Delicious Recipes

Eggplant Rollatini

  • Prep

    25 mins

  • Ready

    30 mins

  • Serves

    8 people

  • Calories

    321 / Serving


1/2 cup whole milk ricotta cheese 
1/2 cup Italian shredded cheese blend
1/3 cup finely grated Parmigiano Reggiano cheese 
1 large egg
tablespoons chopped fresh basil, plus more for garnish
3 Gourmet Baby Eggplants
1/3 cup extra virgin olive oil Salt and pepper 
1 cup Marinara Sauce


  1. Combine ricotta, 1/3 of the cheeses, egg lightly whisked and basil in bowl
  2. Preheat barbecue grill to medium
  3. Trim ends of eggplant and remove skin. Cut eggplant into long strips (1/4” wide)
  4. Brush slices with olive oil and season with salt and pepper. Grill eggplant for 2-3 minutes per side. Transfer to tray and let cool
  5. Place a tablespoon of filling on wide end of eggplant and roll. Repeat with remaining slices and  filling. If some slices are small, combine two smaller ones overlapping
  6. Spread layer of marinara sauce along bottom of baking dish. Evenly space eggplant rolls in sauce, drizzle sauce on top. Top with remaining cheeses
  7. Bake rolls at 375° for 15-30 minutes or put on barbecue and cook until cheese has melted and sauce is bubbling for 15 minutes
  8. Garnish with basil and serve two rolls per person

Cooking Tips

Using the grill on the barbecue is a great way to use the residual heat that has been built up. This works well in the warm summer weather. If using the barbecue, be sure to use a foil tray.

Nutritional Facts

Serving Size: 1, Servings Per Recipe: 8, Amount Per Serving: Calories 321, Total Fat 24.5g (31% Daily Value), Saturated Fat 10.5g (53% Daily Value), Cholesterol 63mg (21% Daily Value), Sodium 530mg (23% Daily Value), Potassium 231mg (5% Daily Value), Carbohydrate 10g (4% Daily Value), Dietary Fiber 1.8g (6% Daily Value), Sugars 4.1g, Protein 19.8g.

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