If you have been craving a comforting Italian classic that’s both hearty and full of vibrant flavors, you are going to fall in love with the Eggplant Rollatini with Marinara Sauce Recipe. This dish is a beautiful harmony of tender roasted eggplant slices rolled up with a creamy, cheesy ricotta filling, and baked in a rich, tangy marinara sauce until bubbling and golden. It’s perfect for those cozy dinners when you want something that feels special but is still simple enough to whip up on a weeknight. Every bite bursts with freshness, warmth, and that unmistakable Italian soul.
Ingredients You’ll Need
All you need for this Eggplant Rollatini with Marinara Sauce Recipe are a handful of straightforward, wholesome ingredients that come together effortlessly. Each one plays a critical role, whether it’s creating the silky texture of the filling or adding layers of classic Italian flavor and color to the dish.
- 2 large eggplants, sliced lengthwise: Choose firm, shiny eggplants for easier slicing and roasting to tender perfection.
- 1 tablespoon olive oil: Brushing the eggplant slices with olive oil keeps them moist and adds a subtle fruity richness.
- 1 teaspoon salt: Enhances the natural flavors of the eggplant and balances the filling.
- 1/2 teaspoon black pepper: Adds a mild, savory warmth without overpowering the dish.
- 2 cups ricotta cheese: The creamy base of the filling that brings delightful softness and a mild tang.
- 1 cup shredded mozzarella cheese, plus 1/2 cup for topping: Mozzarella melts beautifully, providing gooey, stretchy goodness inside and on top.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the filling mixture.
- 1 large egg: Helps bind the cheeses together for a nice, firm structure.
- 2 tablespoons chopped fresh basil: Fresh herbs lift the flavor with their bright, aromatic notes.
- 1 teaspoon dried oregano: Offers that classic Italian herbaceous touch that’s slightly peppery and warm.
- 3 cups marinara sauce (store-bought or homemade): The luscious tomato sauce ties everything together with its rich and tangy character.
- Cooking spray or additional olive oil: For greasing the baking dish and keeping the rollatini from sticking while baking.
How to Make Eggplant Rollatini with Marinara Sauce Recipe
Step 1: Prepare the Eggplant
Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup. Brush each eggplant slice on both sides with olive oil, then lay them out in a single layer on the sheet. Season them evenly with salt and pepper to draw out the best flavors. Roast the eggplant for about 20 to 25 minutes, flipping halfway through until the slices are soft and have lovely golden edges. Remove the pan from the oven and let those slices cool slightly so they become easier to handle without breaking.
Step 2: Make the Cheese Filling
While your eggplants are roasting, combine ricotta, 1 cup of shredded mozzarella, Parmesan, the egg, chopped basil, and dried oregano in a mixing bowl. Stir everything until it’s fully incorporated and creamy. This filling is the heart of your Eggplant Rollatini with Marinara Sauce Recipe — it’s rich and flavorful and will help create those perfect cheese-filled rolls.
Step 3: Assemble the Rollatini
Pour 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it out evenly to create a flavorful base that prevents sticking. At the wider end of each eggplant slice, place 2 to 3 tablespoons of the ricotta mixture, then tightly roll the slice over the filling to form neat little cylinders. Arrange the rolls seam-side down in the dish. This tightness keeps everything intact as it bakes.
Step 4: Bake and Serve
Once all the rolls are neatly lined in the dish, spoon the remaining marinara sauce evenly on top of them. Sprinkle the last 1/2 cup of shredded mozzarella over the sauce for a beautifully melted cheese crust. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the sauce bubbles and the cheese is lightly browned. Let your Eggplant Rollatini with Marinara Sauce Recipe rest for 5 minutes before serving — this helps everything set up and keeps each roll intact.
How to Serve Eggplant Rollatini with Marinara Sauce Recipe
Garnishes
Fresh herbs like extra chopped basil or a sprinkle of finely chopped parsley add a vibrant, fresh touch that brightens the rich flavors. A drizzle of good quality extra virgin olive oil just before serving can also elevate the dish perfectly.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a light pasta tossed simply in olive oil and garlic. For a heartier meal, creamy polenta or garlic bread complement the luscious textures and soak up that delicious marinara sauce.
