Cheesy Baked Eggplant Rollatini

A delicious Italian-style dish featuring tender eggplant slices, a flavorful filling, rich tomato sauce, and a golden layer of melted cheese.

 Ingredients

• 2 large eggplants, sliced lengthwise into thin strips
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 cups marinara or tomato sauce
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Extra mozzarella and Parmesan for topping

 Instructions

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into approximately ¼-inch slices. Lightly salt them and let them sit for 10–15 minutes, then pat dry.
2. Bake until tender: Brush the slices lightly with olive oil and bake until soft and flexible enough to roll.
3. Make the filling: In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
4. Add sauce: Spread about 1 cup of marinara sauce over the bottom of a baking dish.
5. Fill and roll: Place 1–2 tablespoons of the cheese mixture onto each eggplant slice. Roll it up and place seam-side down in the dish.
6. Top it: Spoon the remaining marinara sauce over the rolls. Sprinkle generously with extra mozzarella and Parmesan.
7. Bake: Bake until the sauce is bubbling and the cheese is melted, golden, and delicious. Similar Eggplant Rollatini recipes use this ricotta-cheese filling, marinara base, and a final bake around 375°F.
8. Serve: Let rest for 5–10 minutes, garnish with parsley, and serve warm.

 Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35–45 minutes
• Total Time: About 1 hour 10 minutes
• Servings: 6
• Difficulty: Easy

 Nutrition Information

Approximate per serving:

• Calories: 350–450 kcal
• Protein: 18–22g
• Carbohydrates: 18–25g
• Fat: 22–30g
• Fiber: 5–7g

Values vary depending on the amount and type of cheese and sauce used.

 Nut Information

This recipe is naturally nut-free when made with the ingredients listed above. However, always check packaged marinara sauce, cheese, and seasonings for possible allergen cross-contact.

Contains: 🥛 Dairy and 🥚 egg.
For a nut allergy, avoid adding pesto unless you confirm that it is nut-free.

 Q&A

Q: Can I make this recipe ahead of time?
A: Yes! Assemble the rollatini, cover, and refrigerate for up to 24 hours before baking.

Q: Can I make it without ricotta?
A: Yes. Cottage cheese or a thick cream cheese mixture can be used as an alternative.

Q: Is this recipe vegetarian?
A: Yes, as long as your cheese and marinara sauce are vegetarian-friendly.

Q: Can I freeze Eggplant Rollatini?
A: Yes. Freeze the baked dish in an airtight container and reheat until hot throughout.

Q: What should I serve with it?
A: Garlic bread, pasta, roasted vegetables, or a fresh green salad are all great choices.