Eggplant Rollatini
Tender baked eggplant slices rolled with a creamy ricotta filling, smothered in a fresh tomato sauce and melted mozzarella. A lighter take on the Italian-American classic that's pure comfort food.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the eggplant
- b.Trim the ends off the eggplants and slice them lengthwise into 1/4-inch thick planks.
- c.Arrange the slices in a single layer on baking sheets or in a colander.
- d.Sprinkle evenly with 1 tsp of salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
- e.Rinse the slices thoroughly under cold water to remove all the salt and pat them completely dry with paper towels. This is a crucial step.
- 2
Step 2
- a.Make the fresh tomato sauce
- b.While the eggplant sweats, heat 1 tbsp of olive oil in a large pot over medium heat.
- c.Add the chopped onion and cook until softened, about 5-7 minutes.
- d.Add 3 cloves of minced garlic and the red chili flakes (if using). Cook for 1 minute until fragrant.
- e.Stir in the chopped tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, until tomatoes break down.
- f.Stir in the chopped basil and a pinch of the remaining salt. Use an immersion blender to blend the sauce until mostly smooth. Set aside.
- 3
Step 3
- a.Bake the eggplant slices
- b.Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- c.Arrange the dried eggplant slices in a single layer on the prepared sheets.
- d.Brush both sides of the slices lightly with the remaining 2 tbsp of olive oil.
- e.Bake for 15-20 minutes, flipping halfway through, until golden and pliable. Let them cool slightly.
- 4
Step 4
- a.Make the ricotta filling
- b.In a medium bowl, combine the part-skim ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, the beaten egg, chopped parsley, the remaining 2 cloves of minced garlic, the remaining salt, and black pepper.
- c.Mix with a fork until just combined. Do not overmix.
- 5
Step 5
- a.Assemble the rollatini
- b.Reduce oven temperature to 375°F (190°C).
- c.Spread about 1 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
- d.Lay a baked eggplant slice flat. Spread about 2 tablespoons of the ricotta filling evenly over it.
- e.Roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining slices.
- 6
Step 6
- a.Bake the dish
- b.Pour the remaining tomato sauce over the eggplant rolls.
- c.Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese over the top.
- d.Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
- 7
Step 7
- a.Rest and serve
- b.Remove from the oven and let the rollatini rest for 10 minutes. This helps the rolls set and makes serving easier.
- c.Garnish with fresh basil before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip salting the eggplant. It's crucial for removing bitterness and preventing a watery dish.
- 2Pat the eggplant slices completely dry after rinsing. A dry surface ensures they bake nicely instead of steaming.
- 3For the creamiest filling, let your ricotta drain in a fine-mesh sieve for 15-20 minutes to remove excess water.
- 4Let the dish rest for at least 10 minutes after baking. This allows the filling and sauce to set, so the rolls don't fall apart when you serve them.
- 5For easier cleanup, line your baking sheets with parchment paper when baking the eggplant slices.
- 6This dish is great for meal prep. You can assemble the entire dish a day ahead, cover, and refrigerate. Just add 10-15 minutes to the baking time.
Adapt it for your goals.
Vegan
Use a vegan ricotta alternative made from tofu or cashews, and substitute the egg with a flax egg. Use your favorite brand of vegan mozzarella and parmesan.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your cheeses and any other packaged ingredients are certified gluten-free.
high proteinHigh protein
Add 1 cup of cooked lentils or crumbled firm tofu to the ricotta filling for a substantial protein boost.
healthyHealthy
For an even lighter version, you can skip baking the eggplant in oil. Instead, grill the slices on a grill pan until tender and pliable.
Why this is on our healthy list.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Source of Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Eggplant skin contains nasunin, another antioxidant that protects brain cells.
Good Source of Calcium
The ricotta, mozzarella, and parmesan cheeses provide a good amount of calcium, which is essential for strong bones and teeth.
Heart-Healthy Fats
Using olive oil provides monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Frequently asked questions
Yes, it can be a very healthy dish. It's packed with vegetables like eggplant and tomatoes, and this version uses part-skim cheeses to reduce fat. Making the sauce from scratch avoids added sugars and sodium found in jarred sauces.