Eggplant Rollatini is a gourmet vegetarian entree featuring thin sheets of roasted eggplant stuffed with clouds of creamy ricotta, baked in marinara sauce, and topped with bubbling cheese. This easy-to-serve low carb meal is deceptively easy to make for special occasions, dinner parties, or a cozy night int.
If you're familiar with Lasagna Roll Ups, you've already got the basic idea behind this eggplant rollatini (or involtini di melanzane). In this version, roasted slices of Italian eggplant replace the lasagna sheets, and the marinara sauce is made meat-free for a delicious vegetarian main dish (or an over-the-top side dish). It is warm and hearty on its own that you don't need much else. Offer a Simple Italian Salad and a hunk of crusty bread, and dinner is served!
Why You'll Love This Eggplant Rollatini
- Hearty vegetarian main. Whether you're having company around or want a nice dinner for the family, these vegetarian eggplant roll-ups have all the flavors you know and love without the heaviness of pasta. They also look absolutely gorgeous served right out of the baking dish, so serve it family-style!
- Loaded with flavor. This eggplant casserole dish has a crowd-pleasing flavor profile. As the rolled eggplant bundles bake in the marinara sauce, they soak up the tomato-y flavor, and the blanket of cheese melts and bubbles. So delicious!
- Sneak in some extra veggies. Even if you aren't a big fan of eggplant, I recommend trying it in this delicious eggplant rollatini recipe. Roasting the eggplant brings out a nutty, creamy flavor, tasting more like a starch than a vegetable. It's the perfect way to fall in love with eggplant and serve some extra veggies!
- Naturally lower carb. Without the pasta or breading, this eggplant involtini is much lower in carbohydrates than your traditional Eggplant Parmesan. This also makes it gluten-free, so you can accommodate several dietary preferences with one dish.
Ingredient Notes
To make this delicious Eggplant Rollatini, you will need the following ingredients (full measurements in recipe card below):
- eggplant - stick with large eggplants to get slices that are thick enough to hold plenty of filling.
- olive oil
- ricotta cheese - either part-skim or full-fat ricotta will work.
- cheese - use a mixture of mild mozzarella and salty parmesan for a rich flavor both inside the rollatini and on top. Storebought shredded mozzarella doesn't melt as well, so use full-fat and grate it yourself.
- egg - to help hold the filling together.
- fresh parsley - for the filling, plus more to sprinkle on top as a garnish.
- marinara sauce - use your homemade marinara sauce or your favorite store-bought tomato sauce.
- salt and pepper
You will also need measuring cups and spoons, a sharp knife, a large plate, paper towels, a large baking sheet, a spatula, a medium mixing bowl, a large stirring spoon, a casserole dish, and aluminum foil.
How to Make the Best Eggplant Rollatini
First, prepare the eggplant.
- Salt the eggplant. Remove the stems from the eggplants and slice lengthwise into ¼ inch thick pieces. Salt both sides of the eggplant slices and place on a plate for 10-20 minutes to allow it to “sweat” or draw out excess moisture. Then, use a paper towel to pat it completely dry.
- Drizzle with oil. Arrange eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil.
- Bake. Bake in a preheated 375F oven for 20-25 minutes until soft, flipping the eggplants halfway to achieve even cooking. Set aside.
Then, make the cheese mixture filling.
In a medium mixing bowl, combine ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, salt, and pepper. Stir well until evenly combined.
Stuff and roll the eggplant.
- Add filling. Arrange the eggplant slices on a clean surface or large baking sheet. Spread 1-2 tablespoons of cheese filling on each eggplant slice.
- Roll eggplant. Take each filled eggplant slice and roll it up.
Assemble the rollatini.
- Add marinara layer. In a 9x13-inch casserole dish, evenly spread out ½ cup of marinara sauce.
- Add eggplant layer. Place the rolled eggplants, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the eggplant slices.
- Add another layer of marinara. Spread the remaining 1 ½ cups marinara sauce over the eggplant rollatini.
- Add cheese. Top with the remaining 1 cup mozzarella cheese and ¼ cup of Parmesan cheese.
Lastly, bake the rolled eggplant.
- Bake. Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly.
- Broil (optional). Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Rest. Let the rollatini cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top.
Recipe Variations
- Adjust the filling. The tender eggplant slices can be wrapped around a variety of fillings as long as they are thick enough to stay in place during the rolling and baking processes. You can also play with the ricotta mixture, substituting small curd cottage cheese for ricotta, replacing the parmesan with another salty cheese, and adding fresh basil for freshness.
- Add a crusty topping. For extra crunch, top the tray with a buttery breadcrumb mixture, like this baked mac and cheese, and bake like normal.
- Add protein. For extra protein, add ground beef or Italian sausage to the marinara sauce. You can also roll a slice of prosciutto inside each slice of eggplant for a salty, savory flavor.
