Grilled Eggplant Rollatini with Ricotta & Basil

Tender grilled eggplant slices rolled around a creamy ricotta and fresh basil filling, topped with marinara and melted cheese—an elegant yet comforting vegetarian dish.

Why You’ll Love This Recipe

These rollatini elevate simple ingredients into a flavorful masterpiece: smoky eggplant, luxurious ricotta, fragrant basil, and juicy tomato sauce. Perfect for meatless dinners, make-ahead meals, or classy entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggplants (Italian or globe), sliced lengthwise

• Olive oil

• Salt

• Ground black pepper

• Ricotta cheese

• Parmesan cheese, grated

• Fresh basil, chopped

• Garlic, minced

• Egg (optional, for binding)

• Marinara sauce

• Mozzarella cheese, shredded

• Red pepper flakes (optional)

directions

1. Prepare eggplant: Lightly salt eggplant slices and let them sit for 10 minutes; blot excess moisture. Pat dry.

2. Grill slices: Brush both sides with oil, season with salt and pepper, then grill on medium-high heat for 2–3 minutes per side until tender and marked.

3. Make filling: In a bowl, combine ricotta, Parmesan, basil, garlic, and egg (if using). Season to taste.

4. Assemble rollatini: Spoon a line of filling on one end of each eggplant slice and roll up gently.

5. Layer in dish: Spread marinara sauce in a baking dish, place rollatini seam-side down, and top with extra sauce and shredded mozzarella.

6. Bake: Bake at 375 °F (190 °C) for 20–25 minutes until cheese is melted and bubbly.

7. Garnish & serve: Sprinkle with fresh basil and red pepper flakes before serving.

Servings and timing

• Yield: 12–16 rollatini

• Prep time: 20 minutes

• Cook time: 25–30 minutes

• Total time: Approximately 45–50 minutes

Variations

• Meaty option: Add cooked Italian sausage or ground beef to the ricotta mix.

• Spinach boost: Stir wilted spinach into the filling for extra nutrition.

• Vegan version: Substitute ricotta with cashew cheese and use dairy-free mozzarella.

• Herb twist: Add oregano or thyme to the filling for aromatic depth.

storage/reheating

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Freeze baked rollatini in a single layer, then transfer to a bag—freeze up to 2 months.

• Reheating: Microwave for a quick meal or bake at 350 °F for 12–15 minutes to restore texture and warmth.

FAQs

Can I use sliced zucchini instead of eggplant?

Yes—swap for zucchini or yellow squash, though grilling time may be shorter.

Do I need to salt eggplant?

Salting helps reduce bitterness and excess moisture; it’s recommended but optional.

Can I prepare ahead?

Yes—assemble rollatini and refrigerate for a few hours before baking.

How do I prevent soggy bottoms?

Ensure excess moisture is removed from eggplant, and use a thin layer of sauce under the rollatini.

Can I make this dairy-free?

Use plant-based ricotta and mozzarella alternatives to keep it vegan.

What cheese substitutes work?

Goat cheese, feta, or vegan cheese all pair well with eggplant.

How do I freeze before baking?

Assemble and freeze unbaked rollatini. Bake from frozen—add 10–15 minutes to the bake time.

Can I make smaller rolls for appetizers?

Yes—slice eggplant thinner and roll smaller portions for bite-size servings.

What pairs well with this dish?

Serve with a crisp salad, garlic bread, or polenta for a complete meal.

Why did my rolls unravel?

Ensure seam side-down during baking and avoid overfilling to maintain shape.

Conclusion

Grilled Eggplant Rollatini with Ricotta & Basil offers a refined vegetarian entrée brimming with flavor and texture. Its elegant presentation and satisfying taste make it ideal for weeknight dinners or special occasions. Customize with fillings, cheeses, or seasonings to suit your preferences, and enjoy this nutritious, delicious dish!

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