Savory oven-fried eggplant stuffed with an herby parmesan and ricotta cheese filling, smothered with marinara sauce and baked to perfection. This Easy Eggplant Rollatini is the perfect meal for when you just have to enjoy a hearty Italian dinner. A perfect match for your favorite bottle of vino, you won’t believe how easy this dish is to make!
This is a slightly healthier twist on a traditional Italian eggplant rollatini dish. Instead of frying (because who wants to deal with that cleanup, anyway?), the eggplant pieces are baked until just crispy, then rolled up with a ricotta filling and topped with marinara sauce and mozzarella cheese.
Not only is this an amazingly delicious way to cook eggplant, it’s also ridiculously easy to make. I’m serious. These eggplant pieces are baked and not fried, so there’s no need to be intimidated by that part of the recipe. You put some breadcrumbs on them, put them on a baking sheet and let your oven do the rest!
This is one of my mom’s favorite dishes. In fact, when my parents found out I was making this for the blog, they immediately started asking when it would be done and how long they really had to wait until they could dig in.
One of the downfalls of running a food blog is that you must first do a photoshoot with your food before digging in. It takes a bit of will power.
Cheesy, eggplant-y goodness… Yes, please!
Eggplant rollatini really is the perfect dish for a family dinner, or on a lazy Sunday night.
I’m really into cooking on Sundays. I’m not sure why. Maybe because it’s the only day I’m not really running errands, or working? Either way, it’s when most of the delicious things happen in my house.
Don’t forget to serve it with basil decoratively placed on top.
Or not, if you don’t want to.
…It’s a personal preference.
Eggplant rollatini is delicious no matter how you decorate it.
For the pictures here, I used 4c gluten free breadcrumbs, and coated the eggplant pieces in gluten free all-purpose flour. My family didn’t even know the difference!
You can use regular breadcrumbs and all-purpose flour for this recipe, too. Just follow directions the same as below.
The important part here is to slice the eggplant really thin, and you may want to keep some extra sauce on the side. I found this to be the perfect amount for me, but my mother always likes a bit more.
If you’re feeling really ambitious, check out my Easy Marinara Sauce recipe.
As always, serve up a big Italian dinner with an even bigger glass of wine.
I’m on team Moscato, personally.
If you like this recipe, be sure to follow me here on Pinterest!