If you are craving a comforting Italian dish that combines tender, roasted eggplant with a luscious, cheesy filling and zesty marinara sauce, look no further than this Eggplant Rollatini with Marinara Sauce Recipe. It’s a taste sensation that feels both cozy and sophisticated, making it an absolute favorite for family dinners and special occasions alike. Each bite delivers a perfect balance of rich ricotta, melty mozzarella, fresh basil, and that classic tomato goodness, all wrapped up in delicate eggplant slices. Trust me, once you try this recipe, it will surely become one of your go-to dishes whenever you want to impress or indulge.
Ingredients You’ll Need
This Eggplant Rollatini with Marinara Sauce Recipe relies on simple, wholesome ingredients that come together beautifully to create a dish bursting with flavor and texture. Each ingredient plays a vital role, whether it’s providing creaminess, savoriness, freshness, or that irresistible golden top.
- 2 medium eggplants: The star of the dish, roasted until tender and flexible for easy rolling.
- 1 tablespoon olive oil: Adds richness and helps roast the eggplant to perfection with a slight crisp.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 1 1/2 cups ricotta cheese: Brings creamy texture and mild tang to the filling.
- 1/2 cup grated Parmesan cheese: Adds savory depth and a slightly nutty flavor.
- 1 cup shredded mozzarella cheese (divided): Melts beautifully for rich, gooey goodness on top and inside.
- 1 egg: Binds the cheese filling together for perfect consistency.
- 2 tablespoons chopped fresh basil: Provides a fragrant, herbaceous burst that brightens the dish.
- 1 teaspoon garlic powder: Infuses the filling with warm, aromatic notes.
- 2 cups marinara sauce: The heartwarming tomato sauce that ties every element together.
- Fresh parsley or basil for garnish (optional): Adds a pop of color and a fresh finish when serving.
How to Make Eggplant Rollatini with Marinara Sauce Recipe
Step 1: Roast the Eggplant Slices
Start by preheating your oven to 400°F (200°C). While it’s heating up, slice the eggplants lengthwise into thin 1/4-inch slices. Lightly brush each slice with olive oil on both sides and season with salt and pepper. Lay them in a single layer on a parchment-lined baking sheet. Roast the eggplant for 15 to 20 minutes until they turn tender and flexible, making them easy to roll. Let the slices cool slightly before moving on to the next step.
Step 2: Prepare the Cheesy Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella, the egg, chopped fresh basil, and garlic powder. Stir everything until it’s thoroughly blended into a creamy, flavorful filling that’s going to bring the rollatini to life.
Step 3: Assemble the Rollatini
Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Then, place around two tablespoons of the cheese mixture at one end of each roasted eggplant slice. Roll them up tightly so the filling stays nicely enclosed. Arrange the rolls seam-side down in the baking dish, packing them close for even cooking.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining marinara sauce over the top of the arranged eggplant rolls. Sprinkle the rest of the shredded mozzarella cheese evenly on top to get that golden, bubbly finish. Bake uncovered for 25 to 30 minutes until the sauce is bubbling and the cheese is beautifully melted and lightly browned.
How to Serve Eggplant Rollatini with Marinara Sauce Recipe
Garnishes
To elevate your presentation and flavor, sprinkle fresh parsley or basil leaves on top before serving. Not only do they add a vibrant green contrast that makes the dish look irresistible, but their fresh herbal notes complement the richness of the cheeses and the tanginess of the marinara perfectly.
Side Dishes
Eggplant Rollatini with Marinara Sauce Recipe pairs wonderfully with a variety of sides. A crisp green salad dressed in a light vinaigrette or crunchy garlic bread slathered with herb butter balance the richness of the dish beautifully. Steamed vegetables or roasted potatoes also make great accompaniments for a complete and satisfying meal.
Creative Ways to Present
For a dinner party or date night, consider serving each plate with two or three rolls stacked neatly, drizzling extra marinara on the side, and garnishing with a sprig of basil. You can also place rollatini in individual ramekins for a charming, personalized touch. These small details turn a homey dish into an elegant standout on your table.
