Name: Eggplant Rollatini with Marinara Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices; 1 tablespoon olive oil; Salt and pepper to taste; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1 large egg; 2 tablespoons fresh parsley, chopped; 1 teaspoon dried oregano; 2 cups marinara sauce (homemade or store-bought); Fresh basil for garnish (optional)

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If you’re craving a comforting Italian classic that’s both impressive and approachable, Eggplant Rollatini with Marinara Sauce is about to become your new favorite. Each tender slice of roasted eggplant is rolled around a creamy ricotta filling, smothered in rich marinara, and baked to bubbly, golden perfection. Whether you’re serving it for a cozy weeknight dinner or showing off for guests, this dish delivers a perfect harmony of flavors and textures in every bite. The best part? It’s naturally gluten-free, vegetarian, and absolutely irresistible.

Eggplant Rollatini with Marinara Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but relies on high-quality, fresh ingredients to shine. Each component adds a layer of flavor, creaminess, or brightness that truly makes Eggplant Rollatini with Marinara Sauce unforgettable.

Eggplants: Choose firm, glossy eggplants for perfectly pliable slices that hold up beautifully when rolled.
Olive Oil: A light brush of olive oil ensures your eggplant roasts up tender and flavorful, not greasy.
Salt and Pepper: Essential for seasoning every layer and drawing out the eggplant’s natural sweetness.
Ricotta Cheese: Opt for whole-milk ricotta for the creamiest, most satisfying filling.
Mozzarella Cheese: Half goes inside for melt, half on top for that gooey, golden finish.
Parmesan Cheese: Adds a nutty, salty punch that elevates the flavor profile.
Egg: Binds the cheese filling so it stays rich and cohesive inside each roll.
Fresh Parsley: Brings vibrant color and a hint of freshness to the filling.
Dried Oregano: Infuses the dish with classic Italian herbiness.
Marinara Sauce: Use the best you can find (or make your own) for a robust, tomato-rich base.
Fresh Basil (optional): The perfect final flourish for color and a burst of aroma.

How to Make Eggplant Rollatini with Marinara Sauce

Step 1: Roast the Eggplant

Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly brush both sides of your thinly sliced eggplant with olive oil, then season with salt and pepper. Arrange them in a single layer and roast for 15 to 18 minutes, flipping each slice halfway through. You want them to be soft and pliable, not crisp, so they’ll roll up without breaking. Let the roasted slices cool just enough to handle.

Step 2: Make the Creamy Ricotta Filling

In a medium bowl, stir together the ricotta, half of the mozzarella, all of the Parmesan, the egg, parsley, and oregano. Mix until everything is well combined and flecked with green. This mixture is the heart of your Eggplant Rollatini with Marinara Sauce, so don’t skimp on mixing it until super smooth and creamy.

Step 3: Assemble the Rollatini

Spread one cup of marinara sauce evenly over the bottom of a greased 9×13-inch baking dish. Working with one eggplant slice at a time, spoon about two tablespoons of the ricotta mixture onto the wider end. Roll it up snugly and place seam side down in the sauce-lined dish. Continue until all the eggplant is filled and arranged in the pan.

Step 4: Top and Bake

Spoon the remaining marinara sauce over the neatly packed rolls, making sure each one gets a generous blanket of sauce. Sprinkle the rest of the mozzarella over the top for that signature bubbly, golden topping. Bake at 400°F for 20 to 25 minutes, until the cheese is melted and everything is bubbling with delicious promise. Let it cool just a few minutes before serving to make slicing easier.

How to Serve Eggplant Rollatini with Marinara Sauce

Garnishes

For the finishing touch, scatter fresh basil leaves over the top just before serving. Their sweet, peppery aroma takes Eggplant Rollatini with Marinara Sauce to the next level and adds a pop of color that’s as inviting as it is delicious.

Side Dishes

This baked Italian classic pairs beautifully with a simple green salad, crusty garlic bread, or even a side of sautéed spinach. If you’re feeling extra indulgent, a glass of red wine and a little extra Parmesan on the side makes the meal feel like a special occasion.

Creative Ways to Present

Try serving individual rolls on small plates for an elegant appetizer, or arrange the baked rollatini in a family-style platter topped with extra marinara and cheese. You can even cut the rolls in half and spear with toothpicks for a fun party bite that showcases all the layers of cheesy, saucy goodness.

