Vegetarian eggplant rollatini with creamy herbed ricotta tucked inside tender eggplant strips, baked in marinara until bubbly. ♡
This vegetarian eggplant rollatini turns a humble eggplant into the comfort food star of the table. Thin roasted strips wrap around a lemony ricotta filling, then bake in marinara with mozzarella on top until the edges crisp and the cheese goes golden. For more ideas, see our Vegetarian Pesto Stuffed Mushrooms.
An italian classic that feels fancy but comes together on a regular Tuesday. Let’s make it together.
Ingredients
Vegetarian Eggplant Rollatini
- 2 large eggplants, about 2.5 lbs total
- 1.5 tsp kosher salt, for salting eggplant
- 3 tbsp olive oil, for roasting
- 15 oz whole milk ricotta, drained
- 1 large egg, lightly beaten
- 3/4 cup freshly grated parmesan, divided
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 3 cups marinara sauce, good quality jar or homemade
- 1.5 cups shredded mozzarella, freshly shredded
How to Make Vegetarian Eggplant Rollatini
- **Salt.** Slice eggplants lengthwise into 1/4 inch strips. Sprinkle both sides with kosher salt and rest on a rack for 20 minutes, then pat dry.
- **Roast.** Heat oven to 425F. Brush strips with olive oil and arrange on 2 sheet pans. Roast 12 minutes until pliable but not mushy. Cool 5 minutes.
- **Mix.** Stir together ricotta, egg, 1/2 cup parmesan, parsley, basil, lemon zest, garlic, and black pepper in a bowl until smooth.
- **Assemble.** Spread 1 cup marinara in a 9×13 baking dish. Spoon 2 tablespoons of filling onto each eggplant strip, roll up, and place seam side down in the dish.
- **Top.** Spoon remaining marinara over the rolls. Scatter mozzarella and the rest of the parmesan on top.
- **Bake.** Cover with foil and bake at 375F for 25 minutes. Uncover and bake 10 more minutes until the cheese is golden and bubbly.
- **Rest.** Let the dish rest 5 minutes before serving so the filling sets and the rolls hold together.
Why This Recipe Works
Roasting the eggplant strips before rolling is the trick that fixes the soggy rollatini problem. Most recipes fry the strips, which sucks up oil and leaves them limp. A 425F oven for 12 minutes pulls out the bitter water, concentrates the natural sweetness, and gives you a pliable strip that holds its shape under sauce.
Salting the eggplant for 20 minutes before roasting matters more than people realize. Eggplant is full of bitter compounds locked inside water filled cells. A sprinkle of salt pulls that water out by osmosis, and with it goes the bitterness. The same salt also seasons the flesh from the inside.
The ricotta filling needs an egg and parmesan to set up properly in the oven. The egg acts as a binder so the filling does not slump out the sides when sliced, and parmesan brings salt plus that nutty edge that balances the sweet tomato sauce. Skip either one and the filling runs. For more ideas, see our Cheesy Garlic Bread Chicken.
Tips
- Slice the eggplant lengthwise about 1/4 inch thick using a sharp knife or mandoline.
- Salt both sides and rest 20 minutes before patting dry to pull out bitter liquid.
- Use whole milk ricotta drained in a sieve for 10 minutes to avoid a watery filling.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Reheat covered with foil at 350F for 15 minutes to keep the rolls moist.
- Common mistake: do not skip the parmesan in the ricotta. It is what keeps the filling from running.
Variations
- Add 2 cups baby spinach wilted and squeezed dry into the ricotta filling.
- Stir 1/4 cup chopped sun dried tomatoes into the filling for extra punch.
- Use vodka sauce instead of marinara for a creamier version.
- Top with fresh basil and a drizzle of pesto before serving.
- Add a pinch of red pepper flakes to the marinara for slow heat.
- Swap mozzarella for fresh burrata torn over the top in the last 5 minutes.
Looking for more recipes? Try our Vegan Thai Red Curry or High Protein Peanut Butter Cup Oats next.
Common Mistakes to Avoid
- Skipping the salt step: Salt for 20 minutes and pat dry. This pulls out bitterness and excess water.
- Slicing eggplant too thin: Aim for 1/4 inch. Thinner strips tear when you try to roll them.
- Using wet ricotta straight from the tub: Drain it in a fine mesh sieve for 10 minutes so the filling stays thick.
- Crowding the rolls in the dish: Leave a small gap between rolls so the marinara can simmer up around each one.
Vegetarian Eggplant Rollatini
Ingredients
Method
- **Salt.** Slice eggplants lengthwise into 1/4 inch strips. Sprinkle both sides with kosher salt and rest on a rack for 20 minutes, then pat dry.
- **Roast.** Heat oven to 425F. Brush strips with olive oil and arrange on 2 sheet pans. Roast 12 minutes until pliable but not mushy. Cool 5 minutes.
- **Mix.** Stir together ricotta, egg, 1/2 cup parmesan, parsley, basil, lemon zest, garlic, and black pepper in a bowl until smooth.
- **Assemble.** Spread 1 cup marinara in a 9x13 baking dish. Spoon 2 tablespoons of filling onto each eggplant strip, roll up, and place seam side down in the dish.
- **Top.** Spoon remaining marinara over the rolls. Scatter mozzarella and the rest of the parmesan on top.
- **Bake.** Cover with foil and bake at 375F for 25 minutes. Uncover and bake 10 more minutes until the cheese is golden and bubbly.
- **Rest.** Let the dish rest 5 minutes before serving so the filling sets and the rolls hold together.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
