Eggplant Roll Ups Recipe

Published on March 10th 2023 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Side view of a plate of eggplant roll ups

Get rolling tonight with this quick and easy recipe for Eggplant Roll-Ups, filled with rich and creamy ricotta before being baked with homemade tomato basil sauce for a meatless dish everyone will adore.

Should I peel eggplant before frying?

It's not necessary to peel the eggplant before cooking; in fact, it will give you more nutrients and help keep the eggplant from falling apart when cooking.

How many calories is eggplant rollatini?

There are 650 calories per serving in this eggplant recipe. 

Is eggplant good for weight loss?

Eggplant is a low-carb and low-fat vegetable high in dietary fiber, making it an excellent choice to add to any diet. However, just like anything, it's still best to have a balanced diet with various healthy ingredients.

Is eggplant rollatini OK for diabetics?

This recipe is low in carbohydrates and contains no added sugars making it great for people with diabetes.

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
4 persons


  • 2 medium Eggplants, ends trimmed, sliced into 1/4 inch slices 








  • 2 teaspoons Sea Salt, divided 

  • 2 cups Ricotta Cheese

  • 1 cup Mozzarella Cheese, shredded

  • ½ cup Parmesan Cheese, shredded

  • 1 Large Egg, lightly beaten 

  • Zest of 1 Lemon 

  • 1/4 cup Basil, chopped 

  • 12 leaves Italian Parsley, optional for garnish  

Tomato Sauce
  • 1 tablespoon Olive Oil 



  • 1 medium Shallot, minced 

  • 2 cloves Garlic, minced 

  • 1/2 teaspoon Red Pepper Flakes

  • 2 (16oz) tins Crushed Tomatoes, quality is important in this sauce 

  • 3 tablespoons Fresh Basil, leaves torn 


  • 2 tablespoons Italian Parsley, chopped 



Line a baking sheet with parchment paper before arranging the slices of eggplant onto the sheet. 

Overview of slices of eggplant lined up on a baking sheet

Sprinkle the eggplant with half the sea salt letting it sit for 20 minutes. 

Overview of slices of eggplant sprinkled with sea salt on a baking sheet.

Preheat the oven to 350 degrees Fahrenheit before patting the eggplant dry using a paper towel. Add the eggplant to the oven cooking for 20-25 minutes until the eggplant has softened. 

Slices of salted eggplant being patted dry using a paper towel

Make the filling while the eggplant is cooking; by combining the ricotta, mozzarella, Parmesan, egg, lemon zest, chopped basil and the remaining sea salt in a mixing bowl setting it aside. 

Overview of a bowl containing eggplant roll ups filling

Remove the eggplant from the oven, letting it cool for 10 minutes. Meanwhile, start making the tomato sauce. 

Tomato Sauce

Heat a large skillet to medium-low heat on the stovetop, adding the olive oil to the skillet to heat up for a few minutes. 

Overview of a pot of with olive oil heating up inside.

Stir in the shallots and sweat for 1 minute until the shallots are translucent. 

Overview of shallots being cooked in a pot

Add the garlic and sauté for 30 seconds, stirring with a wooden spoon or spatula to prevent the garlic from burning. 

Top view of garlic being added to a pot of shallots cooking inside of it.

Add the red pepper flakes to the skillet, cooking for 30 seconds to infuse all the flavors into the oil.  

Red pepper flakes being stirred into a pot of shallots and garlic cooking inside of it.

Stir the tins of crushed tomatoes into the skillet and simmer for 20 minutes, stirring every 5 minutes to avoid scorching the skillet's bottom. 


Tomatoes being added to a pot of tomato sauce.

Remove from the heat, and stir in 3/4s of the basil & parsley, reserving some for garnishing the finished dish.

Herbs being added to a pot of tomato sauce
Eggplant Roll Ups Assembly

Place a few tablespoons of filling into the center of each slice of eggplant, rolling the eggplant around the filling and placing them seam side down on the baking sheet. 

Ricotta filling being added to a cooked slice of eggplant.

Fill the bottom of a baking dish with 3/4s of the tomato sauce, arrange the filled eggplant into the baking dish. Top the eggplant with the remaining tomato sauce. 

Eggplant roll ups in a dish covered with tomato sauce

Bake in the oven for 20 minutes, and let the eggplant cool for 5 minutes before garnishing with parsley before serving.

Overview of eggplant roll ups cooling on a kitchen counter.

If you love eggplant, try out our recipe for fantastic Asian-inspired eggplant noodles for a quick midweek meal or side dish.   

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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eggplant roll ups, vegan, meat, easy, cheesy, grilled, recipe, gluten free

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