Eggplant Rollatini Recipe

Name: Eggplant Rollatini Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise; ¼ teaspoon sea salt; ½ teaspoon black pepper; 1½ cups marinara sauce; 2 large eggs; 3 cups spinach; 4 ounces goat feta (or regular feta); 1 teaspoon dried oregano; 1 teaspoon parsley; 1 teaspoon dried basil; 2 cups pecorino romano, grated

July 22, 2022 by Dr. Josh Axe, DC, DNM, CN

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Are you in the market (fresh in most farmer’s markets right now!) for an eggplant rollatini recipe that is full of flavor and healthy ingredients yet is completely gluten-free? Well, then you have come to the right place!

Eggplant is often a forgotten vegetable even though it is so tasty and loaded with nutrients. You may think to order eggplant parmesan or even make a recipe for eggplant parmesan, but have you ever tried making any kind of rollatini?

Spoiler alert: Making eggplant rollatini is not difficult. The ingredients, preparation and cooking of this eggplant rollatini recipe are really straight forward.

While breadcrumbs aren’t included, let me assure you that this recipe leaves nothing to desire when it comes to flavor. Eggplant rollatini can be eaten as a main course for lunch or dinner. It can also be cut up into smaller pieces and with the simple of addition of a toothpick, it can instantly transform into a mouth-watering appetizer.

What Is Eggplant Rollatini?

You probably already knew that eggplant rollatini is an Italian dish. Typically, eggplant rollatini is made by coating eggplant slices with bread crumbs or wheat flour. Then the eggplant slices get rolled up with cheeses and dried herbs and then covered with more cheese as well as tomato sauce before being baked in the oven.

Typically, eggplant rollatini is created by breading slices of eggplant and then stuffing them with a mixture of cheese. I’m not changing this recipe in so many ways, but I am leaving out the wheat flour and bread crumbs since so many people have a gluten sensitivity these days. If you really can’t imagine eggplant rollatini without the breading, then feel free to include gluten-free breadcrumbs or gluten-free flour in this recipe.

Nutrition Facts

This eggplant rollatini recipe is one of the healthiest Italian main dishes, and it’s also remarkably balanced between carbs, fat and protein, as you’ll see. It also contains more than 50 percent Daily Value of the vitamins A, B12 and K as well as the minerals phosphorus, riboflavin, calcium and manganese.

Vitamin K is associated with improved insulin levels, a reduced risk of cancer and protection against heart disease. Vitamin A is known for boosting eye, skin and immune system health.

Riboflavin actually helps your body turn the food you eat into much needed energy to function. Riboflavin is also essential for healthy growth and red blood cell production. Calcium and phosphorus are two key nutrients when it comes to bone health.

One serving of eggplant rollatini contains approximately the following:

449 calories
28.5 grams carbohydrates
10.7 grams fiber
16.7 grams sugar
25.3 grams fat
29.5 grams protein
705 milligrams sodium
144 µg vitamin K (160 percent DV)
3318 IUs vitamin A (142 percent DV)
676 milligrams phosphorus (97 percent DV)
825 milligrams calcium (83 percent DV)
0.7 milligrams riboflavin (70 percent DV)
1.1 milligram manganese (60 percent DV)
1.3 µg vitamin B12 (55 percent DV)

Eggplant rollatini ingredients - Dr. Axe

How to Make Eggplant Rollatini

Unlike grilled eggplant recipes that require a lot more of your attention, this recipe only requires baking. The first shift of baking will be to cook the eggplant while the second shift will be to cook the eggplant rollatini in its entirety.

The first thing you’re going to want to do for this recipe is preheat your oven to 450 F.

While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.

Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with sea salt and pepper. Bake the eggplant slices for 12 to 15 minutes, remove and allow to cool. Now, you’ll want to reduce the heat of the oven to 400 F.

In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil and pecorino romano cheese, mixing until well combined. Add sea salt and pepper.

In a 9×13 baking dish, add ¾ cup of the marinara sauce.

Now the fun part — when you actually roll up the eggplant! Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer it to the baking dish.

Continue this process until the baking dish is full.

Cover the rolled eggplant slices with the remaining marinara and cheese.

Cover the rolled eggplant slices with the remaining marinara and cheese.

Bake for 25 minutes and then allow the eggplant rollatini to cool for 10 minutes before enjoying.

Serve and enjoy!