Baked Eggplant Rollatini

Name: Baked Eggplant Rollatini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large eggplants; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups crushed tomatoes; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; 1 teaspoon olive oil; Salt and pepper to taste

Highlighted under: Oven Inspiration

I absolutely love making Baked Eggplant Rollatini, especially when I want to impress family and friends with something that feels both gourmet and comforting. The tender eggplant wraps around a creamy, cheesy filling, creating a dish that’s hearty yet light. Each bite is a delightful blend of flavors, enhanced by a homemade marinara sauce that I always prepare fresh! This dish not only satisfies my cravings but also serves as a stunning centerpiece for any meal.

Created by

Sybil Hawkes

Last updated on 2026-03-23T23:12:54.625Z

When I first tried making Baked Eggplant Rollatini, I was surprised by how simple it was to create a dish that looks so elegant. The trick is to slice the eggplant thinly and grill it just enough to soften it without losing its shape. This step allows the eggplant to roll easily around the cheesy filling. I experimented with different cheeses, but a mix of ricotta and mozzarella really made the flavors pop and create that perfect creamy texture.

Pairing the rollatini with a homemade marinara sauce is absolutely essential. I like to simmer my sauce with fresh basil and garlic, which enhances the overall dish and makes the kitchen smell amazing! If you're feeling adventurous, adding some crushed red pepper gives it a delightful kick. This dish is always a hit at gatherings, and I love watching everyone enjoy something that’s good for both the eyes and the palate!

Why You'll Love This Recipe

Deliciously tender eggplant that complements the creamy filling
Rich homemade marinara sauce brings everything together
Perfect for a cozy family dinner or an elegant gathering

Eggplant Preparation Tips

When slicing the eggplant, aim for even thickness—about 1/4 inch—so that they cook uniformly. Uneven slices can lead to some pieces being too tough while others fall apart. Using a mandoline slicer can help achieve consistent thickness and save time. After salting the slices, make sure to pat them dry thoroughly; this step not only removes excess moisture but also reduces bitterness, enhancing the flavor of your finished dish.

If you're short on time, consider roasting the eggplant instead of grilling it. Lay the sliced eggplant on a lined baking sheet, brush with olive oil, and roast at 400°F (200°C) for about 15 minutes. This method will give you that slightly smoky flavor while saving you the effort of grilling and still allowing for a tender wrap for your rollatini.

Marinara Sauce Mastery

The marinara sauce is the heart of this dish, and using high-quality crushed tomatoes can elevate your dish significantly. Look for tomatoes packed in pure juice rather than those in heavy puree for a fresher taste. Plus, adding a pinch of sugar to the sauce can help cut acidity, especially if your tomatoes are a bit tart. Adjust the seasoning at the end of the cooking process, as flavors bloom and deepen over time.

If you're cooking for a crowd or simply want to make things easier for yourself, prepare a larger batch of marinara sauce and freeze it in portions. This homemade sauce will keep well in the freezer for up to three months. Just thaw overnight in the fridge before reheating for your rollatini, and you’ll have a convenient, homemade sauce ready to go!

Ingredients

For the Eggplant Rollatini

2 large eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried oregano
Salt and pepper to taste

For the Marinara Sauce

2 cups crushed tomatoes
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1 teaspoon olive oil
Salt and pepper to taste

Instructions

Prepare the Eggplant

Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips. Salt the strips and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.

Make the Filling

In a bowl, combine ricotta cheese, half the mozzarella, Parmesan, egg, oregano, salt, and pepper until well mixed.

Grill the Eggplant

Heat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil and grill for about 2-3 minutes on each side until slightly charred and pliable.

Prepare the Marinara Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Pour in crushed tomatoes, add basil, salt, and pepper, and let it simmer for 10-15 minutes.

Assemble the Rollatini

Spread a layer of marinara sauce in a baking dish. Take a grilled eggplant slice, add 2-3 tablespoons of the cheese mixture, and roll it up. Place seam side down in the dish. Repeat with remaining slices.

Bake

Once all rollatini are in the dish, top with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese. Bake in the preheated oven for 25 minutes until bubbly and golden.

Pro Tips

For extra flavor, consider adding spinach or fresh herbs to the cheese filling. If you prefer a vegan option, use dairy-free cheeses and a flaxseed egg as a binder.

Serving Suggestions

Baked Eggplant Rollatini pairs wonderfully with a simple side salad or some garlic bread to soak up the delicious marinara sauce. For a more substantial meal, consider serving it alongside a grain-based salad, like quinoa or bulgur, which will complement the flavors and textures of the rollatini. I also love to sprinkle a bit of fresh basil or parsley on top just before serving for a bright, fresh touch.

For a festive touch, consider topping the rollatini with additional cheese and herbs before baking. A sprinkling of crumbled feta or goat cheese can add a tangy flavor, perfectly balancing the richness of the filling. Alternatively, for some heat, add a dash of red pepper flakes to your marinara sauce during cooking.

Dietary Variations

For those looking to make this dish dairy-free, simply substitute the ricotta and mozzarella with their plant-based counterparts. There are excellent nut-based cheeses on the market that replicate the creamy texture of traditional cheese beautifully. To ensure the filling holds together, use a plant-based binding agent like a flax egg or a bit of nutritional yeast for a cheesy flavor.

If you want to include more vegetables, consider layering in some spinach or sautéed mushrooms within the rollatini. These additions not only provide extra nutrition but also enhance the flavor profile of the dish. Just make sure to drain any excess moisture from cooked vegetables to avoid sogginess when assembled.

Questions About Recipes

→ Can I make these rollatini ahead of time?

Absolutely! You can assemble them the day before, cover, and refrigerate until ready to bake.

→ What else can I add to the filling?

Feel free to experiment with cooked vegetables like spinach or mushrooms to add more nutrients and flavor.

→ Is there a gluten-free option for the sauce?

Yes! The marinara sauce is naturally gluten-free; just make sure to check any additional ingredients for gluten content.

→ Can I freeze leftovers?

Yes, the rollatini can be frozen after baking. Just allow them to cool completely, then cover tightly and freeze for up to three months.