Eggplant Rollatini is a comforting Italian classic—tender slices of eggplant rolled around a creamy ricotta and spinach filling, baked in marinara sauce, and topped with melted mozzarella. It’s a vegetarian dish that’s hearty enough to satisfy anyone.
Prepare the Eggplant
Slice eggplants lengthwise into ¼-inch thick slices. Lay slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Roast the Eggplant
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil on both sides. Roast for 10 to 12 minutes until tender and lightly golden. Remove from oven and let cool slightly.
Make the Filling
In a bowl, combine ricotta, ½ cup Parmesan, ½ cup mozzarella, egg, spinach, garlic, basil, salt, and pepper. Mix until well combined.
Assemble the Rollatini
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Place about 2 tablespoons of filling on each eggplant slice and roll tightly. Place seam-side down in the baking dish.
Top and Bake
Pour remaining marinara sauce over the rollatini. Sprinkle with remaining Parmesan and mozzarella. Bake at 375°F (190°C) for 20 to 25 minutes until bubbly and golden.
Serve
Garnish with fresh basil. Serve hot.
Pro-Tips for Picture-Perfect Eggplant Rollatini
- Salt the Eggplant: Removes bitterness and excess moisture.
- Drain Ricotta: Place in a fine-mesh sieve for 30 minutes if watery.
- Don’t Overfill: Too much filling makes rolling difficult.
- Serve with Crusty Bread: Perfect for sopping up extra sauce.
This Eggplant Rollatini is creamy, cheesy, and deeply satisfying—a vegetarian Italian classic.
