I. Introduction
If you’re looking for a satisfying vegetarian comfort dish, this Eggplant Rollatini with creamy ricotta and tender spinach is a perfect choice. With just 30 minutes of prep and no complicated steps, this Italian-American classic brings big flavor with minimal effort.
II. What Is Eggplant Rollatini?
Eggplant Rollatini is a baked dish made of thinly sliced eggplant rolled around a rich ricotta filling and topped with marinara and cheese. Originating from Italian-American cuisine, it’s often seen as a lighter cousin to eggplant parmesan. Unlike lasagna, rollatini is more compact and elegant, yet equally comforting.
III. Why You’ll Love This Eggplant Rollatini Recipe
- Quick 30-Minute Prep
- No frying—oven-roasted for less mess
- Creamy ricotta + fresh spinach = unbeatable flavor
- Great for meal prep and freezer-friendly
- Vegetarian and customizable
IV. Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Eggplants (2 medium) | Sliced lengthwise, roasted or grilled |
| Ricotta cheese | Whole milk or part-skim for best texture |
| Fresh spinach | Lightly sautéed or thawed frozen, well-drained |
| Mozzarella cheese | Shredded, for melting and topping |
| Parmesan cheese | Grated, sharp and salty accent |
| Marinara sauce | Use homemade or high-quality store-bought |
| Egg | Helps bind the ricotta filling |
| Garlic | Fresh minced or garlic powder |
| Italian seasoning | Optional blend of oregano, basil, and thyme |
| Olive oil | Brushing eggplant before roasting |
| Salt & black pepper | Season to taste |
V. Step-by-Step Instructions
1. Prepare the Eggplant
- Slice eggplant into 1/4-inch planks.
- Brush with olive oil, season, and roast at 400°F for 12–15 minutes.
2. Make the Ricotta-Spinach Filling
- In a large bowl, mix ricotta, egg, sautéed spinach, garlic, mozzarella, parmesan, salt, pepper, and herbs.
3. Assemble the Rollatini
- Spoon 1–2 tablespoons of filling onto one end of each eggplant slice.
- Roll up and place seam-side down in a baking dish with marinara.
4. Top and Bake
- Cover with more marinara, mozzarella, and parmesan.
- Bake at 375°F for 25–30 minutes until bubbling.
5. Cool and Serve
- Let sit for 5–10 minutes.
- Garnish with chopped basil or parsley.
VI. Pro Tips for Success
- Salt eggplant slices and let them sweat for 15 minutes, then pat dry.
- Use a mandoline for even slices.
- Fold the filling, don’t overmix.
- Let cool slightly for firmer slices.
- Add chili flakes for spice lovers.
VII. Make-Ahead and Storage Tips
- Make-Ahead: Assemble and refrigerate unbaked up to 24 hours in advance.
- Freezing: Wrap tightly and freeze baked or unbaked. Good for 2 months.
- Reheating: Bake from frozen at 375°F or microwave individual portions.
VIII. Variations to Try
- Low-Carb Option: Use zucchini instead of eggplant.
- Vegan: Use dairy-free ricotta and skip the egg.
- Add Meat: Mix ground turkey or sausage into the ricotta.
- Gluten-Free: Just check your marinara and serve with gluten-free sides.
IX. Serving Suggestions
- Pair with garlic bread or Caesar salad.
- Add a light side of couscous or roasted veggies.
- Serve with a glass of Chianti or dry rosé.
X. Nutrition Information (Per Serving Estimate)
| Nutrient | Amount |
| Calories | ~310 |
| Carbohydrates | ~12g |
| Protein | ~18g |
| Fat | ~20g |
| Fiber | ~4g |
Note: Nutrition may vary based on brands used and substitutions.
XI. Frequently Asked Questions (FAQs)
Can I freeze Eggplant Rollatini?
What’s the best way to prevent eggplant from tearing?
Can I make this without egg in the filling?
What’s the difference between rollatini and involtini?
Can I air fry instead of baking?
XII. Final Thoughts
This Eggplant Rollatini recipe is as comforting as it is convenient. With just 30 minutes of prep and wholesome, flavorful ingredients, it’s the kind of weeknight dinner that tastes like a weekend treat. Whether you’re cooking for family, guests, or meal prepping, this dish delivers every time.
