Cheesy Stuffed Eggplant Rolls

This hearty eggplant rollatini has become a staple in my Italian-inspired dinner rotation. The tender slices of eggplant wrap around creamy ricotta filling for a dish that feels indulgent while staying light and low-carb.

I first made this rollatini when looking for ways to use the abundance of summer eggplants from my garden. What started as an experiment quickly became my most requested dish when friends come over for dinner.

Ingredients

• Eggplant: Look for firm eggplants with shiny skin and no soft spots for the best texture
• Ricotta cheese: Use whole milk ricotta for creamiest results and strain if particularly wet
• Parmesan cheese: Freshly grated provides much better flavor than pre packaged varieties
• Egg: Acts as a binder for the filling making it hold together when baked
• Garlic: Fresh minced garlic delivers aromatic flavor throughout the filling
• Fresh basil: The bright herbaceous notes elevate both the filling and final garnish
• Marinara sauce: Use homemade or high quality jarred sauce with minimal added sugars
• Mozzarella cheese: Fresh mozzarella torn into pieces creates the perfect melty topping

Step-by-Step Instructions

Prep the eggplant:

Start by slicing eggplants lengthwise into quarter inch slices. Salt both sides generously and allow to sit for 10 minutes. This crucial step draws out excess moisture and bitterness. After sweating, pat each slice dry with paper towels removing excess salt. The drier your eggplant, the better your final dish will be.

Bake the slices:

Arrange eggplant on a lightly greased baking sheet without overlapping. Bake at 400°F for exactly 10 minutes until just pliable but not fully cooked. This partial cooking makes them flexible enough to roll without falling apart. Allow to cool slightly before handling.

Create the filling:

While eggplant bakes, combine ricotta, parmesan, egg, garlic, minced basil, salt, and pepper in a bowl. Mix thoroughly until completely incorporated. The filling should be thick but spreadable with visible flecks of basil and garlic throughout.

Assemble rollatini:

Spread half the marinara in the bottom of a 9x13 baking dish. Take a cooled eggplant slice and place 1-2 tablespoons of filling at the wider end. Roll the eggplant around the filling and place seam side down in the sauce. The filling should be generous but not overflowing. Continue with remaining slices arranging them in a single layer.

Bake to perfection:

Top assembled rollatini with remaining marinara sauce ensuring each roll is covered. Sprinkle evenly with mozzarella and a light dusting of additional parmesan. Cover with foil and bake for 30 minutes then uncover and bake 10 minutes more until cheese is bubbly and golden. The covered baking allows everything to meld together while the uncovered finish creates that irresistible cheese crust.

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The fresh basil really makes this dish special. I grow basil all summer long specifically for recipes like this one. The aroma that fills the kitchen when the warm rollatini comes out of the oven with those flecks of bright green basil is absolutely intoxicating.

Make Ahead Options

This rollatini is perfect for meal prep. You can assemble the entire dish up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed adding about 5-10 minutes to the covered baking time.

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Serving Suggestions

While perfectly satisfying on its own, eggplant rollatini pairs beautifully with sides that complement its rich flavors. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast to the creamy rollatini. For those not counting carbs, a side of crusty Italian bread is perfect for soaking up the extra sauce. I often serve this alongside roasted vegetables like zucchini or bell peppers for a colorful plant-forward meal.

Ingredient Substitutions

The basic recipe is quite flexible. If ricotta is unavailable, cottage cheese can be substituted after draining off excess liquid. Dairy free? Try using a plant-based ricotta alternative and vegan cheese shreds for melting. The basil can be swapped for spinach or a mixture of Italian herbs if fresh basil isn't available. For a meatier variation, add cooked Italian sausage to the sauce before assembly.

Frequently Asked Questions

→ How do I prevent the eggplant rolls from becoming watery?

Salting the eggplant slices and letting them 'sweat' for 10 minutes removes excess moisture. Pat them dry before baking to ensure a firm texture.

→ Can I prepare eggplant rolls ahead of time?

Yes, you can assemble the dish, cover it, and refrigerate for up to a day before baking as directed.

→ Can I freeze eggplant rolls for later use?

Absolutely! Assemble the rolls without baking, wrap tightly in plastic wrap and foil, and freeze for up to 1-2 months. Thaw before baking.

→ What are some topping ideas for baked eggplant rolls?

Top with additional shredded parmesan, fresh basil, or even a sprinkle of red pepper flakes for extra heat.

→ What should I serve alongside eggplant rolls?

Pair these rolls with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.