This eggplant lasagna rollatini is a rich, comfort meal with slices of fresh eggplant rolled up with a blend of cheeses and a rich tomato sauce and baked to perfection. Top with fresh basil for a meatless meal everyone will love.
We were swimming with eggplants from our garden and being the first year we had grown them, we weren’t sure what we wanted to do with them. Why not eggplant rollatini? It’s cheesy, melty, and packed with healthy eggplant slices for a low-carb dinner.
Eggplant Rollatini Ingredients
Apart from cheese and eggplant, there are a few spices and ingredients you will need for the sauce. Want to save time? Ditch the homemade marinara and opt for store-bought instead. Voila! You have an even easier version of eggplant lasagna.
Here’s what you will need:
- 1 large eggplant
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 1 can crushed tomatoes
- 1/4 cup fresh basil
- 2 tbsp garlic, divided
- 1 tsp Italian seasoning
- 1/2 cup mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1/4 cup chopped spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Eggplant Roll-Up Instructions
- Preheat your oven to 375℉. Prep a baking tray with nonstick cooking spray or a silicone mat and set aside.
- Wash and slice your eggplant into thin strips using a mandolin slicer or a sharp knife to cut them into 1/4″ slices. Lightly salt each slice and let it sweat for a few minutes to reduce the moisture content. Wipe them off, place them on the baking sheet, and bake for 10 minutes.
- Heat the olive oil in a medium skillet over medium-high heat. Saute the onion for several minutes until translucent. Add the garlic and saute for another minute.
- Add the tomatoes, Italian seasoning, chopped basil, and salt and pepper to taste. Simmer for five minutes to combine the flavors.
- Meanwhile, mix together the parmesan, mozzarella, and ricotta with the onion powder, garlic powder, chopped spinach, and salt and pepper.
- Spoon a couple of tablespoons of cheese mixture onto each baked eggplant slice. Roll into a roll-up shape and place in a small baking dish. Repeat with all eggplant slices. Top with the tomato sauce and some extra cheese.
- Cover and bake for 20-25 minutes until bubbly. Remove the foil and let the cheese brown for 8-10 minutes. Top with extra fresh basil if desired, and serve warm. Store leftovers in the fridge in an airtight container for 3-4 days.
Dietary Information:
This dish is simple to make vegan and dairy-free by substituting the cheese for a dairy-free variety. Otherwise, this dish is low-carb, keto-friendly, and vegetarian.
| Vegan | *Substitute vegan cheese |
| Gluten-Free | ✓ |
| Dairy Free | *Substitute vegan cheese |
| Vegetarian | ✓ |
Try these related recipes:
If you liked this eggplant lasagna, try out these related pasta recipes from The Hungry Carrot, or go to our recipe page to see more!
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Eggplant Lasagna Roll Ups
Ingredients
- 1 large eggplant
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 1 can crushed tomatoes
- 1/4 cup fresh basil
- 2 tbsp garlic, divided
- 1 tsp Italian seasoning
- 1/2 cup mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1/4 cup chopped spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat your oven to 375℉. Prep a baking tray with nonstick cooking spray or a silicone mat and set aside.
- Wash and slice your eggplant into thin strips using a mandolin slicer or a sharp knife to cut them into 1/4" slices. Lightly salt each slice and let it sweat for a few minutes to reduce the moisture content. Wipe them off, place them on the baking sheet, and bake for 10 minutes.
- Heat the olive oil in a medium skillet over medium-high heat. Saute the onion for several minutes until translucent. Add the garlic and saute for another minute.
- Add the tomatoes, Italian seasoning, chopped basil, and salt and pepper to taste. Simmer for five minutes to combine the flavors.
- Meanwhile, mix together the parmesan, mozzarella, and ricotta with the onion powder, garlic powder, chopped spinach, and salt and pepper.
- Spoon a couple of tablespoons of cheese mixture onto each baked eggplant slice. Roll into a roll-up shape and place in a small baking dish. Repeat with all eggplant slices. Top with the tomato sauce and some extra cheese.
- Cover and bake for 20-25 minutes until bubbly. Remove the foil and let the cheese brown for 8-10 minutes. Top with extra fresh basil if desired, and serve warm. Store leftovers in the fridge in an airtight container for 3-4 days.