Make Ahead and Storage

Storing Leftovers

If you end up with extras (lucky you!), store the cooled Eggplant Rollatini with Marinara Sauce in an airtight container in the refrigerator. It will keep well for up to three days, and the flavors only get better as they meld together.

Freezing

Eggplant Rollatini with Marinara Sauce is a great make-ahead meal! Assemble the rolls and sauce in your baking dish, then cover tightly and freeze before baking. When you’re ready, bake straight from frozen, adding an extra 15 to 20 minutes to the cook time. You can also freeze leftovers in single portions for quick, cozy meals later on.

Reheating

To reheat, simply cover the baking dish with foil and warm in a 350°F oven until heated through, about 20 minutes. For individual servings, a quick zap in the microwave works too, but the oven will preserve the best texture for the cheese and eggplant.

FAQs

Can I grill the eggplant instead of roasting?

Absolutely! Grilling adds a wonderful smoky depth to Eggplant Rollatini with Marinara Sauce. Just make sure the slices are soft and flexible before rolling so they don’t tear.

Is this recipe gluten-free?

Yes, Eggplant Rollatini with Marinara Sauce is naturally gluten-free, as there’s no pasta or breading involved. Just double-check your marinara sauce to ensure it’s gluten-free if you’re sensitive.

Can I add spinach to the filling?

Definitely! Stirring in a handful of chopped, cooked spinach to the ricotta mixture boosts the nutrition and adds a lovely green fleck to the filling. Just squeeze out any excess moisture first.

What’s the best way to slice eggplant for rollatini?

Use a sharp knife or a mandoline to cut the eggplant lengthwise into even, 1/4-inch thick slices. Thinner slices are easier to roll and bake up tender every time.

Can I make Eggplant Rollatini with Marinara Sauce ahead of time?

Yes, you can assemble the entire dish up to a day in advance and refrigerate until ready to bake. This makes it perfect for meal prep or entertaining!

Final Thoughts

If you’re looking for a dish that’s hearty, nourishing, and sure to impress, you can’t go wrong with Eggplant Rollatini with Marinara Sauce. Give it a try, and don’t be surprised if it becomes a new staple at your table—your tastebuds will thank you!

Eggplant Rollatini with Marinara Sauce Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Eggplant Rollatini with Marinara Sauce is a delicious Italian-inspired dish featuring tender roasted eggplant slices rolled around a creamy ricotta and cheese filling, baked to perfection with rich marinara sauce. This vegetarian and gluten-free recipe is perfect for a wholesome main course that’s both comforting and flavorful.

Ingredients

Scale

Eggplant

2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
1 tablespoon olive oil
Salt and pepper to taste

Cheese Filling

1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano

Sauce & Garnish

2 cups marinara sauce (homemade or store-bought)
Fresh basil for garnish (optional)

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Instructions

Preheat and Roast Eggplant: Preheat your oven to 400°F (200°C). Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange the slices on a parchment-lined baking sheet. Roast for 15 to 18 minutes, flipping halfway through, until the eggplant becomes softened and pliable. Remove and let cool slightly.
Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella (1/2 cup), grated Parmesan, egg, chopped parsley, and dried oregano. Mix well until all ingredients are fully incorporated into a creamy mixture.
Assemble Rollatini: Spread 1 cup of marinara sauce evenly over the bottom of a greased 9×13-inch baking dish. Spoon approximately 2 tablespoons of the cheese mixture onto each eggplant slice. Carefully roll up each slice tightly and place seam-side down in the baking dish.
Add Sauce and Cheese Topping: Pour the remaining 1 cup of marinara sauce over the rolled eggplants. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top to create a cheesy crust.
Bake Rollatini: Place the baking dish in the oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese has melted and turned golden. Remove from the oven and let it cool for a few minutes before serving.
Garnish and Serve: Optionally garnish with fresh basil leaves for an aromatic finish. Serve warm and enjoy a rich, comforting Italian main course.

Notes

For added smoky flavor, grill the eggplant slices instead of roasting them.
Incorporate chopped fresh spinach into the ricotta filling for extra nutrients and color.
This dish freezes well. Assemble the rollatini ahead of time and bake directly from frozen when ready to serve.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian