Eggplant Rollatini
A Long-Standing Comfort There is something about a panful of eggplant rollatini that instantly transports me back to a Sunday afternoon in my grandmother’s kitchen, the house smelling of warm tomatoes and baking cheese. I call this recipe Eggplant Rollatini and over the years it has become my go-to for when friends come over or…
A Long-Standing Comfort
There is something about a panful of eggplant rollatini that instantly transports me back to a Sunday afternoon in my grandmother’s kitchen, the house smelling of warm tomatoes and baking cheese. I call this recipe Eggplant Rollatini and over the years it has become my go-to for when friends come over or when I want dinner that feels like a hug. It is one of those dishes that looks like you fussed for hours, but in reality it rewards a little patience with big flavor. If you like the idea of eggplant in cozy, cheesy rolls, you might also enjoy the lighter bite I sometimes make on busy nights, which is inspired by eggplant parmesan bites I found online and adapted to my taste.
The Ingredient Lineup and Why It Matters
When I shop for this I keep the list short and classic: two large eggplants, 15 oz ricotta cheese, one cup grated mozzarella cheese, one cup marinara sauce, a quarter cup grated Parmesan cheese, one egg, one teaspoon garlic powder, one teaspoon dried oregano, salt and pepper to taste, and fresh basil for garnish if you want that bright finish. I like to use a good, chunky marinara because when the sauce bubbles it adds texture and aroma; cheap sauce makes it one-dimensional. The ricotta and Parmesan mix with an egg and Mediterranean dried oregano to make a filling that is mellow, a little tangy, and binds together when baked. The mozzarella is split so half goes into the filling and half stays on top to melt and brown.
Getting the Texture Just Right: Rolling, Baking, and Smells That Fill the Kitchen
I always start by preheating the oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry. That salting step is a small chore that pays off with less soggy, more flavorful slices, and it removes any bitterness in older eggplants. In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well so the herbs and cheese are evenly distributed and the egg acts as the glue.
On a baking sheet, arrange the eggplant slices and brush with olive oil. Bake for about 20 minutes until tender. The eggplant should give under a fork but still hold its shape. Remove eggplant from the oven. Spread a layer of marinara sauce at the bottom of a baking dish. Take an eggplant slice, place a spoonful of the ricotta mixture on one end, and roll it up. Place seam-side down in the baking dish. Repeat with the remaining eggplant slices. Once all rolls are in the dish, top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese. Bake for 25-30 minutes until bubbly and golden. Garnish with fresh basil if desired. Serve warm. Those sentences are the map I follow every time; they may read like a rundown, but each small action builds the aroma and texture I crave. When the oven light hits and the cheese starts to bubble, the kitchen fills with a sweet tomato smell and the edges of the rolls turn a honeyed brown that I listen for as part of my timing.
Little Tricks I Swear By
If I can be honest, three little things make this recipe sing. First, do not skip salting the eggplant. It draws out water and intensifies the flesh so the rolls are rich instead of watery. Second, brush the slices with olive oil before baking rather than frying them. You get the same golden tender texture with less mess and better control. Third, split your mozzarella so some is inside for a creamy bite and some is on top to brown; that contrast between melty interior and caramelized top is what friends remember. If you are short on time, you can grill the slices rather than bake them, but watch them closely so they do not collapse.
This is also where I often give myself permission to adapt. If I want it light, I substitute part-skim ricotta and use a low-sodium marinara. If I am feeling indulgent, I mix in a handful of shredded provolone or a splash of olive oil into the ricotta. When I experimented with individual portions for two, I learned a scaled-down approach that I wrote about a while back and that you might find useful if you do not want leftovers: a version for two that keeps the essence while shrinking the scale.
How to Know When It’s Done, What to Serve, and Keeping It for Later
You will know it is done when the sauce around the edges is bubbling and the top cheese has turned golden with little toasted spots. The eggplant inside should be tender and easy to cut with a fork but not falling apart. I almost always serve this with something crisp: a simple green salad with lemon vinaigrette, crusty bread to mop up sauce, and sometimes roasted cherry tomatoes alongside for extra sweetness. A medium-bodied red wine complements it nicely, or a sparkling water with lemon if you prefer nonalcoholic.
Leftovers keep well. I store them in an airtight container in the refrigerator for up to three days. Reheat in a low oven at 350°F until warmed through so the cheese remelts without turning rubbery, or microwave in short bursts if you are impatient. You can also freeze the rolls in a single layer on a tray, then transfer to a container once solid; bake from frozen for a longer time at 375°F until heated through.
Small Variations and a Memory
I love how forgiving this dish is. One variation I make when eggplant is less available is to use thin zucchini slices instead; they are lighter and cook faster. Another is to add a tablespoon of pesto to the ricotta for a fragrant, herbaceous twist. For a meaty version I sometimes mix in a little cooked Italian sausage with the cheese filling, which makes it feel heartier on cold nights.
The memory that always comes back is of my aunt arriving with a loaf of bread and a bottle of sauce, insisting on making the first roll because she liked making a show of tasting the filling. There was laughter and too much parmesan snowing down on the table. It is funny how a simple combination of two large eggplants, cheese, and tomatoes can become so wrapped up in family and taste.
Conclusion
If you want a helpful write-up of another take on this classic, I like the clear breakdown in The Best Eggplant Rollatini – A Simple Palate which offers a similar, comforting style. For an easy variation that emphasizes simple steps, this Easy Eggplant Rollatini Recipe – Garlic & Zest is a friendly companion to the approach I shared here.
Eggplant Rollatini
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well.
- Arrange the eggplant slices on a baking sheet and brush with olive oil.
- Bake eggplant slices for about 20 minutes until tender.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Take an eggplant slice, place a spoonful of the ricotta mixture on one end, and roll it up, placing seam-side down in the baking dish.
- Repeat with all remaining eggplant slices.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
- Bake for an additional 25-30 minutes until bubbly and golden.
- Garnish with fresh basil if desired, and serve warm.
