Eggplant Rollatini is a dish that effortlessly combines creamy, savory, and tangy flavors in every bite. Thinly sliced eggplant, tender and slightly smoky, is rolled around a rich filling of ricotta, Parmesan, and fresh herbs. Baked to golden perfection and topped with a vibrant marinara sauce, it’s a comforting yet elegant meal that feels indulgent without being heavy. The contrast of textures—silky eggplant, velvety cheese, and a hint of crispness—makes each forkful irresistible.

In just over an hour, you can create this Italian-inspired masterpiece that’s perfect for weeknight dinners or special occasions. The harmonious blend of flavors—earthy eggplant, zesty tomato, and aromatic basil—will transport your taste buds. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, delivering a dish that’s as beautiful as it is delicious.

Ingredients for Eggplant Rollatini

2 large eggplants, sliced vertically into ¼-inch-thick planks
Sea salt, for drawing moisture
Extra-virgin olive oil, for drizzling
2 cups Marinara Sauce (store-bought or homemade)
Pine nuts, for sprinkling (optional, can substitute with chopped walnuts)
Fresh basil leaves, for garnish
Filling:
- 2 cups (16 ounces) whole milk ricotta cheese (can substitute with cottage cheese for a lighter option)
- ¼ cup grated pecorino cheese (Parmesan works as a substitute)
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes, plus more for sprinkling
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste

Step-by-Step Instructions

Preheat the oven to 425°F and line two large baking sheets with parchment paper.
Prepare the eggplant: Arrange the eggplant planks on a clean kitchen towel and sprinkle generously with sea salt. Let sit for 20 minutes to draw out moisture. Pat dry with a towel.
Roast the eggplant: Transfer the eggplant to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer. Roast for 20 to 30 minutes, flipping the eggplant and rotating the pans halfway through, until tender and golden brown.
Make the filling: In a large bowl, combine the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of black pepper. Mix well.
Assemble the rollatini: Spread the marinara sauce evenly in a 9×13-inch baking dish. Scoop about 2 tablespoons of the filling onto the end of a roasted eggplant slice and roll tightly. Place seam side down in the baking dish. Repeat with the remaining filling and eggplant slices.
Bake: Cover the dish with foil and bake for 20 minutes, or until the eggplant is soft and the sauce is bubbling.
Garnish and serve: Sprinkle with pine nuts and extra red pepper flakes, garnish with fresh basil leaves, and serve warm.

Perfect Pairings: Serving Suggestions

Eggplant Rollatini is a versatile dish that pairs beautifully with a variety of sides. Serve it with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. For a heartier meal, add a side of garlic bread or roasted vegetables like zucchini or bell peppers. Don’t forget a glass of Chianti or Pinot Grigio to complement the rich flavors!

Make It Ahead: Storage and Reheating Tips

This dish is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes, or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to sprinkle a little water over the dish to keep it moist.

Mix It Up: Recipe Variations

Feel free to get creative with the filling! Swap ricotta for goat cheese or cashew cream for a tangy twist. Add spinach or sautéed mushrooms to the filling for extra flavor and nutrients. If you’re short on time, use store-bought marinara sauce, but consider adding a pinch of sugar and fresh basil to elevate the flavor.

Time-Saving Hacks for Busy Cooks

To cut down on prep time, slice the eggplant the night before and store it in the fridge. You can also roast the eggplant planks in advance and assemble the rollatini just before baking. If you’re really in a rush, skip the salting step—just pat the eggplant dry and roast as directed. The dish will still turn out delicious!

Essential Equipment for Success

For this recipe, you’ll need a sharp chef’s knife to slice the eggplant evenly and a mandoline slicer (if you have one) for ultra-thin planks. A large baking sheet and 9×13-inch baking dish are must-haves for roasting and assembling. Don’t forget a microplane grater for zesting the lemon and grating the garlic—it’s a game-changer for flavor!