Easy Eggplant Rollatini

READY IN: 35mins
Recipe by K. Van Vleck

A super easy recipe from Everyday Food!

Top Review by imatrad

I followed the recipe exactly, and was looking for a lighter version of eggplant rollatini. I liked that it wasn't breaded and fried first, but steamed briefly in the microwave instead. But I think texturally, it needed that breading first. I thought it was fine, but the other 4 people I served it to did not care for it. I did enjoy the filling, which is a lower fat version. So I will probably use this filling, but next time, I'll bread and fry the eggplant strips first. Then proceed according to directions. I did like that the instructions were very clear.

Ingredients Nutrition


  1. Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
  2. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
  3. Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
  4. Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
  5. In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
  6. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
  7. Top with remaining 3/4 cup marinara sauce.
  8. Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
  9. Cool 5 minutes.

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