Eggplant Rollatini

An Eggplant recipe, easy to prepare and best summer dinner ever! You will love the flavors!

Eggplant Rollatini is low-carb alternative to lasagna roll-ups and tastes like cheesy Eggplant Parmesan with hidden serving of zucchini. OMG, quite a mouthful! Just try it! :)

Eggplant Rollatini, it's Sunday! 

Eggplant Rollatini is one of my favorite summer dinner. When summer starts giving away loads of plum eggplants... I start craving for this lightened-up eggplant casserole.. more than ever.

Traditional Eggplant Rollatini or rolatini (if you prefer to call it so) is prepared by shallow frying thin sliced breaded eggplant (like Eggplant Parmesan),  then stuffed with ricotta cheese and rolled. Resulting eggplant rolls are then baked over bead of flavorful tomato sauce (like lasagna). Sometimes also topped with mozzarella cheese.

Eggplant Rollatini makes a great low-carb alternative to lasagna. I also like to keep preparation lite by grilling or roasting eggplant instead of breading and frying. The recipe is completely vegetarian, and every bite just melts in mouth. So delicious and lite that it is perfect for meatless Monday dinner. (hint hint)

So, what are we waiting for?! Let's make some Eggplant Rollatini!! Shall we?!

Oh, forgot to share. You can prepare eggplant rollatini completely in oven...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: No. of servings depends on serving size.


    Eggplant Rollatini

  • 2 Egg Plant Or Brinjal (peeled and lengthwise thin sliced, 6-7 pieces per medium eggplant)
  • 1 tsp Garlic (2-3 cloves, minced, divided)
  • 2 Cup Tomatoes (16 ounce can of san marzano tomatoes, or your favorite tomato-basil sauce)
  • 1 tsp Oregano
  • 2 tbsp Olive Oil (divided)
  • 2 tbsp Basil (leaves, chopped)
  • 1/3 Cup Parmesan Cheese
  • 1/3 Cup Breadcrumbs (Italian seasoned breadcrumbs)
  • Salt (as per taste)
  • Rollatini Filling

  • 1/4 tsp Chili Flakes
  • 2 Zucchini (spiralized or grated)
  • 1/4 tsp Black Pepper
  • 4 tbsp Parsley (fresh leaves, chopped, divided)
  • 250 Grams Goat Cheese (0.5 ounce, or Ricotta Cheese, at room temperature)


  • 1. Preheat oven at 350 degree Fahrenheit. Slice both eggplant to yield thin 10-12 slices. Also coarse grate or spiralize zucchini. Set aside. In a bowl, mix together cheese filling - goat cheese ( or ricotta if using), chili flakes, 2 tablespoon fresh parsley, 1/2 teaspoon minced garlic, black pepper, and generous pinch of salt. Set aside.
  • 2. Pre-heat grill or large saute pan. Grill eggplant with drizzle of oil and sprinkle of salt until it has nice grill marks and pliable. Soft to touch, almost cooked but not mushy.
    Additional Notes:
    If eggplant does not look fully cooked but soft, increase cook time in oven by about 5 more minutes.
  • 3. Heat 1 tablespoon oil in an oven-safe pan. Add garlic, oregano, tomatoes with 1/3 teaspoon of salt. Mix well, cook for 5 minutes to marry flavor, and then remove from heat. Set aside.
  • 4. Fill a tablespoon of filling in and handful of zucchini in a eggplant slice, on lower 1/3 portion of eggplant slice. Starting from lower side roll eggplant outwards until reach the end. Place on top of sauce, seem-side down. Repeat with remaining slices.
  • 5. Bake in preheated oven for 10-15 minutes, then sprinkle parmesan-herb mixture (Parmesan, breadcrumbs and remaining parsley) on top and bake for additional 5 minutes or until eggplant top are brown and crusty. You will see tomato sauce bubbling on the sides. Let it cool for 5-10 minutes, sprinkle fresh chopped basil before serving! Enjoy Eggplant Rollatini!

Savita's Notes:

Parmesan herb topping is optional.

Leftovers stay good in refrigerator up-to one week.

To grill all way through , for step:5, cover pan and place on low-heat side of grill, keep grill closed and let cook for 10 minutes, then add cheese and cook until cheese has melted. Serve and enjoy!

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