Baked Eggplant Rollatini
This eggplant rollatini recipe is made with tender roasted eggplant, a creamy ricotta filling, and just enough marinara to bring everything together. There is no breading, frying, or salting required, and the whole dish can be assembled in advance and baked off right before serving. It makes a comforting meatless main course or a hearty side for Sunday dinner.
What is Eggplant Rollatini?
Eggplant rollatini, or involtini, is a popular Italian-American dish that's on menus everywhere here in New Jersey.
Thin slices of roasted eggplant are wrapped around a rich cheese and herb filling and baked with tomato sauce and more cheese on top. It's similar in flavor to eggplant Parmesan, but with a creamy ricotta filling. It's one of my favorites and it's also really fun to make!
How to Slice and Prep Eggplant for Rollatini
To make rollatini, it's important to slice the eggplants lengthwise into long strips about ¼ inch thick, as evenly as possible. You can use a sharp knife, but a mandoline will be the most reliable and consistent.
You Don't Need to Salt or Fry the Eggplant
I do not salt the eggplant prior to roasting. It's a fussy extra step that's just not needed here, since most modern eggplants aren't bitter and roasting evaporates plenty of moisture.
Some recipes call for breading and frying the eggplant first, but I prefer my rollatini without any breading. It's lighter and fresher tasting, and really lets the eggplant stay front and center.
Like many other recipes on my site, I use a genius oven-fry method to cook the eggplant instead of frying it in a pan. It works just as well and makes the eggplant crisp on the outside and creamy and tender on the inside, but without soaking up too much oil.
The eggplant should be cooked until just soft and pliable enough to roll. Don't let them get too browned or crisp, otherwise they will be difficult to work with.
When rolling the eggplant, be careful not to use too much filling or else it will ooze out everywhere while baking, and you may run out of filling before using up all of the eggplant.
You also don't want to go overboard with the sauce. We like ours on the saucy side, but you don't want the rollatini drowning either. You can always serve extra sauce on the side for those who want more!
This dish can be assembled up to 24 hours ahead and baked right before serving. It makes a fantastic vegetarian main, but also works as an appetizer and a side, especially when serving a crowd.
Want more great eggplant recipes? Try this simple roasted eggplant recipe, light unbreaded eggplant parmesan, or this classic Sicilian pasta alla Norma.
Why This Recipe Works
- My oven-fry method creates tender, golden eggplant without breading or excessive oil.
- No salting required, which saves time without sacrificing texture.
- Full-fat ricotta and low-moisture mozzarella make a thick, flavorful filling that stays in place.
- Just enough marinara keeps the eggplant from getting buried in sauce.
- Easy to make ahead. Can be assembled up to 24 hours ahead and baked just before serving!
Eggplant Rollatini Ingredients
Eggplant - Use large, firm globe eggplants with long, straight sides for the biggest, easiest-to-roll slices. You can peel them or leave the skin on, whichever is your preference. The skin makes for a nice presentation but can sometimes be tough to chew.
Ricotta - Use full-fat ricotta and make sure it's nice and thick. Consistency will vary by brand, so if your ricotta seems a bit watery, drain it in a strainer lined with cheesecloth, paper towels, or a coffee filter first. It makes a much better filling! You can also make your own homemade ricotta, which is even better than store-bought.
Pecorino - I prefer Pecorino Romano for this dish over Parmigiano due to its sharp, salty flavor, but they both work, so use what you have. Read my guide to Italian cheeses to learn more.
Mozzarella - Look for a high-quality low-moisture mozzarella that will melt well in the oven. I prefer full-fat, but part-skim also works. Avoid fresh mozzarella, which releases too much water when baked.
Marinara Sauce - Homemade sauce will always give you the best results, but good quality jarred sauce works too. Both my homemade marinara sauce and this lighter fresh tomato sauce are excellent options!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Sheet pans
- Parchment paper
- Mandoline or sharp knife
- Pastry brush
- Large bowl
- 9x13-inch baking dish
- Cheese grater
How to Make Eggplant Rollatini
- Preheat the oven to 425°F. Line two large sheet pans with parchment paper.
- Trim the ends from the eggplants and slice them lengthwise into ¼-inch thick slices. Use a mandoline if possible. You'll need about 14 slices, give or take. Reserve the small outer pieces for another use.
- Arrange the eggplant slices in a single layer on the prepared sheet pans. Brush both sides with the olive oil and season lightly with the kosher salt.
- Roast for 10 minutes, then flip the slices, rotate the pans, and continue roasting for another 5 to 10 minutes or until they're tender and flexible enough to roll without tearing. Let cool slightly.
Pro Tip: Eggplant that's too warm is more likely to tear and can cause the filling to melt and slide off instead of staying nicely packed.
- Reduce the oven temperature to 375°F.
- In a large bowl, stir together the ricotta, Pecorino Romano, ½ cup mozzarella, basil, parsley, garlic, nutmeg, and a few cracks of black pepper until smooth. Taste and add salt if needed, then mix in the egg.
- Spread 1 ½ cups of marinara sauce over the bottom of a 9x13-inch baking dish.
- Place an eggplant slice on a work surface. Spoon about 2 tablespoons of filling onto the wider end, then roll it up snugly. Arrange it seam side down in the baking dish. Repeat with the remaining eggplant and filling.
Pro Tip: If an eggplant slice cracks while rolling, don't worry. Place it seam side down and the sauce and cheese will cover any imperfections.
- Spoon the remaining marinara over the rolls, leaving some of the tops exposed. Sprinkle evenly down the center of each row with the remaining mozzarella and Pecorino Romano.
- Bake for 25 to 30 minutes, until the sauce is bubbling and the cheese is melted. Broil for 1 to 2 minutes for extra browning, if desired.
