19 Delicious Eggplant Rollatini Recipes Amazing

There’s something undeniably comforting about a plate of Eggplant Rollatini, with its tender slices of eggplant wrapped around a savory filling, all smothered in a rich tomato sauce and melted cheese. Whether you’re looking for a quick weeknight dinner or a dish to impress at your next gathering, these 19 delicious recipes promise to deliver. Let’s dive into the world of Eggplant Rollatini and find your next favorite meal!

Classic Eggplant Rollatini with Ricotta and Spinach

Very few dishes balance elegance and comfort like this one. Perfect for a cozy dinner yet impressive enough for guests.

Ingredients

• Eggplant – 1 large
• Ricotta cheese – 1 cup
• Spinach – 1 cup, chopped
• Egg – 1
• Marinara sauce – 1 cup
• Mozzarella cheese – ½ cup, shredded
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2-3 minutes per side until tender. Tip: Avoid overcrowding the pan to ensure even cooking.
5. In a bowl, mix ricotta, chopped spinach, egg, salt, and pepper.
6. Spread 2 tbsp of the ricotta mixture onto each eggplant slice. Roll up tightly.
7. Pour ½ cup marinara sauce into a baking dish. Arrange rolls seam side down.
8. Top with remaining marinara sauce and sprinkle with mozzarella. Tip: Cover with foil if cheese browns too quickly.
9. Bake for 20-25 minutes until cheese is bubbly. Tip: Let rest for 5 minutes before serving for easier handling.

Unbelievably creamy inside with a slightly crisp exterior. Serve atop a bed of arugula for a fresh contrast.

Eggplant Rollatini with Mozzarella and Basil

Just when you thought eggplant couldn’t get any better, this rollatini proves you wrong. It’s cheesy, herby, and utterly satisfying.

Ingredients

• Eggplant – 1 large
• Mozzarella cheese – 1 cup, shredded
• Basil – ¼ cup, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of each slice with olive oil and sprinkle with salt.
4. Grill eggplant slices on medium-high heat for 2 minutes per side, until lightly charred.
5. Let eggplant cool slightly, then lay slices flat.
6. Sprinkle each slice with mozzarella and basil, leaving a ½-inch border.
7. Roll up slices tightly and place seam-side down in a baking dish.
8. Bake for 15 minutes, until cheese is melted and bubbly.

Expect a smoky, creamy bite with a fresh basil kick. Serve atop a bed of marinara for extra sauciness.

Vegan Eggplant Rollatini with Cashew Cheese

Rollatini might sound fancy, but this vegan version keeps it simple and satisfying. Roasted eggplant slices cradle a creamy cashew cheese filling, baked until golden.

Ingredients

• Eggplant – 1 large
• Olive oil – 2 tbsp
• Cashews – 1 cup
• Nutritional yeast – 2 tbsp
• Garlic – 1 clove
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Marinara sauce – 1 cup

Instructions

1. Preheat oven to 400°F. Slice eggplant lengthwise into ¼-inch thick strips.
2. Brush both sides of eggplant slices with olive oil. Place on a baking sheet. Bake for 10 minutes, flip, then bake for another 10 minutes until pliable.
3. Soak cashews in hot water for 10 minutes to soften. Drain.
4. Blend cashews, nutritional yeast, garlic, lemon juice, and salt until smooth. Add water if needed to reach a creamy consistency.
5. Spread 1 tbsp of cashew cheese on each eggplant slice. Roll up tightly.
6. Pour marinara sauce into a baking dish. Place rolls seam side down in the sauce.
7. Bake at 375°F for 20 minutes until sauce is bubbly.
8. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Key to perfect rollatini is thinly sliced eggplant for easy rolling. The cashew cheese offers a rich, tangy contrast to the sweet marinara. Serve atop a bed of quinoa for a hearty meal.

Eggplant Rollatini with Meat Sauce

Rollatini delights with its rich flavors and elegant presentation, perfect for a hearty dinner. Eggplant Rollatini with Meat Sauce combines tender eggplant slices with a savory filling, baked to perfection.

