✅ 4. Assemble the Rollatini
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of filling on one end of each eggplant slice.
- Roll up tightly and place seam-side down in the dish.
- Repeat with remaining slices.
✅ 5. Bake
- Pour the remaining marinara sauce over the rolls.
- Top with the rest of the mozzarella and a sprinkle of Parmesan.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes until bubbly and golden.
Serving Suggestions
- Garnish with extra basil or parsley before serving.
- Serve with a crisp green salad and garlic bread.
- Pair with a light red wine like Pinot Noir or a sparkling water with lemon.
Tips for Success
- Use fresh, firm eggplants with minimal seeds.
- Don’t skip salting the eggplant—it reduces bitterness and excess water.
- Let the dish rest for a few minutes after baking to firm up the rolls.
- This dish can be made ahead and reheated the next day for even better flavor.
Make Ahead and Storage
- Make Ahead: Assemble the rollatini a day in advance and refrigerate before baking.
- Store: Refrigerate leftovers for up to 4 days in an airtight container.
- Freeze: Freeze assembled but unbaked rollatini for up to 2 months. Bake from frozen with extra time.
Why We Love It
Eggplant Rollatini is the perfect blend of rustic charm and comforting indulgence. It’s:
- Vegetarian and protein-rich
- Easy to make ahead
- Kid-friendly and crowd-pleasing
- Customizable with spinach, pesto, or different cheeses
A Taste of Italy at Home
Whether you’re cooking for Meatless Monday, entertaining vegetarian guests, or simply craving a cozy Italian meal, Eggplant Rollatini is a delightful way to bring a taste of Italy to your kitchen. With creamy cheese, robust tomato sauce, and tender eggplant, every bite is a celebration of classic flavors.
Enjoy!
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