This Eggplant Rollatini recipe is made with seasoned ricotta cheese stuffed into soft slices of eggplant. The eggplant easily rolls up and is baked with a fresh tomato sauce. The classic Italian dish is made easy, just follow my detailed step-by-step photos and instructions.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
You might have heard this dish called by its Italian name, involtini. Or you can simply call them eggplant rolls. Either way this is an elegant yet comforting Italian classic, where tender eggplant slices cradle a bright, herb-kissed ricotta filling and nestle into a San Marzano tomato sauce.
After years of inventing and adapting eggplant recipes, I've honed this recipe to deliver maximum flavor with minimal fuss. If you'd rather skip the rolling, my eggplant lasagna brings all the same irresistible flavors in one easy bake.
📖Why My Recipe Works
Instead of pan-frying the eggplant, you are steaming it. You cook the eggplant for just a few minutes on the grill or in a saute pan, then cover the slices 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 the slices do not tear. Plus, less mess for clean up.
I don't top with mozzarella, I find that heavy cheese weighs down the delicate rolls. Instead, a light sprinkling of parm on top so the ricotta filling can shine.
I kept the filling flavor bright with parsley and lemon zest. While the simple tomato sauce is a classic note. These small tweaks take this hearty dish and turn it into a veggie forward dinner that is as perfect for weeknights as it is for dinner parties.
🧾Ingredient Notes
- 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 crisp 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.
💭 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
- Trim off the edge of one side so it lies flat while you cut the slices. Then press down and slice as if you 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. 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!
- Combine all of the filling ingredients. Stir until well combined.
- 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.
- Spread 1 cup of the marinara sauce in the baking dish. Set the eggplant rolls seam-side down to keep them from unrolling as they bake. Spoon the remaining sauce over the top. Cover the baking dish with foil and bake.
🥗What to Serve with Rollatini
This eggplant rollatini can be served as a main course or an elegant summer appetizer.
When serving as a main course, I add a fresh garden salad with my homemade house dressing, and gluten-free garlic bread
👩🏻🍳Jen's Testing Notes
- Slice the eggplant thinly-about ¼ inch thick-so it rolls easily without cracking.
- Use a bread knife for slicing. It won't smash the soft flesh of the eggplant.
- Salt the eggplant slices and let them sit to draw out excess moisture; this prevents a watery final dish.
- After draining, rinse the eggplant well to remove excess salt and avoid an overly salty flavor.
- Pat the slices dry, then brush both sides lightly with olive oil to help them cook evenly and stay flexible for rolling.
- A heaping tablespoon of filling is plenty. Overfilling leads to tearing during baking.
- Let the dish rest after baking for 10-15 minutes. This helps the sauce settle and makes the rolls easier to serve without falling apart.
🌡️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.
More Italian Eggplant Recipes
Common Recipe Questions
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.
While some recipes call for the peeling of the eggplant, I suggest leaving it on. If you steam the eggplant like the recipe calls for there is no reason to peel.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Eggplant Rollatini
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 crushed 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
- 28 ounces 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 pepper 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 crushed 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.28 ounces 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 pepper flakes
Video
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.
Equipment
- Grill, gas or charcoal so grill pan
Josef says
Great recipe, easy to follow and tips were helpful.