Grilled Eggplant Rollatini (2024)

Updated 12th June 2024. Take your tastebuds on a flavor ride with my Grilled Eggplant Rollatini recipe. Grilled eggplant slices are rolled up with a creamy ricotta, Parmesan cheese and fresh basil filling. Baked in tomato marinara sauce and topped with even more Parmesan. Think of it as a low-carb eggplant manicotti, perfect for those watching their carbs or simply seeking a lighter option.

In Italy, they call them ‘involtini di melanzane,’ but here, they’re simply delicious eggplant roll-ups. (aubergine for my U.K friends). A perfect make-ahead option for Italian dishes , you can prep everything beforehand and simply bake them right before serving. Easy and flavorful, this recipe is a winner!

How to Grill Eggplant

It is important to remove excess moisture from the eggplant/aubergine before grilling as it is naturally high in moisture, which can prevent browning on the grill. This is done by coating the slices in a light sprinkling of salt and leaving for 20 minutes before cooking to draw out the liquid. They are then dried with a towel or paper towels and the salt removed, then brushed with olive oil, salt and pepper and simply grilled.

No Grill? No Problem

Don’t have a grill? No worries! Roasting is the perfect way to achieve that delicious cooked eggplant flavor without firing up the coals. Simply prep the eggplant slices as instructed, then lay them out on a baking sheet. Pop them in a preheated oven at 400°F/200°C and roast for 30 minutes, flipping halfway through.

Skin on or Off Eggplant

Here’s my trick for perfectly grilled eggplant: I leave the skin on! The skin acts as a natural barrier, preventing the slices from disintegrating during cooking. Plus, I think it adds a nice textural contrast to the dish.

Easy Ricotta Cheese Filling

This filling for the rollatini is simply creamy ricotta cheese, grated Parmesan cheese and fresh basil. A little nutmeg is added which adds a little warm and sweet element. If you’re so inclined, you could try my homemade ricotta. It’s so easy and so good!

Love Eggplant Parmesan? Try This Lighter Twist!

If you’re a fan of Eggplant Parmesan, you’ll love this lighter alternative! This dish features all the classic flavors you know and love – rich marinara sauce, creamy ricotta, and melted cheese – but with a healthier twist.

Here’s the key difference: the eggplant is grilled or baked instead of being breaded and fried. This not only adds a touch of smoky flavor, but also avoids the dreaded soggy breading that can sometimes plague breaded eggplant or chicken parmesan. The result? A delicious and satisfying dish that won’t weigh you down.

A Meaty Twist: Italian Sausage Rollatini

Looking to switch things up? Try my Italian Sausage Eggplant Rollatini! This recipe takes inspiration from the classic, but adds in crumbled Italian sausage for a flavor-packed and satisfying twist.

Optional Additional to Eggplant Involtini

• For a touch of heat: Add a sprinkle of red pepper flakes to the ricotta filling for a delightful kick.
• Gooey Goodness: Top your involtini with melty mozzarella cheese for an extra layer of creamy indulgence.
• Bright and Zesty: Infuse your ricotta filling with the vibrant aroma and flavor of fresh lemon zest for a refreshing twist.

Tips for Baking Eggplant Rollatini

• Start with a Saucy Base: A thin layer of marinara sauce in the bottom of your casserole dish serves two purposes. First, it prevents the involtini from sticking during baking. Second, it adds a layer of flavor that gets absorbed by the eggplant as it cooks.
• Single Layer, Seam Side Down: Arrange your assembled involtini in a single layer inside the dish. Make sure the seam side (where you rolled the eggplant slice) is facing down. This helps the rolls maintain their shape and prevents them from unfurling in the oven.

Freezing Eggplant Rollatini

This recipe is perfect for prepping meals in advance.Assemble the eggplant rollatini all the way up to baking,but before you pop them in the oven,follow these simple steps:

1. Tight Wrap:Cover the casserole dish tightly with plastic wrap or aluminum foil (or even both for ultimate protection!).
2. Freeze It:Place the covered dish in the freezer and store for up to 3 months.
3. Thaw and Bake:When you’re ready to enjoy your involtini, transfer them to the refrigerator and let them defrost overnight. Once thawed, uncover the dish and bake according to the recipe instructions.

Leftover Eggplant Rollatini

• Refrigerate Leftovers: Simply store any leftover involtini in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days.
• Reheating Gently: Avoid reheating leftover involtini in a cold pan directly from refrigerator. Instead, let the pan come to room temperature for about 20 minutes. Then, preheat your oven to 350°F (175°C) and reheat the involtini for 20 minutes, or until warmed through.

Restaurant-worthy Eggplant Rollatini: A Must-Try!

This recipe is sure to transport you straight to a charming Italian trattoria. The combination of tender grilled eggplant, creamy ricotta filling, and vibrant marinara sauce creates a flavor explosion that will tantalize your taste buds. Don’t just take my word for it – try it yourself!

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