Enjoy the bright, comforting flavors of this cheesy eggplant rollatini, known in Italy as involtini di melanzane. No breading and no frying — just baked eggplant slices filled with ricotta, Parmesan, and plenty of fresh basil, finished with marinara and melted mozzarella for a satisfying meatless main the whole family will enjoy.
Eggplant rollatini is a classic Italian-inspired casserole of thin eggplant slices rolled around a creamy ricotta filling and baked in tomato sauce. This version skips the traditional flouring and frying step: the eggplant is simply baked until tender, then filled, rolled, and baked again with sauce and cheese. The result is lighter, easy to prepare, and full of fresh herb flavor.
It’s a great recipe to make for weeknight dinners or to share with guests — simple ingredients, straightforward steps, and a delicious outcome.
One reader, Di, made this for her partner: “He orders eggplant rollatini from our local Italian restaurant fairly often and now he says he can’t order it again because this recipe blew theirs away!” ★★★★★
Ingredients – What You Need
This recipe uses just a few pantry-friendly ingredients and comes together quickly. Below are the essentials:
Eggplant: 2 large eggplants, sliced lengthwise into 1/4-inch slices so they’re wide enough to roll.
Ricotta cheese: the base of the filling; creamy and mild.
Marinara: use a quality store-bought sauce or a simple homemade marinara.
Parmesan: freshly grated for depth of flavor, used in the filling and for topping.
Egg: binds the ricotta filling so it holds together when rolled.
Garlic: fresh cloves, minced, for a bright savory note.
Basil: lots of fresh basil in the filling is essential — avoid dried for best flavor.
Mozzarella: shredded or small pieces to melt on top for a gooey finish.
How to Make It – Step by Step
Preheat oven to 400°F (200°C).
- Slice the eggplant into 1/4-inch thick lengthwise pieces.
- Lightly salt both sides of each slice and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels and wipe off any remaining salt.
- Arrange the eggplant slices on a lightly greased sheet pan and bake about 10 minutes, just until softened. Remove and let cool so they’re easy to handle.
- In a bowl combine ricotta, grated Parmesan, the egg, minced garlic, chopped fresh basil, salt and pepper. Stir until smooth and well mixed.
- Spoon 1–2 tablespoons of the ricotta mixture onto the end of each eggplant slice and roll it up. Repeat until all slices are filled.
- Spread half of the marinara sauce in the bottom of a baking dish and arrange the eggplant rolls seam-side down in the dish.
- Spoon the remaining sauce over the rolls, sprinkle with mozzarella and a dusting of Parmesan. Cover with foil and bake 30 minutes, then uncover and bake an additional 10 minutes until cheese is bubbly and golden. Remove from oven and serve warm.
Tips for Success
Slice evenly. Thin, consistent slices (1/4 inch) ensure even cooking and make rolling easier. A mandoline works well if you have one.
Don’t skip salting. Salting and patting the eggplant removes excess moisture so the finished dish isn’t watery.
Use fresh herbs. Fresh basil brightens the filling; you can also add fresh oregano, parsley, or a pinch of red pepper flakes for heat.
Choose a flavorful sauce. A good marinara is key because it adds a lot of the dish’s flavor. Use a trusted jarred sauce or a simple homemade tomato sauce.
One reader, June, made this with San Marzano tomato sauce: “I cannot find the words to tell you how amazing it was! My 100% Italian son-in-law said I could qualify as Italian now.” ★★★★★
Frequently Asked Questions
Salting draws out excess water from eggplant so the rollatini doesn’t become watery while baking.
Slice lengthwise into even 1/4-inch pieces. Use a chef’s knife if you’re confident, or a mandoline for consistent results.
No. The skin softens when baked and adds texture and flavor.
Yes. This version is naturally gluten-free because it uses no flour or breadcrumbs.
Store leftovers in an airtight container in the refrigerator for 4–5 days.
How to Freeze and Reheat
Freezing: Assemble the rollatini but don’t bake. Wrap tightly with plastic wrap, then foil, and freeze for 1–2 months. Thaw before baking and then follow the baking instructions.
Reheating: Preheat oven to 350°F, place rollatini in an oven-safe dish, cover with foil and heat 10–15 minutes until warmed through.
Serving Suggestions
Serve eggplant rollatini alongside pasta shapes like shells, rigatoni, or radiatore, and an Italian-style salad or steamed greens. A crusty loaf is perfect for dipping into the sauce.
More Italian Eggplant Recipes
If you enjoy eggplant, try other Italian favorites like Classic Eggplant Parmesan, Roasted Eggplant Pasta, Eggplant Meatballs, or Eggplant Lasagna.
Eggplant Rollatini
Ingredients
- 2 large eggplants, sliced lengthwise (1/4-inch thick)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan, plus extra for topping
- 1 egg
- 2 garlic cloves, minced
- 3 tbsp fresh basil, chopped, plus more for garnish
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups marinara sauce
- 1/2 cup mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Slice and salt eggplant: Remove stems and cut lengthwise into 1/4-inch slices. Salt both sides and let sit 10 minutes, then pat dry.
- Bake eggplant: Arrange slices on a lightly greased pan and bake 10 minutes until softened. Cool slightly.
- Make filling: Combine ricotta, Parmesan, egg, garlic, basil, salt and pepper.
- Assemble: Spread half the marinara in a baking dish. Spoon 1–2 tablespoons filling onto each eggplant slice, roll up, and place seam-side down in the dish.
- Bake: Spoon remaining marinara over the rolls, top with mozzarella and a sprinkle of Parmesan. Cover and bake 30 minutes, then uncover and bake 10 minutes more until bubbly. Serve warm.
Notes
Reheating: Preheat oven to 350°F, cover with foil and heat 10–15 minutes until warmed through.
Freezing: Assemble but do not bake. Wrap tightly with plastic then foil and freeze up to 1–2 months. Thaw and bake as directed.