This Eggplant Rollatini recipe is an elegant classic Italian dish that the whole family will love. It's made with ricotta cheese-stuffed eggplant roll-ups baked in a homemade, fresh tomato sauce.
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Craving all of the best Italian flavors? This eggplant rollatini is exactly the recipe you need in your life.
The eggplant is perfectly tender, the ricotta cheese filling is loaded with the best herbs and spices, and the homemade san marzano tomato sauce is savory, spiced, and delicious.
This low-carb meal is definitely one you'll be making again and again! But if you are intimidated by the rolling part consider making my eggplant lasagna.
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What is Eggplant Rollatini?
Eggplant rollatini is a simple (but tasty) Italian dish that's made with thin slices of eggplant that are rolled up around a ricotta cheese filling and baked in a tomato sauce.
Traditional eggplant rollatini is made with fried eggplant, but we're keeping this dish a little bit lighter and steaming the eggplant instead. Don't worry. It's just as delicious!
You might have heard this dish called by its Italian name, involtini. Or you can simply call them eggplant rolls!
📖Why This Recipe Works
Instead of pan frying the eggplant we are steaming them. You cook the eggplant for just a few minutes on the grill or in a saute pan, then we cover it with a towel and let the heat from the eggplant finish the cooking process.
This process makes the eggplant very flexible but it keeps the structure so they don't tear.
For this recipe, I kept the filling light with parsley and lemon zest. While the simple tomato sauce is a classic note.
🧾Ingredients for Eggplant Rollatini
Eggplants - You'll need two large eggplants for this recipe.
Salt - We're sprinkling the eggplant with salt before cooking to draw out excess moisture.
Olive Oil - Brushing the eggplant with olive oil allows it to get golden brown and slightly crisped as it cooks.
Ricotta Filling - Our cheese filling is made with a blend of ricotta cheese, egg, parmesan cheese, garlic, fresh parsley, lemon zest, red pepper flakes, kosher salt, and black pepper.
You may be tempted to use basil in the filling I would save for on top. Fresh basil tastes better before cooking.
Tomato Sauce - We're making a homemade marinara using a combination of San Marzano whole tomatoes, olive oil, onion, garlic, dried oregano, kosher salt, black pepper, and crushed red pepper flakes.
You can also use your favorite marinara sauce. Just keep it light and simple.
Garnishes - I love to finish this casserole off with toasted pine nuts and fresh basil.
See the recipe card for exact quantities.
💭 Zucchini Rollatini Variation
You can use this recipe with zucchini. Or even summer squash. Cook for less time and add less filling before rolling because zucchini is smaller than eggplant.
But other than that- it is the exact same!
⏲️How to Make Eggplant Rollatini
Step 1 - Prep the Eggplant
Slice the eggplant into thin slices lengthwise. Now, be sure that you slice the eggplant pretty thinly. Thick slices won't roll nearly as well. They should be about ¼ inch thick.
I find it easiest to trim off the edge of one side so it lays flat while I cut the slices. Then press down and slice as if I were filleting a chicken breast.
Sprinkle each slice generously with salt. Set the thin slices of eggplant on a wire rack placed over a large baking sheet. Let the eggplant sit for 15-30 minutes to help draw out moisture.
Drawing out the moisture makes them easier to roll.
Once the strips of eggplant are drained, rinse the eggplant off to remove excess salt, then brush the eggplant with olive oil on each side. Heat a grill pan or grill to medium-high heat, then cook on each side until slightly softened.
Next, transfer the eggplant to a baking sheet or plate and cover with a dish towel. The towel traps the heat and continues to steam the eggplant!
Step 2 - Make the Sauce
To make your tomato sauce, gently crush the tomatoes in a small bowl and set them aside.
In a medium or large saucepan or skillet, heat oil over medium heat. Add in the onions and cook until translucent, then add in the garlic. Continue to cook for a couple of minutes, then add in the crushed tomatoes and puree along with the salt, pepper, oregano, and red pepper flakes.
Bring the mixture to a simmer and cook for 30 minutes. Be sure to stir every once in a while to make sure the sauce doesn't burn on the bottom of the pan.
Step 3- Make the Filling
In a large mixing bowl, combine all of the filling ingredients. Stir until well combined.
Sorry, this step isn't very exciting!
Step 4 - Assemble and Bake
To assemble your rolled eggplant, spread 1 cup of the marinara sauce into a 9-by-13-inch baking dish.
Working with each slice of eggplant, scoop 1 to 2 tablespoons of filling onto one end of each slice. Roll the slices up, then place them in a single layer with the seam side down into the baking dish. Setting them seam-side down keeps them from unrolling as they bake. Finish by pouring the remaining sauce over the top of the rolled eggplant.
Once the casserole is assembled, cover the baking dish with foil and bake at 375ºF for 20 minutes or until the eggplant is soft.
