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A white baking dish filled with golden-brown Eggplant Rollatini topped with melted cheese and basil.

Eggplant Rollatini

This Eggplant Rollatini is a delicious vegetarian and gluten-free main course featuring tender roasted eggplant slices rolled around a creamy ricotta and spinach filling, then baked to perfection in a flavorful tomato sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Course dinner, Lunch, Main Course
Cuisine gluten free, Italian, Vegetarian
Servings 4
Calories 300 kcal

Equipment

  • 9×13-inch baking dish
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Paper towels (for patting eggplant dry)
  • Parchment paper (if roasting)
  • Skillet (if pan-frying eggplant slices)

Ingredients
  

  • 2 large eggplants about 2 lbs total
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup gluten-free flour optional if roasting instead of frying
  • 1 cup ricotta cheese or dairy-free alternative
  • 1 cup shredded mozzarella or vegan cheese
  • 1/4 cup Parmesan cheese optional or nutritional yeast for dairy-free
  • 1 large egg or flax egg: 1 tbsp ground flax + 3 tbsp water
  • 1 cup spinach chopped, fresh or well-drained frozen
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 cups tomato sauce check labels for gluten-free certification

Instructions
 

Prep the Eggplant

  • Slice each eggplant lengthwise into 1/4-inch slices.
  • Sprinkle salt on both sides of each slice and let them sit for 20–30 minutes to draw out moisture.
  • Pat them dry with paper towels.

Cook the Eggplant

    Roasting Option:

    • Preheat oven to 400°F (200°C).
    • Lightly brush eggplant slices with olive oil and arrange on a parchment-lined baking sheet.
    • Roast for 10–15 minutes, flipping once halfway through.

    Frying Option:

    • Lightly coat each slice in gluten-free flour.
    • Heat olive oil in a skillet over medium heat.
    • Fry eggplant slices for about 2–3 minutes per side, until golden brown.

    Prepare the Ricotta Filling

    • In a mixing bowl, combine ricotta, shredded mozzarella, optional Parmesan (or nutritional yeast), egg (or flax egg), chopped spinach, minced garlic, Italian seasoning, and optional red pepper flakes.
    • Stir until well combined. Season with a pinch of salt and pepper to taste.

    Assemble the Rollatini

    • Reduce oven temperature to 375°F (190°C) if you roasted at 400°F.
    • Lightly grease a 9×13-inch baking dish.
    • Spread about 1 cup of tomato sauce on the bottom of the dish.
    • Place a spoonful of the ricotta filling on one end of each cooked eggplant slice.
    • Gently roll each slice around the filling and position them seam side down in the dish.

    Add Sauce & Bake

    • Pour the remaining cup of tomato sauce over the rolled eggplants.
    • Top with additional mozzarella (or dairy-free cheese).
    • Cover the baking dish with aluminum foil and bake for 20 minutes.
    • Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbly.

    Rest & Serve

    • Allow the Eggplant Rollatini to rest for about 5 minutes before serving.
    • Garnish with fresh basil if desired and enjoy!

    Notes

    • Make It Vegan: Swap the dairy cheeses with vegan alternatives and use a flax egg instead of a chicken egg.
    • Gluten-Free Reminder: Always check labels for certified gluten-free products, especially flour and tomato sauce.
    • Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a 350°F oven for best results.
    • Serving Suggestions: Pair with a simple green salad or gluten-free pasta for a heartier m