There’s something irresistibly comforting about a warm, cheesy Italian dish baked to perfection. Cheesy Baked Eggplant Rollatini is one of those beloved classics that brings cozy, homestyle flavors to your plate. Thin slices of eggplant are rolled up with a creamy ricotta filling, smothered in marinara, and baked with melty mozzarella and parmesan. Whether you’re feeding a crowd or planning a romantic dinner, this dish delivers a satisfying and elegant experience.
What Is Eggplant Rollatini?
Eggplant Rollatini, or involtini di melanzane, is a traditional Italian dish made by slicing and roasting eggplant, stuffing it with cheese, then rolling and baking it in tomato sauce. The word Rollatini is actually Italian-American, while in Italy you might see it called “involtini.” It’s a cousin to eggplant parmesan but lighter and often more delicate.
The heart of this dish is its cheesy filling. Ricotta is typically blended with mozzarella, parmesan, and fresh herbs. Some recipes add spinach or even prosciutto for extra depth. Once stuffed and rolled, the eggplant is nestled in a baking dish, topped with sauce and more cheese, then baked until bubbling and golden.
Ingredients Needed
Here’s everything you need to make traditional Cheesy Baked Eggplant Rollatini. These ingredients serve 4 to 6 people.
For the Eggplant:
- 2 large eggplants (firm and shiny)
- Olive oil (for brushing or spraying)
- Salt
For the Filling:
- 1 ½ cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 2 tablespoons fresh chopped basil or parsley
- Salt and pepper to taste
For the Sauce and Topping:
- 2 ½ cups marinara sauce (homemade or store-bought)
- ½ cup shredded mozzarella (for topping)
- ¼ cup grated parmesan (for topping)
- Fresh basil leaves (for garnish)
Tip: Always slice the eggplant lengthwise and aim for uniform thickness (¼ inch) for easy rolling.
How to Prepare Eggplant Rollatini – Step-by-Step
This dish may look elegant, but it’s surprisingly easy to make. Here’s a detailed breakdown of how to prepare Cheesy Baked Eggplant Rollatini.
Step 1: Prep the Eggplant
- Slice the eggplant into ¼-inch thick lengthwise slices.
- Lay slices on a baking sheet lined with paper towels.
- Sprinkle both sides lightly with salt. Let rest for 30 minutes to draw out moisture and bitterness.
- Pat slices dry with a clean towel.
Step 2: Roast the Eggplant
- Preheat oven to 400°F (200°C).
- Arrange eggplant slices on a baking sheet lined with parchment paper.
- Brush or spray lightly with olive oil.
- Roast for 15–20 minutes until tender but not mushy.
- Remove and cool slightly.
Step 3: Prepare the Cheese Filling
In a medium bowl, combine:
- Ricotta
- Mozzarella
- Parmesan
- Egg
- Chopped herbs
- Salt and pepper
Mix until creamy and well combined.
Step 4: Assemble the Rollatini
- Place 2–3 tablespoons of filling at the wide end of each eggplant slice.
- Roll up tightly and place seam-side down in a baking dish with a little marinara at the bottom.
- Repeat with all slices.
Step 5: Top and Bake
- Spoon marinara sauce over the top of the rolled eggplant.
- Sprinkle with remaining mozzarella and parmesan.
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbly.
Step 6: Serve and Enjoy
Let the dish cool for 5–10 minutes. Garnish with fresh basil and a dusting of parmesan before serving.
Why This Dish Works – Flavor and Texture
Eggplant Rollatini is the perfect union of texture and taste. The roasted eggplant slices are tender and slightly smoky, acting as a flavorful wrapper for the creamy ricotta filling. The marinara adds brightness and acidity, balancing the richness of the cheese. Melty mozzarella and salty parmesan on top provide a golden finish that’s both crispy and gooey.
The combination of roasted vegetables, creamy dairy, and fresh herbs makes this dish hearty yet refined. Unlike fried eggplant parmesan, Rollatini is lighter and showcases the flavor of each ingredient without overwhelming your palate.
Tips for Perfect Eggplant Rollatini
Want to make this dish flawlessly every time? Here are some pro tips:
- Slice evenly: Use a mandoline if possible for consistent ¼-inch slices.