Finish your eggplant rollatini with a sprinkle of toasted pine nuts and fresh basil, then serve hot with your favorite side dishes!
🥗What to Serve with Rollatini
This recipe can be served as a main course or an elegant summer appetizer. I often swap between this recipe and eggplant caponata when the garden is overflowing.
When serving as a main course I had a fresh garden salad with my homemade house dressing, gluten-free garlic bread, and GF lemon cookies for dessert.
Sometimes I pair it with gluten-free meatballs and sauteed broccolini when I want a hardy meal without the pasta.
👩🏻🍳 Expert Tip
Don't forget to salt and drain the eggplant! Since eggplant has a high water content it can cause the casserole to be watery if you don't properly drain it.
The salt draws excess moisture out for the perfect texture. But if you don't rinse it the final dish may be over-salted.
🌡️Storing Leftovers
Any leftover rollatini can be stored in an airtight container in the fridge for up to 4 days.
To reheat, place in a covered baking dish and warm at 350ºF until heated through.
Although, my husband heated his leftovers in the microwave and said it was still delicious.
More Summer Italian Recipes
💭 Frequently Asked Questions
While both are classic eggplant recipes, the two dishes are slightly different!
Eggplant parmesan is made up of slices of eggplant that are breaded, fried, then layered, and baked with marinara sauce and often mozzarella cheese.
Eggplant rollatini is made with thin slices of eggplant that are stuffed with a ricotta cheese filling, then baked with marinara sauce.
Thinly! To slice the eggplant, carefully cut it lengthwise in thin slices.
The thin slices are key. If they are too thick, they will break when you try to roll them up.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Eggplant Rollatini
Equipment
- Grill, gas or charcoal so grill pan
Ingredients
- 2 large eggplants
- 2 Tablespoons kosher salt
- ¼ cup extra-virgin olive oil
- 2 cups ricotta cheese
- 1 egg beaten
- ½ cup grated parmesan cheese
- 2 garlic cloves minced
- 2 Tablespoons fresh parsley minced
- 1 Tablespoon lemon zest
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup pine nuts toasted
- 15 fresh basil leaves chopped
- 2 cups simple tomato sauce
Simple Tomato Sauce
- 1 28 oz can san marzano whole tomatoes D.O.P. if possible
- 2 tablespoons extra-virgin olive oil
- ¼ cup onion diced
- 6 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch crushed red flakes
Instructions
- Preheat the oven to 375 degrees F. You can use a grill, grill pan, or cast iron skillet. If using a grill heat it now.
- Slice the eggplant lengthwise. Liberally sprinkle both sides with salt. Driaing on a rack set over a baking sheet for 15 to 30 minutes to draw out moisture. Rinse off the salt from the eggplants and pat dry with a towel.2 large eggplants, 2 Tablespoons kosher salt
- Brush the eggplant with olive oil on both sides. Heat a pan or your grill to medium-high heat. Cook for 4 minutes per side. The eggplant should be soft and tender. Transfer to a baking sheet or plate. Cover with a dish towel so the eggplant can continue to steam and soften.¼ cup extra-virgin olive oil
- While the eggplant is steaming, combine all the filling ingredients in a large bowl. Stir to combine.2 cups ricotta cheese, 1 egg, ½ cup grated parmesan cheese, 2 garlic cloves, 2 Tablespoons fresh parsley, 1 Tablespoon lemon zest, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Spread the 1 cup of sauce in a 9x13-inch baking dish. Scoop about 11/2 tablespoons of the filling onto the end of one of the roasted eggplant slices and roll. Place the seam side down in the baking dish. Repeat with the remaining filling and eggplant slices. Pour over the remaining cup of tomato sauce.2 cups simple tomato sauce
- Cover the baking dish with aluminum foil. Bake for 20 minutes, or until the eggplant is soft.
- Garnish with pine nuts and fresh basil, and serve.15 fresh basil leaves, ⅓ cup pine nuts
Simple Tomato Sauce
- Gently crush the tomatoes and set aside. Be sure to save the puree from the can. Alternatively, you can use already crushed tomatoes if you can find them.1 28 oz can san marzano whole tomatoes D.O.P.
- Add olive oil to a medium saucepan or skillet. Heat on medium heat. Add the onions and cook until translucent. Add the minced garlic and cook stirring for about 2 minutes.2 tablespoons extra-virgin olive oil, ¼ cup onion, 6 cloves garlic
- Add the tomatoes, with the puree, salt, pepper, and oregano (and red pepper, if using). Bring to a simmer and cook for 30 minutes stirring occasionally. After 30 minutes taste for salt and pepper and reduce down to desired consistency.½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper, pinch crushed red flakes
Notes
Cook the eggplant and make the filling and the sauce in advance, and then assembled about half an hour to an hour before serving.
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