Eggplant Rollatini Recipe & Video - Seonkyoung Longest (2024)

EntreeHealthy RecipesRecipesVegetarian

March 30, 2016

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Eggplant rollatini is so easy and simple to make but the look of the dish definitely wow your guests!!

Delicious vegetarian dish that can be served as a main or side..

My hubby is a meat lover, but he fell in LOVE with this dish!! He didn’t even realized if it was a vegetarian dish.. lol!

If you want to make it as a vegan, super easy to fix by using vegan ricotta and vegan cheese! Hopefully you give this recipe a try one day!!

Enjoy~

Eggplant Rollatini

★★★★★5 from 2 reviews

Author: Seonkyoung Longest
Total Time: 50 mins
Yield: 2 to 4 1x

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Description

Ingredients

Scale

For the Eggplant

1 lb / 453g eggplant, cut into 1/2 to 1/4-inch thin 8 slices
1 tsp / 4g salt
1/2 tsp / 2g pepper
3 Tbs / 45ml olive oil

For the Filling

1/2 cup ricotta cheese
1 egg
Handful fresh basil, sliced, plus more for garnish
Zest from 1 fresh lemon
1/2 tsp / 2g salt
1/4 tsp / 1g pepper
3 Tbs / 60g shredded parmigiano cheese
1 1/4 cup / 300ml marinara sauce
8 oz / 226g mozzarella, shredded or thinly sliced

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Instructions

Preheat oven to 425°F / 220°C
On a parchment lined baking pan, place sliced eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake 13 to 15 minutes or until eggplants are soften. Remove from oven and set aside.
Meanwhile, combine all ingredients for filing in a mixing bowl and set aside. Spread 1/4 cup of marinara on bottom of a baking dish (possibly 11” x 8”) evenly.
Place an eggplant slice on a work surface; scoop 1 Tbs of filling we made earlier at one end close to you. Carefully roll eggplant lengthwise and place in prepared baking dish, seam side down. Continue with remaining eggplants and filling.
Pour remaining marinara (1cup) and top with mozzarella. Bake 25 to 30 minutes, until sauce is bubbling and cheese is golden. Remove from oven, let it set for 5 minutes. Garnish with chopped basil if you’d like to. Enjoy!

Prep Time: 5 mins
Cook Time: 45 mins

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28 comments

MelissaApril 4, 2016 at 2:58 pm

Looks delicious! Any chance you have the nutrition information?

ToniApril 14, 2016 at 8:13 am

Hi there 🙂 I tried to figure out the calories for you 🙂 From what I found out of using Calorie King as my main source and choosing the generic option the calorie count comes to 942.5 calories a serve, the whole dish is about 1885 calories total. If you use lower fat ingredients for the ricotta and mozzarella then you can lower it some if you’re watching your calorie intake like I am. Hope that helps 🙂

SANDRA SARANDINOU - CHRISTODOULAKIApril 5, 2016 at 9:19 pm

I LOVE THE EGGPLANT ROLLATINI RECIPE…BUT I HAVE A FEW QUESTIONS….

1) I WAS WONDERING….INSTEAD OF RED MARINARA SAUCE, CAN WE USE A WHITE SAUCE INSTEAD???

DUE TO ME BEING ALLERGIC TO TOMATOES AND RED SAUCE AND NORMALLY EGGS……BUT 1 EGG WILL NOT HURT ME….
THANK YOU….AND GOD BLESS YOUR HEALTHY HANDS..FOR THINKING OF ALL OF YOUR RECIPES..

SeonkyoungApril 13, 2016 at 7:33 pm

I think white sauce will work great as well. 🙂 Happy cooking~!

MariApril 15, 2016 at 5:24 pm

This was pretty good, but I doubt I’ll make it again because eggplant parmigiana blows this away, IMO. I definitely recommend cutting the slices no less than 1/2″ thick, otherwise they tend to tear when you remove them from the baking sheet. I also cut the salt in half for the filling, and used less on the eggplant and it was almost-but-not-quite too salty. On the plus side, these are a lot less work than eggplant parmigiana.

Denise BrodaJanuary 15, 2020 at 9:11 am

Of course eggplant parmesan blows this recipe away, but it’s a healthier which is why it’s listed as a HEALTHY ALTERNATIVE.

RMMay 29, 2016 at 4:35 am

why the lemon zest? doesn’t it make it bitter?

