Ok, saucy, cheesy comfort food fans – you’re going to love this eggplant rollatini recipe! “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. In this eggplant rollatini recipe, I wrap delicate planks of roasted eggplant around a rich blend of lemon zest, pecorino, and ricotta cheese. I nestle the rolls in a dish of marinara sauce and bake until the filling is hot and the eggplant is tender. The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the marinara adds delicious tang. For a fresh finish and a welcome crunch, garnish it all with lots of basil and a sprinkle of pine nuts. Enjoy!
Eggplant Rollatini Recipe Ingredients
Here’s what you’ll need to make this eggplant rollatini recipe:
Eggplant, of course! Look for two large globe eggplants at your farmers market or grocery store. When you slice them lengthwise, you want the planks to be large enough to wrap around a filling. Marinara sauce – Use store-bought (we like Rao’s!), or make your own. My homemade marinara and fresh tomato sauce would both be excellent here. Ricotta cheese – It creates the filling’s creamy base. Pecorino cheese – It adds savory, salty flavor to the ricotta mixture. Parmesan cheese would work well too! Lemon zest – For brightness. Garlic, dried oregano, and red pepper flakes – They add classic Italian flavors to the cheese filling. Extra-virgin olive oil – It helps the eggplant soften and brown as it roasts in the oven. Fresh basil and pine nuts – For garnish. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
For a vegan alternative to the ricotta, check out the recipe card below. I’ve included my go-to recipe for a creamy plant-based “ricotta,” made from blended tofu and nutritional yeast. I don’t think I could pick a favorite between the two versions. Both are delicious!
How to Make Eggplant Rollatini
The first step to making this eggplant rollatini recipe is preparing the eggplant. Slice the eggplant lengthwise into 1/4-inch planks, and arrange them on a layer of paper towel or clean kitchen towels. Sprinkle them with salt and set them aside for 20 minutes. After 20 minutes, pat the slices dry and arrange them on two parchment-lined baking sheets. Drizzle them generously with olive oil and roast at 425°F for 20 to 30 minutes, or until the slices are tender and golden brown. Make sure to flip the slices and rotate the pans halfway through. While the eggplant roasts, mix up the ricotta filling.
Next, fill the roasted eggplant slices. When they’re cool enough to handle, place about 2 tablespoons of the ricotta mixture on the end of each slice. Roll to seal. Finally, bake. Spread the marinara sauce in the bottom of a large baking dish, and add the eggplant bundles, seam side down. Cover the dish and bake until the eggplant is soft, about 20 minutes. Serve with a shower of fresh basil and pine nuts for garnish. I also like to offer a salad on the side. This eggplant rollatini pairs perfectly with a homemade Caesar salad, Italian chopped salad, arugula salad, or simple green salad. Good bread or dinner rolls are also a great way to round out the meal.
Eggplant Rollatini Recipe Tips
Salt the eggplant before you roast it. It takes an extra 20 minutes, I know, but it improves the eggplant’s flavor a ton. It also draws excess moisture out of the eggplant, which makes it more pliable, tender, and easy to roll. Don’t skimp on the oil. Raw eggplant acts like a sponge – it can soak up oil like nothing else can. As a result, you need to be fairly generous with the oil that you drizzle on the eggplant before you roast it. It’s crucial for helping the eggplant soften and brown as it bakes. With too little oil, the thin eggplant slices will dry out and maybe even burn in the oven. Stack the eggplant slices when they come out of the oven. Kind of a weird tip, I know, but stacking up the hot eggplant slices after their initial roast will help them steam and soften. This makes them easier to roll around the creamy filling.
More Favorite Eggplant Recipes
If you love this eggplant rollatini, try one of these fresh eggplant recipes next:
Eggplant Parmesan Ratatouille Baba Ganoush Air Fryer Eggplant Oven Roasted Eggplant Grilled Eggplant Or any of these 12 Easy Eggplant Recipes!
