Eggplant Lasagna Rollatini

Eggplant rollatini.

This Lightened-up Eggplant Rollatini is a hearty and comforting dinner that takes all the flavor of the traditional dish, but makes it just a bit more healthy while still being a total celebration of summer. Sliced eggplant is baked, and then rolled up with a lasagna-like filling, and baked with marinara and a bit more cheese.


  • 2 medium eggplants
  • 1 tablespoon of extra-virgin olive oil
  • 16 ounce container of ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic granules
  • Pinch sea salt
  • 24-ounce jar marinara sauce
  • Red pepper flakes, to taste
  • Fresh basil, for garnish



  1. Slice the ends off of the eggplant lengthwise, and then slice the remaining into 1/4-inch slices. Sprinkle with salt on both sides and set on a paper towel-lined sheet tray. Let it sit for 1 hour or so. Dab any moisture off of the eggplant with a paper towel.
  2. Preheat oven to 400°F.
  3. Tranfer eggplant to a parchment lined baking sheet and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through, until tender, but not mushy. Remove eggplant and let cool down slightly.
  4. In a bowl, combine ricotta, 1/2 cup mozzarella, Italian seasoning, garlic, and salt.
  5. Line 8″ square baking dish (or similar size) with 1/2 cup of sauce and begin assembling rollatinis: place about 2 tablespoons (depending on size of your eggplant) of the cheese mixure in the middle. Gently roll and place into the baking dish and repeat until all is used.
  6. Top with about 1 cup of sauce, and cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.
  7. Garnish and serve hot with additional warmed marinara and fresh basil.


Keywords: Eggplant Rollatinis


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