This Eggplant Rollatini is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's the secret that separates restaurant-quality eggplant rollatini from soggy home attempts: after salting and draining your eggplant slices, you must press them between clean kitchen towels with a heavy pan for exactly 20 minutes. But here's what nobody tells you - flip them halfway through and replace the bottom towel. That first towel absorbs the bitter liquid, but keeping wet fabric against the eggplant re-introduces moisture. Professional kitchens change towels because they know eggplant is like a sponge that will reabsorb what you just extracted. This double-towel technique removes 60% more moisture than salting alone, which is why restaurant rollatini holds its shape and has that perfect tender-but-not-mushy texture. When eggplant retains too much water, it steams inside the ricotta filling during baking, creating that dreaded soggy middle that ruins the dish. Master this moisture extraction, and your rollatini will slice clean and hold together beautifully on the plate.
Ingredients for Eggplant Rollatini
- 2 large eggplants
- 2 cups ricotta cheese
- 1 handful of fresh Italian parsley
- 1 tablespoon dried Italian herbs
- 2 cups mozzarella cheese
- ¼ cup Parmesan cheese
- 1 egg
- 1 lemon (zest only)
- A little olive oil
- Salt and pepper
- 2 cups marinara tomato sauce
- ⅛ cup Parmigiano Reggiano
- Fresh Basil
How to Make Eggplant Rollatini
- Wash and trim away the tops and bottoms.
- Remove a small slice so it sits flat and slice lengthwise approx ¼ inch thick.
- Line a baking tray with parchment paper and arrange your eggplant slices.
- Drizzle or brush a little olive oil on each piece of eggplant.
- Sprinkle the Italian herbs, a pinch of salt, and black pepper.
- Bake for 20 min at 350°F – 180°C or until golden brown.
- In a mixing bowl, add your ricotta cheese.
- Add one whole egg.
- Grate and add a three-quarter cup of mozzarella cheese.
- Add the grated Parmesan cheese.
- Chop and add the fresh parsley.
- Add the zest of one lemon.
- Season with salt and pepper and mix well.
- In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
- Remove the eggplant from the oven when cooked and leave to cool a few minutes.
- Place an eggplant slice on your workbench.
- Using a tablespoon, scoop out some of the mixtures, place it off the eggplant slice, and spread it evenly to totally cover.
- Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
- Top each piece with mozzarella cheese.
- Bake for 35 min at 400°F – 200°C or until golden brown.
- Using a knife, roll up the fresh basil and shred it.
- Once cooked, remove from oven and sprinkle freshly grated Parmigiano
- Reggiano, and scatter the fresh basil over the rollatini. Leave to cool for
- ten minutes before serving.
- Enjoy your eggplant rollatini! Buen Provecho!
- Meat Stuffed Maniccoti
- Cajun Stuffed Chicken Breast
- Turkey Chili
What to Serve With Eggplant Rollatini
A crisp arugula salad with lemon vinaigrette cuts beautifully through the rich ricotta and melted cheese in these rollatini. The peppery bite of arugula and bright acidity balance all that creamy indulgence perfectly. I like to add shaved Parmesan and toasted pine nuts for extra texture.
My garlic bread recipe from the site is absolutely perfect alongside this dish – those buttery, herb-loaded slices are made for scooping up every bit of marinara sauce. The crispy edges and soft center create the ideal contrast to the tender eggplant. Trust me, you'll want that bread ready when you serve this.
For wine lovers, a medium-bodied Chianti Classico brings out the tomato flavors while its subtle tannins complement the eggplant beautifully. The wine's earthy notes echo the herbs in the dish without overwhelming the delicate ricotta filling. It's one of those classic Italian pairings that just makes sense.
Frequently Asked Questions
1. What type of eggplant should I use for rollatini?
Larger eggplants work better because they are easier to slice into long, wide strips for rolling. Italian or globe eggplant are both excellent choices.
2. Can I make eggplant rollatini ahead of time?
Yes, assemble the dish ahead of time and store covered in the refrigerator until ready to bake. Cover with foil or plastic wrap to prevent drying out.