Ingredients

• Eggplant – 1 large
• Ground beef – 1 lb
• Marinara sauce – 2 cups
• Ricotta cheese – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
4. Grill eggplant slices for 2-3 minutes per side until tender. Tip: Grill marks add flavor.
5. Brown ground beef in a pan over medium heat, breaking it into small pieces. Drain fat.
6. Mix ricotta cheese, egg, and half the mozzarella in a bowl. Tip: Add a pinch of nutmeg for extra flavor.
7. Spread a spoonful of meat and cheese mixture on each eggplant slice. Roll up tightly.
8. Place rolls seam-side down in a baking dish. Cover with marinara sauce and remaining mozzarella.
9. Bake for 25 minutes until cheese is bubbly and golden.

Velvety eggplant wraps around a hearty meat and cheese filling, with a tangy tomato sauce tying it all together. Serve with a crisp salad for a complete meal.

Gluten-Free Eggplant Rollatini

Bold flavors and simple techniques make this gluten-free eggplant rollatini a must-try. Perfect for a cozy dinner or a fancy gathering.

Ingredients

• Eggplant – 1 large
• Ricotta cheese – 1 cup
• Mozzarella cheese – ½ cup, shredded
• Egg – 1
• Marinara sauce – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil. Sprinkle with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2 minutes per side. Tip: Grill marks add flavor.
5. Mix ricotta, mozzarella, egg, salt, and pepper in a bowl.
6. Spread 1 tbsp of cheese mixture on each eggplant slice. Roll up tightly.
7. Pour marinara sauce into a baking dish. Place rolls seam side down.
8. Bake for 25 minutes until cheese is bubbly. Tip: Broil for 2 minutes for a golden top.

Tender eggplant rolls with a creamy, cheesy center pair well with a crisp salad. Serve hot for the best texture and flavor.

Eggplant Rollatini with Pesto and Goat Cheese

Just when you thought eggplant couldn’t get any better, this rollatini recipe proves otherwise. Packed with pesto and goat cheese, it’s a game-changer for weeknight dinners.

Ingredients

• Eggplant – 1 large
• Pesto – ½ cup
• Goat cheese – 4 oz
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of each slice with olive oil and sprinkle with salt.
4. Grill eggplant slices on medium-high heat for 2 minutes per side, until grill marks appear. Tip: Use a grill pan if you don’t have an outdoor grill.
5. Spread 1 tbsp pesto on each grilled eggplant slice.
6. Crumble ½ oz goat cheese over the pesto on each slice.
7. Roll up each slice tightly and place seam side down in a baking dish.
8. Bake for 15 minutes, until cheese is melted and eggplant is tender. Tip: Cover with foil if the tops start to brown too quickly.
9. Let cool for 5 minutes before serving. Tip: Serve with a drizzle of balsamic glaze for extra flavor.

Bold flavors and creamy textures make this dish a standout. Try serving it over a bed of arugula for a fresh contrast.

Spicy Eggplant Rollatini with Arrabbiata Sauce

Absolutely irresistible, this dish combines tender eggplant with a fiery arrabbiata sauce for a bold flavor experience.

Ingredients

• Eggplant – 1 large
• Olive oil – 2 tbsp
• Ricotta cheese – 1 cup
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Arrabbiata sauce – 2 cups

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of eggplant slices with olive oil. Tip: Use a pastry brush for even coverage.
4. Grill eggplant slices on medium-high heat for 3 minutes per side, until grill marks appear.
5. In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
6. Spread 2 tbsp of the cheese mixture onto each eggplant slice. Tip: Leave a small border to prevent spillage.
7. Roll up slices tightly and place seam side down in a baking dish.
8. Pour arrabbiata sauce over rollatini. Tip: Ensure sauce covers the bottom of the dish to prevent sticking.
9. Bake for 25 minutes, until sauce bubbles and rollatini are golden.

Yield a dish with creamy, spicy, and slightly smoky flavors. Serve atop a bed of pasta or with crusty bread to soak up the sauce.

Eggplant Rollatini with Sun-Dried Tomatoes and Feta

You won’t believe how these eggplant rollatini pack a punch of flavor with minimal effort. Perfect for a weeknight dinner that feels gourmet.

Ingredients

– Eggplant – 1 large
– Sun-dried tomatoes – ½ cup
– Feta cheese – 1 cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips.
3. Brush both sides of eggplant slices with olive oil, then season with salt and black pepper.
4. Grill eggplant slices on medium-high heat for 2 minutes per side, until grill marks appear.
5. Lay grilled eggplant slices flat and top each with sun-dried tomatoes and crumbled feta.
6. Roll up each slice tightly and place seam side down in a baking dish.
7. Bake for 15 minutes, until cheese is slightly melted.
8. Tip: For extra flavor, drizzle with a bit of olive oil before baking.
9. Tip: Let rollatini sit for 5 minutes after baking for easier handling.
10. Tip: Serve with a side of marinara sauce for dipping.
Unbelievably tender eggplant wraps around the tangy feta and sweet sun-dried tomatoes for a bite that’s both rich and refreshing. Try serving them atop a bed of arugula for a fresh contrast.

