Eggplant Rollatini makes an ideal addition to your summer dining! Bursting with scrumptious Italian flavors like roasted eggplant, creamy ricotta, zesty lemon, and fresh basil, these rollatini are baked in garlic tomato sauce with juicy cherry tomatoes.
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A few details about the recipe
Rollatini roughly means “little rolls” in Italian. In this dish, eggplants are sliced thinly, roasted, and then rolled up with a flavorful filling of tangy ricotta cheese infused with lemon and basil.
After rolling, the Rollatini are baked on a flavorful bed of tomato sauce infused with garlic, then garnished with roasted cherry tomatoes and melted Pecorino Romano cheese. Simply divine! You can use any leftover Pecorino cheese to make Creamy Cheese Tortellini With Spinach or Spinach Ricotta Gnudi With Brown Butter And Sage.
Full of vibrant flavors, this dish is ideal for using up an abundance of summer vegetables. The tangy tomatoes and lemon are perfectly balanced by the creamy ricotta, with basil tying it all together.
Plus, it’s a fantastic recipe for entertaining! You can prepare it ahead of time and simply bake it when your guests show up. A summer essential to serve alongside Mediterranean Pearl Couscous Salad With Halloumi!
Any leftover eggplant? Check out Miso Glazed Eggplant With Ginger or my Mutabbal recipe!
What to serve this Eggplant Rollatini?
These Lemon Basil Ricotta Stuffed Involtini can be served as a main course, following this Panzanella (Tuscan Summer Salad). It can also be served as a starter for heartier meals, along with Gnudi (Spinach and Ricotta Dumplings) for a genuine Tuscan feast!
Wine Pairing for Eggplant Rollatini🍷
TUSCAN RED WINE
A light and fruity Sangiovese wine from Tuscany.
WINE APPELLATION SUGGESTIONS
Vino Nobile di Montepulciano (Tuscany, Italy)
Rosso di Montalcino (Tuscany, Italy)
Chianti Classico (Tuscany, Italy)
Recipe FAQs
Sure, can! Eggplant Rollatini can be made the day before (minus the grated Pecorino cheese) and stored in the fridge covered with cling film. The next day, sprinkle grated Pecorino and bake as instructed in the recipe.
The Eggplant Rollatini can be kept in an airtight container for up to 3 days in the fridge.
Yes, but I recommend freezing the Rollatini only (not the sauce). Freeze the Rollatini in a single layer on a tray lined with parchment paper. Once frozen, transfer them to a ziplock bag and store them in the freezer for up to one month.
Other delicious Italian-inspired recipes
Eggplant Rollatini
PRINT SAVEEQUIPMENT
- Saucepan
- mandolin
- Baking Dish
INGREDIENTS
For the roasted eggplant slices
- 2 large eggplants
- 8 tablespoons (120 ml) extra-virgin olive oil
For the lemon, basil, and ricotta filling
- 2 cups (500 g) ricotta cheese
- the zest of 3 lemons
- 1 ½ cups (30 g) basil leaves thinly chopped
- 1 tablespoon (15 ml) extra-virgin olive oil
- ⅛ teaspoon freshly cracked green pepper
- ¼ teaspoon kosher salt
For the garlicky tomato sauce
- 1 can (400 g) good-quality tomato pulp 2 cups
- 3 big cloves garlic crushed
- 3 tablespoons (45 ml) extra-virgin olive oil
- ¼ cup (50 ml) water
- ¼ teaspoon kosher salt
For the toppings
- 1 cup (100 g) grated Pecorino cheese (or Parmesan)
- 1 ½ cups (200 g) cherry tomatoes (feel free to use a mix of varieties and colors)
- 1 handful fresh basil leaves to sprinkle on top just before serving
INSTRUCTIONS
Start by preparing the tomato sauce.
- In a saucepan, heat 3 tablespoons (45 ml) of extra-virgin olive oil with the crushed garlic cloves.
- As soon as the garlic starts becoming fragrant (and not brown), add the tomato pulp, ¼ cup (50 ml) of water, and a pinch of sea salt.
- Let the sauce simmer for 15 minutes over low flame and stir regularly. Set aside.
Meanwhile, slice and roast the eggplants.
- Preheat the oven to 480°F (250°C).
- Wash and cut off the stems and blossoms of the eggplants.
- Using a mandolin or a sharp knife, slice the eggplants lengthwise, into 0,2 inches (0,5cm) thick slices.
- Line the eggplant slices onto a parchment-lined oven tray.
- Drizzle the eggplant slices with 4 tablespoons (60 ml) of extra-virgin olive oil.
- Roast them in the oven until golden (about 15 minutes), then set them aside.
- Repeat the process as you will need to make two batches to roast all the eggplant slices.
Prepare the filling.
- In a mixing bowl, add the ricotta cheese, lemon zests, thinly chopped basil, extra-virgin olive oil, cracked green pepper, and sea salt.
- Stir with a spoon until well combined.
Assemble the rollatini.
- Preheat your oven to 390°F (200°C).
- In a large baking dish, pour the tomato sauce and spread it evenly.
- Then, on each roasted eggplant slice, spoon a tablespoon of the ricotta mix on the thinner edge and roll gently.
- Transfer the rolls to the baking dish, on top of the tomato sauce.
- Repeat the process until all the slices are stuffed and the baking dish is filled.
- Add the cherry tomatoes on top.
- Sprinkle the Pecorino cheese.
- Bake in the oven for 20-25 minutes until slightly golden and bubbly.
- Sprinkle extra fresh basil leaves and serve immediately.
HI Ninon
This is Helena from Belfast. I made this dish for dinner this evening for Ella, my husband and myself and we all really enjoyed it. The flavours blend so well. I followed your very clear recipe as accurately as I could. Ella and Donal said they thought it was delicious! I intend to make it again next week as we have our choir committee coming to dinner and I need a vegetarian option. This will fit the bill perfectly! Practice makes perfect and as I like the recipe so much I intend to get better at it. Thank you for a providing such a great resource through your website!
Dear Helena, thank you so much for this lovely comment and kind review, it really made my day 🙂 I am so glad you all enjoyed this recipe and I am flattered that it made the cut for your choir committee dinner party. This is very cool indeed!
How tasty the recipe is! Wow! I tried it for the first time and it was well worth it. With a Chianti, it was a perfect match. I am looking forward to try your other recipes. Thanks.
Thank you so much Pierre! I’m so glad you enjoyed this recipe 🙂 Let me know how the other recipes go!