My eggplant rollatini features tender eggplant stuffed with ricotta, Parmesan, and basil, then baked to cheesy perfection. They are easy to make and deliciously comforting.

My eggplant rollatini recipe is my go-to whenever I want to make a family-friendly dinner that packs in tons of veggies.

Eggplant rollatini is a mix of my eggplant parmesan and eggplant lasagna. You’ll find the cheesy, herby, and tomato-sauce goodness from these classics, all rolled up in slices of baked eggplant. I developed this after my partner requested something lighter than Parmesan but with all the flavor. It’s hearty and filling, and probably one of the few meat-free dinners that he approves of (seriously). They are baked, not fried, and need very little prep time.

The trick to making the best rollatini is to salt and pre-bake the eggplant until it’s silky, not watery. Most rollatini failures come from eggplant that releases water while baking. This makes the filling loose and the whole dish watery.

Table of Contents

1. Key Ingredients
2. How to make eggplant rollatini
3. Arman’s recipe tips
4. Storage and make-ahead
5. Frequently asked questions
6. Eggplant Rollatini (Recipe Card)
7. More vegetarian mains

Key Ingredients

Here’s what goes into my eggplant rollatini, along with my kitchen notes. Full measurements are in the recipe card below.

• Eggplant. Sliced into 1/4-inch pieces, salted to draw out moisture, then baked until silky. This step is non-negotiable. Skipping it gives you watery rolls.
• Extra virgin olive oil. A must before roasting eggplant. It provides fat and flavor to the typically bland vegetable.
• Cheese filling. A mix of ricotta cheese, parmesan cheese, egg, fresh garlic, basil, salt, and pepper. The egg binds the filling so it holds its shape when rolled and baked rather than oozing out. 

To assemble the eggplant rolls:

• Tomato sauce. Use your favorite jarred tomato or marinara sauce, or try homemade pomodoro or sugo.
• Mozzarella and Parmesan cheese. I recommend shredding your cheese because it melts so much better (packaged shredded cheese has anti-caking agents to retain its shape).

How to make eggplant rollatini

Arman’s recipe tips

• Don’t skip salting the eggplant. This process draws out excess moisture, helping you avoid watery eggplant rollatini.
• Save time by making the ricotta filling and baked eggplant 1 or 2 days ahead. Keep them in separate airtight containers in the fridge until it’s time to assemble the recipe.
• Use a sharp knife or a vegetable mandoline to cut the eggplant. You can control the slices and ensure they are all the same thickness.

Storage and make-ahead

To store: The baked or unbaked rollatini will keep well in an airtight container or covered baking dish for up to 5 days in the fridge. When it’s time to eat, bake it directly from the fridge. 

To freeze: Either assemble the rollatini in the dish before freezing, or bake them as normal, then freeze once they’re cool.

To make ahead: You can assemble the rollatini in the baking dish and keep it covered in the fridge up to 1 day before baking.

Frequently asked questions

More vegetarian mains

• Eggplant meatballs– I tested these endlessly to make sure they don’t taste like disguised eggplant.
• Tuscan white bean soup– Hearty, warming, and one of the few soups the carnivores in my life enjoy.
• Cauliflower steak– Buttery, tender, and dressed in a smoky paprika butter sauce.
• Mediterranean bowls– My go-to meal prep bowl that my partner requests every Sunday.