Make Ahead and Storage
Storing Leftovers
Once your Eggplant Rollatini with Marinara Sauce Recipe has cooled, transfer any leftovers to an airtight container and store in the refrigerator. They will stay fresh for up to 3 to 4 days, making it a fantastic dish to enjoy again for lunch or dinner without any fuss.
Freezing
This dish freezes beautifully if you want to prepare it in advance. Assemble the rollatini as usual, but instead of baking, wrap the baking dish tightly with plastic wrap and foil before placing it in the freezer. When ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes if necessary.
Reheating
To reheat, preheat your oven to 350°F (175°C). Cover the dish with foil to prevent drying out and bake for 15 to 20 minutes or until warmed through. Alternatively, single servings can be reheated gently in the microwave, though the oven reheating preserves the texture and melted cheese best.
FAQs
Can I use other types of cheese in this Eggplant Rollatini with Marinara Sauce Recipe?
Absolutely! While ricotta, Parmesan, and mozzarella are classic, you can experiment with goat cheese for tang, fontina for creaminess, or even a bit of provolone for smokiness. Just keep the balance so the filling remains smooth and flavorful.
Is it possible to make this recipe vegan?
Yes! Swap out the ricotta and mozzarella for plant-based cheese alternatives and use a flax egg or other vegan binder instead of the egg. Make sure your marinara sauce has no added dairy.
Can I grill the eggplant slices instead of roasting?
Grilling the eggplant slices works wonderfully and adds a lovely smoky flavor. Just brush them with olive oil and grill until tender and flexible before proceeding with the filling and rolling.
How do I prevent the eggplant from becoming soggy?
Salting the eggplant slices before roasting helps draw out excess moisture. If you want to be thorough, sprinkle them with salt and let sit for 15–30 minutes, then pat dry with paper towels before brushing with oil and roasting.
Can I prepare Eggplant Rollatini with Marinara Sauce Recipe ahead of time and bake later?
Definitely! Assemble everything and refrigerate the unbaked rollatini covered for up to 24 hours. When ready, bake as instructed. This makes entertaining or weeknight meals so much easier.
Final Thoughts
There is something truly special about the way Eggplant Rollatini with Marinara Sauce Recipe combines rustic Italian flavors with simple ingredients to create a dish that’s bursting with comfort and elegance. Whether you’re cooking for loved ones or treating yourself, this recipe offers a homemade feel and satisfying taste that’s hard to beat. I encourage you to give it a try soon—you might just find a new favorite to brighten your dinner table again and again!
Print
Eggplant Rollatini with Marinara Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Eggplant Rollatini with Marinara Sauce is a delicious Italian-inspired vegetarian main course featuring tender roasted eggplant slices rolled with a creamy ricotta and cheese filling, baked to golden perfection with rich marinara sauce and melted mozzarella.
Ingredients
Eggplant
- 2 medium eggplants
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic powder
Sauce & Garnish
- 2 cups marinara sauce (homemade or store-bought)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat and Roast Eggplant: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Arrange in a single layer on the baking sheet and roast for 15–20 minutes until tender and flexible. Remove from the oven and let cool slightly.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, Parmesan, 1/2 cup of the shredded mozzarella, egg, chopped basil, and garlic powder. Stir until well blended to create a smooth, flavorful filling.
- Assemble Rollatini: Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9×13-inch baking dish. Place about 2 tablespoons of the cheese mixture at one end of each eggplant slice and roll up tightly. Arrange the rolls seam-side down in the baking dish to keep them secure.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the arranged eggplant rolls, ensuring each is well covered. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
- Bake: Bake uncovered in the preheated oven for 25–30 minutes, or until the sauce is bubbly and the cheese on top is golden brown and melted.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil if desired. Serve warm and enjoy this hearty vegetarian Italian dish.
Notes
- For a lower-fat version, use part-skim ricotta and mozzarella cheeses.
- This dish can be assembled ahead of time and baked just before serving for convenience.
- Pairs perfectly with a fresh side salad or warm garlic bread for a complete meal.
