1 Shares

Eggplant Rollatini is a wholesome, comforting, and elegant Italian-inspired dish that layers simplicity with flavor. Thin strips of roasted eggplant become soft enough to roll, then filled with a creamy ricotta blend, bathed in marinara, and finished with a generous topping of melted mozzarella. It’s a hearty, cheese-filled bake that feels indulgent but is lighter than traditional versions thanks to the absence of breading or frying. This recipe is ideal for anyone looking for a gluten-free, lower-carb alternative to lasagna or stuffed shells, and it’s a great addition to any weeknight dinner or meal prep routine.

Full Recipe:

Ingredients

2 large eggplants, sliced thin lengthwise
Olive oil cooking spray
Kosher salt
2 cups marinara sauce
1½ cups part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper, to taste
1 cup shredded mozzarella cheese
Fresh basil (optional)

Directions

Preheat oven to 375°F (190°C) and prep the eggplant slices with a light spray of olive oil and a sprinkle of salt.
Bake the slices until flexible and soft, around 10 minutes. Let them cool slightly.
In a bowl, combine ricotta, Parmesan, egg, garlic, Italian herbs, and pepper.
Spread a thin layer of marinara in a baking dish.
Place filling onto each eggplant slice and roll them up, placing seam-side down in the dish.
Cover with the rest of the sauce and sprinkle mozzarella on top.
Bake for 20 minutes or until bubbly and golden. Garnish with basil if desired and serve warm.

Nutrients (Per Serving — Approx. 6 Servings)

Calories: 220
Carbs: 12g
Protein: 14g
Fat: 14g
Saturated Fat: 6g
Fiber: 4g
Sugar: 7g
Sodium: 580mg

Why This Recipe Stands Out

This Eggplant Rollatini recipe shines because it offers a refined, restaurant-quality dish that is achievable in a home kitchen using simple, fresh ingredients. Unlike many cheesy casseroles, this one skips the heavy breading and deep-frying, making it lighter without sacrificing richness. The creamy ricotta, aromatic garlic, herbaceous seasoning, and tangy marinara come together in perfect harmony. It’s an especially good fit for those craving Italian flavors but looking to reduce carbs or avoid gluten. Visually, the dish is stunning—each roll is neat, vibrant, and golden-topped, making it ideal for both casual meals and more formal entertaining.

What elevates this recipe further is how it leans into the versatility of eggplant. Often overlooked as a main ingredient, eggplant here acts as both a wrap and a flavor sponge, absorbing all the rich sauce and cheesy filling while maintaining structure. This dish offers the satisfaction of a baked pasta without any noodles, which makes it uniquely satisfying for those on dietary restrictions or seeking healthier options.

The Benefits of the Ingredients

The stars of this recipe aren’t just tasty—they bring nutritional benefits that add value to every bite.

Eggplant is high in fiber and low in calories. It’s packed with antioxidants, especially in the skin, including nasunin, which may help protect brain cell membranes. It’s also an excellent meat substitute thanks to its texture and ability to carry flavor, making this dish vegetarian-friendly while still feeling hearty.

Ricotta cheese, especially the part-skim variety, provides protein and calcium while offering that creamy mouthfeel we expect from Italian comfort food. It helps make the filling rich but not heavy.

Parmesan cheese brings a salty, umami depth that balances the creaminess of the ricotta. A little goes a long way in adding bold flavor without overwhelming the dish.

Egg serves to bind the filling, giving it structure so it doesn’t ooze out during baking. It also adds a protein boost.

Garlic and Italian seasoning infuse the filling with aroma and depth. Garlic offers both flavor and anti-inflammatory properties, while the dried herbs introduce a complexity that complements the bright tomato sauce.

Marinara sauce adds acidity and balances the richness of the cheese. Choosing a quality sauce—or making your own—can truly elevate the final flavor.

Mozzarella melted on top gives the dish its final touch—a gooey, golden finish that makes every bite indulgent. It also adds creaminess to the overall texture and visual appeal.

Basil (if using) enhances the freshness and color of the final plate. As a garnish, it offers a hint of peppery brightness and ties all the Italian flavors together.

Cooking Tips for Perfection

Achieving the best version of this dish comes down to technique. Start with uniformly thin slices of eggplant, ideally cut with a mandoline slicer for consistency. This ensures they bake evenly and roll smoothly without breaking.

Be sure to salt the eggplant slices before baking—this helps draw out moisture and improves flavor. Lightly oiling or spraying them enhances browning and adds flavor without drenching them in oil.

Bake the slices just until pliable—not too soft or they’ll tear during rolling, and not too firm or they won’t roll at all. Letting them cool slightly after baking makes them easier to handle.

Use a high-quality ricotta for the filling and avoid overmixing, which can cause it to become too dense. Taste the filling before assembling to ensure seasoning is balanced.

Layering a little sauce on the bottom of the baking dish prevents sticking and helps the rolls stay moist while baking. Place the rolls seam-side down to keep them intact.

Bake uncovered for a slightly crisp top, and don’t overbake or the eggplant may become mushy. Garnishing with basil just before serving adds fresh contrast to the warm, savory filling.

Serving Suggestions for a Complete Meal

Eggplant Rollatini works beautifully as a main dish or even as a side. Serve it with a light green salad tossed in lemon vinaigrette for a crisp contrast. Garlic bread or crusty sourdough can complement the sauciness of the rolls without overpowering the meal.

For a heartier spread, pair it with a grain like quinoa or farro to round out the protein and add a nutty texture. If serving for a dinner party, a simple antipasto starter or roasted vegetables would make a lovely prelude.

As a meal prep option, the dish keeps well in the refrigerator for several days and reheats nicely, making it ideal for packed lunches or quick weeknight dinners. It’s also freezer-friendly—just assemble the rolls and freeze before baking. When ready to eat, bake from frozen (covered with foil) until heated through.

Conclusion

Eggplant Rollatini is one of those dishes that proves healthy and indulgent can coexist beautifully. With tender roasted eggplant, a flavorful ricotta filling, and layers of marinara and melted mozzarella, it’s a comfort food that doesn’t rely on heavy starches or processed ingredients. Instead, it celebrates the natural flavor and texture of vegetables, enhanced by herbs and quality cheeses.

Whether you’re feeding a family, meal prepping, or hosting guests, this dish checks all the boxes—it’s elegant, wholesome, deeply flavorful, and endlessly customizable. With just a little prep and layering, Eggplant Rollatini turns a few simple ingredients into a satisfying Italian-inspired bake that’s bound to become a regular in your rotation.

Pin1