Low-Carb Eggplant Rollatini with Almond Flour

A delightful twist on a classic, this Low-Carb Eggplant Rollatini skips the breadcrumbs for almond flour, offering a richer flavor and satisfying crunch. Perfect for those watching their carb intake without sacrificing taste.

Ingredients

– Eggplant – 1 large
– Almond flour – 1 cup
– Ricotta cheese – 1 cup
– Egg – 1
– Marinara sauce – 1 cup
– Mozzarella cheese – ½ cup, shredded
– Salt – ½ tsp.
– Olive oil – 2 tbsp.

Instructions

1. Preheat oven to 375°F. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Salting the slices and letting them sit for 10 minutes removes excess moisture.
2. Brush both sides of eggplant slices with olive oil. Grill on medium heat for 2 minutes per side until slightly charred. Tip: Grilling adds a smoky flavor that enhances the dish.
3. In a bowl, mix ricotta cheese, egg, almond flour, and salt until well combined. Tip: Almond flour not only binds the mixture but also adds a nutty taste.
4. Spread ½ cup marinara sauce at the bottom of a baking dish.
5. Place a spoonful of the ricotta mixture at one end of each eggplant slice. Roll up tightly and place seam side down in the baking dish.
6. Top with remaining marinara sauce and shredded mozzarella.
7. Bake for 25 minutes until cheese is bubbly and golden.
The rollatini comes out creamy inside with a crispy top layer. Serve with a side of fresh basil for a pop of color and freshness.

Eggplant Rollatini with Mushrooms and Gruyere

Unveil the layers of flavor in this eggplant rollatini, a dish that combines the earthiness of mushrooms with the rich melt of Gruyere.

Ingredients

• Eggplant – 1 large
• Mushrooms – 1 cup, sliced
• Gruyere cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2 minutes per side. Set aside.
5. In a pan, sauté mushrooms in 1 tbsp olive oil over medium heat for 5 minutes. Season with salt and pepper.
6. Place a spoonful of mushrooms and a sprinkle of Gruyere at one end of each eggplant slice. Roll tightly.
7. Arrange rolls seam-side down in a baking dish. Top with remaining Gruyere.
8. Bake for 15 minutes, until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
9. Let rest for 5 minutes before serving. Tip: Garnish with fresh thyme for an aromatic touch.

The rollatini emerges with a tender bite, the mushrooms lending a umami depth against the creamy Gruyere. Serve atop a smear of roasted red pepper sauce for a colorful contrast.

Eggplant Rollatini with Roasted Red Peppers

Bold flavors and simple steps make this Eggplant Rollatini a must-try. Perfect for a cozy dinner or impressing guests.

Ingredients

• Eggplant – 1 large
• Olive oil – 2 tbsp
• Roasted red peppers – 1 cup, sliced
• Ricotta cheese – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
4. Grill eggplant slices for 2-3 minutes per side until tender. Tip: Grill marks add flavor.
5. Spread 1 tbsp ricotta on each eggplant slice. Top with roasted red peppers.
6. Roll up slices and place seam side down in a baking dish.
7. Sprinkle mozzarella over rollatini. Bake for 15-20 minutes until cheese melts. Tip: Broil last 2 minutes for a golden top.

Velvety eggplant wraps around creamy ricotta and sweet peppers for a delightful bite. Serve atop a bed of greens or with a side of marinara for dipping.

Eggplant Rollatini with Artichokes and Parmesan

Perfect for a cozy dinner, this eggplant rollatini combines creamy and tangy flavors in every bite. Prep ahead for an easy weeknight meal.

Ingredients

• Eggplant – 1 large
• Artichoke hearts – 1 cup, chopped
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of eggplant slices with olive oil and sprinkle with salt.
4. Grill eggplant slices on medium-high heat for 2 minutes per side, until lightly charred. Tip: Use a grill pan if outdoor grilling isn’t an option.
5. Mix chopped artichoke hearts and Parmesan cheese in a bowl.
6. Place a spoonful of the artichoke mixture at one end of each eggplant slice and roll tightly.
7. Arrange rolls seam side down in a baking dish. Tip: Pack them close to prevent unrolling.
8. Bake for 15 minutes, until cheese is melted and edges are golden. Tip: Broil for the last 2 minutes for extra crispiness.

