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Eggplant Rollatini

Eggplant Rollatini

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 1x


This eggplant rollatini recipe is a hearty Italian style dinner everyone will love! Bake the veggie stuffed with a three-cheese filling.


  • 3 medium eggplants (about 2 1/2 to 3 pounds), enough for about 20 slices
  • 2 tablespoons olive oil, plus more for brushing
  • 1/2 small yellow onion, minced
  • 3 garlic cloves, minced
  • 28-ounce can fire roasted crushed tomatoes**
  • 1 teaspoon kosher salt, divided
  • 1 cup ricotta cheese
  • 1 cup shredded whole milk mozzarella cheese, plus more for topping
  • 1/4 cup shredded Parmesan cheese, divided, plus more for topping
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon finely chopped parsley
  • Fresh basil, to serve (optional


  1. Slice the ends off eggplant, then slice it lengthwise into 3/8” thick planks (you’ll have about 20 total). Place them on a baking sheet, then brush lightly with olive oil and sprinkle with kosher salt. Place one sheet in the oven and broil 4 to 6 minutes until tender and mostly cooked through. Then broil in separate batches until all eggplant planks are cooked.*
  2. Preheat the oven to 450°F.
  3. Meanwhile, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced onion and garlic and cook for 5 minutes until translucent and fragrant. Stir in the tomatoes and and 1/2 teaspoon kosher salt. Simmer until making the eggplant rolls.
  4. In a medium bowl, mix the filling ingredients: the ricotta, mozzarella, Parmesan, egg, oregano, nutmeg, chopped parsley, and 1/2 teaspoon kosher salt.
  5. Spread some of the tomato sauce in the bottom of a 9 x 13-inch baking dish. Add 1 tablespoon filling to one end of each eggplant slice and roll up. Place it in the baking dish, seam side down. Repeat with all eggplant slices. Top the rolled eggplant with a line of tomato sauce, then additional mozzarella and Parmesan cheese. 
  6. Bake 15 to 20 minutes until cheese is melted. Allow to cool for 10 minutes before serving (this helps the texture to set and extra moisture to be absorbed). Top with fresh basil or additional chopped fresh parsley.


*If you prefer, you can also bake the eggplant on two trays at 425°F for 10 to 15 minutes until tender and mostly cooked through, checking the tenderness with a fork during the bake time.

**If desired, you can substitute 28-ounces high-quality jarred marinara to speed up prep time. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian