This eggplant rollatini recipe is an Italian classic that is full of flavor and a healthy dinner that’s easy to make ahead or prep. The rolls of eggplant with a cheesy spinach filling are baked together with marinara sauce and some more cheese. The method is very similar to making zucchini roll ups, and creates a flavor similar to zucchini ravioli (but with eggplant!). If you love lasagna flavors that are also packed with veggies, then zucchini lasagna, lasagna stuffed peppers, and lasagna boats should be next on your list.
What Is Eggplant Rollatini?
Eggplant rollatini is an Italian dish made of thin slices of eggplant that are cooked and then rolled around a cheese filling and baked.
Is Eggplant Rollatini Healthy?
Yes! This eggplant dish is healthy, gluten-free, low carb, and loaded with vegetables.
Ingredients You’ll Need
This section explains how to choose the best ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Manicotti Eggplant Noodles:
Eggplant – Look for deep purple eggplant that’s firm, without soft spots or dents. Olive Oil – Use a classic extra virgin olive oil for best Italian flavor.Sea Salt & Black Pepper
For The Filling:
Ricotta Cheese – Use whole milk ricotta for the best flavor and texture.Frozen Spinach – Buy already chopped frozen spinach if you can.Grated Parmesan Cheese – Use grated, not shredded for this eggplant rollatini recipe. Egg – Use a large egg. Italian Seasoning – Use one from the store or make your own Italian seasoning.Sea Salt & Black Pepper
For The Assembly:
Marinara Sauce – Use your favorite marinara, I prefer using a sugar-free version, but any type will work. This is my favorite homemade marinara sauce recipe. You can also simply use tomato sauce if that’s what you have on hand.Mozzarella Cheese – Buy pre-shredded for convenience or shred it yourself.Fresh Basil – Optional, but a delicious and fresh garnish.
How To Make Eggplant Rollatini
This section shows how to make the best eggplant rollatini with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Fresh minced garlic goes great inside the filling — about 4 cloves is a good amount. Alternatively, garlic powder to taste also works well. TIP: Choose the center slices. You’ll use about half of the total slices for the rollatini, but can roast the eggplant slices that you won’t use. TIP: Use a flat turner to transfer eggplant. This will help to carefully transfer the eggplant rolls to the baking dish.
Storage Instructions
Store: Keep leftover rollatini in the refrigerator for 2-3 days.Make ahead: This dish is best baked fresh, but you can prep a few things in advance to make it come together really quickly: roast eggplant, mix filling, and assemble until ready to bake.Reheat: Warm up rollatini in the oven at 350 degrees F, until hot.
Can You Freeze Eggplant Rollatini?
Yes, you can freeze eggplant rollatini for 2-3 months, either before OR after baking. Then, you can cook rollatini right from frozen — simply bake at 350 degrees F. It will take longer to bake, around 30 to 45 minutes. I recommend putting the baking dish into the oven while it preheats, to avoid sudden temperature changes.
What To Serve With Eggplant Rollatini
This dish makes a great vegetarian meal on its own, with a salad on the side, or it can be a side dish itself with an Italian entree:
More Healthy Eggplant Recipes
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Nutrition info includes half of the eggplant amount, because only the center slices are used for the rollatini.
