Eggplant Rollatini
This is the dish I make when I want something that looks like it took longer than it did. Eggplant slices roast until they bend, then roll around a spinach and ricotta filling. A light tomato sauce goes in the dish, the rolls sit on top, and a little mozzarella melts over them. Parsley finishes it, which is the green on the rolls in the photo. No breading, no frying.
Salt the eggplant first, or the rolls weep in the oven and the filling slides out. Roast, do not fry. Fried slices taste heavier and are harder to roll. The filling should be thick. A wet ricotta mix will not stay inside the roll. A spoon of the tomato sauce in the bottom of the dish keeps the eggplant from sticking. Too much sauce and this becomes eggplant parm.
It makes about 10 rolls, enough for four as a main and six as a side. Let the dish rest 10 minutes before you serve it. Hot rolls fall apart on the spoon.
Why you'll love it
- Looks like the photo: rolled eggplant, melted cheese, parsley on top.
- Roasted, not fried.
- Spinach in the filling, so it is not only cheese.
- A make-ahead dish. Better after a rest.
Anti-Inflammatory & Mediterranean Recipes
Eggplant Rollatini
- Prep25 min
- Cook40 min
- Total1 hr 5 min
- Servings4 servings
- Calories340 kcal
Ingredients
- Eggplant
- Filling
- Top
Instructions
- Slice the eggplant lengthwise, about 1/4 inch thick. Salt the slices and let them sit 15 minutes. Pat dry. Heat the oven to 400 F (200 C).
- Brush both sides with olive oil. Roast on a sheet pan 15 minutes, until soft enough to roll. They should bend without cracking.
- Mix the ricotta, spinach, Parmesan, egg, garlic, salt, and pepper.
- Spread half the tomato sauce in a baking dish. Put a spoon of filling on each eggplant slice, roll it up, and set the rolls seam-side down in the dish.
- Spoon the rest of the sauce over the rolls. Scatter the mozzarella on top.
- Bake 20 minutes, until the cheese is melted and the edges bubble. Rest 10 minutes. Finish with parsley.
Notes & Tips
- Squeeze the spinach hard. Wet spinach makes the filling run.
- Roast until the slices bend. Stiff slices crack when you roll them.
- Seam-side down. That is what keeps the roll closed.
- Rest before serving. Hot cheese and hot ricotta will not hold a shape.
- Nutrition: Per serving (about 2 to 3 rolls). Estimate.
- Nutrition: Net carbohydrates: 15g
- Nutrition: WW estimate: 9 points on the current plan (cheese and oil carry the points; eggplant and spinach are the light part)
- Fridge: 3 days, covered. Reheat covered in a low oven. The microwave makes the eggplant watery.
- Freeze: up to 1 month, baked. Thaw in the fridge and warm covered.
- Nutrition is an estimate from eggplant, ricotta, spinach, Parmesan, mozzarella, tomato sauce, and olive oil.
Variations & serving ideas
- No ricotta: use cottage cheese, blended smooth, and squeeze it dry.
- No mozzarella: provolone melts the same way.
- Lighter: use half the cheese and an extra handful of spinach in the filling.
- No egg: the rolls still work. The filling is a little looser.
- Dairy-free is a different dish. A lentil and spinach filling, no cheese, is the stand-in.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 20 g |
| Sodium | 780 mg |
| Total carbohydrate | 22 g |
| Fibre | 7 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Eggplant Rollatini?
About 1 hour 5 minutes in total: 25 minutes of prep and 40 minutes of cooking.
What ingredients do I need for Eggplant Rollatini?
The key ingredients include egg, ricotta, parmesan, mozzarella, eggplants and spinach. The recipe card lists every ingredient with exact amounts.
Can I freeze Eggplant Rollatini?
Freeze: up to 1 month, baked.
How many servings does this recipe make?
It makes 4 servings.
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