easier to lift.

Ingredients

• 2 large eggplants, about 2 pounds total
• 1 1/2 teaspoons kosher salt, divided
• 3 tablespoons olive oil, divided
• 3 cups marinara sauce, homemade or store-bought
• 15 ounces whole-milk ricotta
• 1 large egg
• 1 cup shredded low-moisture mozzarella, divided
• 1/2 cup finely grated Parmesan, divided
• 2 tablespoons chopped fresh basil, plus more for serving
• 1 garlic clove, finely grated or minced
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

How to make it

1. Heat the oven and prepare the eggplant. Heat the oven to 425°F. Line two large baking sheets with parchment. Trim the eggplant ends, then slice each eggplant lengthwise into planks about 1/4 inch thick. You should have roughly 16 to 20 usable slices. Arrange them in a single layer and sprinkle both sides with 1 teaspoon of the salt. Leave them for 20 minutes, then blot away the moisture with paper towels.

2. Roast the slices. Brush both sides of the eggplant lightly with 2 tablespoons of the olive oil. Arrange the slices without overlapping and roast for 18 to 22 minutes, turning once halfway through. They are ready when flexible enough to roll and lightly browned at the edges. If a slice still cracks when bent, roast it for another 2 to 3 minutes. Do not roast until it is mushy, or it will be difficult to fill.

3. Make the filling. While the eggplant roasts, stir together the ricotta, egg, 1/2 cup mozzarella, 1/4 cup Parmesan, basil, garlic, Italian seasoning, black pepper, and red pepper flakes, if using. Mix until evenly combined. Taste and add the remaining 1/2 teaspoon salt only if your ricotta and Parmesan are not already well seasoned.

4. Set up the baking dish. Reduce the oven temperature to 400°F. Spread 1 cup of marinara over the bottom of a 9-by-13-inch baking dish. Keep the remaining sauce nearby for the tops of the rolls.

5. Fill and roll the eggplant. Place a roasted eggplant slice on a work surface with the wider end nearest you. Spoon about 2 tablespoons of filling onto the lower third of the slice, then roll it up without squeezing out the filling. Place the roll seam-side down in the baking dish. Repeat with the remaining slices and filling, arranging the rolls snugly in a single layer. If some slices are narrow or torn, overlap two smaller pieces slightly to make one wrapper.

6. Top and bake. Spoon the remaining 2 cups of marinara over the rolls. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Cover the dish loosely with foil, keeping the foil from touching the cheese, and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling around the edges and the cheese is melted with golden spots.

7. Rest and serve. Let the rollatini rest for 10 minutes. The filling should look set but still creamy, and the eggplant should be tender enough to cut with the side of a fork. Sprinkle with extra basil and serve warm.

Expert tips

• Choose the right eggplant: Look for firm eggplants with smooth, shiny skin and a fairly straight shape. Straight eggplants produce more even slices and are easier to roll.
• Avoid watery filling: If your ricotta looks loose, drain it in a fine-mesh sieve for 20 to 30 minutes before mixing. This is especially helpful with part-skim ricotta.
• Do not overfill: Two tablespoons per slice is usually enough. Too much filling makes the rolls split and leaves the casserole difficult to serve.
• If the eggplant tears: Use the torn slice in the center of a roll and wrap it with a second slice. Small gaps will be covered by sauce, so perfection is not necessary.
• For a softer casserole: Cover the dish for the full baking time. For more browned cheese, uncover it for the final 10 to 15 minutes.
• For a meat-free variation: The recipe is already vegetarian. You can add 1 cup of thawed, squeezed-dry chopped spinach to the filling, but remove as much moisture as possible first.
• For a firmer, tangier filling: Replace up to half of the ricotta with well-drained cottage cheese blended until mostly smooth. The texture will be slightly less rich but still creamy.

Serving and storage

Serve the rollatini with a green salad, garlic bread, or roasted vegetables. It also works as the main dish alongside pasta, although the casserole is already saucy and filling.

Cool leftovers within 2 hours, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave until steaming hot, or reheat the covered casserole at 350°F until warmed through. If preparing it ahead, assemble the dish, cover it, and refrigerate it for up to 24 hours; add about 10 minutes to the covered baking time if it goes into the oven cold.

For another layered eggplant dinner with a hearty filling and creamy topping, see this Greek moussaka recipe.

Frequently asked questions

Can I make eggplant rollatini ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Bake it covered at 400°F until hot in the center, allowing about 10 extra minutes because the dish starts cold.

Why is my eggplant rollatini watery?

Watery rollatini usually comes from wet ricotta, under-roasted eggplant, or excess moisture in added vegetables. Drain loose ricotta, squeeze spinach thoroughly if using it, and roast the eggplant until flexible with lightly browned edges.

Do I have to salt eggplant before roasting?

Salting is helpful here because it draws out surface moisture and makes the slices easier to roast and roll. After 20 minutes, blot the slices well so they do not steam on the baking sheet.

Can I use jarred marinara sauce?

Yes. Use a sauce you enjoy, preferably one that is moderately thick. Very thin sauce can make the casserole watery, while an overly salty sauce may make the filling taste too seasoned.

Can eggplant rollatini be frozen?

For the best texture, freeze the assembled casserole before baking, tightly covered, for up to 2 months. Thaw it in the refrigerator overnight, then bake covered at 400°F until hot in the center and finish uncovered to brown the cheese.

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