- Salt and sweat: This removes excess moisture and bitterness from the eggplant.
- Don’t overbake: Overcooked eggplant can become mushy. Watch it carefully.
- Use fresh ricotta: For the creamiest filling, choose high-quality whole milk ricotta.
- Add depth: Mix a pinch of nutmeg or lemon zest into the ricotta for added complexity.
- Let it rest: After baking, allow the dish to sit 5–10 minutes to set before serving.
Variations: Low-Carb, Vegan, and More
You can easily customize Eggplant Rollatini to suit dietary needs or preferences.
Low-Carb/Keto Version
- Skip the marinara or use a sugar-free variety.
- Use full-fat ricotta and mozzarella.
- Serve with a green salad or roasted veggies.
Vegan Version
- Use vegan ricotta made from cashews or tofu.
- Substitute dairy cheese with plant-based mozzarella and parmesan.
- Skip the egg in the filling or use flax egg as a binder.
Add Spinach or Meat
- Mix sautéed spinach into the cheese filling for a Florentine twist.
- Add ground beef, turkey, or sausage to the marinara for a meat-lovers version.
Gluten-Free
- This recipe is naturally gluten-free, just check the marinara label to be sure.
What to Serve With Eggplant Rollatini
Pair your Eggplant Rollatini with these delicious sides to create a complete Italian feast:
Starch Sides:
- Garlic bread or crusty Italian bread
- Buttered noodles
- Creamy polenta
Vegetable Sides:
- Arugula salad with lemon vinaigrette
- Grilled zucchini or bell peppers
- Sautéed spinach or broccoli rabe
Drinks:
- Chianti, Sangiovese, or Pinot Noir
- Sparkling water with lemon
- Italian soda or a light lager
Pro Tip: If serving guests, consider adding an appetizer like bruschetta or an antipasto platter.
Make-Ahead and Storage Tips
Make-Ahead Instructions
- Assemble ahead: You can prepare the eggplant rolls up to 1 day in advance. Store in the fridge covered.
- Bake just before serving: Add sauce and cheese, then bake fresh for best texture.
Storing Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight and reheat in oven.
Reheating Tips
- Cover with foil and bake at 350°F (175°C) for 15–20 minutes.
- Add a little extra sauce to keep it moist during reheating.
Common Mistakes to Avoid
Avoid these common errors when making Cheesy Baked Eggplant Rollatini:
- Skipping the salt step – This can lead to soggy and bitter eggplant.
- Slicing too thick or thin – Thick slices won’t roll well; thin slices may tear.
- Overfilling rolls – Too much filling causes spillage during baking.
- Using watery ricotta – Drain ricotta if needed for a firmer filling.
- Overbaking – Watch closely to prevent drying out the dish.
FAQs About Eggplant Rollatini
Can I fry the eggplant instead of roasting it?
Yes, but roasting is healthier and less messy. Frying will give you a richer flavor if preferred.
Can I freeze Eggplant Rollatini before baking?
Yes. Assemble the dish without baking, cover tightly, and freeze. Bake from frozen at 375°F for 45–50 minutes.
What’s the best sauce to use?
Homemade marinara with garlic, basil, and crushed tomatoes is ideal. Jarred sauce works too if short on time.
Can I make this dish without ricotta?
Yes. Use cottage cheese, mascarpone, or a vegan ricotta substitute.
Why is my eggplant rollatini watery?
It’s likely due to undrained ricotta or unsalted eggplant. Salt and pat eggplant dry, and drain ricotta thoroughly.
Conclusion – Why You’ll Love It
Cheesy Baked Eggplant Rollatini is the ultimate cozy, satisfying Italian dish. It’s comforting yet elegant, cheesy yet balanced, and versatile enough to adapt to nearly any diet. Whether you’re a vegetarian looking for something hearty, or an Italian food lover craving something different from lasagna or parmigiana, this dish hits all the right notes.
Make it for Sunday dinner, date night, or your next family gathering. It’s simple enough for weeknights and special enough for guests. Once you try it, this classic comfort food will likely become a regular on your table.
