Eggplant Rollatini Recipe with Ricotta & Marinara

Eggplant Rollatini Recipe

This baked eggplant rollatini, filled with a spinach-ricotta mixture, is a favorite way to enjoy fresh eggplant when it’s in season. It’s decadent in taste but low in carbohydrates since there’s no breading or deep-frying involved. Serve it as a satisfying weeknight dinner or prepare a larger batch to entertain. If you enjoy this, try similar vegetable-forward dishes such as baked eggplant parmesan or breaded eggplant fries.

Eggplant Rollatini: A Favorite Summer Dish

The eggplant is sliced very thin—using a mandolin helps achieve even slices—so the strips become tender and almost melt in your mouth after baking. Because eggplants vary in size and thickness, start checking doneness after about 45 minutes once assembled. Key benefits of this rollatini:

• Low in carbs: No breading and no frying.
• Great for entertaining: Bake a large pan for a crowd; these pair nicely with a simple side like garlic bread or a green salad.
• Vegetarian: Mostly vegetables with a cheesy filling for satisfying flavor and texture.

If you aren’t convinced about eggplant, this recipe often wins people over. For variations, consider zucchini rollatini or chicken rollatini as alternative bases.

Salt the Eggplant to Draw Out Moisture

Eggplant naturally holds a lot of water and can sometimes taste slightly bitter. After slicing, sprinkle kosher salt on both sides of each slice and let them rest for 10–15 minutes. Pat the slices dry with paper towels before proceeding. This step reduces excess moisture and improves texture so your rollatini won’t be watery.

How to Make Eggplant Rollatini

Eggplant rollatini delivers the same savory, cheesy satisfaction as lasagna but with fewer carbs and lighter texture. Below is a clear step-by-step method; consult the recipe card for exact quantities and a printable version.

1. Prepare the eggplant. Trim the ends and slice lengthwise to about 1/4-inch thickness. Salt both sides and let rest 10–15 minutes, then pat dry and season lightly with salt and pepper.
2. Partially bake the slices. Lay slices on parchment-lined baking sheets, cover with foil, and bake at 400°F for 8–10 minutes until soft and pliable but not fully cooked. Meanwhile, spread about 1/4 cup marinara in the bottom of a 13×9-inch baking dish.
3. Make the cheese filling. Whisk the egg, then combine with ricotta, grated Pecorino Romano or Parmesan, cooked and squeezed spinach, minced garlic, and a pinch of salt and pepper.
4. Assemble the rollatini. Pat the baked eggplant slices dry again. Spoon roughly two generous tablespoons of filling along one short end of each slice, roll up, and place seam-side down over the sauce in the baking dish.
5. Bake until tender. Spoon remaining marinara over the assembled rollatini, sprinkle with shredded mozzarella, cover tightly with foil, and bake at 400°F until the eggplant is very tender, about 60 minutes. Let rest 5 minutes before serving.

Easy Recipe Variations

• Different greens: Substitute frozen spinach with frozen kale, or use sautéed fresh greens—just be sure to remove excess moisture.
• Ricotta substitutes: Swap ricotta for cottage cheese if you prefer more protein or a different texture.
• Layer instead: If you’d rather not roll the slices, layer them flat with the cheese mixture to make a low-carb vegetable lasagna.

Freezing and Make-Ahead Tips

Freeze leftover rollatini only after baking; raw frozen eggplant can become mushy when thawed. Portion baked rollatini into individual airtight containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

More Eggplant Ideas

• Eggplant meatballs
• Baked eggplant sticks
• Grilled or roasted eggplant boats
• Cheesy eggplant gnocchi or caprese-style preparations
• Baba ganoush

Eggplant Rollatini

Low-carb eggplant rollatini with a creamy ricotta and spinach filling, topped with marinara and melted mozzarella. Vegetarian and satisfying for any weeknight.

Ingredients

• 2 medium Italian eggplants, sliced lengthwise into ten 1/4-inch slices (about 21 oz total when sliced)
• Kosher salt and fresh black pepper, to taste
• 1 1/2 cups marinara sauce
• 1 large egg
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Pecorino Romano or Parmesan, plus extra for serving
• 8 oz frozen spinach, heated and well squeezed (or equivalent fresh spinach, cooked and drained)
• 1 garlic clove, minced
• 1 cup shredded part-skim mozzarella (about 4 oz)

Instructions

1. Trim eggplant ends and slice lengthwise into even 1/4-inch slices. Salt both sides and let sit 10–15 minutes, then pat dry.
2. Preheat oven to 400°F. Season slices with a little salt and pepper, arrange on parchment-lined baking sheets, cover with foil, and bake 8–10 minutes until pliable but not fully cooked. Spread 1/4 cup marinara in a 13×9-inch baking dish.
3. In a bowl, beat the egg and mix with ricotta, Pecorino Romano, prepared spinach, garlic, 1/4 tsp salt, and 1/8 tsp pepper.
4. Pat eggplant dry again. Spoon about 2 generous tablespoons of the filling onto one end of each slice, roll up, and place seam-side down in the dish.
5. Top with remaining marinara and mozzarella, cover tightly with foil, and bake at 400°F about 60 minutes until very tender. Let rest 5 minutes before serving. Serve with extra grated cheese if desired.

Notes

Meal prep: Double the recipe and freeze half of the baked rollatini for quick reheating later. Thaw overnight in the refrigerator before reheating.