12 Delicious Eggplant Rollatini Recipes You Must Try

Let’s talk about eggplant rollatini, the ultimate comfort food that’s as versatile as it is delicious! Whether you’re craving a cozy dinner or looking to impress at your next gathering, these 12 mouthwatering recipes will guide you through creating the perfect dish. From classic cheese-filled rolls to innovative twists, there’s something here for every palate. Ready to roll? Keep reading to discover your new favorite recipe!

Classic Eggplant Rollatini with Ricotta and Spinach

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Ingredients

• 1 large eggplant, sliced lengthwise into 1/4-inch thick slices
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet in a single layer.
3. Bake the eggplant slices for 10 minutes, or until they are just tender enough to roll without breaking. Tip: Keep an eye on them to prevent overcooking.
4. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
6. Place a spoonful of the ricotta mixture at one end of each eggplant slice and roll up tightly. Place each roll seam side down in the baking dish. Tip: Don’t overfill the rolls to prevent the filling from oozing out during baking.
7. Top the rolls with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
8. Bake for 25 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
9. Let the rollatini cool for 5 minutes before serving. This allows the filling to set and makes them easier to handle.

Get ready to dive into these creamy, cheesy delights that are as fun to make as they are to eat. The eggplant offers a tender embrace to the rich ricotta and spinach filling, all smothered in a tangy marinara sauce. Serve them up with a crisp salad or a glass of your favorite wine for a meal that’s sure to impress.

Eggplant Rollatini with Mozzarella and Basil

Feast your eyes (and eventually your stomach) on this dish that’s like a cozy blanket for your taste buds—Eggplant Rollatini with Mozzarella and Basil. It’s the culinary equivalent of a hug, packed with flavors that dance in perfect harmony.

Ingredients

• 2 large eggplants
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Slice the eggplants lengthwise into 1/4-inch thick slices, aiming for about 8 slices per eggplant.
3. Brush both sides of each eggplant slice with olive oil and season with salt and pepper.
4. Grill the eggplant slices on a preheated grill or grill pan over medium heat for 2-3 minutes per side, until they have grill marks and are pliable.
5. In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, chopped basil, egg, salt, and pepper.
6. Spread about 2 tablespoons of the cheese mixture onto each grilled eggplant slice, then roll them up tightly.
7. Pour 1 cup of marinara sauce into the bottom of the prepared baking dish.
8. Arrange the rolled eggplants seam side down in the dish and top with the remaining marinara sauce and mozzarella cheese.
9. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and slightly golden.
10. Let the rollatini rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Now, the moment of truth: these rollatini are a symphony of textures—creamy, cheesy filling wrapped in tender, smoky eggplant, all bathed in a tangy marinara. Serve them atop a bed of spaghetti for a carb-loaded delight or alongside a crisp salad for a lighter touch.

Vegan Eggplant Rollatini with Cashew Cheese

Unbelievably delicious and sneakily healthy, this Vegan Eggplant Rollatini with Cashew Cheese is about to become your new favorite dinner trick. It’s like rolling up a little piece of heaven in an eggplant slice, and yes, it’s as fun to make as it is to eat!

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 cup raw cashews, soaked for 4 hours
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and bake for 15 minutes until pliable.
3. While the eggplant bakes, drain the cashews and blend them with nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Tip: For extra creamy cheese, scrape down the sides of the blender a few times.
4. Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
5. Place a tablespoon of cashew cheese on each eggplant slice, roll it up, and place seam side down in the dish. Tip: Don’t overfill the rolls to prevent bursting.
6. Top the rolls with the remaining marinara sauce and bake for 25 minutes until bubbly. Tip: Let it sit for 5 minutes after baking for easier serving.
7. Garnish with fresh basil before serving.

Kindly prepare to be amazed by the creamy, tangy cashew cheese paired with the tender eggplant and rich marinara. Serve these roll-ups over a bed of zucchini noodles for a low-carb feast that doesn’t skimp on flavor or fun!

Eggplant Rollatini with Meat Sauce

Veggie lovers and carnivores, unite! This Eggplant Rollatini with Meat Sauce is the love child of your favorite Italian flavors, rolled into one irresistible dish that’s as fun to make as it is to devour. Perfect for those nights when you want to impress without the stress, this recipe is a guaranteed crowd-pleaser.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 tbsp olive oil
• 1 lb ground beef
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and bake for 10 minutes until slightly tender. Tip: Don’t overcrowd the slices to ensure even cooking.
3. In a skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat.
4. Stir in 1 cup of marinara sauce into the cooked beef and simmer for 2 minutes. Tip: This adds moisture and flavor to your meat sauce.
5. In a bowl, mix ricotta, Parmesan, egg, salt, and pepper until well combined.
6. Spread a tablespoon of the ricotta mixture onto each eggplant slice, then top with a spoonful of the meat sauce.
7. Roll up each slice and place seam side down in the prepared baking dish. Tip: Secure with toothpicks if they’re being stubborn.
8. Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella.
9. Bake for 25 minutes until the cheese is bubbly and golden.

