This eggplant rollatini recipe is not only delicious and satisfying when you want a nice eggplant dish, but it’s also easy. It makes me want to dance around the kitchen when I’m making it.
Growing up, I don’t remember eating eggplant rollatini. Yes, we had eggplant parmesan and I always loved it. But the first time I had this dish was at a restaurant. It was served as an appetizer and after Christopher and I tasted these cute little rollups, I knew I wanted to make rollatini as a meal.
And so I did. And we’ve been eating this dish for years.
The reason this dish stand out is it makes for cleaner eating than the usual rollatini. I sauté the eggplant, but I don’t bread it or dip it in an egg wash. I also don’t put a heavy sauce on it. I use canned diced tomatoes and sliced tomatoes, which I believe makes it lighter, tastier and doesn’t drown out the eggplant taste.
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 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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- To keep it on the cleaner side, use less oil than you think you are going to need. Add a little more after each time you put more eggplant in the pan.
- You want the eggplant to be pliable so cook it until it is flexible enough to roll.
- You may have extra ricotta filling but don’t stress, you can always dollop some in the baking dish for some extra cheesy fun or you can find other ways to use it up.
- Use a small can of diced tomatoes and one sliced fresh tomato instead of a heavy sauce. You want this dish to be light and flavorful where you can taste the eggplant and not heavy like a baked eggplant parmesan.
- Sometimes I use only fresh sliced tomatoes instead of a combination of fresh and diced tomatoes, but I had some leftover in my fridge that I wanted to use up – try to use what you have on hand even if it deviates from the recipe.
How to make eggplant rollatini
Get the eggplant. (A)
Slice eggplant thinly. Leave the skins on since they are a great source of fiber and other nutrients. (B)
Heat a heavy sauté pan on medium and add olive oil to the pan. I try to use the oil sparingly but you do need enough to brown the eggplant. Add eggplant slices and sauté each side for 2 – 3 minutes.
You will have to sauté the eggplant in batches. As the eggplant is finished sautéing, remove from pan and set aside. (C)
Preheat oven to 375 degrees Fahrenheit when your last batch of eggplant goes in the sauté pan.
Get ricotta, egg, shredded mozzarella, parmesan, herbs and salt. (D)
Place these ingredients in a medium mixing bowl and mix until combined. (E)
Dollop ricotta filling on the fat end of the eggplant slices and roll them up. (F)
Dollop a cup of diced tomatoes and one fresh sliced tomato in the baking dish. (G)
Place all the rolled eggplant seam side down in the baking dish. (H)
Add the rest of the diced tomatoes on the eggplant. (I)
Slice mozzarella from a ball and lay it on the tomatoes. (J)
Bake for 35 minutes.
All that is left to do is to grab a spatula, a few plates and serve this eggplant dish.
Other popular eggplant recipes
I hope you enjoyed this eggplant rollatini recipe!
And as always, may all your dishes be delish!
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Easy Eggplant Rollatini
- 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 egg
- 15 ounces diced tomato
- 1 large tomato sliced
- 1/2 teaspoon salt (optional – or to taste)
- Thinly slice eggplants lengthwise
- Heat large sauté pan on medium heat
- Add olive oil and once that heats up, add as many slices of eggplant as you can. Sauté for 3 minutes each side until eggplant is flexible
- Pre-heat oven to 375 degrees F
- Mix ricotta, egg, parmesan, shredded mozzarella, basil and oregano
- Line baking dish with a cup of diced tomatoes and top with sliced tomatoes
- 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 minutes
- To keep it on the healthy side, use less oil thank you think you are going to need. Add more after each time you put more eggplant in the pan
- You want the eggplant to be pliable so cook it until it is flexible enough to roll
- You may have extra ricotta filling but don’t stress, you can always dollop some in the baking dish for some extra cheesy fun or you can find other ways to use it up
- Use a small can of diced tomatoes and one sliced fresh tomato instead of a heavy sauce. You want this dish to be light and flavorful where you can taste the eggplant and not heavy like a baked eggplant parmesan
- Sometimes I use just fresh sliced tomatoes instead of a combination of fresh and diced tomatoes, but I had some leftover in my fridge that I wanted to use up – try to use what you have on hand even if it deviates from the recipe
This post was first published October 2015