When it comes to impressing your guests or satisfying your own cravings, few dishes can rival the majesty of eggplant rollatini. These tender, flavorful tubes of goodness are packed with a medley of delicious fillings, from classic ricotta and spinach to more adventurous options like sausage and cheese or roasted red pepper and feta.
Whether you’re hosting an intimate dinner party or simply looking for a new go-to recipe, we’ve got you covered. In this article, we’ll be exploring 18 mouthwatering eggplant rollatini recipes that are sure to delight your taste buds and leave your guests begging for more. From classic Italian-inspired dishes to innovative vegan and gluten-free options, there’s something on this list for everyone.
So go ahead, get creative in the kitchen, and discover a whole new world of flavors and textures with these scrumptious eggplant rollatini recipes!
Classic Eggplant Rollatini with Ricotta and Spinach
Experience the quintessential Italian dish that combines tender eggplant, creamy ricotta, and fresh spinach.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup whole-milk ricotta cheese
– 1 cup chopped fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine ricotta, spinach, Parmesan, and parsley. Mix well.
3. Brush both sides of the eggplant slices with olive oil.
4. Place an eggplant slice flat on a work surface. Spoon about 1 tablespoon of the ricotta mixture onto the eggplant, leaving a 1/2-inch border around the edges.
5. Roll the eggplant into a neat cylinder, starting from one of the long sides. Repeat with remaining eggplant and filling.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the eggplant is tender and lightly browned.
Cooking Time: 25-30 minutes
Vegan Eggplant Rollatini with Cashew Ricotta
Vegan Eggplant Rollatini with Cashew Ricotta Recipe
Transforming traditional eggplant rollatini into a vegan delight, this recipe combines the flavors of roasted eggplant and creamy cashew ricotta for a plant-based twist.
Ingredients:
• 4 large eggplants
• 1/2 cup cashews
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
4. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
5. Meanwhile, soak the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews.
6. Blend the cashews, nutritional yeast, lemon juice, salt, and pepper in a food processor until smooth and creamy (similar to ricotta cheese).
7. Assemble the rollatini by spreading a layer of cashew ricotta on each eggplant slice, then rolling up tightly.
8. Serve warm with chopped basil leaves for garnish, if desired.
Cooking Time: 45-50 minutes
Eggplant Rollatini with Pesto and Mozzarella
Transform eggplants into tender, flavorful rolls filled with creamy pesto and melted mozzarella cheese.
Ingredients:
– 2 large eggplants
– 1/4 cup pesto
– 8 oz fresh mozzarella cheese, sliced
– Salt
– Freshly ground black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of each round with salt and black pepper.
4. In a large skillet, heat about 1/8 inch of olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. To assemble the rolls, spread a tablespoon of pesto onto each cooked eggplant slice, leaving a 1-inch border around the edges. Place a mozzarella slice on top of the pesto.
6. Roll up the eggplant tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Spicy Eggplant Rollatini with Arrabbiata Sauce
This Sicilian-inspired dish combines the flavors of eggplant, tomatoes, and spices for a delicious and spicy twist on traditional pasta. Perfect as an appetizer or main course.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– Arrabbiata Sauce (recipe below)
Arrabbiata Sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 375°F.
2. Slice eggplants into 1-inch thick rounds.
3. In a shallow dish, mix breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice in breadcrumb mixture, then coat both sides with parsley, garlic, salt, black pepper, and red pepper flakes (if using).
5. Place coated eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until tender.
7. Serve with Arrabbiata Sauce.
Cooking Time: 45-50 minutes
Eggplant Rollatini Stuffed with Sausage and Cheese
Eggplant Rollatini Stuffed with Sausage and Cheese: A hearty, Italian-inspired dish that combines the flavors of savory sausage and melted mozzarella cheese with tender eggplant.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 pound sweet or hot Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
4. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
5. Roll the eggplant slices around the sausage mixture, leaving a small border at one end.
6. Place the rolled eggplants seam-side down in a baking dish and top each with shredded mozzarella cheese and grated Parmesan cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Eggplant Rollatini with Almond Flour
Discover the delightful fusion of Italian flavors and gluten-free goodness with this recipe, featuring tender eggplant slices wrapped around a savory filling.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup almond flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup tomato sauce (homemade or store-bought)
– 8 ounces gluten-free lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix almond flour, Parmesan cheese, parsley, basil, and salt.
3. Brush both sides of eggplant slices with olive oil.
4. Dip each eggplant slice into the almond flour mixture, coating evenly.
5. Arrange coated eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until tender and lightly browned.
7. Assemble rollatini by spreading tomato sauce on a cooked eggplant slice, then adding a layer of lasagna noodles, and finally repeating the process until all ingredients are used.
8. Top with additional Parmesan cheese and bake for an additional 10-15 minutes.
Cooking Time: Approximately 45-50 minutes
Eggplant Rollatini with Sun-Dried Tomato and Basil
A delicious Italian-inspired dish that combines the flavors of sun-dried tomatoes, fresh basil, and tender eggplant. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, and fresh basil leaves.