Creative Ways to Present
To impress your guests, consider plating two or three rollatini per serving and topping each with a small dollop of ricotta and a basil leaf. You can also bake them individually in small ramekins for an elegant single-serve presentation, perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Eggplant Rollatini with Marinara Sauce Recipe keeps wonderfully in the fridge in an airtight container. Enjoy it within 3 to 4 days for the best texture and flavor.
Freezing
You can freeze unbaked assembled rollatini or fully cooked portions for up to 3 months. To freeze, arrange the rolls in a freezer-safe container and cover tightly with foil and plastic wrap to avoid freezer burn.
Reheating
To reheat leftovers, bake the rollatini covered in a 350°F oven until warmed through, around 20 minutes. To retain moisture, you can spoon some extra marinara sauce on top before reheating or reheat covered with foil.
FAQs
Can I grill the eggplant instead of roasting it?
Absolutely! Grilling eggplant slices adds a smokier flavor that pairs wonderfully with the filling, and it’s a great alternative especially if you’re aiming for a bit more char and complexity.
Is this recipe suitable for vegans?
The traditional recipe uses dairy, but you can easily swap the cheeses for vegan alternatives and use a flax egg or another binder to make it completely plant-based.
Can I add other vegetables to the filling?
Definitely! Spinach, cooked mushrooms, or even finely chopped bell peppers make excellent additions to the ricotta filling, adding extra flavor and nutrition.
How do I prevent the eggplant slices from breaking while rolling?
Roasting the eggplant until tender but not mushy is key, plus letting them cool slightly makes them more manageable. Handle them gently when spreading the filling and rolling.
What kind of marinara sauce works best?
You can use your favorite store-bought marinara or homemade sauce. Look for one that has a balanced acidity and fresh tomato flavor to complement the cheesy filling perfectly.
Final Thoughts
There really is something magical about rolling creamy ricotta cheese inside tender roasted eggplant slices, bathing it all in a savory tomato sauce, and baking it until everything melts and melds into one irresistible dish. I hope this Eggplant Rollatini with Marinara Sauce Recipe becomes one of your go-to meals, offering a hearty, satisfying taste of Italy right in your own kitchen. Grab those ingredients and get ready to enjoy a dish that’s as comforting as it is impressive!
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Eggplant Rollatini with Marinara Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Italian-inspired Eggplant Rollatini with a rich ricotta and mozzarella filling baked in a savory marinara sauce. This vegetarian main course features roasted eggplant slices rolled with a creamy cheese blend, topped with melted mozzarella and baked to bubbly perfection.
Ingredients
Eggplant and Seasonings
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
Sauce and Baking
- 3 cups marinara sauce (store-bought or homemade)
- cooking spray or additional olive oil for baking
Instructions
- Preheat and Prepare Eggplant: Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Brush the eggplant slices on both sides with olive oil, then arrange them in a single layer on the prepared baking sheet. Season with salt and black pepper.
- Roast Eggplant: Roast the eggplant slices for 20–25 minutes, flipping them halfway through the cooking time, until they become soft and lightly browned. Remove from the oven and let them cool slightly.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, chopped fresh basil, and dried oregano. Mix well until all ingredients are thoroughly blended.
- Assemble Rollatini: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Place 2–3 tablespoons of the ricotta cheese mixture at the wider end of each roasted eggplant slice and roll tightly. Arrange the rolls seam-side down in the baking dish.
- Top and Bake: Spoon the remaining marinara sauce over the assembled rolls and sprinkle the top with the remaining 1/2 cup shredded mozzarella cheese. Cover the dish with foil and bake for 20 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is lightly browned.
- Rest and Serve: Allow the dish to rest for 5 minutes before serving to let the flavors meld and to cool slightly for easier handling.
Notes
- To add a smoky flavor, grill the eggplant slices instead of roasting them.
- Incorporate extra vegetables like spinach or chopped cooked mushrooms into the cheese filling for added nutrition and flavor.
- Use vegan cheese alternatives to make this dish dairy-free and suitable for a vegan diet.