How to Serve
This Eggplant Rollatini is delicious served on its own with some crusty bread for sopping up the sauce, or paired with delicious sides. Serve it with:
Recipe Tips and Tricks
- Take your time. This recipe is pretty simple, but the secret to success is prepping the eggplant properly. To make it soft, tasty, and rollable, it needs to be sliced thinly, salted, then roasted until tender. Skipping any of these steps will lead to bland eggplant that breaks while rolling.
- Place seam side down. Let gravity work in your favor. Place the eggplant rolls seam side down in the baking dish to keep them from unrolling.
- Use good cheese. Fresh mozzarella and ricotta are both very mild. To make your filling really flavorful, you need a salty Italian cheese like Parmigiano Reggiano (not vegetarian), vegetarian parmesan, pecorino romano, or asiago.
- Use a mandoline slicer. Try to cut the eggplant slices as evenly as possible. Using a mandoline slicer can be very helpful. Just be sure to adjust the thickness to ¼ inch.
Storing and Freezing Instructions
How to Store
Transfer any leftover eggplant rollatini to an airtight container and store in the fridge for 3-4 days. The eggplant will begin to soften more as it absorbs the sauce, which can affect the texture after reheating.
How to Reheat
Although you can zap the leftovers in the microwave, you'll get the best flavor and texture by baking the leftovers in an oven-safe dish at 350 F until heated all the way through.
How to Freeze
You can actually freeze eggplant rollatini either before or after baking.
- To freeze before baking, prepare everything as if you were about to pop it in the oven, but then wrap it in foil and freeze for up to 2 months.
- The leftover baked eggplant can be transferred to separate airtight containers and stored for 2-3 months. Thaw in the fridge before baking or reheating.
FAQ
There's no need to do so. The eggplant skin will soften while baking and help hold the slices together during the rolling process.
The main difference is the name, as both recipes follow the same process of roasting eggplant and wrapping it around a cheese filling before baking it in marinara sauce with cheese on top. In general, the term involtini is used in Italy, and Italian-Americans use rollatini.
There are many ways to fill eggplant rollatini, and some versions add ground beef or Italian sausage. I prefer that this version does not, as it accommodates the whole family. If you want to add protein to this version, I'd add it to the sauce instead of the filling, like in my lasagna roll-ups.
More Eggplant Recipes
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Recipe
Eggplant Rollatini
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Eggplant Rollatini is a gourmet vegetarian entree featuring thin sheets of roasted eggplant stuffed with clouds of creamy ricotta, baked in marinara sauce, and topped with bubbling cheese. This easy-to-serve low carb meal is deceptively easy to make for special occasions, dinner parties, or a cozy night int.
Ingredients
- 2 large eggplants, cut lengthwise to ¼-inch thick slices
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 ½ cups mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated and divided
- 1 egg, beaten
- ¼ cup fresh parsley, chopped (plus more for topping)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups marinara sauce
Instructions
Prepare the eggplant:
- Preheat oven to 375F.
- Remove the stems from the eggplants and slice lengthwise into ¼ inch thick pieces. Salt both sides of the eggplant slices and place on a plate for 10-20 minutes to allow it to “sweat” or draw out excess moisture. Then, use a paper towel to pat it completely dry.
- Arrange eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes until soft, flipping the eggplants halfway to achieve even cooking. Set aside.
Prepare the cheese mixture:
- In a medium mixing bowl, combine ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, salt, and pepper. Stir well until evenly combined.
Assemble the rollatini:
- In a 9x13-inch casserole dish, evenly spread out ½ cup of marinara sauce.
- Arrange the eggplant slices on a clean surface or large baking sheet. Spread 1-2 tablespoons of cheese filling on each eggplant slice.
- Take each filled eggplant slice and roll it up.
- Place the rolled eggplants, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the eggplant slices.
- Spread the remaining 1 ½ cups marinara sauce over the eggplant rollatini
- Top with the remaining 1 cup mozzarella cheese and ¼ cup of Parmesan cheese.
Bake the rollatini:
- Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly.
- Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Let the rollatini cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top.
Notes
How to store: Transfer any leftover eggplant rollatini to an airtight container and store in the fridge for 3-4 days. The eggplant will begin to soften more as it absorbs the sauce, which can affect the texture after reheating.
How to reheat: Although you can zap the leftovers in the microwave, you'll get the best flavor and texture by baking the leftovers in an oven-safe dish at 350 F until heated all the way through.
How to freeze: You can actually freeze eggplant rollatini either before or after baking:
- To freeze before baking, prepare everything as if you were about to pop it in the oven, but then wrap it in foil and freeze for up to 2 months.
- The leftover baked eggplant can be transferred to separate airtight containers and stored for 2-3 months. Thaw in the fridge before baking or reheating.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Italian
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