Grilled Eggplant Rollatini is a delightful fusion of fresh vegetables and creamy ricotta, making it both satisfying and nutritious.
The tender, smoky eggplant provides a fiber-rich, low-carb base, while the ricotta and Parmesan deliver a good source of plant-based protein and healthy fats.
Lightly seasoned with fresh basil, nutmeg, and a hint of lemon, this dish balances flavor without relying on heavy sauces or oils.
Its quick grilling and simple assembly make it perfect for weeknight dinners, meal prep, or casual entertaining.
With a modest calorie count and high nutritional value, it’s an everyday-friendly option that feels indulgent yet wholesome.
Must-Have Tools for Perfect Results
Grill Pan
Essential for achieving beautiful grill marks and perfectly cooked eggplant slices. Beyond this recipe, it’s ideal for searing vegetables, fish, and meats with minimal oil.
Mixing Bowl
Use this to blend ricotta, Parmesan, and seasonings evenly. Its versatility makes it perfect for salads, batters, and sauces in everyday cooking.
Measuring Spoons & Cups
Precise measurements ensure balanced flavors and consistent results. These are invaluable for baking, cooking, and portion control.
9 x 13-Inch Casserole Dish
Ideal for layering and baking the rollatini. A durable casserole dish is a kitchen workhorse for casseroles, lasagnas, and baked desserts.
Grater
Perfect for freshly grating Parmesan and nutmeg, enhancing aroma and flavor. A grater is a multipurpose tool for cheese, zesting, and spices.
30-Minute Grilled Eggplant Rollatini
Equipment
- 1 Grill pan
- 1 Measuring spoons & cups
- 1 Mixing Bowl
- 1 9 x 13-Inch Casserole Dish
- 1 Grater
Ingredients
- 3 Eggplants sliced lengthwise into 12 slices (½-inch / ¾ cm thick)
- 4 tbsp Olive Oil
- Salt to taste
- Ground Black Pepper to taste
- 1 ½ cups Ricotta Cheese homemade preferred
- ½ cup Parmesan Cheese grated (plus extra for topping)
- 3 tbsp Fresh Basil chopped
- Freshly Grated Nutmeg ~30 runs across a grater
- ¼ tsp Salt
- ⅛ tsp Freshly Ground Black Pepper
- Marinara Sauce as needed
Instructions
- Salt and Sweat the Eggplant: Lay the eggplant slices on a large cutting board in a single layer. Sprinkle each slice evenly with salt and let them sit for 20 minutes to draw out excess moisture and bitterness. Afterward, gently pat the slices dry with a paper towel to remove both the moisture and extra salt.
- Preheat and Oil the Grill Pan: Place a grill pan over medium-high heat and allow it to become hot. Brush both sides of each eggplant slice with olive oil, and season lightly with black pepper and a pinch of salt. This ensures even cooking, prevents sticking, and creates gorgeous, smoky grill marks.
- Grill the Eggplant Slices: Place the prepared eggplant slices on the hot grill pan, giving each slice enough space for proper searing.Grill for approximately 5 minutes per side until tender and marked with dark grill lines. Once done, transfer the slices to a plate and allow them to cool slightly so they are easier to handle.
- Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta, grated Parmesan, chopped basil, freshly grated nutmeg, salt, and pepper. Stir gently but thoroughly until all ingredients are evenly incorporated, resulting in a creamy, fragrant filling ready to complement the smoky eggplant.
- Assemble the Rollatini: Spread a thin layer of marinara sauce across the bottom of a 9 x 13-inch casserole dish. Take each cooled eggplant slice and spoon approximately 6 tablespoons of the ricotta mixture onto the end nearest to you. Roll the slice carefully, tucking in the filling, and place seam-side down in the dish. Repeat until all slices are rolled and arranged in a single layer.
- Top and Bake: Pour additional marinara sauce evenly over the rolled eggplant slices and sprinkle generously with grated Parmesan. Place the casserole dish in a preheated oven at 350°F (176°C) and bake uncovered for 20 minutes, until the cheese melts, the sauce bubbles gently, and the rollatini are heated through.
- Serve and Enjoy: Remove the casserole from the oven and allow it to rest for 5 minutes. Serve the Grilled Eggplant Rollatini warm, garnished with extra fresh basil or a drizzle of olive oil, enjoying a rich, satisfying, protein-packed, and fiber-filled dish perfect for any meal.
Notes
- For best results, slice eggplant evenly about ½-inch thick to ensure uniform cooking and easy rolling.
- Salting the eggplant is crucial to remove excess moisture and bitterness; don’t skip this step.
- Homemade ricotta adds a creamier, fresher taste, but store-bought ricotta works well in a pinch.
- Grill marks enhance flavor, but if an indoor grill isn’t available, broil or pan-sear the slices lightly.
- The dish can be made ahead and baked just before serving, making it meal-prep friendly.
Chef’s Secrets For Perfect Texture
Achieving tender yet firm eggplant is all about proper preparation.
Salting the slices draws out moisture and prevents sogginess during baking.
Light brushing with olive oil ensures even grilling and a caramelized flavor without excess fat.
When mixing the ricotta filling, fold gently to maintain a creamy, airy texture rather than over-stirring.
Adding a small pinch of nutmeg brings a subtle warmth that elevates the overall taste without overpowering the delicate flavors of basil and Parmesan.
Serving Suggestions To Impress Guests
Grilled Eggplant Rollatini pairs beautifully with a crisp green salad, roasted cherry tomatoes, or a simple side of garlic sautéed spinach.
For added elegance, drizzle a touch of extra virgin olive oil or balsamic glaze just before serving.
This dish works as a satisfying main course for vegetarian dinners or a flavorful side for grilled meats.
Serve warm directly from the oven to retain its creamy texture and aromatic appeal.
Storage Tips For Freshness Longevity
Store any leftover rollatini in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover the dish with foil and bake at 350°F (176°C) until warmed through to prevent drying.
The rolls can also be frozen after assembly but before baking; wrap individually in parchment or foil and place in a freezer-safe container.
Bake from frozen at 350°F (176°C), adding about 10–15 minutes to the cooking time. Always cool completely before storing to maintain flavor and texture.
Frequently Asked Questions Answered Clearly
1. Can I use store-bought ricotta instead?
Yes, store-bought ricotta works fine, though homemade ricotta provides a creamier texture and fresher taste. Drain excess moisture if it’s too wet to prevent the filling from becoming runny.
2. What’s the best way to grill without a pan?
If you don’t have a grill pan, you can broil eggplant slices in the oven for 4–5 minutes per side, or lightly pan-sear them over medium heat with olive oil until tender and lightly browned.
3. Can I make this dish ahead of time?
Absolutely! Assemble the rollatini in advance and store them covered in the refrigerator. Bake just before serving to enjoy fresh, warm, and melty rollatini.
4. How do I prevent the rolls from falling apart?
Ensure eggplant slices are evenly cooked but still flexible, and roll tightly with the filling tucked in. Place them seam-side down in the baking dish so they stay intact while baking.
5. Is this recipe suitable for low-carb diets?
Yes, this recipe is naturally low in carbohydrates thanks to the eggplant base and protein-rich filling. Pair with a side salad or roasted vegetables for a balanced, low-carb meal.
This recipe has been adapted and simplified from the original version by culinaryginger. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
