I still remember the first time I made Eggplant Rollatini. It was late summer, the kind of sticky afternoon where tomatoes are practically begging to be turned into sauce and the farmers market is overflowing with eggplants that look like they’ve been lifted straight from an oil painting.
I’d just been diagnosed with celiac disease and was still mourning lasagna like it was an old friend I couldn’t hang with anymore. Then this dish came along and changed everything.
Eggplant Rollatini—if you’ve never had it—is like the cozy cousin of lasagna. It’s cheesy, saucy, comforting… but without the gluten, the bloat, or the brick-in-your-stomach feeling.
And this version? We’re keeping it gluten-free, super fresh, and outrageously satisfying. It’s the kind of meal that’ll have even your gluten-loving uncle going back for seconds.
How to Serve It
Eggplant Rollatini is the kind of dish that doesn’t need a lot of extras to shine. A big green salad, maybe tossed with a lemon vinaigrette. A side of sautéed zucchini or blistered green beans if you’re feeling fancy. If you’re not gluten-free, garlic bread is classic—but honestly? Some roasted potatoes or polenta cakes work just as well.
And yes, you can eat it cold from the fridge the next morning. Been there. No shame.
Leftovers? Even Better.
This dish reheats like a dream. You can even freeze it. Just let it cool completely, wrap tightly, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and bake at 350°F until warm all the way through.
It also makes the kind of lunch you’ll brag about on your break. Trust me.
Ingredient Tips From My Kitchen
Eggplant: Choose medium to large ones with tight, shiny skin. Smaller eggplants have fewer seeds and less bitterness, but you’ll need more of them.
Ricotta: If your ricotta feels watery, scoop it into a fine mesh strainer or cheesecloth and let it drain for 20 minutes.
Parmesan: Always grate your own if possible. Pre-shredded has anti-caking agents and doesn’t melt or blend as nicely.
Mozzarella: Skip the pre-shredded stuff. Go for the block and shred it yourself. Your cheese pull will thank you.
Tomatoes: If it’s peak tomato season, skip the can and make sauce from scratch with fresh Roma tomatoes. Just blanch, peel, and crush.
Make It Your Own
Want to mix it up?
Add chopped spinach or kale to the ricotta mixture for some greens.
Use vegan ricotta and mozzarella for a dairy-free version.
Add a layer of gluten-free breadcrumbs tossed in olive oil and herbs on top for a little crunch.
Feeling fancy? Drizzle with pesto before serving for a flavor bomb.
Final Thoughts From My Kitchen Table
Cooking gluten-free doesn’t mean giving up dishes you love—it just means rethinking them a little. This Eggplant Rollatini is everything I want in a cozy, satisfying meal: warm, saucy, cheesy, and completely gluten-free.
It’s the kind of recipe that makes people ask for seconds, even when they’re full. The kind you bring to your cousin’s potluck and go home with an empty dish and zero leftovers. The kind that earns you texts that say, “Hey, can you send me that recipe?”
And you know what? You’ll be glad you did.
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Gluten-Free Eggplant Rollatini (Ricotta & Marinara)
- Total Time: 1 hour 15 minutes
- Yield: Serves 4 to 6 1x
- Diet: Gluten Free
Description
This gluten-free eggplant rollatini is a cozy, saucy, and cheesy baked dish made with roasted eggplant slices stuffed with creamy ricotta, layered in homemade marinara, and topped with melty mozzarella. No pasta, no gluten—just fresh, local ingredients that come together in one irresistibly satisfying bite.
Ingredients
For the eggplant:
2 large eggplants (firm, glossy, not wrinkled—check your local farmers market if you can)
Salt (kosher or sea salt works great)
Olive oil (extra virgin if you’ve got it)
For the filling:
1 ½ cups whole milk ricotta (look for local dairy if possible—it’s creamier and fresher)
½ cup grated Parmesan (real Parmigiano-Reggiano makes a difference)
1 large egg (or 2 if they’re small)
1 small handful of fresh basil, chopped (don’t sub with dried—fresh basil is the soul here)
1 clove garlic, finely minced or grated
Salt and black pepper, to taste
For the marinara:
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 can (28 oz) crushed San Marzano tomatoes (or fresh peeled Roma tomatoes if it’s summer)
Pinch of red pepper flakes (optional, for a little kick)
Salt, to taste
1 teaspoon sugar (helps mellow out acidic tomatoes if needed)
Fresh basil or oregano (a sprig or two)
Topping:
1 cup shredded mozzarella (full-fat, not pre-shredded if you can help it—melts better)
Extra Parmesan for sprinkling
Instructions
Slice the eggplants lengthwise into thin strips (around ¼ inch). You want them thin enough to roll but not so thin they fall apart.
Lay the slices out on a wire rack or baking sheet and sprinkle both sides generously with salt. Let them sit for about 30 minutes. This pulls out the bitterness and a lot of moisture. Wipe them off after with a paper towel.
Brush each slice lightly with olive oil and place them on a parchment-lined baking sheet. Roast at 400°F for about 15-18 minutes until they’re soft and pliable but not falling apart. They should bend without snapping.
Let them cool while you make everything else.
Heat olive oil in a saucepan over medium-low heat. Add sliced garlic and let it gently sizzle for a minute or two—don’t let it brown.
Add in the crushed tomatoes, a pinch of red pepper flakes, and salt. Throw in a sprig of basil or oregano if you’ve got it. Let it simmer, uncovered, for 20–25 minutes. Stir occasionally. Taste and adjust salt. Add a little sugar if it’s too acidic.
Once it tastes good enough to eat with a spoon, it’s ready.
In a mixing bowl, combine ricotta, Parmesan, egg, minced garlic, chopped basil, a pinch of salt, and some black pepper. Stir until creamy and smooth.
Taste a little bit if you want—it should taste like summer picnics and cheesy dreams.
Spoon a bit of ricotta mixture onto the bottom of each eggplant slice and roll it up gently.
Place each roll seam-side down into a baking dish that’s been coated with a layer of marinara. You want them snug but not crammed—like a row of sleepy puppies.
Spoon more marinara on top, sprinkle with mozzarella and extra Parmesan.
Bake uncovered at 375°F for 25–30 minutes until bubbly and golden around the edges.
Let it sit for 10 minutes before serving—yes, it smells incredible, but it’ll hold together better after a rest.
Notes
To prevent soggy rollatini, make sure the eggplant slices are well-roasted and the ricotta isn’t watery.
If you’re short on time, you can use a good quality jarred marinara, but homemade adds way more flavor.
Let it rest for 10 minutes after baking so the rolls stay intact when serving.
For a dairy-free version, swap in plant-based ricotta and mozzarella.
This dish freezes beautifully—perfect for meal prep.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Gluten-Free
- Method: Roasting, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 rollatini (based on 6 servings)
- Calories: Approximately 280 per serving
- Sugar: 6g
- Sodium: 540mg (depends on salt and cheese used)
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
