Cheesy Stuffed Eggplant Rollatini

This silky eggplant rollatini transforms humble eggplant into an elegant Italian comfort dish that rivals any restaurant version. The tender eggplant wraps around a creamy herb-infused ricotta filling, all blanketed in robust tomato sauce and melted cheese for a truly satisfying meal.

I discovered this recipe during a summer when my garden produced more eggplants than I knew what to do with. After experimenting with several variations, this version became our family favorite that even my vegetable-skeptical nephew requests for his birthday dinner each year.

• Eggplants look for firm, glossy-skinned ones with minimal blemishes for the best texture and flavor
• Ricotta cheese whole milk provides superior creaminess though part-skim works in a pinch
• Fresh herbs parsley and basil bring brightness that dried herbs simply cannot match
• Nutmeg this subtle warming spice elevates the cheese filling to something truly special
• Crushed tomatoes San Marzano variety offers exceptional sweetness and depth for the sauce
• Red pepper flakes adds a gentle warmth that balances the richness of the cheese

How To Make Eggplant Rollatini

Prepare the eggplant

Slice eggplants lengthwise into quarter-inch planks. Salt them generously and let rest for 30 minutes to draw out moisture and bitterness. Pat thoroughly dry, brush with olive oil, and roast at 400°F for about 12 minutes until pliable but not mushy. The roasting develops deeper flavor than traditional frying methods.

Create the filling

Combine ricotta, Parmesan, egg, herbs, garlic, and seasonings in a bowl. Mix gently but thoroughly until just combined. Avoid overmixing which can make the filling dense rather than light and fluffy. The egg acts as a binder to prevent the filling from becoming watery during baking.

Prepare the sauce

Sauté onions until translucent, about 6 minutes, before adding garlic for another minute. Add crushed tomatoes and seasonings, then simmer for at least 25 minutes, stirring occasionally. The longer simmer allows the sauce to develop remarkable depth of flavor and thicken to the perfect consistency.

Assemble the rollatini

Spread a thin layer of sauce in a baking dish. Place about two tablespoons of filling at one end of each eggplant slice and roll up. Arrange seam-side down in the dish, top with remaining sauce and cheeses. Careful not to overfill the eggplant slices or the filling will ooze out during baking.

Bake to perfection

Bake at 375°F for 25-30 minutes until bubbly and the cheese develops a golden crust. Allow to rest for 10 minutes before serving to let the flavors settle and make cutting easier. This resting period is crucial for the best texture.

My grandmother taught me to add that pinch of nutmeg to the ricotta filling, a secret she brought from her small village outside Naples. She always said the nutmeg was the difference between a good rollatini and an unforgettable one. To this day, the aroma of this dish baking takes me right back to her tiny kitchen.

Make-Ahead and Storage Tips

Eggplant rollatini actually improves with a little time, making it perfect for meal prep. You can assemble the entire dish up to 24 hours before baking and keep it covered in the refrigerator. When ready to serve, simply bake as directed, perhaps adding an extra 5-10 minutes if cooking straight from the refrigerator. Leftovers will keep beautifully for up to 4 days refrigerated in an airtight container. Reheat individual portions in the microwave for 2-3 minutes or larger amounts in a 350°F oven until heated through.

Ingredient Substitutions

This recipe is wonderfully adaptable to dietary needs and pantry limitations. For a dairy-free version, substitute the ricotta with cashew ricotta or tofu ricotta and use dairy-free mozzarella alternatives. Gluten-free diners can already enjoy this dish as written. If fresh herbs are unavailable, dried herbs can work in a pinch use one third the amount specified for fresh. For a meatier version, add cooked ground turkey or sausage to the tomato sauce. When eggplant is out of season or unavailable, zucchini can be substituted, though the texture will be somewhat different.

Serving Suggestions

Eggplant rollatini makes an impressive centerpiece for any Italian-inspired meal. Serve it with a simple green salad dressed with lemon and olive oil to cut through the richness. Crusty Italian bread is perfect for sopping up the delicious sauce. For a more substantial meal, a side of garlic-butter spaghetti complements the rollatini beautifully. A light, fruit-forward red wine like Chianti or Montepulciano pairs wonderfully with the robust flavors of this dish, enhancing both the acidity of the tomatoes and the richness of the cheese.

Recipe FAQs

→ Can I prepare eggplant rollatini ahead of time?

Yes, you can assemble eggplant rollatini up to 24 hours in advance. Prepare everything as directed, but don't bake it. Cover tightly with plastic wrap and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking, then bake as directed, adding 5-10 minutes to the cooking time.

→ Why do you salt the eggplant before cooking?

Salting eggplant serves two purposes: it draws out excess moisture which helps the eggplant cook better and become less soggy, and it reduces any potential bitterness, especially in larger, more mature eggplants. While modern eggplant varieties are bred to be less bitter, this step still improves the final texture.

→ Can I freeze eggplant rollatini?

Absolutely! You can freeze eggplant rollatini either before or after baking. To freeze before baking, assemble the dish completely (except for the final cheese topping), cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cheese topping, and bake as directed. For leftovers, freeze in airtight containers for up to 2 months.

→ What can I serve with eggplant rollatini?

Eggplant rollatini pairs beautifully with a simple green salad dressed with lemon and olive oil. Garlic bread or crusty Italian bread makes an excellent accompaniment to soak up the sauce. For a heartier meal, consider serving it alongside pasta with a light sauce, or roasted vegetables such as asparagus or zucchini.

→ Can I make this dish vegetarian or vegan?

This dish is already vegetarian. To make it vegan, substitute the dairy ingredients with plant-based alternatives: use vegan ricotta (cashew or tofu-based), vegan Parmesan, vegan mozzarella, and replace the egg in the filling with 1 tablespoon of cornstarch mixed with 2 tablespoons of water or 2 tablespoons of nutritional yeast for binding.

→ How do I prevent my eggplant rollatini from becoming watery?

To prevent watery eggplant rollatini, don't skip the step of salting and patting dry the eggplant slices. Roasting the eggplant instead of frying also reduces excess moisture. Make sure your tomato sauce isn't too thin, and don't overload each roll with filling. Finally, let the baked dish rest for 5-10 minutes before serving to allow the juices to settle.