Name: Healthy Eggplant Rollatini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium eggplants; 2 tablespoons olive oil; Salt and pepper to taste; 1 1/2 cups ricotta cheese; 2 tablespoons chopped fresh basil or parsley; 1 clove garlic, minced; 1 egg; 1/4 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2 cups marinara or tomato sauce (homemade or store-bought)

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This healthy eggplant rollatini is a light, satisfying dish that combines tender roasted eggplant slices with a creamy ricotta filling and flavorful tomato sauce. It’s everything I love about classic Italian comfort food—just a little lighter and packed with wholesome ingredients. Whether I’m serving it as a main dish or a hearty side, it’s always a hit on the table.

Why You’ll Love This Recipe

I love that this recipe is comforting without being heavy. It skips the breading and frying of traditional eggplant dishes, which means fewer calories and more flavor from the roasted vegetables and fresh herbs. The ricotta filling is creamy and rich, while the tomato sauce brings brightness and depth. It’s also naturally gluten-free and easy to make vegetarian. Plus, I can prepare it ahead of time for an easy weeknight dinner or elegant meal. Healthy Eggplant Rollatini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium eggplants
Olive oil
Salt and pepper
Ricotta cheese
Fresh basil or parsley (chopped)
Garlic (minced)
Egg (to bind the filling)
Grated Parmesan cheese
Mozzarella cheese (shredded, for topping)
Marinara or tomato sauce (homemade or store-bought)

Directions

I start by preheating the oven to 400°F (200°C) and slicing the eggplants lengthwise into thin, even strips.
I brush each slice with olive oil, season with salt and pepper, and roast them on a baking sheet for about 15–20 minutes until tender and pliable.
While the eggplant is roasting, I mix together the ricotta, minced garlic, chopped herbs, egg, and Parmesan in a bowl to make the filling.
Once the eggplant slices are cool enough to handle, I spoon a bit of the ricotta mixture onto one end of each slice and roll them up gently.
I spread a thin layer of marinara sauce on the bottom of a baking dish and arrange the rolls seam-side down.
I top everything with more sauce and a generous sprinkle of mozzarella cheese.
I bake the rollatini uncovered for 20–25 minutes until the cheese is bubbly and lightly golden.
I let it rest for a few minutes before serving so the flavors can settle and the rolls hold together.

Servings and timing

This recipe makes about 4 servings as a main or 6 as a side. It takes around 20 minutes to prep and 40–45 minutes total with roasting and baking. I can have it on the table in under an hour, which makes it perfect for weeknights or meal prep.

Variations

When I want to change things up, I play with the filling. Sometimes I add chopped spinach or kale to the ricotta for extra greens. For a dairy-free version, I swap in plant-based ricotta and vegan cheese. If I’m looking for more protein, I add cooked lentils or ground turkey to the sauce. I can also use zucchini or squash slices in place of eggplant for a slightly different flavor and texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave—both work well. If I’m planning ahead, I sometimes assemble the rollatini in the baking dish and refrigerate it unbaked for up to a day, then bake it fresh when I’m ready. It also freezes beautifully after baking; I just reheat it from frozen or thaw overnight in the fridge. Healthy Eggplant Rollatini

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it a day in advance, cover it, and refrigerate. When I’m ready, I just bake it as usual. It’s great for meal prep or dinner parties.

Do I need to salt the eggplant before roasting?

Not for this version. Since I’m roasting instead of frying, the slices stay tender and don’t need extra prep like salting and draining.

Can I use store-bought sauce?

Absolutely. I go with a quality marinara or tomato basil sauce if I don’t have time to make my own. It still turns out delicious.

Is this dish keto or low-carb?

It’s lower in carbs than traditional baked pasta dishes, but not completely keto because of the cheese and tomato sauce. Still, it’s a good option for a lighter, grain-free meal.

Can I freeze the leftovers?

Yes. Once baked, I let it cool completely, then freeze in portions. It reheats well in the oven or microwave, and the texture holds up nicely.

Conclusion

This healthy eggplant rollatini is one of those recipes I turn to when I want something cozy, delicious, and still good for me. The tender roasted eggplant, creamy filling, and rich tomato sauce make every bite feel indulgent—without the heaviness. Whether I’m feeding family or just cooking for myself, this dish always delivers comfort and flavor in one wholesome meal.