Appetizers/ Casseroles/ Gluten Free Recipes/ Vegetable Sides/ Vegetarian Recipes

Eggplant Rollatini – Lightened!

Eggplant Rollatini -Lightened! by 2sistersrecipes.com

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Eggplant Rollatini – Lightened! Thin slices of eggplant are lightly roasted (not fried), stuffed with shredded mozzarella, rolled, and topped with some tomato sauce, mozzarella, and grated pecorino cheese.  Then they are baked until the cheese is fully melted. 

We took our mom’s eggplant rollatini casserole recipe and modified it to make it easier, healthier, and amazingly lighter!

 

Our eggplant rollatini will go perfectly as a side with our London Broil Steak Grilled Perfectly, and our recipe for Chicken Cutlets.

 

Eggplant Rollatini - Lightened! by 2sistersrecipes.com
 

This eggplant rollatini is much lighter than the original recipe our mother always made. 

We love eggplant, especially when roasted or baked, but not fried!

In the past, she would fry the eggplant slices, then stuff them with a heavier filling made with a mixture of ricotta cheese, eggs, and mozzarella and topped them with a bread crumb mixture.

They were delicious but definitely too heavy, and much higher in fat and calories.

 

Eggplant Rollatini - Lightened! by 2sistersrecipes.com
 
 

Our Eggplant Rollatini Lightened is made differently. 

Eggplant slices are quickly roasted then stuffed with a simple filling, and topped with a simple tomato sauce and grated cheese. 

This recipe creates a very light and delicate texture without sacrificing flavor.

Best of all, it is gluten-free!

 

Eggplant Rollatini -Lightened! by 2sistersrecipes.com

My family enjoyed the lighter side of this eggplant rollatini.  They did not miss the heavy ricotta cheese filling either.   

Just another delicious recipe to get your family to eat more eggplant!

This rollatini is even terrific to serve as an appetizer, or as a side dish at dinner. 

Perfect for meatless meals too!

Nothing fancy – just simple, light, and delicious! 

Serve them warm, and make this delicious eggplant rollatini lightened up – that won’t disappoint!

ENJOY!!

 

*Follow along with our step-by-step directions, or jump down for our full recipe card.

 Ingredients for Eggplant Rollatini- Lightened!

  • 1 large eggplant

  • 1 Tbsp. extra-virgin olive oil

  • 1 cup shredded mozzarella

  • 1+1/2 cups tomato sauce ( I used our mom’s quick marinara sauce)

  • olive oil cooking spray

  • chopped fresh basil

  • olive oil cooking spray

  • grated Romano Pecorino cheese

 

Directions to make Eggplant Rollatini:

1.  Preheat oven to Roast at 375 degrees.  Spray a large roasting pan with cooking spray. Set aside.
Also, spray the second baking (8 x 11) dish with cooking spray, set it aside.

2.  Rinse eggplant, dry with a paper towel, and cut off the top.
3.  Hold the eggplant upright on top of a cutting board, and thinly slice off the outer skin, and discard.  Then begin to slice the eggplant into 1/4-inch slices, rotating the eggplant to help slice easily.

QUICK TIPS and NOTES: 

  • If you keep the skin on the eggplant (as I did in our photos), they will become very charred and crispy.  Some will like it … and some won’t. 

  • So for this recipe, I recommend removing the skins. 

  • You should get approximately 16 slices from one eggplant, depending on how thin you slice them.

 

 

4.  Transfer slices into a large roasting pan.  Lay them side by side, or slightly overlap them if you need to.
5.  Drizzle very lightly with some olive oil over them.  Place pan in the oven on the center rack.
6.  Roast eggplant slices for 18 to 20 minutes, or until lightly brown and softened, turning them over once halfway through.
7.  Remove from oven, and set aside to cool for a few minutes.

 

Slices of eggplants in a roasting pan. by 2sistersrecipes.com

 

8.  Change oven temperature (from Roast) to BAKE, and REDUCE temperature to 350 degrees.

9.  Take each eggplant slice and lay it on a flat surface or on a plate. Then sprinkle about 1 to 2 tablespoons of shredded mozzarella over each.  Pick up one end and roll the eggplant.  Place each roll with seam side down, and lay them side by side into the prepared baking dish.

 

Eggplant slices are rolled and placed in a white baking dish. by 2sistersecipes.com

10.  Spoon lightly some tomato sauce over each eggplant rollatini evenly.

 

The tomato sauce is spooned onto the eggplant rollatini inside the baking dish. by 2sistersrecipes.com
 

11.  Sprinkle with shredded mozzarella on top.

12.  BAKE for 15 to 18 minutes, or until cheese is completely melted.  Remove from oven and sprinkle on top with some grated Romano-Pecorino cheese and fresh chopped basil.  Serve warm.

Yields: 16 eggplant rollatini

Eggplant Rollatini- Lightened! by 2sistersrecipes.com

Finally, you might enjoy a few more eggplant recipes. 

Yield: 16 eggplant rollatini's

Eggplant Rollatini - Lightened!

Eggplant Rollatini - Lightened!

