Name: Baked Eggplant Rollatini with Ricotta and Marinara
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 sizable eggplants; 2 cups ricotta cheese; A handful of fresh Italian parsley, chopped; 1 tablespoon dried Italian seasoning; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1 egg; Zest of 1 lemon; A splash of olive oil; Salt and pepper to taste; 1 1/2 cups marinara sauce

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If you love the comforting richness of lasagna but want something a little lighter and lower in carbs, this Baked Eggplant Rollatini will hit the spot. Made with thin slices of roasted eggplant wrapped around a creamy ricotta filling and baked in marinara sauce, it’s a dish that feels both indulgent and wholesome.

This vegetarian-friendly meal is loaded with flavor, texture, and cheesy goodness—but without any heavy pasta. Whether you’re feeding a family, meal-prepping for the week, or looking to impress guests, this dish is as beautiful to serve as it is satisfying to eat.

Baked Eggplant Rollatini with Ricotta and Marinara

Why You’ll Love This Recipe

Low-carb and gluten-free alternative to lasagna or cannelloni.
Packed with flavor from roasted eggplant, fresh herbs, lemon zest, and marinara.
Rich and creamy cheese filling made with three kinds of cheese.
Simple, wholesome ingredients you can find anywhere.
Perfect for prep ahead and leftovers reheat beautifully.

Ingredients

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

Eggplants
Ricotta cheese
Fresh Italian parsley
Dried Italian seasoning
Shredded mozzarella cheese
Parmesan cheese
Egg
Lemon zest
Olive oil
Salt and pepper
Marinara sauce

Instructions

Step 1: Prepare and Bake the Eggplant Slices

Wash and trim the tops and bottoms of the eggplants.
Slice a thin strip from the bottom of each to keep them steady on the board.
Cut the eggplants lengthwise into slices about ¼ inch thick.
Arrange the slices on a parchment-lined baking tray.
Lightly brush each slice with olive oil and sprinkle with Italian seasoning.
Bake at 350°F (180°C) for 20 minutes, or until soft and golden brown. Set aside to cool slightly.

Step 2: Make the Ricotta Filling

In a bowl, combine the ricotta, three-quarters of the mozzarella, and all of the Parmesan.
Add in the chopped fresh parsley, lemon zest, one egg, and a pinch of salt and pepper.
Stir until smooth and fully combined.

Step 3: Layer the Sauce

In a baking dish, spread about 1 cup of marinara sauce evenly across the bottom.
This will act as the base layer for your rollatini, adding flavor and keeping everything moist.

Step 4: Roll the Eggplant

Once the eggplant slices are cool enough to handle, place a spoonful of the ricotta mixture at one end of each slice.
Gently roll each slice, starting from the cheese end, into a tight roll.
Place each roll seam-side down into the marinara-covered baking dish.

Step 5: Top and Bake

Once all the rolls are in the dish, spoon a bit more marinara over the top.
Sprinkle with the remaining mozzarella cheese.
Bake at 350°F (180°C) for 20–25 minutes, or until the cheese is melted and bubbly.

Step 6: Serve

Let the dish cool for a few minutes before serving. These rolls are delicious on their own or served with a fresh green salad or garlic bread.

Variations

Add spinach to the ricotta filling for extra nutrients.
Make it spicy by adding crushed red pepper flakes to the cheese mixture.
Try different cheeses like goat cheese or fontina for a gourmet twist.
Use zucchini instead of eggplant for a different low-carb option.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze before baking or after baking and cooling. Reheat from frozen at 350°F until hot.
Reheat: Microwave individual portions for 1–2 minutes or reheat in the oven at 325°F until warmed through.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! Assemble the rolls and refrigerate for up to 24 hours before baking.

How do I keep the eggplant from being too soggy?

Roasting the eggplant first helps remove moisture and intensifies flavor. You can also lightly salt the slices before baking to draw out excess water.

Can I use store-bought marinara?

Absolutely. Choose a good-quality marinara or make your own if you prefer.

Is this recipe keto-friendly?

It’s naturally low in carbs and gluten-free. Just make sure your marinara sauce is sugar-free.

Can I use cottage cheese instead of ricotta?

Yes, just make sure it’s blended smooth for the best texture.

Can I grill the eggplant instead of baking?

Yes! Grilling adds a smoky flavor and works great for this recipe.

What’s the best way to slice eggplant evenly?

Use a sharp knife or a mandoline slicer for uniform thickness.

How thick should the eggplant slices be?

About ¼ inch thick—thin enough to roll but thick enough to hold their shape.

Do I need to peel the eggplant?

No, the skin softens when baked and adds structure to the roll.

Can I make this dairy-free?

Yes. Use vegan cheese and egg substitutes to create a dairy-free version.

Conclusion

This Baked Eggplant Rollatini brings together all the best parts of comfort food—rich, cheesy filling, satisfying textures, and bold Italian flavors—without the heaviness of traditional pasta dishes. It’s nourishing, flavorful, and versatile enough for both weeknight dinners and special occasions. If you’re looking for a veggie-forward main that doesn’t compromise on taste, this one’s a keeper.