Eggplant Rolls
on May 24, 2021, Updated Jul 11, 2025
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My mom’s Eggplant Rolls are such a satisfying and comforting meal in the cooler months. I am a huge 🍆 eggplant lover and this is one of my favorite recipes of all time. Many people are stumped or intimidated by cooking eggplant, but once you learn how to cook it correctly, you will be hooked. These Eggplant Rolls are totally gluten and grain-free, and require very little oil, making it a much lighter, healthier variation of eggplant parmesan or lasagna. This recipe makes 15 rolls but is very easy to double up for the 🧊 freezer.
Why You’ll Love Eggplant Rolls
These Eggplant Rolls are what fall cooking is all about. They combine the tender, roasted flavor of baked 🍆 eggplant with a creamy, cheesy ricotta filling that’s seasoned with fresh herbs and Parmesan for a big burst of flavor in every bite. No one can resist the sweet 🍅marinara sauce and melty mozzarella topping which helps this dish feel indulgent even though it’s really light. Whether you’re a fan of classic Italian flavors or just looking for a delicious way to enjoy more vegetables, these eggplant rolls are a satisfying, crowd-pleasing option that’s perfect for both weeknight dinners and meal prep.
How to Prepare
🌡️ Preheat the oven to 400F (200C).
🔪 Peel each eggplant, then use a knife to cut them into 4 slices lengthwise. Trim the rounded end pieces so that they are flat and even on each side (and easy to roll, once cooked).
🫒 Set the eggplant slices on a baking sheet and drizzle each piece on both sides with olive oil plus season with salt.
⏲️ Bake for 15 to 20 minutes, until the eggplant are soft. Place the cooked eggplant to the side to cool while you make the filling.
🥣 In a bowl, add the ricotta, egg, if using, grated parm, and dill, if using, and season with salt. Then mix until well combined.
🍅 Cover the base of an 8 x 8 inch baking dish with a thin layer of marinara.
🍆 Take one slice of eggplant so that the wider side is closest to you and place about 1 teaspoon of the ricotta mixture on the widest part. Gently roll the eggplant and place it in the pan.
🌀 Continue until all the eggplant slices are rolled and neatly placed in rows in the pan.
🧀 Top the rolls with the rest of the marinara sauce, grate the mozzarella, and sprinkle it on top.
🔥 Bake again for 20 to 25 minutes, or until the mozzarella is melted and bubbly.
Nonna’s Tip 🍆
The eggplant skin can be very tough, which is why I peel it in this recipe. If you do not peel the eggplant, you must soak the raw slices in salted water to help break down the tough, bitter flavor.
Variations and Substitutions for Eggplant Rolls
- Instead of olive oil, you can use any oil of your choosing. Be sure to pick an oil with a high smoke point, such as canola or avocado oil.
- The 🥚 egg serves as a helpful binder for the ricotta filling, but it is optional, so feel free to leave it out if you are intolerant to eggs.
- Fresh dill can be omitted or replaced with any freshly chopped 🌿 herbs, such as basil, parsley, oregano, or a combo of all three.
- You can use your own 🍅 homemade sugo in place of store bought marinara (check it out here). My favorite store bought brand is Rao’s.
- Instead of ricotta, you can use cottage cheese, mascarpone, or even cream cheese instead. You may need to adjust the amount of 🧂 salt, depending on the cheese you use.
- You can certainly make this recipe vegan using your favorite non-dairy cheeses instead. Let me know in the comments how it turns out!
Similar Recipes
Roasted Eggplant Dip
1 hr 20 mins
Roasted Eggplant Recipe
45 mins
Zucchini Lasagna Rolls
50 mins
Zucchini Rolls
1 hr
Best Served With
- These Eggplant Rolls are the perfect dinner main with a simple side salad or veggie side dish, such as my 🥗 Simple Green Salad, Lemon Parmesan Salad, or Roasted Bell Peppers.
- Serve this with a 🥖 loaf of crusty bread or garlic bread to soak up the beautiful sauce.
Common Questions
The eggplant skin can be very tough, which is why I peel it in this recipe. If you do not peel the eggplant, you must soak the raw slices in salted water to help break down the tough, bitter flavor.
This recipe is great for meal prep because they freeze really well. Store the leftovers in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
I use our traditional, homemade Italian tomato sauce, but you can use whatever canned or jarred version you enjoy. I suggest choosing one with minimal ingredients for the best quality.
Besides mozzarella and Parmigiano, you can experiment with provolone, fontina, or even gouda for a different flavor profile. Just ensure they melt well to keep the dish cohesive.
Eggplant Rolls
Equipment
Ingredients
Instructions
- Preheat the oven to 400F (200C).
- Peel each eggplant, then cut into 4 slices lenghtwise. Trim the rounded end pieces so that they are flat and even on each side (and easy to roll, once cooked). Don’t discard any peeled scraps as you can use them in your cooking for other recipes.
- Set the eggplant slices on a baking sheet and drizzle each piece on both sides with olive oil plus season with salt. Bake for 15 to 20 minutes, until the eggplant are soft. Place the cooked eggplant to the side to cool while you make the filling.
- In a bowl, add the ricotta, egg, if using, grated parm, and dill, if using, and season with salt. Mix until well combined.
- Cover the base of a small oven-safe pan (we used an 8×8 inch pan) with a thin layer of marinara.
- Take one slice of eggplant so that the wider side is closest to you and place about 1 teaspoon of the ricotta mixture on the widest part. Gently roll the eggplant and place it in the pan. Continue until all the eggplant slices are rolled and neatly placed in rows in the pan.
- Top the rolls with the rest of the marinara sauce and the mozzarella.
- Bake for 20 to 25 minutes, or until the mozzarella is melted and bubbly.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this healthy pasta alternative! So yummy and will be making again!