Eggplant Rollatini - Lightened! Thin slices of eggplant are lightly roasted in the oven until softened; then lightly stuffed with shredded mozzarella, rolled into a roll, and topped with tomato sauce and pecorino cheese and baked until the cheese is fully melted.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 large eggplant
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup shredded mozzarella
  • 1+ 1/2 cups tomato sauce ( I used our mom's quick marinara sauce)
  • olive oil cooking spray
  • chopped fresh basil
  • olive oil cooking spray
  • grated pecorino cheese

Instructions

  1. Preheat oven to Roast at 375 degrees F (190.6 C).
  2. Spray a large roasting pan with cooking spray. Set aside.
  3. Also, spray a second baking (8 x 11) dish with cooking spray, set aside.
  4. Rinse eggplant, dry with a paper towel, and cut off the top.
  5. Hold the eggplant upright on top of a cutting board, and thinly slice off the outer skin, and discard. Then begin to slice the eggplant into 1/4-inch slices, rotating the eggplant to help slice easily.
  6. Approximately 16 slices from one eggplant, depending on how thin you slice them. Transfer slices into a large roasting pan.
  7. Lay the slices side by side, or slightly overlap them if you need to.
  8. Drizzle very lightly with some olive oil over them. Place pan in the oven on center rack.
  9. Roast eggplant slices for 18 to 20 minutes, or until lightly brown and softened, turning them over once halfway through.
  10. Remove from oven, and set aside to cool for a few minutes.
  11. Change oven (from Roast) to BAKE, and REDUCE temperature to 350 degrees (176.7 C).
  12. Take each eggplant slice and lay it on a flat surface or on a plate. Then sprinkle about 1 to 2 tablespoons of shredded mozzarella over each. Pick up one end and roll the eggplant. Place each roll with seam side down, and lay them side by side into the prepared ( 8 x 11) baking dish.
  13. Spoon lightly some tomato sauce over each eggplant rollatini evenly.
  14. Sprinkle with shredded mozzarella on top.
  15. Bake for 15 to 17 minutes, or until cheese is completely melted.
  16. Remove from oven and sprinkle on top with some grated pecorino cheese and fresh chopped basil. Serve warm.
  17. Yields: 16 eggplant rollatini

Nutrition Information:

Yield:

8 servings

Serving Size:

2 eggplant rollatini

Amount Per Serving: Calories: 50Total Fat: 2.6gCholesterol: 2mgCarbohydrates: 6gFiber: 2.7gSugar: 3.7gProtein: 2.2g

Hello friends! Are you cooking with us? If you try this delicious eggplant rollatini recipe, please let us know and leave a comment and a star rating below.  Your feedback is very important to us and to our readers.  

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Happy and Healthy Cooking! ๐Ÿ™‚

Thanks for stopping by!

 xo Anna and Liz

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19 Comments

  • Reply
    Roey
    April 11, 2021 at 2:08 pm

    Am trying this as it looks delicious but why do the pictures show the slices with the skin still on when the recipe calls for cutting it off? Can you make it either way?

    • Reply
      by Anna and Liz
      April 11, 2021 at 2:31 pm

      HI Roey! To answer your question, yes you can do it both ways – with the skins on, or remove the skins. It’s a matter of preference. I prefer the eggplant rollatini with the skins on.
      I will go in and edit that – so it’s clear and not confusing. Thanks so much for asking a great question and bringing it up to my attention. Enjoy this recipe! Have a great weekend! ๐Ÿ™‚
      warmly,
      Anna

  • Reply
    SavoringTime in the Kitchen
    January 22, 2015 at 10:36 pm

    My mouth is watering! They look delicious and I love how you've lightened them.

  • Reply
    Joanne
    January 22, 2015 at 1:04 pm

    Ooo this sounds great! Love that you've lightened it up!

  • Reply
    [email protected] is How I Cook
    January 21, 2015 at 5:57 pm

    Very nice! And pretty! And good!

  • Reply
    Sandra
    January 21, 2015 at 4:10 am

    I love eggplants and this version without meat is just perfect. Thank you for this delicious looking recipe!

    • Reply
      annaliz
      January 21, 2015 at 4:58 pm

      Thank you Sandra! Enjoy!

  • Reply
    Sue/the view from great island
    January 21, 2015 at 3:58 am

    I can't get enough eggplant, i love it — and my only problem with all your eggplant recipes is…which one do I start with??

    • Reply
      annaliz
      January 21, 2015 at 4:53 pm

      Lol…Sue – we can relate… Since we love them all – it's hard to choose. Enjoy and many thanks for stopping by! Xo

  • Reply
    Kitchen Belleicious
    January 21, 2015 at 3:35 am

    i love how you lightened up the dish and yet it still is hearty and rich and delicious.

    • Reply
      annaliz
      January 21, 2015 at 4:56 pm

      Thanks you! We are on a calorie count these days … Enjoy! ๐Ÿ˜‰

  • Reply
    Barbara Bakes
    January 21, 2015 at 2:16 am

    What a delicious looking dish. Love that you lightened it up.

    • Reply
      annaliz
      January 21, 2015 at 3:15 am

      Many thanks for the lovely comments Barbara, its always nice to hear from you! Have a great week! ๐Ÿ™‚

  • Reply
    Tricia Buice
    January 21, 2015 at 1:32 am

    Well I could eat this everyday! I love all these eggplant recipes. Lightened up is pretty great this time of year – Christmas recovery you know. Have a great week!

    • Reply
      annaliz
      January 21, 2015 at 2:13 am

      We agree Tricia – It's definitely time for recovery! Thanks for stopping by, have a great evening!

  • Reply
    Betty
    January 21, 2015 at 1:26 am

    I love how you've lightened this up! We love eggplant and will be happy to try this! ๐Ÿ™‚

    • Reply
      annaliz
      January 21, 2015 at 2:10 am

      So glad to hear! Thanks Betty! Have a great evening!

  • Reply
    Amy
    January 20, 2015 at 9:27 pm

    This looks so good! I can't believe it's lightened. I adore eggplants and this is one gorgeous dish. Can't wait to try it.

    • Reply
      annaliz
      January 20, 2015 at 9:43 pm

      Thank you Amy! And we do too ! Thank you for your sweet comment.
      Xoxo

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