Hearty and flavorful, these rollatini offer a satisfying bite with a creamy interior. Serve atop a bed of greens for a light yet fulfilling dish.

Eggplant Rollatini with Sausage and Ricotta

Very few dishes combine comfort and elegance like this one. Perfect for a cozy dinner yet impressive enough for guests.

Ingredients

• Eggplant – 1 large
• Italian sausage – ½ lb
• Ricotta cheese – 1 cup
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of eggplant slices with olive oil, season with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2 minutes per side, until lightly charred. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a skillet, cook Italian sausage over medium heat until browned, about 5 minutes. Break into small pieces as it cooks.
6. Mix cooked sausage with ricotta cheese in a bowl.
7. Spread 1 cup of marinara sauce on the bottom of a baking dish.
8. Place a spoonful of the sausage-ricotta mixture on each eggplant slice, roll up, and place seam side down in the baking dish.
9. Top with remaining marinara sauce and shredded mozzarella.
10. Bake for 25 minutes, until cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving for easier handling.
11. Broil for the last 2 minutes for a more golden top if desired. Tip: Watch closely to prevent burning.

Expect a creamy interior with a smoky, slightly sweet flavor from the eggplant. Serve atop a bed of arugula for a fresh contrast.

Eggplant Rollatini with Zucchini and Mint

Just when you thought eggplant couldn’t get any better, this rollatini proves otherwise. Combining zucchini and mint, it’s a fresh take on a classic.

Ingredients

• Eggplant – 1 large
• Zucchini – 1 medium
• Mint – ¼ cup, chopped
• Ricotta cheese – 1 cup
• Egg – 1
• Marinara sauce – 2 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Salt slices lightly and let sit for 10 minutes to remove bitterness, then pat dry.
3. Slice zucchini into thin strips, matchstick-sized.
4. In a bowl, mix ricotta, egg, mint, salt, and pepper.
5. Lay eggplant strips flat. Spread 1 tbsp ricotta mixture on each, then top with zucchini strips.
6. Roll up each strip tightly and place seam-side down in a baking dish. Tip: Pack rolls close to prevent unrolling.
7. Pour marinara sauce over rolls. Drizzle with olive oil.
8. Bake for 25 minutes, until sauce bubbles and eggplant is tender. Tip: Broil for 2 minutes at the end for a golden top.

Hearty yet light, these rollatini boast a creamy interior with a refreshing mint hint. Serve atop arugula for a peppery contrast or with crusty bread to soak up the sauce.

Eggplant Rollatini with Black Olives and Capers

Make this Eggplant Rollatini with Black Olives and Capers for a flavorful twist on a classic. It’s perfect for a cozy dinner or impressing guests.

Ingredients

• Eggplant – 1 large
• Ricotta cheese – 1 cup
• Black olives – ½ cup, sliced
• Capers – 2 tbsp
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2-3 minutes per side until tender. Tip: Avoid overcrowding the pan to ensure even cooking.
5. In a bowl, mix ricotta cheese, black olives, and capers.
6. Spread 1 tbsp of the ricotta mixture onto each eggplant slice and roll up tightly.
7. Spread 1 cup of marinara sauce on the bottom of a baking dish.
8. Place eggplant rolls seam side down in the dish.
9. Top with remaining marinara sauce and mozzarella cheese.
10. Bake for 20-25 minutes until cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for easier handling.
11. Serve hot. Tip: Garnish with fresh basil for a pop of color and flavor.

Soft eggplant rolls with a creamy, tangy filling pair wonderfully with the rich marinara. Try serving over a bed of arugula for a fresh contrast.

Eggplant Rollatini with Butternut Squash and Sage

Just when you thought eggplant couldn’t get any better, this rollatini steps up. Packed with butternut squash and sage, it’s a fall favorite.