3. Do I need to salt the eggplant slices first?
Salting the slices for 30 minutes draws out moisture and bitterness, resulting in a better texture when rolled. Pat dry thoroughly before filling.
4. What filling goes inside eggplant rollatini?
A mixture of ricotta cheese, mozzarella, Parmesan, egg, fresh basil, and Italian seasonings. The ricotta creates a creamy center while mozzarella adds stretch.
5. How do I slice eggplant thin enough to roll?
Use a sharp knife or mandoline to slice lengthwise into ¼-inch thick planks. The slices need to be thin enough to roll without cracking but thick enough to hold the filling.
6. Should I grill or fry the eggplant slices before rolling?
Lightly grilling, roasting, or pan-frying the slices until pliable makes them flexible for rolling. Raw eggplant is too stiff to roll around the filling.
7. What sauce is best for eggplant rollatini?
A simple marinara sauce on the bottom and top of the rolls. The sauce keeps the eggplant moist during baking and adds classic Italian flavor.
8. What temperature and time for baking rollatini?
375 degrees for 25-30 minutes covered with foil, then 10 minutes uncovered to brown the cheese on top. The filling should be bubbly and the cheese golden.
9. Can I freeze eggplant rollatini?
Yes, assemble and freeze unbaked for up to 3 months. Bake from frozen at 375 degrees adding 15-20 extra minutes. Cover with foil to prevent the top from burning.
10. What should I serve with eggplant rollatini?
Crusty garlic bread, a simple green salad, or pasta with marinara. It also works as a vegetarian main course alongside roasted vegetables or polenta.
Eggplant Rollatini Video
Eggplant Rollatini
Ingredients
Method
- Wash and trim away the tops and bottoms.
- Remove a small slice so it sits flat and slice lengthwise approx ¼ inch thick.
- Line a baking tray with parchment paper and arrange your eggplant slices.
- Drizzle or brush a little olive oil on each piece of eggplant.
- Sprinkle the Italian herbs, a pinch of salt, and black pepper.
- Bake for 20 min at 350°F – 180°C or until golden brown.
- In a mixing bowl, add your ricotta cheese.
- Add one whole egg.
- Grate and add a three-quarter cup of mozzarella cheese.
- Add the grated Parmesan cheese.
- Chop and add the fresh parsley.
- Add the zest of one lemon.
- Season with salt and pepper and mix well.
- In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
- Remove the eggplant from the oven when cooked and leave to cool a few minutes.
- Place an eggplant slice on your workbench.
- Using a tablespoon, scoop out some of the mixtures, place it off the eggplant slice, and spread it evenly to totally cover.
- Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
- Top each piece with mozzarella cheese.
- Bake for 35 min at 400°F – 200°C or until golden brown.
- Using a knife, roll up the fresh basil and shred it.
- Once cooked, remove from oven and sprinkle freshly grated Parmigiano
- Reggiano, and scatter the fresh basil over the rollatini. Leave to cool for
- ten minutes before serving.
- Enjoy your eggplant rollatini! Buen Provecho!
- Meat Stuffed Maniccoti
- Cajun Stuffed Chicken Breast
- Turkey Chili
Nutrition
Notes
Choose medium eggplants over large ones because they have fewer seeds and less bitter compounds. Large eggplants also have tougher skins that won't roll properly without cracking, and their wider slices make portion control difficult. After countless batches, I've learned to slightly undercook the eggplant slices during the initial searing - they should bend easily but still have a tiny bit of firmness because they'll finish cooking in the oven and become perfectly tender. Mix your ricotta filling while the eggplant drains, then refrigerate it for 30 minutes before assembling. Cold filling spreads easier without tearing the delicate eggplant and won't make the slices slippery during rolling. Use whole milk ricotta, not part-skim, because the higher fat content prevents the filling from becoming grainy when baked. Part-skim ricotta releases more whey during cooking, which makes your rollatini watery and affects the texture.
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