Oh, eggplant rollatini—what a delightful dish that always brings back warm memories of family gatherings and laughter-filled dinners! I remember the first time my Nonna brought this recipe to our table. The faint scent of roasted eggplant mingled with marinara wafted through the air, creating a cozy atmosphere that felt like a big, warm hug. It was one of those moments where you take the first bite and it’s as if you’ve traveled back to your childhood, filled with comforting flavors and love. If you’ve never tried making eggplant rollatini, trust me, this is your sign! It’s the perfect blend of creamy ricotta, savory marinara, and tender roasted eggplant. Plus, it’s vegetarian-friendly—a real crowd-pleaser!

Why You’ll Love This Recipe

Perfect for an easy weeknight dinner.
Budget-friendly and uses simple ingredients.
Comforting flavors that feel like home.
Vegetarian and can easily be made vegan!
Can be made ahead and is great for meal prep.

Ingredients

Gathering your ingredients is the first step to creating this delicious dish. Here’s what you’ll need:

2 large eggplants, sliced lengthwise (about 1/4 inch thick)
15 oz ricotta cheese (look for whole milk for a creamier texture)
1 1/2 cups shredded mozzarella cheese (fresh mozzarella adds a lovely creamy texture)
1/2 cup grated Parmesan cheese (the more, the merrier!)
2 cups marinara sauce (homemade or your favorite store-bought)
1 large egg (helps bind the filling; can use a flax egg for vegan option)
1/4 cup chopped fresh basil (fresh herbs make everything better)
Salt and pepper to taste
Olive oil for brushing

Tip: If you can find it, try to use fresh garlic instead of garlic powder. The punch of flavor really elevates the dish!

Step-by-Step Instructions

Preheat your oven: Set your oven to 400°F (200°C). This will allow the eggplants to roast perfectly while you prepare the filling.
Prepare the eggplant: Slice your eggplants lengthwise into thin strips. Lay them out on a baking sheet, lightly brush with olive oil, and sprinkle with salt. Roast them in the oven for about 20-25 minutes until they’re soft and lightly browned. Keep an eye on them, as you want them pliable but not mushy.
Mix the filling: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, egg, fresh basil, salt, and pepper. Stir gently to combine—it will look creamy and inviting!
Assemble the rollatini: Once the eggplant slices are done roasting, let them cool slightly. On each slice of eggplant, place a generous scoop of the ricotta mixture at one end. Gently roll it up like a little package. Place seam-side down in a baking dish.
Add marinara: Pour your marinara sauce over the eggplant rollatini, ensuring they are generously covered. Sprinkle the remaining mozzarella on top to create that glorious cheesy crust.
Bake: Cover the dish with foil and bake for about 25 minutes. Then, remove the foil and let it bake for an additional 10 – 15 minutes until the cheese is bubbly and slightly golden. Your kitchen will smell heavenly!
Let it cool: After removing it from the oven, allow it to cool for a few minutes before serving. This little pause helps the flavors settle and makes it easier to serve. Plus, it’s a nice moment to take a picture!

Pro Tips & Variations

Now, let’s talk about fun twists to make this dish even more exciting:

Spicy kick: Add some red pepper flakes to your ricotta mixture for a bit of heat.
Italian herbs: Mixing in dried oregano or thyme can give it an extra layer of flavor.
Vegan option: Use tofu or a vegan ricotta made from nuts, and opt for a flax egg instead of the regular egg.
Different cheeses: Experiment with goat cheese or feta for a tangy twist in the filling!

Serving Suggestions

When it comes to serving eggplant rollatini, I love to pair it with a side of garlic bread or a crisp, fresh salad. The crunch of a simple arugula salad drizzled with lemon vinaigrette cuts through the creamy richness of the rollatini beautifully. Or, if you’re in the mood, serve it with a side of pasta for that extra indulgence! And don’t forget a lovely glass of red wine—perfect for a cozy dinner.

Storage Tips

This dish is fantastic for meal prep! It stores well in the refrigerator for about 3 – 4 days, so you can enjoy it for lunch or dinner throughout the week. Just let it cool completely, then cover tightly with foil or plastic wrap. If you want to freeze it, I recommend doing so before baking; wrap each rollatini individually in foil, then place them in a freezer bag. They can last up to 3 months in the freezer. When you’re ready to enjoy one, let it thaw in the fridge overnight before baking as usual!

FAQs

Can I prepare eggplant rollatini in advance?

Definitely! You can assemble the dish a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time slightly since it will be cold coming from the fridge.

What if I don’t have ricotta cheese?

No worries at all! You can substitute it with cottage cheese or even a homemade almond ricotta if you’re feeling adventurous. Simply blend soaked almonds with a bit of lemon juice and nutritional yeast for a creamy, dairy-free option.

Can I make this dish gluten-free?

Absolutely! Just pay attention to the marinara sauce you choose—make sure it’s gluten-free. The rest of the ingredients are naturally gluten-free, so you’re all set!

Is this dish suitable for kids?

Yes! Kids usually love cheesy foods, and eggplant rolls can be fun for them to eat. Plus, you can get creative with the filling to add their favorite ingredients!

Conclusion

Thank you for joining me on this delicious journey to make eggplant rollatini! I hope this dish brings warmth and joy to your table, just as it has in mine. I’d love to hear about your experiences making it—feel free to drop a comment below or tag me in your photos. Happy cooking, and may your kitchen be filled with love and laughter!