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Eggplant Rollatini

Eggplant Rollatini


  • 2 medium-sized eggplant
  • olive oil
  • 16 oz skim ricotta cheese
  • 1 cup feta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 4 garlic cloves
  • 2 eggs, beaten
  • salt & pepper to taste
  • garlic olive oil
  • 1 jar (24oz) marinara sauce


Fabulous and easy Italian dish.Pairs well with Italian varietals. -Kyann Varvel

Serves 4
Total Time: 1 hour
Recipe by Katerina | Diethood


1. Preheat oven to 400F. 

2. Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total. Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes. Using a paper towel, pat slices dry. Brush both sides of eggplant slices with olive oil and transfer them back to the baking sheets in a single layer.

3. Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender. Remove from oven and let cool.

4. In a large mixing bowl combine ricotta, feta, 1/2 mozzarella, 1/2 parmesan, garlic, eggs, salt, and pepper; mix until well incorporated.

5. Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish. 

6. Divide ricotta mixture among eggplant slices, and spread it down the center of each slice. Roll up prepared eggplant slices and place them seam-side down in the baking dish, over the marinara sauce. Use any leftover cheese mixture to spoon around the eggplant rollups.

7. Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.

8. Bake for 30 minutes or until lightly browned end bubbly. Let it stand for about 10 minutes. Serve! 


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