You’ll be rewarded with tender eggplant rolls that are creamy on the inside, saucy on the outside, and packed with a meaty punch. Serve them atop a bed of spaghetti or with a crisp salad for a meal that’s anything but ordinary.

Gluten-Free Eggplant Rollatini

Mmm, who knew gluten-free could taste this divine? Dive fork-first into our Gluten-Free Eggplant Rollatini, where tender eggplant slices play the perfect vessel for a creamy, cheesy filling that’ll have you forgetting all about gluten.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tbsp olive oil
• 2 cups marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. In a bowl, mix ricotta, Parmesan, mozzarella, egg, salt, pepper, basil, and oregano until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Place a tablespoon of the cheese mixture at one end of each eggplant slice, then roll up tightly. Place seam-side down in the baking dish.
6. Pour the remaining marinara sauce over the rolled eggplants, then sprinkle with additional mozzarella if desired.
7. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
8. Let cool for 5 minutes before serving. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outrageously creamy with a hint of herbaceous flair, these rollatinis are a texture dream. Serve them atop a bed of zucchini noodles for a low-carb feast that’s as Instagram-worthy as it is delicious.

Eggplant Rollatini with Pesto and Sun-Dried Tomatoes

Kickstart your culinary adventure with this Eggplant Rollatini that’s as fun to make as it is to devour, blending the rustic charm of sun-dried tomatoes with the herby punch of pesto, all rolled up in tender eggplant slices. Perfect for those who love their meals with a side of elegance and a dash of whimsy.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup pesto
• 1/4 cup chopped sun-dried tomatoes
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill or bake for 3-4 minutes per side until just tender. Tip: Don’t overcook; they’ll roll better when slightly firm.
3. In a bowl, mix ricotta, Parmesan, pesto, sun-dried tomatoes, egg, salt, and pepper until well combined.
4. Spread a tablespoon of the cheese mixture onto each eggplant slice, then roll up tightly and place seam side down in the prepared dish. Tip: If the rolls won’t stay closed, a toothpick can help secure them.
5. Pour marinara sauce over the rolls and sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Gorgeously golden and oozing with cheesy goodness, these rollatini are a textural dream—creamy inside with a slight bite from the eggplant. Serve them atop a swirl of extra marinara for a plate that’s as Instagram-worthy as it is delicious.

Spicy Eggplant Rollatini with Arrabbiata Sauce

Buckle up, flavor adventurers! We’re about to dive fork-first into a dish that’s as fun to make as it is to devour, blending the fiery kick of arrabbiata with the silky embrace of eggplant in a rollatini that’ll have your taste buds doing the tango.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups arrabbiata sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Bake for 10 minutes until pliable but not crispy. Tip: Flipping them halfway ensures even cooking.
3. In a bowl, mix ricotta, Parmesan, egg, basil, salt, and pepper until well combined. Tip: Letting the mixture sit for 5 minutes melds the flavors beautifully.
4. Spread a tablespoon of the cheese mixture onto each eggplant slice, roll up tightly, and place seam side down in the prepared dish.
5. Pour arrabbiata sauce over the rollatini, sprinkle with mozzarella, and bake for 25 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for an extra crispy top.

Unleash these rollatini onto your plate and marvel at the creamy, spicy, cheesy harmony. Serve atop a nest of spaghetti or with a crisp salad to cut through the richness, and watch as every bite disappears faster than you can say ‘more please!’

Eggplant Rollatini with Goat Cheese and Walnuts

Roll up your sleeves and get ready to dive into a dish that’s as fun to make as it is to eat! This eggplant rollatini is a playful twist on the classic, stuffed with creamy goat cheese and crunchy walnuts for a texture party in every bite.

Ingredients

• 2 large eggplants
• 1 cup goat cheese
• 1/2 cup walnuts, finely chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Slice the eggplants lengthwise into 1/4-inch thick slices, aiming for about 8 slices total.
3. Brush both sides of each eggplant slice with olive oil and sprinkle with salt and pepper.
4. Grill the eggplant slices on a preheated grill pan over medium heat for 2-3 minutes per side, until they have nice grill marks and are pliable. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a bowl, mix the goat cheese and chopped walnuts until well combined.
6. Spread about 2 tablespoons of the goat cheese mixture onto each grilled eggplant slice, then roll them up tightly.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish, then place the rolled eggplants seam side down.
8. Top the rollatini with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.
10. Broil for the last 2 minutes if you prefer a more golden top. Tip: Keep an eye on it to prevent burning.

Bursting with flavors, this eggplant rollatini offers a delightful contrast between the creamy filling and the tender eggplant. Serve it atop a bed of arugula for a fresh, peppery contrast or alongside a crisp white wine to elevate your dining experience.

