Eggplant Rollatini

by Sabrina Snyder

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2 Comments

5 from 1 vote
6 Servings
Prep Time 55 minutes
Cook Time 47 minutes
Total Time 1 hour 42 minutes
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Eggplant Rollatini is a delicious, cheesy, cozy Italian dish. Easy to make, and sure to be a new favorite for a comforting meatless meal.

If you love comforting Italian dinners like Lasagna, Baked Million Dollar Spaghetti, and Ricotta Stuffed Shells, this rich, flavorful, and filling eggplant recipe is sure to become a new favorite in your house.

Sabrina’s Eggplant Rollatini Recipe

Although Eggplant Rollatini is sure to impress, it’s also quite easy to make. There are a few steps in the process to prep the eggplant, and wrap them around the rich cheesy filling. Once the rolls are formed, it’s a simple matter of adding sauce and extra cheese on top, before baking until warm, melty, and delicious. You’ll be amazed at how easily it all comes together.

Dinner, then Dessert

Eggplant Rollatini Recipe

Eggplant Rollatini is a delicious, cheesy, cozy Italian dish. Easy to make, and sure to be a new favorite for a comforting meatless meal.
Yield 6 Servings
Prep Time 55 minutes
Cook Time 47 minutes
Total Time 1 hour 42 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Cheesy eggplant on a bed of pasta on dinner plate.
PrintRate

Ingredients
 

  • 2 large eggplant , peeled and cut into 1/2-inch slices lengthwise
  • 1 tablespoon table salt

Rollatini Filling:

  • 1 cup mozzarella cheese , shredded
  • 1/2 cup whole milk ricotta
  • 1 large egg , beaten
  • 1/2 teaspoon dried Italian seasoning
  • 28 ounces marinara sauce , Recipe

To Finish:

  • 1 cup mozzarella cheese , shredded
  • 1/2 cup Parmesan cheese , shredded
  • 1 tablespoon parsley , finely minced

Instructions

  • Preheat oven to 375 degrees.
  • Cut the eggplants into 1/2" thick slices the long way, they'll look like mini eggplant steaks.
  • Cut cross-hatch small x's across the eggplant slices and season with salt on both sides.
  • Place the eggplant slices on 3 layers thick of paper towels and let sit for 45 minutes. Note: This will help remove the excess moisture from the eggplant slices so the rollatini will not be watery.
  • Bake eggplant in the preheated oven on a baking sheet, until mostly cooked through, about 12 minutes.
  • In a large bowl mix the mozzarella cheese, ricotta cheese, egg and Italian seasoning.
  • Spray a deep 9×13" baking dish with olive oil spray or wipe with a paper towel and a bit of olive oil.
  • Start rolling your eggplant one at a time in the baking dish. Add one piece of eggplant, then spoon on 2 tablespoons of filling to the eggplant slice.
  • Roll the eggplant gently, leaving the seam side down.
  • Repeat with the remaining eggplant slices then pour the marinara sauce around the eggplant rollatini.
  • Top with the remaining 1 cup mozzarella and ½ cup Parmesan cheeses.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
  • Garnish with parsley and serve with pasta or a green salad and crusty bread.

Nutrition

Calories: 263kcal | Carbohydrates: 18g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 2190mg | Potassium: 818mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1121IU | Vitamin C: 14mg | Calcium: 371mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Such an elegant Italian classic that feels so fancy on the dinner table! The tender eggplant slices roll up so easily around the rich, creamy ricotta filling, and baking them in marinara sauce keeps everything so juicy and flavorful.

    Reply