Description
This 40 Minute Eggplant Rollatini is cheesy, saucy, and baked until golden—perfect for a healthy, satisfying vegetarian dinner. Tender roasted eggplant slices are filled with a creamy ricotta mixture, rolled, topped with marinara and mozzarella, and baked to perfection. Quick, wholesome, and indulgent enough to rival your favorite Italian comfort food.
Ingredients
Scale
For the eggplant:
- 1 large eggplant
- Olive oil spray or 2 tbsp olive oil
- Salt
For the ricotta filling:
- 1 cup ricotta cheese (whole milk or part-skim)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- 2 tbsp chopped fresh basil or parsley
- Salt and black pepper, to taste
For assembly:
- 1 to 1 1/2 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- Extra basil or parsley, for garnish
Instructions
- Slice & roast eggplant: Preheat oven to 400°F (200°C). Slice eggplant lengthwise into 1/4-inch slices. Lay on a parchment-lined baking sheet, sprinkle with salt, and drizzle/spray with olive oil. Roast 15–18 minutes until flexible but not mushy.
- Prepare filling: Mix ricotta, Parmesan, egg, garlic, herbs, salt, and pepper until creamy.
- Fill & roll: Spread 1–2 tbsp filling on each eggplant slice, roll tightly, and place seam-side down in a baking dish with a thin layer of marinara sauce.
- Top & bake: Spoon marinara over rollatini, sprinkle with mozzarella, cover loosely with foil, and bake 20 minutes. Uncover last 5 minutes to brown.
- Garnish & serve: Top with fresh basil or parsley. Serve hot with salad, pasta, or roasted vegetables.
Notes
- Use firm, fresh eggplant for best results.
- Salt slices before roasting to reduce bitterness and excess moisture.
- Don’t over-roast—slices should be flexible but not mushy.
- Drain ricotta if watery to avoid soggy filling.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegetarian, Italian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rollatini
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Eggplant Rollatini, Vegetarian Dinner Recipe, Healthy Italian Recipes, Baked Eggplant Roll Ups, Quick Vegetarian Meals