Eggplant Rollatini
Tender slices of eggplant, lightly fried and rolled around a creamy ricotta and spinach filling, then baked in marinara sauce under a blanket of melted mozzarella. This Italian-American comfort classic delivers all the satisfaction of lasagna without the pasta.
For 4 servings
- prep · ~10 min
Prep the eggplant slices.
1.Slice eggplants lengthwise into 12 thin slices, about ¼ inch thick.2.Lay slices on paper towels and sprinkle lightly with a pinch of salt.3.Let sit for 10 minutes to draw out moisture, then pat dry. - fry · ~12 min
Pan-fry the eggplant slices.
1.Heat half the oil in a large skillet over medium heat.2.Working in batches, fry eggplant slices until golden and pliable, about 2 minutes per side.3.Transfer to a paper towel-lined plate and repeat with remaining oil.4.Let slices cool enough to handle.TIPDon't crowd the pan — fry in a single layer so the eggplant browns instead of steaming. - saute · ~3 min
Wilt the spinach.
1.Heat 1 teaspoon olive oil in the same skillet over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add chopped spinach and cook until just wilted, about 2 minutes.4.Remove from heat and let cool slightly. - mix · ~5 min
Make the ricotta filling.
1.In a large mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, beaten egg, black pepper, and nutmeg.2.Squeeze excess moisture from the wilted spinach and stir it into the cheese mixture.3.Mix until evenly combined.TIPSqueeze the spinach firmly — too much water in the filling makes the dish soupy. - assemble · ~10 min
Assemble the rollatini.
1.Preheat oven to 375°F.2.Spread ½ cup marinara sauce across the bottom of a 9x13 baking dish.3.Lay an eggplant slice flat and place 2 tablespoons of filling at the wider end.4.Roll it up gently and place seam-side down in the baking dish.5.Repeat with all 12 slices, arranging rolls snugly in the dish. - bake · ~25 min
Top and bake the rollatini.
1.Spoon remaining 1½ cups marinara sauce over the rolled eggplant.2.Sprinkle remaining ½ cup mozzarella cheese on top.3.Bake uncovered at 375°F until bubbling and golden, about 25 minutes.TIPFor a more golden top, switch to broil for the last 2 minutes — watch closely so it doesn't burn. - rest · ~5 min
Rest briefly before serving.
Let the dish rest for 5 minutes so the filling sets and the rolls hold their shape when plated.
- garnish
Garnish with fresh basil and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Salting the eggplant slices and patting them dry removes excess moisture, preventing them from becoming soggy during frying.
- 2Fry the eggplant in a single layer without crowding the pan to ensure they brown evenly rather than steam.
- 3Squeeze the wilted spinach very firmly before mixing it into the ricotta; excess liquid will make the filling watery.
- 4Use whole-milk ricotta for a richer, creamier filling that holds together better during baking.
- 5For a perfectly golden bubbly top, switch the oven to broil for the last 2 minutes of baking, watching closely.
- 6Let the rollatini rest for 5 minutes after baking so the filling sets and the rolls stay intact when served.
Adapt it for your goals.
Low-carb
Skip the egg in the filling and use a keto-friendly marinara with no added sugar — this keeps the rollatini satisfyingly low in carbs while still tasting indulgent.
vegetarianVegetarian
This recipe is already vegetarian, but for a heartier version, add 1/2 cup of finely chopped sautéed mushrooms to the ricotta filling for an earthy, meaty texture.
gluten freeGluten-free
Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and ensure your marinara is gluten-free — the recipe is naturally gluten-free otherwise.
protein packedProtein-packed
Add 1/2 cup of cooked, crumbled Italian sausage or finely diced prosciutto to the ricotta filling for a savory protein boost that pairs beautifully with the marinara.
Why this is on our healthy list.
Rich in Calcium
Thanks to ricotta, mozzarella, and Parmesan, each serving provides a good amount of calcium for strong bones and teeth.
Good Source of Vitamin A
The spinach in the filling is packed with beta-carotene, which your body converts into vitamin A for eye health and immune support.
Low in Carbohydrates
Using eggplant instead of pasta sheets makes this a naturally lower-carb option that still satisfies comfort food cravings.
Contains Antioxidants
Eggplant skin is rich in nasunin, an antioxidant that helps protect cells from oxidative stress, and the marinara adds lycopene from tomatoes.
Frequently asked questions
Yes, brush the slices lightly with oil and bake at 400°F for about 10 minutes per side until pliable and lightly browned — this reduces oil without sacrificing texture.
