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–+ servings
A casserole of baked eggplant rollatini garnished with fresh basil leaves
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Eggplant Rollatini

Author: Sandra Valvassori

sandravalvassori.com

Filled with classic Italian flavors, this Eggplant Rollatini is a simple and satisfying vegetarian dish that everyone falls in love with. Tender eggplant slices are rolled around a luscious ricotta filling then baked in a flavourful marinara sauce until melty and bubbly. Best of all, this low-carb recipe requires no breading and no frying! 
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 4 to 6

Ingredients

For The Rollatini

  • 2 large eggplants (approx 1 1/4 pound each) sliced into ¼”-thick planks
  • 3-4 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 1/3 cup (250 g) ricotta cheese
  • 1 cup shredded mozzarella, divided
  • 1/2 cup freshly grated Parmigiano Reggiano cheese, divided
  • 1 large egg
  • 1/4 cup chopped fresh basil plus a few more leaves for garnish
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cups homemade tomato sauce or jarred Marinara sauce, divided
  • 8-10 fresh basil leaves, optional for garnish

Instructions

  • Preheat oven to 425ºF.
  • Place the eggplant slices in a single layer on one or two large baking sheets (I usually need two) lined with parchment paper. Brush both sides with olive oil and season with a few pinches of salt and few cracks of fresh black pepper (I only season one side).
  • Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, about 15 minutes. Let cool in sheet pan.
  • Meanwhile, make the ricotta filling. In a large bowl, whisk together the ricotta cheese, 1/2 cup mozzarella , 1/4 cup parmesan, egg, basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes, if using.
  • Spread 1 cup of the marinara sauce in the bottom of a large baking dish (9x13-inch or 8x11-inch will work).
  • Place about 2-3 tablespoons of the ricotta mixture on one end of a slice of eggplant. Roll to seal it and place it seam side down in the prepared dish. Repeat until you use up all the remaining eggplant slices and ricotta mixture.
  • Top the eggplant rolls evenly with the remaining 1/2 cup mozzarella, 1 cup marinara sauce, and 1/4 cup Parmesan.
  • Bake, uncovered, until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 to 10 minutes on a wire rack before serving.

Notes

  • Slice the eggplant 1/4-inch thick. You want thin slices of eggplant but not too thin they will fall apart when cooked. I find 1/4-inch thickness this to be the perfect thickness.
  • Be generous with the olive oil. Eggplant soaks up oil like a sponge so you have to brush it with quite a bit of oil before baking it. If you use too little oil, the eggplant will not soften enough, or be tender enough, for rolling.
  • Let the baked eggplant slices cool on the sheet pan. Once baked, leave them on the sheet pan to cool. The residual heat will continue to soften them as they sit and cool.
  • To store: Leftover rollatini will keep well in an airtight container for up to 4 days in the fridge.