- Let rest for 10 to 15 minutes before serving. Garnish with fresh basil and additional grated Pecorino Romano.
Tips For The Best Eggplant Rollatini
- If your ricotta is watery, drain it in a colander for several hours or overnight, to prevent the dish from being watery.
- Roast the eggplant only until it's tender and flexible. Overcooking can cause the slices to fall apart while rolling.
- Seasoning for the filling will depend on the saltiness of your cheeses and marinara sauce. Taste and add salt to the filling only if needed.
- You should have 2 rows of 6 to 7 eggplant rolls in each. If needed, use two baking dishes to fit them all.
Eggplant Rollatini Variations
- Add some red pepper flakes to the ricotta filling for heat or some lemon zest for freshness.
- Add chopped fresh oregano instead of parsley.
- Use a mild, creamy goat cheese instead of ricotta for a punchier flavor.
- Process the ricotta with wilted spinach, pesto, or roasted red peppers for added color, flavor, and texture.
- Add cooked, crumbled Italian sausage to the filling for a meaty bite.
- Portion into individual small ramekins for a different presentation, or to freeze in smaller portions.
What to Serve with Eggplant Rollatini
Eggplant rollatini is a meal on its own, but if you want a larger spread, add an easy arugula salad, a classic Caesar salad, or this simple spinach recipe for a veg side.
It's also really nice with simple pasta on the side, like spaghetti al pomodoro, or add some protein with my famous Italian meatballs.
And don't forget to serve with crusty bread, garlic bread, or homemade focaccia to mop up every last bit of that delicious marinara sauce!
Make ahead, storage, and freezing
These eggplant involtini can be assembled up to a day ahead and baked right before serving.
To store, allow it to cool completely, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Reheat in a 325°F oven until warm.
FAQs
A mix of mascarpone and blended cottage cheese can be a good substitute, or you can try using a mild, creamy goat cheese. However, ricotta is the best choice for this recipe.
Yes. Assemble fully in a freezer-safe dish, wrap tightly, and freeze for up to a month. Bake straight from frozen, adding 15 to 20 minutes to the baking time and keeping it covered with foil for the first half.
Absolutely, just look for a high-quality jarred sauce, preferably from an Italian supermarket, that isn't too watery or too sweet. It should have minimal ingredients, especially sweeteners, thickeners, and preservatives.
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Easy Eggplant Rollatini (No Frying)
Ingredients
- 2 globe eggplants medium size, about 2 ½ to 3 pounds total
- ¼ cup extra virgin olive oil plus more as needed
- kosher salt to taste
- 2 cups whole milk ricotta cheese (16 ounces) drained if watery *(see note)
- 1 cup mozzarella cheese low-moisture, shredded, divided
- ½ cup Pecorino Romano finely grated, divided, plus more for serving
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 tablespoons fresh parsley chopped
- 1 large garlic clove finely grated
- ⅛ teaspoon nutmeg freshly grated
- black pepper freshly cracked, to taste
- 1 egg large
- 3 cups marinara sauce preferably homemade, plus extra for serving
Instructions
- Preheat the oven to 425°F. Line two large sheet pans with parchment paper.
- Trim the ends from the eggplants and slice them lengthwise into ¼-inch thick slices. Use a mandoline if possible. You'll need about 14 slices, give or take. Reserve the small outer pieces for another use.2 globe eggplants
- Arrange the eggplant slices in a single layer on the prepared sheet pans. Brush both sides with the olive oil and season lightly with the kosher salt.¼ cup extra virgin olive oil, kosher salt
- Roast for 10 minutes, then flip the slices, rotate the pans, and continue roasting for another 5 to 10 minutes or until they're tender and flexible enough to roll without tearing. Let cool slightly.
- Reduce the oven temperature to 375°F.
- In a large bowl, stir together the ricotta, Pecorino Romano, ½ cup mozzarella, basil, parsley, garlic, nutmeg, and a few cracks of black pepper until smooth. Taste and add salt if needed, then mix in the egg.2 cups whole milk ricotta cheese , 1 cup mozzarella cheese, ½ cup Pecorino Romano, 2 tablespoons fresh basil, 1 large garlic clove, ⅛ teaspoon nutmeg, black pepper, 1 egg, 2 tablespoons fresh parsley
- Spread 1½ cups of marinara sauce over the bottom of a 9x13-inch baking dish.3 cups marinara sauce
- Place an eggplant slice on a work surface. Spoon about 2 tablespoons of filling onto the wider end, then roll it up snugly. Arrange it seam side down in the baking dish. Repeat with the remaining eggplant and filling.
- Spoon the remaining marinara over the rolls, leaving some of the tops exposed. Sprinkle evenly down the center of each row with the remaining mozzarella and Pecorino Romano.
- Bake for 25 to 30 minutes, until the sauce is bubbling and the cheese is melted. Broil for 1 to 2 minutes for extra browning, if desired.
- Let rest for 10 to 15 minutes before serving. Garnish with fresh basil and additional grated Pecorino Romano.
Notes
- Eggplant that's too warm is more likely to tear and can cause the filling to melt and slide off instead of staying nicely packed.
- If your ricotta is watery, drain it in a colander for several hours or overnight, to prevent the dish from being watery.
- Roast the eggplant only until it's tender and flexible. Overcooking can cause the slices to fall apart while rolling.
- Seasoning for the filling will depend on the saltiness of your cheeses and marinara sauce. Taste and add salt to the filling only if needed.
- You should have 2 rows of 6 to 7 eggplant rolls in each. If needed, use two baking dishes to fit them all.
- If an eggplant slice cracks while rolling, don't worry. Place it seam side down and the sauce and cheese will cover any imperfections.
Nutrition
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