Eggplant Rollatini recipe with ricotta and marinara

This Eggplant Rollatini recipe with ricotta and marinara is a Mediterranean favorite made easy! Featuring tender slices of roasted eggplant wrapped around a creamy ricotta filling and baked in a fresh tomato marinara, it’s a dish full of comfort and classic flavor.

Eggplant is a staple in Mediterranean kitchens—just like in my recipes for moussaka, grilled eggplant, or stuffed karniyarik. In this recipe, I use a homemade fresh tomato marinara but feel free to use your favorite store-bought version for convenience. The result? A cozy, cheesy, and satisfying meal that’s perfect for any night of the week.

What Is Eggplant Rollatini?

Eggplant Rollatini (also known as involtini di melanzane in Italian) is a classic Italian-American dish made by rolling thin slices of cooked eggplant around a creamy ricotta filling, then baking them in marinara sauce and cheese. It’s a comforting, cheesy, and slightly lighter twist on lasagna—minus the pasta. Popular in Mediterranean kitchens, this dish is perfect for vegetarians and anyone who loves the earthy flavor of eggplant paired with rich tomato and herb-forward sauces.

Ingredients you Need to Make Eggplant Rollatini

All the essentials for a comforting, cheesy Eggplant Rollatini—Mediterranean simplicity at its best.

• Eggplants: Thinly sliced and roasted until tender—these form the perfect base for rolling.

• Marinara Sauce: I use a homemade tomato garlic basil sauce, but a good store-bought version works too.

• Ricotta Cheese: Creamy and mild, it’s the heart of the filling.

• Mozzarella & Parmesan: Melty, golden, and savory—because we love a cheesy top layer!

• Egg: Helps bind the ricotta filling for structure when baked

• Olive Oil: Used for roasting the eggplant and adding richness to the dish

• Garlic & Fresh Basil: For that unmistakable Italian aroma and flavor.

Tips for Making the Best Eggplant Rollatini

• To Peel or Not to Peel: I like to leave some of the eggplant skin on—it adds texture and helps hold the rolls together. If you prefer a more tender bite, feel free to peel them completely.

• Slice Evenly: Slice your eggplant lengthwise about ¼ inch thick. This thickness ensures they’re flexible enough to roll without falling apart.

• Salt to Remove Bitterness: Lay the slices out and sprinkle them with salt. Let them sit for 15–20 minutes to draw out excess moisture and reduce bitterness. Then rinse and pat dry thoroughly with paper towels.

• Bake, Don’t Overbake: Lightly brush or drizzle the slices with olive oil and bake at 400°F for 10–12 minutes, just until they’re tender and pliable. Avoid over-baking or they’ll become too soft to roll.

• Use Room-Temp Filling: Let the ricotta mixture sit at room temperature for a few minutes before spreading. It’ll be easier to roll and distribute evenly.

• Make Ahead Friendly: You can prep the rollatini up to a day in advance, cover, and refrigerate. Bake just before serving for a fresh-from-the-oven finish.

What to Serve with Eggplant Rollatini

Eggplant Rollatini is hearty enough to stand on its own, but it pairs beautifully with light, fresh sides. Here are a few ideas:

• Simple Green Salad with lemon vinaigrette or balsamic

• Garlic Bread or Crusty Baguette for dipping in marinara

• Pasta Aglio e Olio or a small side of spaghetti if you’re feeding a crowd

• Steamed or Roasted Vegetables like broccoli or green beans

• Cucumber Yogurt Salad for a Mediterranean twist

Storage, Reheating & Freezing

• Storage:
  Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheating:
  Reheat individual portions in the microwave, or warm a full tray in the oven at 350°F for 15–20 minutes, covered with foil to prevent drying out.
• Freezing:
  Eggplant Rollatini freezes well! Assemble the rolls and sauce (but don’t bake), cover tightly, and freeze for up to 2 months. When ready to use, thaw overnight in the fridge and bake as directed.
  You can also freeze leftovers—just make sure they’re fully cooled and stored in freezer-safe containers.