Q1: Can I substitute the ricotta cheese with a dairy-free alternative to make this recipe vegan?

Yes, you can substitute the ricotta with a dairy-free ricotta alternative made from cashews or tofu to make this recipe vegan. However, you'll also need to replace the mozzarella and Parmesan cheese mentioned in Step 3 with vegan cheese alternatives, and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Keep in mind that vegan cheeses may have different melting properties, so the texture of the filling will be slightly different but still delicious. The eggplant preparation and baking times outlined in Steps 2-6 remain the same regardless of the filling substitutions.

Q2: How do I know when the eggplant slices are properly prepared and ready to roll in Step 6?

According to Step 6, the eggplant slices should be baked for 15 minutes until they are softened and pliable but not completely cooked through. You'll know they're ready when you can easily bend a slice without it cracking or breaking apart, similar to the flexibility of a thin omelet. If the slices are too firm and snap when you try to bend them, they need a few more minutes in the oven. Let them cool for 5 minutes as instructed before attempting to roll them, as this makes them easier to handle and less likely to tear during the rolling process in Steps 8-9.

Q3: I don't have parchment paper listed in the Equipment section. What can I use instead for lining the baking sheets in Step 5?

If you don't have parchment paper for Step 5, you can lightly grease the baking sheets with cooking spray or brush them with olive oil to prevent the eggplant slices from sticking. Alternatively, silicone baking mats work excellently and are reusable. Avoid using aluminum foil directly on the baking sheets as the eggplant may stick to it, making it difficult to remove the slices after baking. Since you're already brushing the eggplant with olive oil in Step 5, a well-greased baking sheet should work fine, though you may need to use a thin spatula to carefully lift the softened slices after the 15-minute baking time.

Q4: Can I prepare the eggplant rollatini ahead of time, and if so, at what point should I stop before baking?

Yes, this recipe is excellent for make-ahead preparation. You can complete Steps 1-9, assembling all the rolled eggplant in the baking dish with the marinara sauce, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When you're ready to cook, remove the dish from the refrigerator and let it sit at room temperature for 15-20 minutes, then proceed with Step 10 (adding the remaining sauce and cheese) and continue with the remaining baking steps. You may need to add an extra 5-10 minutes to the covered baking time since the dish will be cold from the refrigerator. Alternatively, you can freeze the assembled unbaked rollatini for up to 3 months; thaw overnight in the refrigerator before baking.

Gluten-Free Eggplant Rollatini

Eggplant Rollatini is a beloved Italian-American comfort dish that transforms humble eggplant into an elegant, restaurant-worthy dinner. Thin slices of eggplant are lightly salted to remove excess moisture, then filled with a creamy ricotta mixture seasoned with fresh herbs and Parmesan cheese. Each roll is nestled in a bed of rich marinara sauce and baked until bubbly and golden, creating a satisfying meal that's naturally gluten-free.

This dish originated as a lighter alternative to traditional pasta-based rollatini, and it has become a staple in Italian households and restaurants alike. The eggplant provides a tender, slightly sweet base that perfectly complements the tangy tomato sauce and creamy cheese filling. Unlike breaded versions, this recipe keeps the eggplant pure and simple, allowing its natural flavor to shine through while maintaining its gluten-free status.

What makes this Eggplant Rollatini truly special is its versatility and make-ahead convenience. It's impressive enough to serve at a dinner party, yet simple enough for a weeknight family meal. The combination of textures—from the silky eggplant to the rich ricotta filling—creates a deeply satisfying dish that even non-vegetarians will love. Best of all, it reheats beautifully, making it perfect for meal prep or leftovers.

