Eggplant Rollatini is a cozy Italian dish that's surprisingly simple to make! Tender eggplant rolls are filled with creamy cheese and baked in a rich, meaty tomato sauce for a hearty, family-friendly meal.
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Why You’ll Love This Recipe For Eggplant Rollatini
The ultimate cozy, cheesy, and satisfying dinner to make! It takes the best parts of classic Italian dishes — tender eggplant, creamy cheese, and a rich, meaty tomato sauce — and rolls them into one irresistible meal. Each bite is packed with flavor, from the tender roasted eggplant to the gooey, melty cheese filling.
And let’s not forget the veal sauce: savory, hearty, and the perfect finishing touch! Whether you're making this recipe for eggplant rollantini as a family dinner or meal-prepping for the week, it is guaranteed to be a hit. Plus, it’s surprisingly simple to put together, making it a great option even on busy nights. Here’s why you’ll love this dish:
- Comforting & cheesy
- Rich and creamy filling
- Lighter than fried versions
- Perfect for prepping ahead
- A fun twist on a classic
Ingredient Information And Substitutions
- Eggplant- I used standard larger eggplant, also known as American eggplant, for its firm texture and mild flavor.
- Onion & garlic- Build flavor in the sauce. Swap fresh garlic for 1 teaspoon each of garlic and onion powder if needed.
- Ground beef- Mild and tender, soaking up the seasonings well. Can be substituted with ground veal.
- Cooking spray- Helps prevent sticking while keeping the dish lighter. You can also brush the eggplant and pan with olive oil.
- Marinara sauce- I love using my homemade marinara, but a good-quality store-bought one works too. If you prefer a chunkier sauce, add diced tomatoes.
- Cheese filling- A creamy blend of ricotta, Romano (or Parmesan), and melty mozzarella, tied together with an egg and seasoned with black pepper, garlic, and parsley.
How To Make Aubergine Rollatini
Step 1- Prepare the eggplant.
Preheat the oven to 350 degrees F. Line two baking sheets with foil, give them a good spray, and lay out the eggplant slices. Sprinkle with kosher salt and let them sit for 10 minutes to draw out extra moisture. Pat dry, then season with black pepper, spray again, and bake for 20 minutes. Once the eggplant is out of the oven, set the eggplant aside to cool and turn the oven up to 400 degrees F.
Step 2- Make the veal sauce.
While the eggplant bakes, heat a large pan over medium-high heat. Spray with cooking spray, then sauté onions and garlic for about 3 minutes. Add the ground veal, breaking it up as it cooks, and let it brown for 6-7 minutes. Drain any extra grease, season to taste, then stir in the marinara. Turn the heat to low and let it simmer.
Step 3- Make the cheese filling.
In a bowl, stir together the ricotta, ½ cup Romano, ½ cup mozzarella, black pepper, dried parsley, garlic powder, and an egg until everything’s well combined and creamy.
Step 4- Assemble the eggplant roll ups.
Spread a thin layer of sauce in the bottom of a 9x13-inch pan. Place about 2 tablespoons of cheese filling on the wider side of each eggplant slice. Then, roll them up and place them seam-side down in the pan.
Pour the rest of the sauce evenly over the top.
Step 5- Bake and serve.
Bake for 35-40 minutes, or until the internal temperature reaches 165 degrees F. Sprinkle on the remaining Romano and mozzarella, pop it back in for a few more minutes to melt, and serve hot. Enjoy!
Frequently Asked Questions
I don't peel my eggplant for this recipe because the skin softens as it bakes. Plus, it adds a little extra texture and loads of nutrients!
Trim off the top and bottom then slice it lengthwise. Stand one eggplant half upright and carefully cut it into ¼-inch slices. Repeat with the other half.
Sometimes, yes, but this version skips the frying for a simpler and lighter approach.
I personally like it best made and served right away, but it can be made ahead.
Tips For Making Eggplant Rolls
- Salt and pat dry. Don’t skip this step! It removes bitterness and keeps the eggplant from becoming soggy. I add a little pepper after patting.
- Evenly divide the cheese. Aim for about 2 tablespoons per slice, adjusting based on size. Larger slices get a bit more, smaller ones a little less.
- Roll carefully from the wide side. Place the filling on the wider end of each slice and roll gently. This keeps the filling secure and prevents spills.
- Place the rolls seam-side down to help keep the rolls closed.
- Bake uncovered. Eggplant releases liquid as it cooks, so leaving it uncovered helps excess moisture evaporate and prevents a watery dish.
