Recipe sourced from


  • 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, shredded plus additional Parmesan for dusting over top of the dish
  • 1 egg
  • 2 garlic cloves, minced
  • 3 Tablespoon fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups tomato sauce
  • 1/2 cup mozzarella cheese
  • Fresh basil, chopped


Preheat oven to 400F.

Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.

Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.

Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, Parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.

Prepare rollatini: Then spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.

Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of Parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!


Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes).

Freezing tips: Prepare rollatini as directed, but don’t bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.