SeonkyoungJune 1, 2016 at 12:48 am

It will give refreshing lemony flavor into it. If you don’t like them, you can omit for your taste. 🙂

BellaApril 19, 2021 at 7:08 am

Lemon zest is not bitter unless you grate down into to the pith. Thats the white spongy part between the yellow rind and the skin that cover the juice pods. Just grate 2-3 times and turn the lemon to keep grating. Dont grate the same spot twice.

MarthaJune 7, 2016 at 9:34 pm

I followed this recipe exactly, except used less salt and squeezed a few drops of the lemon juice. Figured the marinara sauce and cheese had enough salt….it came out delicious! Even my 9 year old grand-daughter loved it! It was so easy and quick. To me it is so much easier and healthier than Eggplant Parmesan, which I love and just as good. This will be a regular meal in our household. Next time I will use lower fat cheeses and add spinach, mushrooms and/or ground turkey. Thank you for a beautiful recipe.

SeonkyoungJune 8, 2016 at 9:15 pm

That’s lovely Martha!! So happy to hear even your grand daughter love it..❤️ As you said, Spinach, mushrooms or ground turkey will be amazing addition for this recipe! Happy Cooking~!

HildaSeptember 1, 2020 at 9:09 am

Hi! Love this, but was wondering if you can use cottage cheese instead of ricotta?

SeonkyoungSeptember 1, 2020 at 9:34 am

That should be fine!

Danica RoseAugust 26, 2016 at 3:03 pm

Do you think you could make it and before baking freeze it or refrigerate it then bake it the next day? Or would that possibly cause an illness with the egg and cheese? I am going away and wanted to make this a day before then be able to just bake it when we arrive at the home the next day.

SeonkyoungAugust 27, 2016 at 9:18 pm

Hi Danica,
You can wrap it tightly after arrange the dish and refrigerate up to 2 days or freeze up to 1 month (If frozen, the dish must be thawed completely in the refrigerator, about 24 hours). Hope this helps!

KimMarch 8, 2017 at 3:45 am

Thought this was delicious and satisfying, didn’t miss the meat. Lemon zest was the key ingredient for me. Only used about 4 oz mozerella and it was perfect. Do think it is important to use a high quality spaghetti sauce such as Victoria’s. Will cut back on the salt next time and choose light ricotta. Thanks for sharing!

SeonkyoungMarch 13, 2017 at 5:16 pm

Sounds healthy!!! So glad you will try again, happy cooking Kim~!

BrianMarch 10, 2017 at 12:23 am

I love your recipes but this one has a deep flaw. Lemon zest just does not blend with ANY of the other ingredients. It’s like adding zest to eggplant parm. It’s a non-starter. I used it in my recipe/prep and “something” just wasn’t right. Bitterness that argued with the ricotta and the other cheese. It was the zest. To each….

SeonkyoungMarch 13, 2017 at 5:14 pm

Hi Brian,
you can leave out the lemon zest if you don’t like the flavor with the dish. Some says actually lemon zest is the best part, but it’s really personal taste preference! 😉

MistyMarch 19, 2017 at 9:37 pm

What brand did you use for marinara sauce. I have yet to find a good store bought marinara sauce brand 😓

SeonkyoungMarch 27, 2017 at 4:29 am

I got it form costco! Don’t remember the level name… sorry!! But I do have a marinara recipe, if you want to make it from scratch! https://seonkyounglongest.com/easy-marinara-sauce/

KarenFebruary 10, 2021 at 3:59 pm

Rao’s Marinara is my choice of a sauce in a jar…

★★★★★

SharonApril 7, 2017 at 1:13 am

I loved the lemon zest and my husband particularly liked the addition. I made it with part skim mozzarella and ricotta. My calculations were that the entire dish was about 515 calories. If I’m wrong, don’t tell me!

DonnaMarch 16, 2019 at 9:58 pm

You said the whole dish is about 1885 calories. In that case if it feeds four there is only 471 calories per serving. We call this Eggplant Milano have been making for sometime now. For the person asking about a good Marinara Sauce Pastene has one its label Pastene – Chateau’s Marinara Sauce. Taste homemade.

MarthaJuly 8, 2020 at 12:19 pm

This sounds delicious! I’m going to make it this week! I’m just not sure how to do the eggplant slices. Any suggestions?

Bella DavisApril 19, 2021 at 7:18 am

If you score where you want to cut the eggplant before slicing it makes it easier to get the right size. It may help lying it on its side too instead of slicing top to bottom. I cant wait to make this. Looks very good!

AlexJuly 20, 2021 at 2:54 pm

Hello! Was wondering if there’s something else I could use in place of the egg?

Zoebia AfzalJuly 23, 2021 at 12:51 pm

Loved this recipe! Even the kids ate enjoyed it!