Eggplant rollatini is one of those comfort food recipes that never really leaves your memory once you’ve tasted it. The combination of tender eggplant slices rolled up with creamy cheese filling has a way of making you feel like you’re eating a hug on a plate. When I first tried making it at home, I was a little nervous about slicing the eggplant thin enough without turning it into some kind of kitchen disaster, but let’s just say—practice (and maybe a little patience) pays off. What I love about this dish is how it fits right into the healthy comfort food recipes category. It doesn’t weigh you down the way heavy pasta bakes sometimes can. Instead, it feels light but still hearty, with just the right balance of cheesy goodness and fresh vegetable flavor. And if you’re into eggplant recipes healthy enough to count as a weeknight win, then this is a keeper. Honestly, you could put this together in about the time it takes to debate what’s for dinner. I’m not kidding—it falls right into that sweet spot of 5 Minute Recipes. Okay, maybe not the whole dish in five minutes, but you’ll find it simple enough that it feels like an Easy 5 Minute Recipes kind of project. If you’ve ever wanted eggplant recipes easy and satisfying without sacrificing flavor, then rollatini is where it’s at.

1) Key Takeaways
2) Easy Eggplant Rollatini Recipe
3) Ingredients for Eggplant Rollatini
4) How to Make Eggplant Rollatini
5) Tips for Making Eggplant Rollatini
6) Making Eggplant Rollatini Ahead of Time
7) Storing Leftover Eggplant Rollatini
8) Try these Main Course next!
9) Eggplant Rollatini
10) Nutrition

1) Key Takeaways

Eggplant rollatini offers a mix of comfort and freshness, making it a healthy twist on classic Italian food.
The recipe includes roasted eggplant, creamy ricotta filling, and bubbly marinara sauce.
It belongs in the family of comfort food recipes yet feels lighter than pasta-heavy options.
Prep takes little effort, and the dish rewards you with flavor that tastes like more than the sum of its parts.

2) Easy Eggplant Rollatini Recipe

I’ve made plenty of Italian dinners, but this one always feels special. Eggplant rollatini slides right into comfort food recipes without dragging you down with too much heaviness. Imagine silky eggplant slices rolled with ricotta and baked under marinara. The smell alone is enough to pull everyone toward the kitchen table.

I still remember the first time I tried rolling those slippery slices. Some fell apart, a few tore, but by the time I plated the dish, nobody noticed the small mistakes. What mattered was how the rolls baked into tender bites layered with cheesy goodness. That’s the magic here: it’s forgiving and fun.

And while the recipe may look fancy, it fits easily in weeknight cooking. By the time the sauce bubbles, you’re reminded why healthy comfort food recipes deserve a place in your dinner routine. Every forkful brings warmth, flavor, and a touch of satisfaction you didn’t know you craved.

3) Ingredients for Eggplant Rollatini

Eggplant: Use medium-sized eggplants. Their slices cook evenly, and they don’t overpower the cheese with bitterness. Slice lengthwise for neat rolls.

Ricotta Cheese: Soft, creamy, and mild. Ricotta makes the filling rich but not too heavy. It pairs perfectly with eggplant recipes healthy enough for repeat dinners.

Mozzarella: Melts into golden strings across the top, holding everything together. It brings that stretchy texture everyone loves in comfort food.

Parmesan: Sharp, salty, and nutty. Parmesan deepens the flavor, especially when mixed into the filling and sprinkled on top before baking.

Egg: A binder for the filling. It keeps ricotta from spilling out of the rolls as they bake.

Marinara Sauce: Smooth tomato sauce with garlic and herbs. It coats the bottom of the dish and covers the rolls, making the meal juicy.

Garlic: Fresh garlic adds a punch of flavor. Sauté it gently for aroma that carries through every bite.

Olive Oil: Light brushing over eggplant slices keeps them from drying and adds depth when roasted.

Basil and Oregano: Dried herbs give the sauce and filling classic Italian character. Sprinkle generously but not too much.

Salt and Pepper: A simple but key seasoning. It balances sweetness of tomatoes and richness of cheese.

Fresh Basil: Used for garnish. It brightens the finished dish with color and a clean finish.

4) How to Make Eggplant Rollatini

Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment and brush eggplant slices with olive oil. Roast until pliable, about 12 minutes. Don’t skip this step—it softens the eggplant, making rolling easier.

Step 2. Mix ricotta, half the mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper in a bowl. Taste and adjust seasoning before stuffing. This filling is what makes comfort food recipes like this irresistible.

Step 3. Spread marinara across the bottom of a baking dish. Take one roasted eggplant slice, spoon on filling, then roll gently. Place seam side down into the dish. Repeat until filled.

Step 4. Cover the rolls with the rest of the marinara and sprinkle mozzarella. Bake uncovered until the cheese turns golden and bubbly, about 30 minutes.

Step 5. Garnish with fresh basil leaves. Let it rest a few minutes before serving so flavors settle and rolls hold their shape.

5) Tips for Making Eggplant Rollatini

Don’t rush slicing. Thin, even slices roast better and roll more easily. If the slices are too thick, the rolls won’t stay tight. Too thin, and they tear. Aim for steady, middle ground cuts.

Drain ricotta before mixing if it feels watery. A drier filling keeps the dish firm. If you want extra punch, stir in a pinch of red pepper flakes.

For healthier twists, try blending cottage cheese with ricotta. It lightens the filling without losing creaminess. These small swaps make eggplant recipes easy to adapt to your taste.

6) Making Eggplant Rollatini Ahead of Time

You can assemble rollatini a day ahead. Store it covered in the fridge before baking. When dinner rolls around, just bake it as directed. The dish feels freshly made, even after sitting overnight.

If freezing, keep the sauce separate until ready to bake. This way, the eggplant holds texture. Thaw in the fridge and bake from room temperature.

Comfort food recipes like this one adapt well to prep-ahead schedules. It means you can enjoy homemade Italian food on busy nights without stress.

7) Storing Leftover Eggplant Rollatini

Leftovers hold up well in the fridge. Store them in airtight containers and they’ll last three days. Reheat gently in the oven so the cheese melts again without drying out the eggplant.

For longer storage, freeze portions individually. Wrap tightly and store for up to a month. Reheat covered in foil to keep rolls moist and soft.

These make great next-day lunches. Pair with a side salad and you’ve got an easy, complete meal without extra work.

8) Try these Main Course next!

9) Eggplant Rollatini