4. Place a spoonful of the cheese mixture onto the center of each eggplant round.
5. Roll up each eggplant slice tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Brush the tops with olive oil and sprinkle with mozzarella cheese.
7. Bake for 20-25 minutes, or until the eggplants are tender and the cheese is melted.
Cooking Time: 20-25 minutes
Low-Carb Eggplant Rollatini with Zucchini Noodles
Low-Carb Eggplant Rollatini with Zucchini Noodles
Get ready to twist the classic Italian dish into a healthier and just as flavorful version!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, spiralized into noodles
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta, mozzarella, Parmesan, and oregano. Season with salt and pepper.
3. Place an eggplant round on a flat surface. Spoon about 1/4 cup of the cheese mixture onto the center of the eggplant.
4. Roll up the eggplant, starting from one end, to form a tight cylinder. Repeat with remaining eggplant slices.
5. Cook zucchini noodles according to package instructions or sauté in a pan with a little olive oil until tender.
6. Place the rolled eggplants on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
7. Serve the eggplant rollatini with zucchini noodles and garnish with fresh basil leaves.
Cooking Time: 25 minutes
Eggplant Rollatini with Mushroom and Goat Cheese
This Italian-inspired recipe is a creative twist on traditional eggplant parmesan, featuring sautéed mushrooms and tangy goat cheese. Savor the rich flavors of this vegetarian delight!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup fresh mushrooms (button or cremini), chopped
– 2 cloves garlic, minced
– 1/2 cup goat cheese crumbles
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Brush both sides of eggplant slices with olive oil. Grill or broil until tender and lightly charred, about 3-4 minutes per side.
4. To assemble, place a grilled eggplant round on a flat surface. Top with a spoonful of mushroom mixture, followed by a sprinkle of goat cheese crumbles.
5. Roll the eggplant tightly, starting from one end. Repeat with remaining ingredients.
6. Place rolled eggplant seam-side down in a baking dish. Sprinkle with Parmesan cheese and season with salt and pepper.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 30-35 minutes
Eggplant Rollatini in Creamy Marinara Sauce
Eggplant Rollatini in Creamy Marinara Sauce Recipe
Experience the flavors of Italy with this creamy and satisfying eggplant rollatini recipe, wrapped in a rich marinara sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup cream
– 1/2 cup marinara sauce
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant round into the breadcrumb mixture, coating both sides evenly.
4. In a large skillet, heat about 1/2 inch of olive oil over medium-high heat. Fry the coated eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. In a separate saucepan, combine cream and marinara sauce. Bring to a simmer over medium heat, stirring occasionally.
6. To assemble the rollatini, place a fried eggplant slice on a flat surface, leaving a 1-inch border around the edges. Spoon some of the creamy marinara sauce onto the center of the eggplant, leaving room for rolling. Roll up the eggplant tightly and secure with toothpicks if needed.
7. Place the rollatini seam-side down in a baking dish and repeat with remaining eggplant slices and sauce.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
9. Remove from oven, garnish with fresh basil leaves, and serve hot.
Cooking Time: 40-45 minutes
Eggplant Rollatini with Artichoke and Parmesan
Savor the rich flavors of Italy with this eggplant rollatini recipe, filled with tender artichokes and melted Parmesan cheese.
Ingredients:
– 2 large eggplants
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, combine artichoke hearts, Parmesan cheese, breadcrumbs, garlic, salt, and pepper.
4. Brush both sides of the eggplant slices with olive oil.
5. Place about 1 tablespoon of the artichoke-Parmesan mixture onto each eggplant slice, leaving a 1/2-inch border around the edges.
6. Roll up the eggplant tightly and place seam-side down on a baking sheet lined with parchment paper.
7. Repeat with remaining eggplant slices.
8. Bake for 30-35 minutes or until the eggplant is tender.
Cooking Time: 30-35 minutes
Eggplant Rollatini with Roasted Red Pepper and Feta
Transform humble eggplant into a delicious Italian-inspired dish with the help of roasted red pepper and tangy feta. This recipe is perfect for a cozy dinner or a special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 red bell pepper, seeded and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup feta cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly browned.
4. Meanwhile, toss red bell pepper with remaining 2 tablespoons olive oil, garlic, salt, and pepper.
5. Roast in the oven alongside eggplant for an additional 15-20 minutes or until tender.
6. In a large skillet, combine roasted eggplant slices, roasted red pepper, and crumbled feta cheese.
7. Season to taste with salt and pepper. Garnish with chopped parsley if desired.
Cooking Time: 40-50 minutes
Eggplant Rollatini with Pesto and Pine Nuts
A creative twist on traditional eggplant parmesan, this recipe combines the rich flavors of pesto and pine nuts with tender eggplant slices.
Ingredients:
– 2 large eggplants
– 1 cup pesto
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt.
