Discover the joy of Eggplant Rollatini—a flavorful, cheesy Italian favorite that’s naturally low in carbs and packed with plant-based protein and fiber.
This wholesome dish combines tender baked eggplant with a rich ricotta filling and fresh herbs, delivering satisfying flavor without heavy oils or breading. Perfect for quick weeknight dinners or make-ahead meals.

Healthy Eggplant Rollatini
Equipment
- 1 Large Baking Sheet
- 1 medium mixing bowl
- 1 casserole or baking dish
- 1 spatula or spoon
- 1 knife and cutting board
- Measuring cups and spoons
- Aluminum foil (optional, for baking)
Ingredients
- 2 large eggplants sliced lengthwise (1/4-inch thick)
- 1 cup ricotta cheese
- ½ cup parmesan cheese shredded (plus extra for topping)
- 1 large egg
- 2 garlic cloves minced
- 3 tablespoons fresh basil chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups marinara sauce
- ½ cup mozzarella cheese shredded
- Fresh basil chopped, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure even baking. Preheating allows the eggplant to cook perfectly, softening just enough to roll without breaking while also developing a tender texture.
- Prepare the Eggplant Slices: Trim the stems from 2 large eggplants. Slice each eggplant lengthwise into 1/4-inch thick slices. Consistent thickness is key for even baking and easy rolling. Place the slices on a tray for the next step.
- Sweat the Eggplant: Sprinkle salt on both sides of each slice and let them sit for 10 minutes. This draws out excess moisture and reduces bitterness. Afterward, gently pat dry with paper towels to remove any residual salt and liquid.
- Bake the Eggplant: Arrange the eggplant slices on a lightly greased baking sheet. Bake in the preheated oven for 10 minutes. Baking softens the slices so they’re pliable for rolling. Remove from the oven and allow to cool slightly.
- Prepare the Baking Dish: Spread half of the marinara sauce (1 1/4 cups) evenly across the bottom of a casserole or baking dish. This layer prevents sticking and adds flavor to the bottom of the rolls.
- Assemble the Eggplant Rollatini: Place one baked eggplant slice on a flat surface. Spoon 1–2 tablespoons of ricotta filling near the base. Roll the slice over the filling to form a tight cylinder and place it seam-side down in the prepared dish. Repeat with remaining slices and filling until all rolls are arranged neatly.
- Top with Sauce and Cheese: Pour the remaining marinara sauce over the rolls. Sprinkle 1/2 cup shredded mozzarella evenly, then lightly dust with extra parmesan. This topping will melt and form a golden, bubbly layer during baking.
- Cover and Bake: Cover the dish with aluminum foil or a lid. Bake for 30 minutes. Covering ensures the rolls heat through evenly without drying out, and the filling sets nicely.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes. This allows the cheese to brown lightly and the sauce to thicken, creating a visually appealing and flavorful finish.
- Garnish and Serve: Remove from the oven and let rest for 5 minutes. Sprinkle fresh chopped basil over the top before serving. Serve warm, accompanied by a side salad or light pasta for a complete meal.
Notes
- Make sure to salt the eggplant slices and let them “sweat” to remove excess moisture; this prevents a watery filling.
- Use a sharp knife to slice the eggplant evenly, ensuring uniform cooking and easy rolling.
- For extra flavor, add a pinch of nutmeg or Italian seasoning to the ricotta mixture.
- The rollatini can be made ahead of time and baked just before serving.
- Use fresh basil whenever possible for the best aroma and taste.
- Cover with foil during the first stage of baking to keep the rolls moist.
- Customize the filling by adding spinach, mushrooms, or sun-dried tomatoes for variation.
Chef’s Secrets For Perfect Rollatini
The key to tender and flavorful eggplant rollatini lies in proper preparation and baking techniques.
Always salt your eggplant slices and let them sit to “sweat” for about ten minutes, then pat dry to remove any excess moisture.
This simple step prevents sogginess and concentrates the flavor.
When baking, lightly grease the tray rather than oiling the eggplant directly, keeping the dish lighter while still softening the slices.
Using a mixture of ricotta and parmesan gives the filling creaminess and a subtle tang.
Fresh basil elevates the flavor, and adding an egg ensures the filling holds together beautifully while baking.
Finally, letting the rollatini rest for a few minutes after baking allows the flavors to meld and makes slicing easier.
Serving Suggestions To Impress Guests
Eggplant rollatini pairs beautifully with a crisp green salad, such as arugula or baby spinach, dressed with lemon and olive oil.
For a heartier meal, serve alongside garlic bread or roasted vegetables.
Sprinkle extra parmesan and fresh basil on top before serving for an attractive presentation.
This dish also works well as part of a buffet or holiday spread because it holds its shape, can be served warm or at room temperature, and appeals to both vegetarians and meat-lovers alike.
For a lighter option, pair it with a simple tomato and cucumber salad or a side of quinoa to balance the richness of the cheese.
Storage Tips For Best Results
Eggplant rollatini stores well in both the refrigerator and freezer.
In the fridge, cover tightly with plastic wrap or foil and consume within 3–4 days.
For longer storage, assemble the rollatini without baking, wrap carefully in plastic, then cover with foil and freeze for up to 1–2 months.
When ready to bake, thaw at room temperature and follow the regular baking instructions.
Reheating in the oven at 350°F, covered with foil, ensures the cheese stays creamy and prevents drying.
Avoid microwaving if possible, as this can make the eggplant watery and the cheese rubbery.
Proper storage and reheating maintain the dish’s texture and flavor, making it ideal for meal prep or entertaining.
Frequently Asked Questions
1. Can I make rollatini ahead of time?
Absolutely! You can assemble the rolls a day in advance and refrigerate until ready to bake. Simply cover the dish with foil and store in the fridge, then bake as directed. For longer storage, freezing unbaked rolls works perfectly.
2. Can I use frozen eggplant instead?
Fresh eggplant is ideal, but if using frozen, make sure to thaw completely and pat dry to remove excess water. This prevents a watery filling and ensures even baking.
3. Is there a substitute for ricotta cheese?
Yes, you can use cottage cheese (blended for a smoother texture) or a vegan ricotta alternative for a dairy-free version. Keep in mind this may slightly alter the flavor and texture.
4. Can I add other vegetables to the filling?
Certainly! Spinach, mushrooms, roasted red peppers, or zucchini can be mixed into the ricotta filling for extra flavor and nutrition.
Be mindful of moisture content, as watery vegetables can make the rolls soggy.
5. How do I prevent rollatini from falling apart?
Ensure your eggplant slices are tender but not overcooked, and don’t overfill them with ricotta.
Using an egg in the filling helps it hold its shape, and baking covered with foil for the first 30 minutes helps the rolls stay intact while cooking.