Eggplant Rollatini with Marinara Sauce Recipe

If you’re ready to fall in love with a dish that’s hearty, bubbling with cheese, and brimming with Italian comfort, you need to try Eggplant Rollatini with Marinara Sauce. This beautiful, feel-good recipe layers meltingly tender roasted eggplant with a decadent ricotta filling, then smothers everything in tangy marinara and golden cheese. It’s satisfying yet surprisingly light, completely meatless, and perfect for weeknights or special occasions. With every bite, you’ll taste why this Eggplant Rollatini with Marinara Sauce is a true classic in the world of Italian home cooking.

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Ingredients You’ll Need

One of the most wonderful things about Eggplant Rollatini with Marinara Sauce is how a handful of familiar ingredients combine into something magical. Each component brings a special character: creaminess, savoriness, freshness, and comfort in every forkful.

• Eggplants: Choose 2 large eggplants for substantial, rollable slices that roast up beautifully tender.
• Olive oil: Just enough to lightly brush the eggplant, enhancing both its flavor and golden roasted texture.
• Salt and pepper: These will balance and highlight the natural flavors of the eggplant and cheese filling.
• Ricotta cheese: The creamy star of the filling; go for whole milk ricotta for best richness.
• Mozzarella cheese: Both in the filling and sprinkled on top, it melts dreamily for those perfect cheese pulls.
• Parmesan cheese: Adds a deep umami kick and a classic Italian tang.
• Egg: Helps bind the cheese filling so it stays fluffy inside each roll.
• Fresh basil: Just a touch chopped into the filling (and more for garnish) brings a pop of bright, herbal flavor.
• Marinara sauce: Store-bought saves time, or try homemade for an extra layer of love in your Eggplant Rollatini with Marinara Sauce.
• Dried oregano: A sprinkle gives that signature Italian aroma and complexity.
• Extra mozzarella and Parmesan for topping: Don’t be shy—these get bubbly and beautifully browned.
• Fresh basil for garnish: For a fresh finish and a lovely burst of color on top.

How to Make Eggplant Rollatini with Marinara Sauce

Step 1: Roast the Eggplant Slices

Start by preheating your oven to 400°F (200°C). Arrange your eggplant slices on a baking sheet, brushing both sides lightly with olive oil. This little ritual brings out their sweetness and ensures they’ll be soft, pliable, and ready to hug that creamy cheese filling. Roast for 15–20 minutes, flipping once halfway through, until the slices are tender but not falling apart. Give them a minute to cool so you don’t burn your fingers in the next step!

Step 2: Prepare the Creamy Ricotta Filling

While the eggplant roasts, grab a medium bowl and combine ricotta, mozzarella, Parmesan, a beaten egg, fresh chopped basil, and a pinch of salt and pepper. Mix everything until smooth and slightly airy. This fragrant filling is the heart of Eggplant Rollatini with Marinara Sauce—it should smell fresh, cheesy, and irresistible already.

Step 3: Assemble the Rollatini

Take each roasted eggplant slice and place 2–3 tablespoons of your ricotta filling near one end. Gently but snugly roll them up, letting the eggplant keep its spiral shape. Don’t worry if a little filling peeks out— that just means it’s extra stuffed and delicious.

Step 4: Build the Baking Dish

Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish, creating a tasty bed for your rolls. Nestle the eggplant rolls seam-side down in neat little rows, giving them room to cozy up but not squish. Pour over the rest of your marinara, sprinkle oregano, and shower the top with an extra handful of mozzarella and Parmesan. This is where Eggplant Rollatini with Marinara Sauce gets its golden, bubbly top!

Step 5: Bake until Bubbly and Golden

Cover the dish loosely with foil and bake for 20 minutes—this lets everything melt together. Then, for irresistible browning, remove the foil and bake another 10 minutes. Let the dish sit for five minutes out of the oven so it sets up and you can scoop out neat rolls without losing any delicious filling. Shower with fresh basil before serving for that perfect finishing touch.

How to Serve Eggplant Rollatini with Marinara Sauce

Garnishes

Top each serving with fresh basil ribbons for a burst of color and herbaceous aroma. A little extra grated Parmesan on the plate makes everything feel even more special and decadent.

Side Dishes

Eggplant Rollatini with Marinara Sauce pairs gorgeously with a crisp green salad tossed in lemon vinaigrette, or classic garlic bread to mop up every drop of that bubbly sauce. For a heartier meal, try lemony roasted potatoes or a simple plate of sautéed spinach on the side.

Creative Ways to Present

For guests or special occasions, arrange the rolls in single-serving gratin dishes or ramekins. Drizzle extra warmed marinara on individual plates, top with microgreens or edible flowers, or layer each rollatini with a roasted tomato or two to highlight their summery, garden-fresh roots.

Make Ahead and Storage

Storing Leftovers

Leftover Eggplant Rollatini with Marinara Sauce keeps well in the fridge for up to three days. Let the rolls cool completely in the dish, then cover tightly with foil or transfer to an airtight container. The flavors deepen overnight, making leftovers nearly as exciting as the first meal!

Freezing

To freeze, assemble the dish up to the baking step. Wrap securely with foil and freeze for up to three months. When you’re ready, bake straight from frozen, adding about 15 extra minutes to the covered baking time. This makes Eggplant Rollatini with Marinara Sauce a hero for meal prep, busy families, or whenever you crave Italian comfort in a flash.

Reheating

To reheat, cover with foil and bake at 350°F (175°C) until hot and bubbling, usually about 20 minutes from chilled or 40 minutes from frozen. You can also microwave individual portions—just be sure to add a splash of water or marinara to keep the dish juicy and avoid drying out the eggplant rolls.

FAQs

Can I make Eggplant Rollatini with Marinara Sauce without eggs?

Absolutely! Simply skip the egg in the ricotta filling; the mixture may be a bit softer but will still be delicious. For extra binding, try adding a tablespoon of flour or a vegan substitute.

Is this recipe gluten-free?

Yes, Eggplant Rollatini with Marinara Sauce is naturally gluten-free since there is no pasta or breadcrumbs involved. Always check your marinara sauce label just to be safe.

What kind of marinara sauce works best?

Both homemade and high-quality jarred sauces work beautifully. Choose a sauce with simple ingredients and bright tomato flavor for the best match with the creamy filling and roasted eggplant.

Can I prepare Eggplant Rollatini with Marinara Sauce in advance?

Definitely! Assemble the dish up to one day ahead, cover, and keep refrigerated. Just pop it in the oven when you’re ready—bake times may need a slight increase if baking from cold.

How do I prevent the eggplant slices from being bitter?

If your eggplants seem particularly seedy or bitter, lightly salt the raw slices and let them drain on paper towels for 30 minutes before roasting. This classic trick draws out extra moisture and any bitterness, resulting in perfectly mellow slices for your rollatini.

Final Thoughts

If you’ve been searching for a cozy, crowd-pleasing recipe never short on flavor or comfort, give Eggplant Rollatini with Marinara Sauce a try. It’s a heartwarming dish that celebrates simple ingredients, and it’s sure to win over both eggplant lovers and skeptics alike. Happy cooking—let me know how it goes!

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