4. Place a spoonful of pesto on each eggplant slice, leaving a 1/2-inch border around the edges.
5. Sprinkle Parmesan cheese and pine nuts over the pesto.
6. Roll up the eggplant slices tightly and place seam-side down in a baking dish.
7. Bake for 25-30 minutes or until the eggplant is tender.
Cooking Time: 25-30 minutes
Eggplant Rollatini with Butternut Squash and Sage
This autumnal take on the classic Italian dish combines the richness of eggplant with the warmth of butternut squash and the earthiness of sage. A perfect comfort food for a chilly evening.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium butternut squash, cooked and mashed
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
– 8 ounces ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine mashed squash, garlic, and sage.
3. Brush eggplant slices with olive oil and season with salt and pepper.
4. Place a spoonful of squash mixture onto each eggplant slice, leaving a 1-inch border around edges.
5. Roll up eggplant slices and place seam-side down in a baking dish.
6. Top with ricotta cheese and mozzarella cheese.
7. Bake for 25-30 minutes or until eggplant is tender and cheese is melted.
8. Garnish with parsley, if desired.
Cooking Time: 25-30 minutes
Eggplant Rollatini with Prosciutto and Fontina
This Italian-inspired dish is a creative twist on traditional lasagna, featuring tender eggplant slices wrapped around a savory filling of prosciutto, fontina cheese, and fresh parsley.
Ingredients:
– 2 large eggplants
– 6 oz prosciutto, thinly sliced
– 8 oz fontina cheese, shredded
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds.
3. In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Add the prosciutto and cook until crispy, about 5 minutes.
4. In a separate bowl, combine the fontina cheese, parsley, and garlic.
5. To assemble the rollatini, place an eggplant slice on a flat surface. Top with a few strips of prosciutto, some shredded fontina, and a sprinkle of parsley. Roll up tightly and repeat with remaining ingredients.
6. Place the rolled eggplants seam-side down in a baking dish and drizzle with olive oil. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 25-30 minutes
Eggplant Rollatini with Caramelized Onions and Gruyère
Experience the rich flavors of Italy with this creative twist on traditional eggplant parmesan. Thinly sliced eggplant is wrapped around a savory filling of caramelized onions, Gruyère cheese, and fresh parsley, then baked to perfection.
Ingredients:
– 2 large eggplants
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup Gruyère cheese, shredded
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 cup tomato sauce (homemade or store-bought)
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplant into 1/4-inch thick rounds.
3. In a large skillet, caramelize onions over medium-low heat until golden brown, about 20-25 minutes.
4. In a separate pan, sauté garlic and caramelized onions with olive oil until fragrant.
5. Assemble rollatini by spreading a spoonful of the onion mixture onto each eggplant round, then topping with Gruyère cheese and parsley.
6. Roll up each eggplant slice and place seam-side down in a baking dish. Pour tomato sauce over the rolls.
7. Bake for 25-30 minutes or until eggplant is tender and cheese is melted.
Cooking Time: 25-30 minutes
Eggplant Rollatini with Spinach and Ricotta Salata
Eggplant Rollatini with Spinach and Ricotta Salata: A creative twist on the classic Italian dish, this recipe combines tender eggplant slices with a creamy spinach and ricotta filling.
Ingredients:
– 2 large eggplants
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta salata (or regular ricotta cheese)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, combine spinach, ricotta salata, Parmesan cheese, salt, and pepper.
4. Brush both sides of the eggplant slices with olive oil.
5. Place a spoonful of the spinach-ricotta mixture onto the center of each eggplant slice.
6. Roll up the eggplant tightly, placing seam-side down on a baking sheet lined with parchment paper.
7. Bake for 30 minutes or until the eggplant is tender and the filling heated through.
Cooking Time: 30 minutes
Eggplant Rollatini with Lemon-Herb Ricotta
A classic Italian dish gets a bright and refreshing twist with the addition of lemon-herb ricotta filling.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 12 oz ricotta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried oregano
– 1 tsp chopped fresh parsley
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together ricotta, lemon juice, oregano, parsley, salt, and pepper.
3. Brush both sides of eggplant slices with olive oil.
4. Place an eggplant slice on a flat surface. Spread a tablespoon of ricotta mixture onto the center of the eggplant, leaving a 1-inch border around it.
5. Roll up the eggplant tightly, starting from one end. Repeat with remaining eggplant and filling.
6. Place rolled eggplants seam-side down in a baking dish. Top with Parmesan cheese.
7. Bake for 30-35 minutes or until eggplant is tender and cheese is melted.
Cooking Time: 30-35 minutes
Summary
Get ready to impress your guests with these 18 delicious eggplant rollatini recipes! From classic combinations like ricotta and spinach, to vegan options like cashew ricotta, and even gluten-free and low-carb variations, there’s something for everyone. Try unique flavor combinations like pesto and mozzarella, spicy arrabbiata sauce, or sun-dried tomato and basil, and discover the perfect recipe to elevate your next dinner party.