Aubergine Rollatini is a classic Italian-American dish made with thin slices of roasted aubergine (eggplant) rolled around a creamy ricotta cheese filling, topped with tomato sauce and mozzarella, then baked until golden and bubbly. It's elegant enough for entertaining yet simple enough for a family dinner.
Servings
6 servings
Preparation Time
- Prep: 30 minutes
- Cook: 40 minutes
- Total: About 1 hour 10 minutes
Ingredients
For the Aubergine
- 2 large aubergines (eggplants)
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Ricotta Filling
- 15 oz (425 g) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 3 cups prepared red sauce or marinara sauce
For Topping
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Equipment Needed
- Sharp knife or mandoline slicer
- Baking sheet
- 9×13-inch baking dish
- Mixing bowl
Step 1: Prepare the Aubergine
- Wash and trim the aubergines.
- Slice lengthwise into strips about ¼ inch (6 mm) thick.
- Lay slices on paper towels and sprinkle lightly with salt.
- Let stand for 20–30 minutes.
- Pat dry thoroughly.
This helps remove excess moisture and improves texture.
Step 2: Roast the Aubergine
- Preheat oven to 425°F (220°C).
- Brush both sides of the aubergine slices with olive oil.
- Arrange on baking sheets in a single layer.
- Roast for 12–15 minutes until tender and flexible.
Allow to cool slightly.
Step 3: Make the Cheese Filling
In a mixing bowl combine:
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Egg
- Parsley
- Basil
- Garlic powder
- Salt
- Black pepper
Mix until smooth and well combined.
Step 4: Prepare the Baking Dish
- Reduce oven temperature to 375°F (190°C).
- Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
Step 5: Assemble the Rollatini
- Place one roasted aubergine slice on a work surface.
- Spoon about 2 tablespoons of cheese filling onto the wider end.
- Roll up gently.
- Place seam-side down in the baking dish.
Repeat with remaining slices.
Step 6: Add Sauce and Cheese
- Spoon the remaining marinara sauce over the rolls.
-
Sprinkle with:
- 1 cup mozzarella cheese
- ¼ cup Parmesan cheese
Cover the rolls evenly without completely burying them in sauce.
Step 7: Bake
- Cover loosely with foil.
- Bake for 25 minutes.
- Remove foil.
- Bake another 10–15 minutes until cheese is melted and lightly golden.
The filling should be hot and the sauce bubbling.
Step 8: Rest and Serve
- Let the dish rest for 10 minutes.
- Garnish with fresh basil.
- Serve warm.
Serving Suggestions
Serve Aubergine Rollatini with:
- Garlic Bread
- Caesar Salad
- Spaghetti
- Roasted vegetables
Chef's Tips
Prevent Watery Rollatini
- Salt the aubergine before roasting.
- Use thick marinara sauce.
- Avoid overfilling the rolls.
Add Spinach
Mix 1 cup cooked, squeezed spinach into the ricotta filling for extra flavor and nutrition.
Make It Gluten-Free
This recipe is naturally gluten-free when using a gluten-free marinara sauce.
Extra Flavor
Add a pinch of nutmeg to the ricotta mixture, a traditional Italian touch.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze before or after baking for up to 3 months.
Reheating
Bake at 350°F (175°C) for 15–20 minutes or until heated through.
Approximate Nutrition (Per Serving)
- Calories: 280–350
- Protein: 18–22 g
- Carbohydrates: 10–14 g
- Fat: 18–22 g
- Fiber: 4–5 g
Aubergine Rollatini combines tender roasted eggplant, creamy ricotta filling, rich tomato sauce, and melted cheese into a comforting Italian dish that's both elegant and satisfying.
Read Also: Rigatoni Pasta Recipe
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