Whether you're following a gluten-free diet or simply looking for a healthier alternative to pasta dishes, this Eggplant Rollatini delivers on both flavor and nutrition. It's packed with vegetables, protein-rich cheese, and antioxidant-rich tomato sauce, making it a wholesome choice that doesn't compromise on taste or satisfaction.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 15 minutes

None servings

285 calories

Fat 16.00g

Carbs 21.00g

Protein 16.00g

Ingredients

2 whole	large eggplants, sliced lengthwise into 1/4-inch thick slices
2 tsp	salt, for salting eggplant
15 oz	ricotta cheese, whole milk or part-skim
1 cup	shredded mozzarella cheese, divided
1/2 cup	grated Parmesan cheese, divided
1 large	egg, lightly beaten
2 tbsp	fresh basil, chopped
2 tbsp	fresh parsley, chopped
2 cloves	garlic, minced
1/2 tsp	black pepper, freshly ground
3 cups	marinara sauce, gluten-free
3 tbsp	olive oil, for brushing
2 tbsp	fresh basil leaves, for garnish (optional)

Equipment

Cutting board

Parchment paper

paper towels

large mixing bowl

aluminum foil

spoon

9x13-inch baking dish

pastry brush

sharp knife

two baking sheets

Clean Eating

Ideal for Clean Eating with whole, minimally processed ingredients like fresh eggplant, herbs, ricotta cheese, and marinara sauce. The recipe avoids refined ingredients and focuses on simple, recognizable whole foods.

Flexitarian Diet

A vegetarian-friendly dish that can easily accommodate flexitarian eating, featuring vegetables as the main component with optional cheese protein. The recipe is plant-forward while remaining satisfying and nutritionally balanced.

Gluten-Free Diet

This recipe is naturally gluten-free, using eggplant as a pasta replacement and avoiding all gluten-containing ingredients. All components like ricotta, marinara sauce, and herbs are inherently gluten-free when using certified gluten-free marinara.

Mediterranean Diet

Perfectly aligned with Mediterranean Diet principles, featuring olive oil, vegetables (eggplant), herbs, and moderate dairy. The recipe emphasizes whole foods, uses healthy fats, and incorporates fresh ingredients typical of Mediterranean cuisine.

Vegetarian Diet

A classic vegetarian recipe that provides protein through cheese and eggs, uses abundant vegetables, and creates a satisfying main dish without any meat or seafood ingredients.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

2 min

Arrange the eggplant slices on a clean kitchen towel or paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.

15 min

While the eggplant is resting, prepare the filling by combining ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, beaten egg, chopped basil, parsley, minced garlic, and black pepper in a large mixing bowl. Stir until well combined.

3 min

After 15 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt from both sides.

2 min

Line two baking sheets with parchment paper. Arrange the eggplant slices in a single layer on the sheets and brush both sides lightly with olive oil.

3 min

Bake the eggplant slices for 15 minutes until they are softened and pliable but not completely cooked through. Remove from oven and let cool for 5 minutes.

20 min

Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

1 min

Place one eggplant slice on a clean work surface. Spoon about 2-3 tablespoons of the ricotta filling onto the wider end of the slice and spread it evenly, leaving a small border.

Roll the eggplant slice from the filled end to create a neat roll. Place the roll seam-side down in the prepared baking dish. Repeat with remaining eggplant slices and filling.

8 min

Pour the remaining 2 cups of marinara sauce over the eggplant rolls, making sure each roll is partially covered with sauce.

1 min

Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese evenly over the top of the rolls.

1 min

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is melted, bubbly, and lightly golden on top.

35 min

Remove from the oven and let the rollatini rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

5 min

Gluten-Free Eggplant Rollatini

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Flexitarian Diet

Gluten-Free Diet

Mediterranean Diet

Vegetarian Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the ricotta cheese with a dairy-free alternative to make this recipe vegan?

Q2: How do I know when the eggplant slices are properly prepared and ready to roll in Step 6?

Q3: I don't have parchment paper listed in the Equipment section. What can I use instead for lining the baking sheets in Step 5?

Q4: Can I prepare the eggplant rollatini ahead of time, and if so, at what point should I stop before baking?