Eggplant Rollatini with Mushrooms and Truffle Oil

Alright, let’s dive into a dish that’s as fun to make as it is to devour—Eggplant Rollatini with Mushrooms and Truffle Oil. Imagine tender slices of eggplant hugging a savory mushroom filling, all drizzled with that luxurious truffle oil. It’s the kind of meal that makes you feel fancy without needing a special occasion.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup sliced mushrooms
• 2 tbsp truffle oil
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
3. Place the eggplant slices on a baking sheet and bake for 10 minutes, flipping halfway through, until they are pliable but not fully cooked.
4. While the eggplant is baking, heat a skillet over medium heat and sauté the mushrooms until they release their moisture and become tender, about 5 minutes.
5. In a bowl, mix the ricotta, Parmesan, sautéed mushrooms, and half of the truffle oil.
6. Spread a thin layer of marinara sauce at the bottom of a baking dish.
7. Place a spoonful of the ricotta mixture at the end of each eggplant slice and roll it up tightly.
8. Arrange the rolled eggplants seam-side down in the baking dish.
9. Top with the remaining marinara sauce and sprinkle with mozzarella cheese.
10. Bake for 25 minutes, or until the cheese is bubbly and golden.
11. Drizzle with the remaining truffle oil before serving.

Bite into these rollatini, and you’ll be greeted with a creamy, earthy filling that’s perfectly balanced by the slight bitterness of the eggplant. Serve them atop a bed of arugula for a pop of color and a peppery crunch that complements the richness of the dish.

Low-Carb Eggplant Rollatini with Almond Flour

Veggie lovers and carb-cutters, rejoice! We’re rolling into your kitchen with a dish that’s as fun to make as it is to eat—think of it as eggplant’s elegant answer to the burrito, but with a low-carb twist that’ll have your taste buds doing the tango.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay the eggplant slices on the prepared baking sheet, brush both sides with olive oil, and sprinkle with salt. Bake for 10 minutes, flipping halfway, until pliable but not crispy.
3. In a bowl, mix almond flour, Parmesan cheese, garlic powder, and black pepper. Dip each baked eggplant slice into the beaten egg, then coat with the almond flour mixture.
4. Spread a tablespoon of ricotta cheese onto each coated eggplant slice, then roll them up tightly and place seam-side down in a baking dish.
5. Pour marinara sauce over the rolled eggplants and sprinkle with mozzarella cheese. Bake for 20 minutes at 375°F until the cheese is bubbly and golden.
6. Let the rollatini cool for 5 minutes before serving to allow the flavors to meld beautifully.

Kick back and savor the creamy, cheesy goodness wrapped in tender eggplant, with a satisfying crunch from the almond flour coating. Perfect for a fancy dinner or a cozy night in, these rollatini are a testament to the fact that low-carb doesn’t mean low-flavor.

Eggplant Rollatini with Artichokes and Lemon Zest

Kickstart your culinary adventure with this Eggplant Rollatini that’s stuffed to the brim with artichokes and a zesty lemon twist, proving that veggies can indeed be the life of the party.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup chopped artichoke hearts
• 1 tbsp lemon zest
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and bake for 10 minutes until pliable. Tip: Don’t skip this step; it prevents the eggplant from being too tough to roll.
3. In a bowl, mix ricotta, Parmesan, artichoke hearts, lemon zest, egg, salt, and pepper until well combined.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
5. Place a tablespoon of the ricotta mixture at the end of each eggplant slice and roll up tightly. Tip: Overfilling can cause spills, so keep it moderate.
6. Arrange the rolls seam-side down in the dish, top with the remaining marinara and mozzarella.
7. Bake for 25 minutes until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving to set the filling.

Unbelievably creamy with a tangy kick, these rollatini are a textural dream. Serve them atop a bed of arugula for a fresh contrast or alongside garlic bread to soak up every last bit of sauce.

Eggplant Rollatini with Sausage and Peppers

Eggplant rollatini with sausage and peppers isn’t just a dish; it’s a rollercoaster of flavors that’ll have your taste buds screaming for more. Imagine tender eggplant slices hugging a hearty filling, all baked to perfection—it’s the culinary equivalent of a warm hug.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 cup bell peppers, diced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Arrange on the baking sheet and bake for 15 minutes, flipping halfway, until pliable.
3. In a skillet over medium heat, cook sausage until browned, about 5 minutes. Add bell peppers and cook for another 3 minutes. Remove from heat.
4. In a bowl, mix ricotta, Parmesan, egg, salt, and pepper until combined.
5. Spread 1/2 cup marinara sauce on the bottom of a 9×13 inch baking dish.
6. Place a spoonful of ricotta mixture and a spoonful of sausage mixture on each eggplant slice. Roll up and place seam side down in the baking dish.
7. Top with remaining marinara sauce and mozzarella cheese. Bake for 25 minutes, until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving.

Here’s the deal: the eggplant is so tender it practically melts in your mouth, while the filling packs a punch with its savory sausage and sweet peppers. Serve it atop a bed of spaghetti for a meal that’s as Instagram-worthy as it is delicious.

Conclusion

Just imagine the delight of diving into these 12 eggplant rollatini recipes, each offering a unique twist on this classic dish. Whether you’re a seasoned chef or a curious newbie, there’s something here to spark your culinary creativity. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest to spread the joy of cooking!