Some dishes just make you feel like you’re getting a warm hug from your plate—and aubergine rollatini is exactly that kind of meal. Baked to bubbling perfection, filled with creamy ricotta and topped with vibrant tomato sauce, this vegetarian aubergine rollatini recipe is a total Mediterranean dream.
Whether you’re cooking for a cozy dinner or showing off at a dinner party, this dish always impresses without the stress.
From Farmer’s Market to Fork
We came up with this recipe after an aubergine haul at the local farmer’s market. We just couldn’t resist their glossy purple skins—and wow, did they deliver on flavor!
If you’re searching for a Mediterranean stuffed eggplant dish that feels elegant but is easy to make, this is your moment.
The Creamy Ricotta Filling
Let’s talk about that filling. Creamy ricotta, a touch of parmesan, chopped spinach, and herbs—pure comfort food with a green twist.
This baked aubergine rollatini with ricotta and spinach gives you all the creamy goodness of lasagna, but in a lighter, veggie-forward form.
Grilled, Rolled & Baked
We lightly grill the aubergine slices until just tender, then roll them up with filling and bake them in a rich, garlicky tomato sauce. It’s the kind of layering that turns simple ingredients into something truly special.
For a satisfying vegetarian eggplant rollatini baked with tomato sauce, this method is tried and true.
Sauce it Up
Our homemade tomato sauce is infused with garlic, basil, and a little olive oil. It soaks into the aubergine just enough to create that saucy, savory bite.
If you’re looking for a healthy eggplant casserole with marinara, this one’s rich in flavor without feeling heavy.
Meal Prep Friendly & Freezer-Approved
Make it ahead and reheat during the week—rollatini is one of those dishes that tastes even better the next day. And yes, it freezes beautifully!
This is your meal prep vegetarian baked aubergine recipe for weeknights when you want something hearty and homemade.
Little Tip!
Add a layer of mozzarella on top before baking for a bubbly, golden finish that’ll have everyone asking for seconds.
Serve It With Style
We love serving it alongside a crisp green salad, some toasted sourdough, or even a glass of Italian red wine. It’s rich, filling, and just a little fancy—without the fuss.
This Italian-style vegetarian eggplant rollatini dinner idea turns any evening into a celebration.
Roll, Bake, Love
This vegetarian aubergine rollatini is everything we love about cooking—fresh ingredients, cozy vibes, and big flavor. It’s the kind of dish that feels like a weekend project but is totally doable on a weeknight.
Give it a try, roll with it (pun fully intended), and let this classic Italian-inspired recipe become a regular at your table.
Ingredients
For the aubergine:
- 2 large aubergines thinly sliced lengthwise
- Salt for sprinkling
- Olive oil for brushing
For the filling:
- 1 cup ricotta cheese
- 1 cup fresh spinach finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg beaten
- 1 garlic clove minced
- Salt and pepper to taste
For the assembly:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Aubergine: Preheat the oven to 375°F (190°C).
- Arrange the aubergine slices on a baking sheet and sprinkle both sides lightly with salt. Let them sit for about 15 minutes to draw out excess moisture.
- Pat the aubergine slices dry with paper towels and brush both sides with olive oil.
- Arrange the slices on the baking sheet in a single layer and bake for 15 minutes, or until they are tender and pliable. Remove from the oven and let cool slightly.
- Prepare the Filling: In a medium bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well combined.
- Assemble the Rollatini: Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- Place a spoonful of the ricotta-spinach filling on one end of each aubergine slice and roll it up.
- Arrange the aubergine rolls seam-side down in the baking dish.
- Bake the Rollatini: Pour the remaining marinara sauce over the aubergine rolls.
- Sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley, if desired.
Notes
Frequently Asked Questions About Our Vegetarian Aubergine Rollatini
🍆 What exactly is rollatini?
Rollatini are tender aubergine (eggplant) slices rolled around a filling, typically ricotta‑based for a vegetarian version. They’re baked in tomato sauce until creamy and delicious.
🥄 Can I use other cheeses in the filling?
Yes! While ricotta is traditional, you can mix in mozzarella, Parmesan, feta, or goat cheese. For richer texture, blend in cream cheese or mascarpone.
🔥 How do I prevent soggy aubergine?
Salt the aubergine slices and let them sit for 15–30 minutes to draw out moisture. Pat dry before lightly brushing or grilling for best results and texture.
🌿 Can I make this vegan?
Absolutely. Use plant-based ricotta or blended tofu/cashew mixture instead of cheese. Add nutritional yeast or vegan Parmesan for an umami boost.
🍅 What sauce pairs best with rollatini?
A simple tomato marinara works beautifully. You can elevate it with added basil, garlic, red pepper flakes, or a swirl of vegan cream for richness.
🧊 Can I prepare these ahead of time?
Yes! Assemble the rollatini in the baking dish, cover, and refrigerate up to a day before baking. Bring to room temperature before popping into the oven.
⏲ How long do I bake them?
Bake covered at around 180 °C (350 °F) for 25–35 minutes, then uncover and bake another 5–10 minutes until bubbly and golden on top.
🥡 How should I store leftovers?
Refrigerate in an airtight container for 3–4 days. You can reheat individual portions in the oven or microwave until warmed through.
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