Photo: Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Prep Time
45 Mins
Stand Time
15 Mins
Cook Time
45 Mins
Yield
16 rolls

Looking for an easy eggplant rollatini recipe? This savory eggplant rollatini is an easy and unexpected party appetizer. Cut each roll-up in half and serve with toothpicks for a pop-in-your-mouth bite. 

How to Make It

Step 1

Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. You should get roughly 16 slices total. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.

Step 2

Preheat oven to 400ºF. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool on sheets on wire racks until cool enough to handle.

Step 3

In a large bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. Mist a 9-by-13-inch baking dish with cooking spray. Spread 1/2 cup of sauce over bottom of dish. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining mozzarella and Parmesan.

Step 4

Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until browned and bubbling, about 15 minutes longer. Let cool for 10 minutes before serving.

Ratings & Reviews

So darn good!

Christineluken
February 03, 2019
Made these today on Superbowl Sunday and OMG, so darn Yummy. I have sent the recipe to at least half dozen family and friends. I kept to the recipe but made half the size; this will be a definite go to in place of Lasagna as I am trying to stay away from Pasta. I cannot wait for my hubby to try them later. Thank you for sharing. Oh, one thing to add be mindful of how much salt you sprinkle on in the beginning.

Great recipe

VictoriaLynnG
February 12, 2016
Wouldn't change a thing.  Perfect every time.  I don't use a mandolin and  slice thin the best I can but even if they're not all perfectly formed, it's wonderful.  

VictoriaLynnG's Review

Kim
June 22, 2013
N/A

Christineluken's Review

Dbuerk
January 03, 2013
N/A