Eggplant Rollatini with Mozzarella is a classic Italian-inspired baked dish featuring thinly sliced eggplant rolled around a creamy ricotta–mozzarella filling and finished with vibrant marinara sauce.

The combination of tender eggplant, rich cheese, and aromatic herbs creates a comforting yet elegant meal suitable for everyday dining or special occasions. The dish offers a lighter alternative to traditional pasta-based casseroles while still delivering full-bodied flavor and satisfying texture.

Why This Recipe Is Especially Appealing

This recipe brings together simple ingredients in a way that feels indulgent but remains wholesome. The cheese filling is soft, melty, and aromatic. The eggplant provides structure without heaviness. The marinara ties everything together with acidity and sweetness.

Its versatility makes it suitable for vegetarians, and it pairs well with many sides. It also adapts easily for gluten-free or low-carb diets. The balance of richness and freshness makes it a reliable favorite.

Why This Dish Is a Must-Try

The dish exemplifies rustic Italian cooking with clear, straightforward flavors. It showcases eggplant in a way that transforms its texture into something silky and luxurious. The rolls bake beautifully and present well for gatherings.

The recipe is forgiving for beginners but delivers restaurant-style results. If you enjoy lasagna, stuffed shells, or baked casseroles, this dish delivers a similar satisfaction with fewer carbohydrates and a lighter feel.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 70 minutes
• Servings: 4–6
• Approximate Calories: 310–360 per serving (varies by cheese and sauce used)
• Course: Main Course
• Cuisine: Italian / Italian-American

Ingredients

For the Eggplant

• 2 large eggplants, sliced lengthwise into ¼-inch slices
• Salt (for sweating the eggplant)
• Olive oil, for brushing or drizzling

For the Cheese Filling

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Assembly

• 2 cups marinara sauce
• ½–1 cup shredded mozzarella, for topping
• 2 tablespoons grated Parmesan

Cooking Directions

1. Preheat oven to 400°F (205°C).
2. Line baking sheets with parchment. Arrange the eggplant slices in a single layer. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture. Pat dry.
3. Brush slices with olive oil and bake for 15–18 minutes until soft and flexible.
4. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and black pepper. Stir until smooth.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Add 1–2 tablespoons of filling to one end of each eggplant slice. Roll tightly and place seam-side down in the dish.
7. Spoon marinara over the tops, sprinkle mozzarella and Parmesan.
8. Bake 20–25 minutes until bubbling and golden. Allow to rest 5 minutes before serving.

Step-by-Step Preparation Method

1. Slice Eggplant: Use a sharp knife or mandoline to create even, thin slices for consistent cooking.
2. Sweat the Eggplant: Remove excess moisture for better texture and prevent sogginess.
3. Bake Slices: Soft slices roll easily without tearing.
4. Prepare Filling: Mix until creamy and fully incorporated.
5. Fill and Roll: Add filling near the wide end and roll toward the narrow end.
6. Assemble: Arrange in baking dish with marinara base.
7. Top with Sauce and Cheese: Ensures moisture and enhances browning.
8. Bake: Achieves melted cheese, tender eggplant, and cohesive flavors.
9. Rest Before Serving: Improves sliceability and texture.

How to Serve

• Serve hot with extra marinara spooned over the top.
• Pair with garlic bread, mixed green salad, sautéed greens, or pasta.
• Garnish with fresh basil or parsley.
• Ideal as a main dish but can also be part of a larger Italian-style meal.

Recipe Tips

• Thin, even slices prevent cracking when rolling.
• Pre-baking the eggplant eliminates the need for frying and keeps the dish lighter.
• Use whole-milk ricotta for creamier filling.
• If marinara is thin, simmer it briefly to thicken before using.
• Let the dish rest for better structure after baking.

Variations

Spinach-Ricotta Rollatini

Add 1 cup sautéed spinach (drained and chopped) to the filling for extra color and nutrients.

Mushroom Rollatini

Add sautéed mushrooms to the filling for an earthier flavor.

White Sauce Version

Replace marinara with a light béchamel for a creamier, mild finish.

Vegan Rollatini

Use plant-based ricotta and mozzarella substitutes; roast the eggplant in olive oil; omit the egg or use a vegan binder.

Low-Sodium Version

Choose low-sodium marinara, reduce added salt, and use part-skim cheese.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing (Unbaked): Assemble rollatini without baking. Freeze covered for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes.
• Freezing (Baked): Cool fully, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat at 350°F (175°C) for 15–20 minutes.
• Storage Tip: Avoid freezing in glass if transferring from freezer to hot oven.

Special Equipment Needed

• Mandoline slicer (optional but useful)
• Baking sheets
• Mixing bowls
• Sharp chef’s knife
• Oven-safe baking dish
• Parchment paper

FAQ

Can I grill the eggplant instead of baking it?
Yes. Grilling adds a smoky flavor and works well as long as slices remain flexible.

Can I use jarred marinara?
Yes. Choose a high-quality sauce with minimal added sugar for best results.

Can I prepare this dish ahead of time?
Yes. Assemble up to 24 hours ahead, refrigerate, and bake before serving.

Why is my eggplant watery?
Insufficient sweating or under-roasting can cause excess moisture. Make sure slices are dry and softened before rolling.

Can I substitute zucchini?
Yes. Slice zucchini lengthwise and roast similarly; it produces a lighter rollatini.

Conclusion

Eggplant Rollatini with Mozzarella offers a balanced combination of tender vegetables, creamy filling, and vibrant sauce, resulting in a dish that is comforting yet refined. Its versatility, ease of preparation, and impressive presentation make it suitable for both weeknight meals and festive gatherings. This recipe demonstrates how simple ingredients, thoughtfully assembled, can deliver exceptional flavor and satisfaction.