Eggplant Rollatini

Eggplant rollatini, or involtini di melanzane is an Italian dish of thin eggplant slices that are grilled, filled with a luscious ricotta spinach mixture, rolled, smothered in a flavourful tomato sauce, topped with Mozzarella and Parmesan, and baked until the cheese is golden and bubbly. It’s naturally gluten free and low-carb friendly. Look for large, wide, straight-sided purple globe eggplants for this recipe, as the curvy ones are harder to cut into evenly thin slices. Use homemade tomato sauce if you can, but if you’re running short on time, quality jarred tomato sauce would work just as great.


2 (400-500 g each) Eggplants, cut into 3mm-5mm-thick slices Sea salt 2 tbsp Olive oil 2 Spring onions, thinly sliced 2 Garlic cloves, crushed 220 g Baby spinach, coarsely chopped 250 g Ricotta Black pepper 500 g Marinara sauce or Napoletana sauce 100 g Coarsely grated Mozzarella 20 g Finely grated Parmesan Fresh basil leaves, to serve

Slice the eggplants into 3mm-5mm thick slices lengthwise. Lay the slices on a large tray lined with paper towels. Sprinkle generously with salt on both sides and let sit for an hour to draw out excess moisture.
Pat the excess moisture from the eggplants with paper towels and grill them on 1 side only in a hot oiled pan or your grill for 3-4 minutes or until light brown and tender. Transfer to a plate.
Meanwhile, heat olive oil in a skillet over medium heat. Add chopped spring onions and garlic. Cook, stirring, for 1 minute or until aromatic. Add spinach. Stir for 2-3 minutes or until wilted. Transfer to a sieve. Set aside to cool slightly. Press mixture with a spoon to squeeze out excess liquid. Transfer mixture to a bowl. Add the ricotta. Season. Stir until combined.
Preheat the oven to 200C/400F. Spoon half of the sauce in a 24cm-28cm ovenproof pan.
Place eggplant, grilled-side down, on a clean work surface. Spoon ricotta mixture along 1 short edge of each slice then roll up to enclose. Arrange rolls on the sauce in the pan. Spoon the remaining sauce over the rolls. Sprinkle with Mozzarella and Parmesan. Bake for 20 minutes or until cheese is golden and melted. Top with basil.

33 comments:

ellie 29/3/25 13:06: Oh, what a keeper! Thank you so much!
Caitlin'nMegan 29/3/25 13:06: Beautiful! I love eggplant this way💗💕💛
Tom 29/3/25 13:33: ...something to have this summer when we have a bounty pf eggplant from the garden, thanks!
Anonymous 29/3/25 15:13: Looks good -Christine cmlk79.blogspot.com
Balvinder 29/3/25 15:42: So good recipe. I have made this before and now after seeing yours need to make it again.
My name is Erika. 29/3/25 16:07: It's a wintery day at my house, and this looks amazing. Too bad I don't have any eggplant in the house. :)
Cocoa and Lavender 29/3/25 16:12: I love how many different wats there are to make this. Your version with the spinach and spring oniopns sounds perfect! Thanks, Angie!
JoAnna 29/3/25 16:13: I just baked broccoli bread and I have a cheese and onion crisp in the oven (delicious), but I'll definitely try your recipe too. Hugs, have a great weekend!
Frank 29/3/25 16:23: Eggplant might just be my favorite veggie. This sounds like a fantastic way to enjoy them.
DeniseinVA 29/3/25 16:53: Looks delicious Angie! I always try to learn something from your presentation, always very pleasing to the eyes. Those small tomatoes left on the stalk just pops with color. Everything else comes together to make beautiful photos worthy of your own cookbook.
eileeninmd 29/3/25 17:04: I would love to try this recipe, I love eggplant.
Take care, have a great weekend.
Federica Simoni 29/3/25 17:15: wow che buoni!!
Norma2 29/3/25 17:38: Angie, your recipe today is wasteful! I find it very interesting. Tomorrow I will put it into practice.
Judee 29/3/25 21:21: This sounds wonderful. I love eggplant dishes.
Brian's Home Blog 29/3/25 23:08: That looks so darn good, I'd love some to go please!
J.P. Alexander 29/3/25 23:50: Gracias por la receta. Tomó nota. Te mando un beso.
Cooking Julia 29/3/25 23:53: Can't wait buying eggplants to try your recipes!
Margaret D 30/3/25 06:47: Looks wonderful Angie.
Anonymous 30/3/25 07:05: This looks delicious!
Tandy (Lavender and Lime) https://tandysinclair.com
Veronica Lee 30/3/25 09:25: Eggplant is one of my favorites! This looks like a delicious way to prepare it. 😋
Lola Martínez 30/3/25 11:51: Esta receta suena deliciosa, las berenjenas junto a las espinacas y queso me encantan, seguro que la preparo bien pronto.
DEZMOND 30/3/25 13:12: Rolls are always fun to make and eat as well
Marianela Beauty Tips 30/3/25 13:58: It looks delicious! Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
David M. Gascoigne, 30/3/25 13:58: Looks terrific. Any way to use eggplant is great in my world.
Anonymous 30/3/25 16:15: Delicious -Christine cmkk79.blogspot.com
Bill 30/3/25 17:06: Looks good and I love eggplant.
Ananka 30/3/25 23:31: I love aubergines so much :-D
foodtravelandwine 31/3/25 02:26: Wonderful! I love eggplants, and I do something similar.....so yummy!.....Abrazotes, Marcela
Królowa Karo 31/3/25 09:16: Looks delicious! I can almost smell that delicious aroma!
2pots2cook 31/3/25 12:45: HEAVEN INDEED !
Ben | Havocinthekitchen 31/3/25 20:33: I'm a human of eggplant, and this looks so hearty and flavourful!
Happy Retiree's Kitchen 31/3/25 23:05: These look absolutely delicious Angie. I love eggplant cooked like this.
Carol @Comfort Spring Station 1/4/25 02:44: Oh that looks mighty good!

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davi
A nickel’s worth of goulash beats a five dollar can of vitamines. ~Martin H. Fischers