Ingredients

• Eggplant – 1 large
• Butternut squash – 2 cups, cubed
• Fresh sage – 2 tbsp, chopped
• Ricotta cheese – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices. Brush with olive oil, sprinkle with salt and pepper.
3. Roast eggplant slices on a baking sheet for 10 minutes, until pliable. Tip: Don’t overlap slices to ensure even cooking.
4. Meanwhile, toss butternut squash with olive oil, salt, and pepper. Roast on a separate tray for 20 minutes, until soft.
5. Mash roasted squash with ricotta and sage. Tip: For smoother filling, blend the mixture.
6. Spread 2 tbsp of filling on each eggplant slice. Roll up tightly.
7. Place rolls seam-side down in a baking dish. Top with mozzarella.
8. Bake for 15 minutes, until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Each bite offers creamy filling with a hint of sage, wrapped in tender eggplant. Serve atop a bed of arugula for a fresh contrast.

Eggplant Rollatini with Lamb and Yogurt Sauce

Oven-baked eggplant rollatini combines tender lamb and creamy yogurt sauce for a hearty meal. Perfect for a cozy dinner, this dish layers flavors beautifully.

Ingredients

• Eggplant – 1 large
• Ground lamb – 1 lb
• Yogurt – 1 cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick strips. Tip: Salt slices lightly and let sit for 10 minutes to reduce bitterness.
3. Pat eggplant dry with paper towels. Brush both sides with olive oil.
4. Grill eggplant slices on high heat for 2 minutes per side until grill marks appear. Tip: Avoid overcrowding the grill for even cooking.
5. Mix ground lamb with minced garlic, salt, and black pepper.
6. Place a spoonful of lamb mixture on each eggplant slice. Roll tightly and secure with a toothpick.
7. Arrange rolls in a baking dish. Bake for 25 minutes until lamb is cooked through.
8. Whisk yogurt until smooth. Drizzle over baked rollatini before serving. Tip: For a thinner sauce, add a tablespoon of water to yogurt.

You’ll love the contrast between the smoky eggplant and spiced lamb. Serve with a side of crisp salad for a complete meal.

Eggplant Rollatini with Shrimp and Lemon Butter Sauce

Unbelievably delicious, this dish combines tender eggplant, succulent shrimp, and a zesty lemon butter sauce for a meal that’s both elegant and easy to make.

Ingredients

• Eggplant – 1 large
• Shrimp – 1 lb, peeled and deveined
• Butter – ½ cup
• Lemon – 1, juiced
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Grill eggplant slices on medium-high heat for 2 minutes per side until grill marks appear. Tip: Don’t overcrowd the grill to ensure even cooking.
5. In a skillet, melt butter over medium heat. Add shrimp, cooking for 2 minutes per side until pink. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
6. Remove shrimp from skillet. Add lemon juice to the butter, stirring to combine.
7. Place a shrimp at the end of each eggplant slice and roll up tightly.
8. Arrange rolls in a baking dish. Drizzle with lemon butter sauce.
9. Bake for 10 minutes until heated through.

Juicy shrimp and creamy eggplant meld beautifully with the bright lemon butter sauce. Serve atop a bed of arugula for a fresh contrast or with crusty bread to soak up the sauce.

Eggplant Rollatini with Prosciutto and Arugula

Wondering what to make for dinner that’s both elegant and easy? This Eggplant Rollatini with Prosciutto and Arugula is a perfect choice. It’s a dish that combines creamy, salty, and peppery flavors in every bite.

Ingredients

• Eggplant – 1 large
• Prosciutto – 4 slices
• Arugula – 2 cups
• Ricotta cheese – 1 cup
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice eggplant lengthwise into ¼-inch thick slices. Tip: Use a mandoline for even slices.
3. Brush both sides of eggplant slices with olive oil, then sprinkle with salt and pepper.
4. Grill eggplant slices on a grill pan over medium heat for 2-3 minutes per side, until grill marks appear. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a bowl, mix ricotta, parmesan, and egg until well combined.
6. Lay out grilled eggplant slices. Spread a thin layer of the cheese mixture on each slice.
7. Top each with a slice of prosciutto and a handful of arugula.
8. Roll up each slice tightly and place seam side down in a baking dish.
9. Bake for 15-20 minutes, until cheese is melted and slightly golden. Tip: Let them rest for 5 minutes before serving for easier handling.

Offering a delightful contrast of textures, the creamy filling pairs beautifully with the tender eggplant and crisp prosciutto. Serve these roll-ups with a side of marinara sauce for dipping or atop a bed of fresh arugula for an extra peppery kick.

Conclusion

Variety is the spice of life, and our roundup of 19 Delicious Eggplant Rollatini Recipes proves just that! Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to inspire your next meal. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the culinary inspiration by pinning this article on Pinterest!