Short Description

A delicious vegetarian dish featuring roasted aubergine (eggplant) slices rolled around a creamy cheese and herb filling, baked to perfection in a rich marinara sauce—perfect as an elegant appetizer or satisfying main course.

Why You’ll Love This Recipe

Meaty texture without meat: tender aubergine rolls feel indulgent.
Cheesy and flavorful: a creamy ricotta-mozzarella-Parmesan mix with garlic and basil.
Simple prep, impressive results: minimal steps for a show-stopping dish.
Plant-forward: adds vegetables and protein to your menu in a delightful way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium aubergines (eggplants), sliced lengthwise
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ cup fresh basil, chopped
1 cup marinara sauce
2 Tbsp olive oil
Salt and pepper to taste

Directions

Preheat oven & prep dish: Preheat to 375 °F (190 °C) and lightly coat a baking dish with nonstick spray.
Prepare aubergine: Slice eggplants lengthwise into ½‑inch thick strips. Brush both sides with olive oil and sprinkle with salt.
Roast aubergine: Lay in a single layer on a baking sheet and roast for 15 minutes, until soft but still firm enough to roll.
Make filling: In a bowl, combine ricotta, half the mozzarella, Parmesan, minced garlic, chopped basil, salt, and pepper until well mixed.
Roll aubergine: Place ~2 Tbsp of filling at one end of each strip, and roll tightly.
Assemble: Arrange rolls seam‑side down in the prepared baking dish. Spoon marinara sauce over them and top evenly with the remaining mozzarella.
Bake: Bake for 20–25 minutes, until cheese is bubbly and golden.
Serve: Remove from oven and allow cooling for 5 minutes before serving.

Servings and timing

Servings: 4–6 rolls depending on portion size (approx. 12–16 rolls total)
Prep time: 15 minutes
Cook time: 35–40 minutes (15 min prep aubergine + 20–25 min bake)
Total time: ~50–55 minutes

Variations

Meat-lover twist: Add cooked Italian sausage or prosciutto strips inside each roll before baking.
Extra veggies: Include sautéed spinach, bell peppers, or mushrooms in the cheese filling.
Herb variation: Use fresh oregano or thyme instead of (or in addition to) basil.
Plat option: Replace ricotta with goat cheese or cottage cheese for tangy flavor.
Sauce swap: Use pesto or Alfredo sauce in place of marinara for a different flavor profile.

Storage/reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Assemble rolls without baking, freeze in a single layer until firm, then transfer to a freezer bag—freeze up to 1 month. Bake from frozen, adding 5–10 extra minutes.
Reheating:
- Oven: Reheat at 350 °F for 10–15 minutes until warmed through.
- Microwave: Heat 2–3 minutes covered, until hot.

FAQs

1. Can I skip roasting and pan-fry aubergine instead?

Yes—pan-fry slices over medium-high heat for 3–4 minutes per side until tender before rolling.

2. Can I make this vegan?

Yes—use vegan cream cheese or tofu ricotta, vegan Parmesan, and skip mozzarella or use a vegan alternative.

3. What size dish should I use?

A 9×13‑inch baking dish holds 12–16 rolls comfortably. Adjust baking time slightly if smaller or larger vessel.

4. Can I prepare ahead?

Absolutely—assemble rolls, cover, and refrigerate up to 24 hours before baking.

5. Will these stick to the dish?

Lightly coat the dish with oil or nonstick spray, and bake seam-side down to keep rolls intact.

6. Can I make them gluten-free?

Yes—eggs and cheese are naturally gluten-free; just ensure marinara sauce has no added wheat.

7. Can I make larger single servings?

Yes—fold larger aubergine slices around more filling and reduce roll count accordingly.

8. How do I prevent watery aubergine?

Make sure aubergine is salted and rested, or roasted long enough to release moisture before rolling.

9. What goes well with these rollatini?

Serve over pasta, alongside garlic bread, or pair with a crisp green salad.

10. Can I add spinach into the filling?

Yes—stir in about ½ cup of well-drained sautéed spinach into the cheese mixture.

Conclusion

Vegetarian Aubergine Rollatini is a deliciously satisfying dish that combines tender roasted eggplant, creamy cheese filling, and flavorful marinara. Elegant enough for a dinner party, yet simple enough for weeknight cooking. Make it your own with customizable fillings and enjoy warm, comforting, cheesy rolls that are sure to impress!

Ezabella

Vegetarian Aubergine Rollatini