Eggplant Rollatini
Eggplant rollatini is a classic Italian comfort dish with an elegant twist. Thin slices of eggplant are filled with a smooth ricotta mixture, then topped with diced tomatoes and melted mozzarella for a rich, satisfying bite that showcases timeless Italian flavors.
This classic dish pairs tender eggplant with a creamy, tangy cheese filling, then finishes with fresh tomatoes and melted mozzarella for a beautifully balanced bite. The flavors are simple, comforting, and unmistakably Italian.
It works just as well for a weekday dinner at home as it does for a family gathering, proving that Italian cooking doesn’t need to be complicated to feel special.
I didn’t grow up eating eggplant rollatini. In our house, it was always eggplant parmesan, and we loved it. The first time I tried rollatini was at a restaurant, where it was served as an appetizer. After Christopher and I shared those little eggplant roll-ups, I knew I wanted to turn them into a main dish.
I did, and it’s been a favorite at our table ever since.
Do you need to salt the eggplant before making this dish?
Okay, I’ve experimented with this over the years. I’ve salted the eggplant and let it rest before making the dish (to make it sweat and not be bitter) and I’ve NOT salted the eggplant and just made the dish. Do I see a difference? No.
So, as I’m always looking for shortcuts when making any dish, I don’t salt my eggplant anymore. Try skipping it yourself to see – a) how much it shortens your prep time when making eggplant dishes and b) whether you notice a difference in the taste or texture.
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How to make eggplant rollatini
What you’ll need
A large baking dish and a sauté pan.
Wash your eggplants and slice them lengthwise as thinly as shown below.
You will sauté the eggplant slices on both sides until it is pliable as you are going to roll it up.
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The rest of the ingredients are ricotta, egg, shredded mozzarella, parmesan, herbs, and salt.
Make the ricotta filling, then place a dollop on the fat end of each eggplant slice.
Add tomatoes to the bottom of the baking dish and once you roll the eggplant, place them seam side down.
Top with more tomatoes and add mozzarella slices. Time to bake it.
All that is left to do is to grab a spatula, a few plates and serve this eggplant dish.
I hope you enjoyed this eggplant rollatini recipe!
Other popular eggplant recipes
And as always, may all your dishes be delish!
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Easy Eggplant Rollatini
Ingredients
- 1 medium eggplant (sliced thin)
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 3 ounces mozzarella (ball) sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large egg
- 15 ounces diced tomato (divided)
- 1 large tomato (sliced)
- 1/2 teaspoon salt (optional – or to taste)
Instructions
- Thinly slice eggplants lengthwise.1 medium eggplant
- Heat a large sauté pan on medium heat. Add olive oil, and add as many slices of eggplant as you can once that heats up. Sauté for 3 minutes each side until eggplant is flexible. You'll most likely have to do the eggplant in batches.3 tablespoons olive oil
- Pre-heat oven to 375 degrees F.
- In a medium bowl, add the ricotta, egg, parmesan, shredded mozzarella, basil, oregano, and salt, and mix until combined.1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 large egg, 1/2 teaspoon salt
- Line baking dish with a cup of diced tomatoes and top with sliced tomatoes.15 ounces diced tomato, 1 large tomato
- Put a dollop of ricotta mixture on the fat end of each slice of eggplant and roll from the fat end, capturing the cheese filling. Place seam side down in baking dish.
- Top with diced tomatoes and sliced mozzarella. Bake for 35 – 40 minutes3 ounces mozzarella
- Serve and enjoy.
Equipment
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Helpful tips
- Use less oil than you think you’ll need to keep the dish lighter. You can always add a little more to the pan as you cook the eggplant in batches.
- Cook the eggplant just until it’s soft and flexible enough to roll easily — that pliability is key for rollatini.
- If you end up with extra ricotta filling, don’t worry. Spoon a few dollops into the baking dish for extra creaminess or save it for another use.
