There’s something irresistibly comforting about a tray of bubbly, cheese-stuffed eggplant rolls smothered in marinara and baked to golden perfection. Cheesy Baked Eggplant Rollatini is one of those cozy eggplant dinner recipes that bridges hearty satisfaction with a lighter touch. It’s an Italian-inspired classic that’s elegant enough for a weekend gathering, yet easy enough to be added to your weekly easy dinner recipes rotation. If you’ve ever loved eggplant parmigiana or swooned over eggplant lasagna roll ups, this dish is your next must-try. The filling is creamy and herbaceous, the eggplant melts in your mouth, and the whole thing finishes off with a crispy cheese crust that seals the deal.

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Cheesy Baked Eggplant Rollatini: Rolled, Filled, and Oven-Finished

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine American, Italian

Servings 6

Equipment

Mandoline or sharp chef’s knife A mandoline helps slice the eggplant into even, thin pieces for rolling. A sharp knife works too—just take your time to slice as uniformly as possible.
Large baking sheet + parchment paper For roasting the eggplant slices evenly without sticking.
Mixing bowls You'll need one for the filling and one for prepping your eggplant.
9x13-inch baking dish Ideal for snugly layering your rollatini without overcrowding. If you only have an 8x8, you might need two dishes or halve the recipe.
Oven A standard oven works perfectly. Convection will give you crispier edges if you have it, but it’s not required.

Ingredients

For the eggplant

2 large eggplants sliced lengthwise into ¼-inch thick planks
Olive oil for brushing
Salt for sweating and seasoning

For the ricotta filling

1 ½ cups whole milk ricotta cheese
1 cup shredded mozzarella cheese plus extra for topping
¼ cup grated Parmesan cheese
1 egg
2 tablespoons fresh basil chopped (or 1 teaspoon dried)
1 tablespoon fresh parsley chopped
1 garlic clove minced
Salt and freshly ground black pepper to taste

For assembly

2 cups marinara sauce homemade or your favorite jarred variety
¼ cup grated Parmesan for topping
Fresh basil leaves for garnish (optional)

Instructions

Prep the Eggplant

Start by slicing your eggplants lengthwise into long, thin strips about ¼-inch thick. Sprinkle both sides with salt and lay them on a wire rack or paper towels. Let them sweat for at least 30 minutes. This draws out bitterness and excess moisture, which is key for tender, not soggy, eggplant.
After sweating, blot the slices dry with paper towels. Brush both sides lightly with olive oil and arrange them on a parchment-lined baking sheet. Roast in a preheated oven at 400°F for about 15–20 minutes, flipping halfway, until softened and pliable but not overly browned. Set aside to cool.

Make the Ricotta Filling

In a large bowl, combine the ricotta, shredded mozzarella, Parmesan, egg, basil, parsley, garlic, salt, and pepper. Mix well until smooth and creamy. This herby filling is the heart of your rollatini—it should be well-seasoned and flavorful.

Assemble the Rollatini

Spread about ½ cup of marinara sauce on the bottom of your baking dish. Take a slice of roasted eggplant, spoon 1–2 tablespoons of the ricotta mixture at one end, and roll it up gently. Place seam-side down in the dish. Repeat with all slices.
Once all rolls are in place, spoon the remaining marinara over the top, making sure each roll is nicely covered. Sprinkle with extra mozzarella and a generous dusting of Parmesan.

Bake

Cover the dish with foil and bake at 375°F for 25 minutes. Then, uncover and bake for another 15 minutes until the cheese is melted and bubbling and the top is golden brown. Let cool for 5–10 minutes before serving to let everything settle.

Pairings in Detail

Cheesy Baked Eggplant Rollatini is a versatile centerpiece that works beautifully with other Mediterranean flavors. Here are some great pairings:

Side Salad: A crisp arugula or romaine salad with lemon vinaigrette adds brightness and crunch to offset the richness.
Garlic Bread: For soaking up every last bit of that saucy, cheesy goodness.
Wine: A light red like Chianti or Pinot Noir, or a dry white like Sauvignon Blanc, complements the tomato and cheese.
Grain or Pasta: Serve with orzo, farro, or even a small portion of angel hair tossed with olive oil and herbs. It also fits beautifully into a lineup of eggplant pasta recipes.
Protein Additions: Though the dish is vegetarian, you could easily pair it with grilled chicken or Italian sausage. For a meatier twist, some people like to blend ground beef into the ricotta, merging it with the world of ground beef recipes for a heartier, lasagna-style version.

FAQs

1. What kind of eggplant works best for rollatini?

Go for large globe eggplants. They’re ideal for slicing into wide, even planks that are easy to roll. Make sure the skin is smooth and taut—older, wrinkled eggplants can be bitter.

2. Can I fry the eggplant instead of baking it?

Yes, though baking is lighter and less messy. Frying gives the eggplant slices a crispier texture and richer flavor. Simply dredge in flour and shallow-fry until golden.

3. Can I make this dish ahead of time?

Absolutely. You can assemble the entire dish, cover, and refrigerate it up to 24 hours before baking. You can also freeze assembled, unbaked rollatini—just thaw overnight in the fridge before cooking.

4. Is there a meat version?

Yes! You can mix cooked ground beef or Italian sausage into the ricotta filling for a protein boost. It transforms the dish into something closer to eggplant parmigiana meets eggplant lasagna roll ups, making it fit well into the realm of ground beef recipes.

5. Is this similar to eggplant parm?

Yes and no. The flavor profile is similar—cheese, tomato sauce, eggplant—but the structure is different. Eggplant parmigiana layers eggplant like a casserole, while rollatini involves individually rolled, stuffed slices. Both are popular Italian eggplant recipes, and equally delicious.