Eggplant Lasagna Rollatini

This Italian-style Eggplant Lasagna Rollatini is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! It’s one of my favorite Italian dinners to whip up.Eggplant Lasagna Rollatini

It is week SEVEN of the CSA summer series with my ladies Fed and Fit and PaleOMG. Do you know what that means? Aside from there being TWENTY-ONE recipes so far in this awesome series, I GET MARRIED ON SATURDAY. HOLY WHAT!

Yep, it’s here. Just a few days away, and our family and friends start arriving in town TOMORROW. I am totally freaking out of excitement, and also because this day (a year and a half of planning) always seemed so far away, and now it’s HERE. Total madness. Make sure you follow along on social for updates!! I cannot wait to share it all with you guys!

Eggplant Lasagna Rollatini

I am totally in love with this dish. I can tolerate some dairy these days, and if you can, this is s a MUST-MAKE. I do always recommend buying local, raw dairy.

Eggplant Lasagna Rollatini


Eggplant Lasagna Rollatini

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 1 hour and 20 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 4 1x


  • 1 large eggplant, cut into eight 1/4-inch slices
  • 1 tablespoon of extra-virgin olive oil
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic granules
  • Pinch sea salt
  • 1 1/3 to 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • Red pepper flakes, tot taste
  • Fresh basil, for garnish


  • Preheat oven to 400°F.
  • Slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside.
  • Pat eggplant dry and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through. Remove eggplant and let cool down slightly.
  • In a bowl, combine ricotta, mozzarella, Italian seasoning, garlic, and salt.
  • Line baking dish with 1/3 cup of sauce and begin assembling rollatinis: place about 1 tablespoon (depending on size of your eggplant) of the cheese mix. Gently roll and place into the baking dish and repeat until all is used.
  • Top with remaining sauce, cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.
  • Garnish and serve hot!


  • Calories: 203
  • Sugar: 6.7g
  • Sodium: 310mg
  • Fat: 11.7g
  • Saturated Fat: 4.7g
  • Carbohydrates: 15g
  • Fiber: 4.9g
  • Protein: 10.8g
  • Cholesterol: 26mg

Eggplant Lasagna Rollatini

Juli made you Kale, Candied Bacon & Roasted Beet Salad

This salad is filled with massaged, thinly sliced kale that makes eating your greens easier than ever! Thinly slicing beets and roasting them makes them get crispy but still soft inside. And the whole salad is finished off with candied bacon which is sweet, savory and crispy. You’ll absolutely love this salad…and that’s saying something since I hate salads.


Cassy made you Furikake Crab Bowl

This Asian-inspired chilled crab and cucumber bowl is going to knock your socks off. The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. Make it your own and enjoy!


Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, and Week 6 of the Summer CSA series, and use the hashtag #summerCSArecipes when you remake any!

August 17, 2016

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5 Responses

  1. Hi There!

    I love your blog and you recipes. Thank you for all of your hard work putting these out there for the rest of us! I have a question about the eggplant lasagna. Just wondering why the cook time is 6 hours. Did I miss something in the directions? Thanks!

  2. This looks awesome. Love me some eggplant-anything! Can I forgo the ricotta and simply put a little more mozzarella? Both the husband and I hate the texture of it. Thank you!

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