Irresistible Eggplant Rollatini – Involtini di Melanzane
These cheese-filled Eggplant Rollatini bundles are pure Italian comfort food at its finest. Bathed in a vibrant tomato sauce and sprinkled with melted cheese, this rollatini dish is an inviting presentation that is sure to impress your guests. This recipe has become one of my family’s most requested dishes.
Menu Suggestion: Make It a Meal
To create elegant yet well planned Italian feast check my other recipes.
Table of Contents
Why You’ll Love This Recipe
This eggplant roulade is everything you want in a summer recipe—make-ahead, oven-to-table, lighter on oil, and versatile enough to impress at a dinner party or comfort your family at home.
Essential Grocery List and Ingredient Notes
Notes & Substitutions
Special Tools to Use:
Estimated Time Required:
Recipe Steps at a Glance
This eggplant rollatini recipe can be broken down into the following steps:
Step-by-step: How to Make Eggplant Rollatini
Step 1: Slice each eggplant lengthwise into ¼-inch thick slices using a mandoline slicer for perfectly even results. I shave off two opposite sides of the eggplant first to create better absorption and more uniform rolling.
Pro tip: Salt the slices lightly and let them sit for 15 minutes if your eggplant seem particularly large or bitter, though this isn’t usually necessary with fresh, medium-sized eggplants.
Step 2: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and brush lightly with olive oil. Arrange the eggplant slices on the sheets, brush both sides with olive oil, and season with salt and pepper. I bake them for 30-35 minutes, flipping every 8 minutes and rotating the pans for even browning. You want them golden outside and silky inside – this creates the perfect texture for rolling.
Step 3: While the eggplant bakes, I combine the ricotta, mozzarella, grated Pecorino Romano, and chopped parsley in a bowl. Season with salt and pepper to taste. The mixture should be creamy but not wet.
Step 4: The tomato sauce I used for this dish was a simple one made with finely chopped onion, garlic, olive oil, salt, pepper, and basil.
I prepare a simple marinara with olive oil, finely chopped onion, minced garlic, crushed tomatoes, oregano, and fresh basil. I barely cook it – just enough to soften the onions and meld the flavors while keeping that fresh tomato taste.
Step 5: Let the baked eggplant slices to cool down right in baking pan.
Step 6: Evenly distribute the filling on the eggplant slices and spread with a small spatula or a butter knife.
Step 7: Drizzle olive oil in your baking dish and spread half the marinara sauce on the bottom. Using a small spatula, spread about a heaping tablespoon of cheese filling on each eggplant slice, then roll tightly and place seam-side down in the sauce.
Step 8: Top with remaining sauce (don’t drown them), cover with foil, and bake at 375°F (190°C) for 20-30 minutes until bubbly. Remove foil for the last few minutes if you want more browning.
Questions You May Ask
Can I prepare these ahead?
Absolutely! Assemble the rollatini up to the point of baking, cover, and refrigerate for up to 24 hours before the baking.
Best Way to Serve Eggplant Rollatini
More Recipes to Try from Cafe Osharak
Enjoyed make ahead dinner recipes? Then you’ll love Zucchini roll-ups, Gnocchi Alla Roman, and Braciole rolls! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!
And if you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Irresistible Eggplant Rollatini – Involtini di Melanzane
Ingredients
For the Eggplant:
- 2 eggplants large
- 3 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup ricotta cheese whole milk
- ¾ cup mozzarella cheese shredded
- ⅓ cup Pecorino Romano (or Parmesan) grated
- ½ cup parsley fresh, chopped
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons olive oil
- ½ onion medium, finely chopped
- 1 garlic clove minced
- 2 cup tomatoes crushed
- 1 teaspoon oregano
- 3 tablespoons basil fresh, chopped
- Salt and pepper to taste
Instructions
Eggplant Slices
- Slice each eggplant lengthwise into ¼ -inch thick slices using a sharp knife or mandolin slicer.2 eggplants
- Preheat oven to 400°F (200°C).
- Line 2 baking sheet with parchment paper. Brush the parchment with oil.
- Arrange the sliced eggplant on a baking sheet.
- Brush the slices with the oil and season with salt and pepper.3 tablespoons olive oil, Salt and pepper to taste
- Flip the eggplants and oil the other side. Sprinkle with salt and pepper.
- Place eggplant sheets in the oven and cook for 30-35 minutes. Flipping and rotating the sheets every 8-minutes.
Cheese Filling
- In a bowl, mix together the filling ingredients.1 cup ricotta cheese, ¾ cup mozzarella cheese, ⅓ cup Pecorino Romano (or Parmesan), ½ cup parsley, Salt and pepper to taste
Marinara Sauce
- In a saucepan, heat the olive oil over medium heat until shimmering.3 tablespoons olive oil
- Add the onions, and cook until translucent and soft, about 3-5 minutes.½ onion
- Add the minced garlic, and continue to cook until fragrant, another minute or two.1 garlic clove
- Add the crushed tomatoes, oregano, salt, pepper and cook in medium-low heat. Let it simmer until thickened for 8 to 10 minutes.2 cup tomatoes, 1 teaspoon oregano, Salt and pepper to taste
Assembly and Final Baking
- Prepare the baking dish. Drizzle the baking dish with olive oil and spoon half of the marinara sauce on the bottom.
- Spoon a heaping tablespoon of filling onto the eggplant slice, and spread with a knife or a small offset spatula.
- Roll the eggplants and nest the little bundles seam side down in the red sauce.
- Spoon the rest of the sauce over the rollatini, cover the casserole dish with foil, and bake at 375°F (190°C) for 20-30 minutes.
- Garnish with fresh basil leaves and serve.3 tablespoons basil
I had a chance to get my taste buds alive by experimenting with all the fantastic recipes Noune is offering. I tried to make Eggplant Rollatini with my first attempt it was effortless and quick. Being an Indian, I tend to have food with a bit of chilly that’s the only add on I did.
This is one of my favs. to make.
Oh, I am so glad that you experimented and made it your own, Zen. And usually eggplants and tomato sauce balance really well with chilly heat. Thanks for trying the recipe and your feedback.
This is one of my all time favorites!
I love eggplants but rollatini are one my favorite dishes too.