Eggplant Rollatini

Looking for the taste of lasagna without the calories?  Check out this Eggplant Rollatini that can be made either as a roll or in a baking dish like lasagna.

plated grilled meal
Photo by Melanie Dompierre on

Eggplant Rollatini


  • 3 medium sized eggplants
  • Ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 cup shredded mozzarella
  • Olive Oil for drizzling
  • 1/2 teaspoon Italian seasoning
  • 2 cups of tomato sauce


  1. Preheat oven to 375*F
  2. Cut the 2 ends off of the eggplant.  Cut the eggplant lengthwise.
  3. Arrange eggplant slices onto a rack drizzle with olive oil and salt
  4. Broil eggplant for 10 minutes or until browned on both sides (flip after 5 minutes) Allow for eggplant to cool
  5. In a large bowl beat eggs lightly, add ricotta cheese, mozzarella, salt & pepper, and Italian seasoning.  (you can add garlic and Parmesan cheese in or on top as well)
  6. Place a tablespoon of cheese mixture on 1 end of the eggplant and roll the eggplant up tightly.
  7. In a greased baking dish place eggplant rolls seam side down.
  8. Pour tomato sauce on top of eggplant rollatini.
  9. Drizzle the top with olive oil.

Tomato Sauce

saute onion and garlic in a little olive oil until soft and translucent.  add 1 can of tomato sauce, 2 bay leaves, salt, pepper, garlic powder, 1 can of crushed tomatoes, and Italian seasoning.  allow to simmer uncovered for 1 hour.  Remove bay leave and check if sauce needs more seasoning.  If the taste is slightly acidic had a sprinkle of sugar.


roughly chop 2 lbs. of roma tomatoes and place on a baking sheet. add 2 cloves of crushed garlic, 1 tablespoon of olive oil, salt & pepper. Roast in the oven for 45 minutes on 400* or until soft.  Remove from oven, let cool and mash the tomatoes up.


agriculture aubergine close up cook
Photo by Oleksandr Pidvalnyi on

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