Eggplant Rollatini is a delicious Italian dish! Slices of eggplant are filled and rolled. They’re placed in a casserole dish and baked until tender and the cheese has melted.
This dish makes for an easy main dish or even a delicious side.
What is Eggplant Rollatini?
This is the recipe that made me love eggplant and is sometimes known as Eggplant Involtini. This is a dish I learned to make when I took cooking classes in Italy (in an olive grove, so amazing).
Eggplant is filled with a filling and rolled and baked. While many recipes fill with a ricotta spinach filling, we love this cheese and tomato filling seasonings and rolled and this is the recipe I learned while in Italy.
It can be prepared ahead of time and freezes and reheats well.
Ingredients
VEGGIES Eggplant is the star in this dish. Fresh tomatoes add flavor.
MEAT Prosciutto or ham are great in this recipe and add a nice salty flavor.
CHEESE Fresh mozzarella and freshly grated Parmesan cheese bring it all together.
Preparing Eggplant
- Eggplant does not need to be peeled for this recipe.
- Cut in thin slices. The eggplant will brown (oxidize) like an avocado would when cut so you’ll want to brown it in the pan.
- Browning the eggplant adds flavor but also allows it to roll easily without breaking.
- If you have thin pieces or small/broken pieces they can be layered together to create more rolls.
How to Make Eggplant Rollatini
These pretty rollups are easy and fun to put together!
- Slice & season eggplant with salt and pepper. Sauté eggplant slices until soft & pliable.
- Layer eggplant with prosciutto/ham, cheese, tomatoes and seasonings (per recipe below).
- Roll & place in a casserole dish over tomato sauce.
- Bake until cheese is melted, garnish with basil. Serve immediately.
We love the Parmesan cheese topping in this recipe! Serve it with Caprese Salad or some Crispy Garlic Roasted Broccoli. Don’t forget the Homemade Garlic Bread!
Leftovers
- Keep leftovers in an airtight container in the refrigerator and they’ll last about 3 days.
- Reheat in the microwave and add a little salt and pepper to refresh the flavors.
To freeze eggplant rollatini casserole, cook it first with a casserole dish lined with aluminum so it easily lifts out and can be frozen without needing the dish. Wrap the casserole (or leftovers) in additional aluminum foil, place in a zippered bag and write the date on the outside. It will keep about a month in the freezer.
More Eggplant Favorites
- Roasted Eggplant
- Eggplant Parmesan
- Crispy Baked Eggplant
- Easy Baba Ganoush
- Easy Grilled Eggplant
Did your family love this Eggplant Rollatini? Be sure to leave a comment and a rating below!
Eggplant Rollatini
Ingredients
- 2 medium eggplants
- salt and black pepper to taste
- 3 tablespoons olive oil divided
- 4 ounces prosciutto or ham
- 2 medium ripe tomatoes sliced
- 8 ounces fresh mozzarella cheese sliced
- ½ teaspoon dried oregano
- 1 ½ cups tomato sauce divided
- 2 ounces grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- fresh basil leaves for serving, optional
Instructions
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Preheat oven to 350°F.
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Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.
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Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
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Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.
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Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
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Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.
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Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Main Course
Cuisine American, Italian
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This is such a delicious simple dish. I highly recommend using prosciutto as the salty flavour really enhances the dish. I will make it again!
I am so glad you enjoyed this recipe Lorie!
Very flavourfull dish Sauteed the eggplant in garlicbutter and -oil. Used a can of diced tomatoes and grated Goudacheese on top. It was delicious Will surely make this again.
Yum, those sound like delicious additions Monique! Thanks for sharing.
Holly I made the eggplant roll ups tonight and they are tasty !!!
Yay!!
This is a gourmet dish for any night of the week. It’s quick and easy. I made my red sauce a day ahead to give it time to season. I used paper thin prosciutto and lots of it on each slice of eggplant. I also used 2 tomato slices rather than one. Other than that, I followed the recipe as written. Delish!
So glad you loved it!
This recipe is flavorful and filling. It is a great low carb version of lasagna rolls.
So glad you loved it Suzanne!
Looks so good! Making for my daughters birthday on Sunday. I have never tried egg plant and she loves trying new food. Appreciate your recipes. So fun to make and delicious! Thank you.
Happy birthday to your daughter! Let us know how it goes Val.
That looks delicious!
Thank you Lisa, I hope you enjoy it!
Hi Holly,
How many slices of eggplant doe this yield…
It can vary based on the size of your eggplant. I get about 6-8 slices from each.