Eggplant (Aubergine) Rolatini

READY IN: 35mins
Recipe by grt61787

Delicious! Great when served with whole wheat pasta.

Top Review by SlooowCooker

Had this on a trip to Poland, and I decided to try it out myself. This was the only recipe I could find on here using eggplant, and it turned out great. Make sure that your eggplant is large enough and that you slice it thinly so it rolls well. Also, I had left over cheese so I baked that separately and used it for a pasta topping along with marinara.

Ingredients Nutrition


  1. Thinly slice eggplant length-wise (the long way).
  2. Sprinkle with salt and let sit for 20 minutes.
  3. Wash and dry the eggplant.
  4. Grille the eggplant for 4 minute per side, medium heat.
  5. In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
  6. Roll the concoction in the eggplant.
  7. place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
  8. Bake for 15 minutes at 375.

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