- Instead of a heavy tomato sauce, use a small can of diced tomatoes along with fresh-sliced tomatoes. This keeps the dish light and lets the eggplant shine rather than turning it into eggplant parmesan.
- Sometimes I use only fresh sliced tomatoes, and other times a mix of fresh and diced. Use what you have on hand — flexibility is part of the fun of this recipe.
Nutrition
Originally published October 2015.
I love that you didn’t put pasta sauce on it because sometimes I find it overwhelming. I tried this and the fresh tomatoes made this dish extra delicious!
Thanks, Nancy. I’m so glad you liked it.
Love how fresh and flavourful this dish is! Love eggplant and it’s something I don’t eat often enough, but when I do I always think I have to eat it more. Nice that it’s lighter than eggplant parm. With all the holidays coming up, it’s nice to keep things a little lighter 😉
Thanks Dawn!! I know I try to eat lighter before the holidays so I can indulge with a clear conscience!
This dish was very tasty, with all the veggie goodness. It was a big hit with my family, too.
Thanks Katherine!!
Elaine, your eggplant rollatini was dynamite. This is one of those things I never had as a kid, but love as an adult. Yours was special because of the layer of fresh tomatoes in the casserole dish. Love that we don’t need to salt the eggplant for this, too. I think they typically do that in parmesan recipes so that the batter adheres to the eggplant more. Too much moisture and it would just come off in one bready piece.
Thanks Lisa! I also have stopped salting the eggplant for my eggplant parm (when I use a batter) and so far so good!
Yum! I loved all that cheese! This eggplant dish was absolutely wonderful and I definitely appreciate all the tips you included.
Thanks so much Tara!! 🙂
Three cheers for something keto-friendly! I often scratch my head at which veggies will bake/cook and not turn to mush. Thanks for sharing!
Thanks Analida!! I’m glad it’s Keto-friendly!
This looks really amazing! Eggplant is one of my favourite vegetables – can’t wait to try it this way!
Yay! It’s one of my favorites too! I hope you enjoy it!
Thank you for this recipe! I bought eggplant at the farmer’s market and I wasn’t really sure what to do with it! This recipe was super tasty!
Thanks Anna, it’s so easy and so delicious!
Elaine, this is such a terrific post! Your process shots and detailed descriptions are great – I totally feel like I can replicate exactly your steps and method. And such great detail on the perfect way to make these – you’ve even tested whether or not it helps to salt the eggplant (and I sooooo agree with you – save time by cutting out unnecessary steps whenever you can!!!). And of course, you know I love that you found little ways to make these healthier, without sacrificing flavor! 😉
Thanks for your comment, Shelley!
I am so with you on not salting aubergine, I stopped doing that ages ago! This was such a great recipe, I’m adding it to our weekly meal plan x
Yay Michelle! Another kindred spirit!
We do love our eggplant but sometimes I hate the mess with the flour, breadcrumbs, etc. The rollatini have all the delicious taste without the additional work. Next time I’ll assemble ahead and then bake right before we’re ready to eat. This recipe is a keeper.
Thanks so much Marisa!! 🙂
I am 100% with you on not salting my eggplant. I’ve never noticed a huge difference either! And the simpler and quicker I can get dinner finished the better! This dish was super tasty!
Thanks so much Shannon!! Yay! A kindred spirit!
What a great Italian comfort food dish. I loved how easy this recipe was to make too.
Thanks so much Sharon!
I absolutely LOVE eggplant and your rollatini was fabulous! I loved your step-by-step directions and tips too.
Thanks Tammy! I’m so gad you enjoyed it!
I also never notice a difference in taste, texture, or moisture level from salting an eggplant. Who has those extra 30 minutes anyway?!
Exactly Julie! Thanks for your comment!
This recipe was awesome and just right for a delicious easy to prepare mid-week meal for the whole family. It had so many of my favourite ingredients – the perfect combination of flavours and I love your pics!
Thank you so much Emily!
Rollatini is one of my favorite ways to eat eggplant. And this recipe was especially simple and fresh!
Thanks, Christopher!