- Ingredients to prep ahead- Chop onions, peel garlic, make marinara sauce, grate cheese, and mix the cheese filling in advance.
- Leftovers and storage- Keeps in the fridge for 3-4 days. Reheat in the oven or microwave until hot and bubbly. Freezing eggplant isn’t ideal (it gets soggy), but you can freeze the sauce.
What To Serve With An Eggplant Roll Up
This dish is rich, cheesy, and full of flavor, so I like to keep the sides simple and fresh. A crisp salad, some warm, crusty bread, or a lighter pasta dish balances everything out perfectly. Whether you're serving it for a cozy family dinner or a special occasion, here are some great sides to pair with it:
- Pasta and Peas Recipe
- Garlic Butter Sautéed Carrots Recipe
- Garlic Parmesan Roasted Broccoli
- Tomato Bisque Soup Recipe
Other Tasty Eggplant Recipes To Try
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Eggplant Rollatini
Equipment
Ingredients
Eggplant
- Cooking spray
- 2 eggplants Tops and bottoms cut off and sliced length-wise into ¼ inch thick slices (each eggplant should make around 6-7 slices)
- kosher salt, to taste
- ground black pepper, to taste
Veal sauce
- ½ cup onion, chopped
- 1 Tablespoon minced garlic, 2-3 cloves
- 1 pound ground beef 90/10 or ground veal
- kosher salt, to taste
- ground black pepper, to taste
- 2 ½ cups marinara sauce, (I use this easy recipe to make it myself)
Cheese filling
- 16 ounces Ricotta cheese
- 1 cup grated Romano cheese (or parmesan) divided
- 1 cup shredded mozzarella cheese divided
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 large egg
Instructions
Preparing the eggplant
- Preheat the oven to 350 degrees F and line 2 sheet pans with foil. Spray with cooking spray and lay eggplant slices in a single layer on the pans.
- Sprinkle kosher salt onto the eggplant to taste and rest for 10 minutes.
- Pat the eggplant slices with a dry paper towel to absorb any moisture. Sprinkle with black pepper to taste, spray with cooking spray and bake for 20 minutes. Once baked, set aside to cool and turn the oven up to 400 degrees F.
Making the veal sauce
- While the eggplant slices bake, heat a large skillet over medium high heat and spray with cooking spray.
- Add onions and garlic to the pan and sauté stirring often for around 3 minutes to soften.
- Add ground beef to the pan and break up with a wooden spoon.
- Sauté until brown, around 6-7 minutes stirring often. Drain any excess grease.
- Season to taste with salt and pepper and add marinara sauce.
- Once the sauce begins bubbling reduce heat to low and hold at the lower temperature until you're ready to use the sauce.
Making the cheese filling
- In a large mixing bowl combine ricotta cheese, ½ cup shredded Romano cheese, ½ cup shredded mozzarella cheese, black pepper, dried parsley, 1 teaspoon garlic powder, and the egg and stir well until fully combined.
- While the eggplant cools, spread 1-2 ladles of sauce in a thin even layer in the bottom of a 9" x 13" pan.
Assembling the Rollatini
- Divide cheese between each eggplant slice, placing around 2 Tablespoons on the wider side of the slice.
- Roll the eggplant slices starting on the cheese side and carefully place them into the prepared 9" x 13" pan, lining them in on each side of the pan seam side down.
- When the pan is full, ladle remaining sauce evenly over the rolls.
- Bake for 35-40 minutes or until they reach an internal temperature of 165 degrees.
- Top with remaining Romano and mozzarella cheeses and return to the oven for a few minutes to melt the cheese. Serve immediately.
Video
Notes
- Salt and pat dry. Don’t skip this step! It removes bitterness and keeps the eggplant from becoming soggy. I add a little pepper after patting.
- Evenly divide the cheese. Aim for about 2 tablespoons per slice, adjusting based on size. Larger slices get a bit more, smaller ones a little less.
- Roll carefully from the wide side. Place the filling on the wider end of each slice and roll gently. This keeps the filling secure and prevents spills.
- Place the rolls seam-side down to help keep the rolls closed.
- Bake uncovered. Eggplant releases liquid as it cooks, so leaving it uncovered helps excess moisture evaporate and prevents a watery dish.
- Ingredients to prep ahead- Chop onions, peel garlic, make marinara sauce, grate cheese, and mix the cheese filling in advance.
- Leftovers and storage- Keeps in the fridge for 3-4 days. Reheat in the oven or microwave until hot and bubbly. Freezing eggplant isn’t ideal (it gets soggy), but you can freeze the sauce.
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