Name: Eggplant Rollatini with Ricotta and Pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced lengthwise into 1/4-inch slices; 1 tbsp olive oil; 1 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese (plus more for topping); 1 egg; 1/2 tsp garlic powder; Salt and pepper to taste; 1 1/2 cups marinara sauce; 2 tbsp basil pesto; Fresh basil leaves (for garnish)

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This Eggplant Rollatini is an elegant yet comforting Italian-inspired dish featuring thin grilled eggplant slices rolled with creamy ricotta filling, nestled in marinara sauce, topped with basil pesto and parmesan—perfect for a cozy dinner or entertaining guests.

Why You’ll Love This Recipe

Eggplant Rollatini with Ricotta and Pesto is the perfect combination of refined flavor and homey comfort. The grilled eggplant becomes tender and slightly smoky, forming the ideal wrapper for the rich ricotta-mozzarella filling. Nestled in tangy marinara and topped with fragrant pesto and parmesan, each bite is creamy, savory, and deeply satisfying. This dish is low in carbs, vegetarian, and suitable for weeknight dinners or impressive enough for guests. It’s also a great way to showcase eggplant in a creative and delicious format.

Ingredients

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

2 medium eggplants, sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (plus more for topping)
1 egg
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups marinara sauce
2 tablespoons basil pesto
Fresh basil leaves (for garnish)

Directions

Lightly brush both sides of the eggplant slices with olive oil. Grill or roast them on a grill pan or in the oven until tender and flexible, about 3–4 minutes per side.
In a mixing bowl, combine the ricotta, mozzarella, 1/4 cup parmesan, egg, garlic powder, salt, and pepper. Mix until smooth and creamy.
Preheat oven to 375°F (190°C).
Spoon a generous amount of the ricotta mixture onto each slice of eggplant and roll up tightly from one end.
Spread marinara sauce evenly in the bottom of a baking dish. Place the rolled eggplant seam-side down into the sauce.
Add small dollops of pesto on top of the rolls and sprinkle with additional parmesan cheese.
Bake uncovered for 20–25 minutes, or until the dish is bubbling and the tops are golden.
Garnish with fresh basil leaves before serving. Serve warm.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 290 kcal per serving

Variations

Spinach Addition: Mix sautéed spinach into the ricotta filling for added nutrients and flavor.
Nut-Free Pesto: Use sunflower seed pesto or skip pesto if avoiding nuts.
Vegan Version: Use vegan ricotta and cheese alternatives and omit the egg.
Spicy Touch: Add crushed red pepper flakes to the filling or marinara sauce for heat.
Tomato Upgrade: Use a roasted tomato sauce for a deeper flavor profile.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until heated through. This dish also freezes well; freeze unbaked rollatini in a freezer-safe container and bake directly from frozen, adding 10–15 minutes to the baking time.

FAQs

Can I bake the eggplant slices instead of grilling?

Yes, bake them at 400°F (200°C) for 10–12 minutes, flipping halfway through, until tender.

What type of eggplant works best?

Use medium-sized globe eggplants with smooth skin and minimal seeds for best results.

Can I make this dish ahead of time?

Yes, you can assemble the rollatini a day ahead and refrigerate. Bake just before serving.

Can I substitute cottage cheese for ricotta?

Yes, blended cottage cheese can be used, though it may yield a slightly looser filling.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just confirm that your marinara and pesto are free from added gluten.

Can I freeze the leftovers?

Yes, store baked rollatini in a freezer-safe container for up to 2 months. Reheat from frozen or thaw overnight before baking.

How do I keep the eggplant from getting soggy?

Grill or roast the slices just until pliable, and avoid over-saucing the dish before baking.

What’s the best way to slice the eggplant?

Use a sharp knife or mandoline to slice evenly and maintain a consistent 1/4-inch thickness.

Can I use store-bought pesto?

Yes, high-quality jarred pesto works well, or make your own for a fresher flavor.

What can I serve this with?

Serve with a side salad, roasted vegetables, or crusty bread (if not low-carb) for a complete meal.

Conclusion

Eggplant Rollatini with Ricotta and Pesto is a rich, flavorful dish that turns humble vegetables and cheese into something elegant and deeply comforting. With its creamy filling, herbaceous pesto topping, and vibrant marinara base, this rollatini offers layers of flavor in every bite. Whether you’re serving it for a special occasion or a meatless weeknight dinner, it’s a satisfying, low-carb, and beautiful dish that will leave everyone at the table impressed.

Eggplant Rollatini with Ricotta and Pesto

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Author: Asma
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Lightly brush eggplant slices with olive oil and grill or roast them until tender and pliable, about 3–4 minutes per side.
In a bowl, mix ricotta, mozzarella, parmesan, egg, garlic powder, salt, and pepper until creamy.
Preheat oven to 375°F (190°C).
Spread a spoonful of ricotta filling on each eggplant slice and roll it up tightly.
Pour marinara sauce into the bottom of a baking dish and place rolls seam-side down.
Top with dollops of pesto and a sprinkle of parmesan.
Bake uncovered for 20–25 minutes, until bubbling and golden.
Garnish with fresh basil and serve warm.