Eggplant Rollatini is a delicious Italian dish! Slices of eggplant are filled and rolled. They’re placed in a casserole dish and baked until tender and the cheese has melted.
This dish makes for an easy main dish or even a delicious side.
What is Eggplant Rollatini?
This is the recipe that made me love eggplant and is sometimes known as Eggplant Involtini. This is a dish I learned to make when I took cooking classes in Italy (in an olive grove, so amazing).
Eggplant is filled with a filling and rolled and baked. While many recipes fill with a ricotta spinach filling, we love this cheese and tomato filling seasonings and rolled and this is the recipe I learned while in Italy.
It can be prepared ahead of time and freezes and reheats well.
VEGGIES Eggplant is the star in this dish. Fresh tomatoes add flavor.
MEAT Prosciutto or ham are great in this recipe and add a nice salty flavor.
CHEESE Fresh mozzarella and freshly grated Parmesan cheese bring it all together.
- Eggplant does not need to be peeled for this recipe.
- Cut in thin slices. The eggplant will brown (oxidize) like an avocado would when cut so you’ll want to brown it in the pan.
- Browning the eggplant adds flavor but also allows it to roll easily without breaking.
- If you have thin pieces or small/broken pieces they can be layered together to create more rolls.
How to Make Eggplant Rollatini
These pretty rollups are easy and fun to put together!
- Slice & season eggplant with salt and pepper. Sauté eggplant slices until soft & pliable.
- Layer eggplant with prosciutto/ham, cheese, tomatoes and seasonings (per recipe below).
- Roll & place in a casserole dish over tomato sauce.
- Bake until cheese is melted, garnish with basil. Serve immediately.
- Keep leftovers in an airtight container in the refrigerator and they’ll last about 3 days.
- Reheat in the microwave and add a little salt and pepper to refresh the flavors.
To freeze eggplant rollatini casserole, cook it first with a casserole dish lined with aluminum so it easily lifts out and can be frozen without needing the dish. Wrap the casserole (or leftovers) in additional aluminum foil, place in a zippered bag and write the date on the outside. It will keep about a month in the freezer.
More Eggplant Favorites
Did your family love this Eggplant Rollatini? Be sure to leave a comment and a rating below!
- 2 medium eggplants
- salt & pepper to taste
- 3 tablespoons olive oil divided
- 4 ounces prosciutto or ham
- 2 medium tomatoes sliced
- 8 ounces fresh mozzarella sliced
- ½ teaspoon oregano
- 1 ½ cups tomato sauce divided
- 2 ounces parmesan cheese fresh, grated
- 1 tablespoon balsamic vinegar
- fresh basil for serving
Preheat oven to 350°F.
Wash eggplant and slice into ¼” thick slices. Season with salt & pepper.
Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.
Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.
Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.
Browning the eggplant adds flavor but also allows it to roll easily without breaking.
If you have thin pieces or small/broken pieces they can be layered together to create more rolls.
You can add any filling you’d like. We do sometimes substitute a spinach ricotta filling (similar to that in our stuffed shells).