Pesto Eggplant Roll-Ups are a great way to use leftover pesto. And it might even convert an eggplant hater or two!
My husband used to hate eggplant. Used to. Until I made some eggplant roll-ups.
When we were married and I began to find out his dislikes (Very few, actually. I'm a lucky woman.) did I avoid making those types of foods like a respectful wife would?
Um, no.
I made them more often, trying to find a way to prepare them so he would like them. (Aren't I sweet?) Or at the very least, tolerate it. So far it's worked with eggplant, balsamic vinegar, and breaded chicken.
I know, right? Who doesn't like breaded chicken? I think it was an issue of texture. Maybe eggplant was, too.
I can't say I blame him. Most of my dislikes stem from a food's texture. Eggplant, in my opinion, is by far the strangest vegetable out there. I remember the first time I peeled an eggplant, feeling its styrofoam-y texture, desperately hoping it wouldn't taste like a Nerf football. I had faith, though, having eaten Eggplant Parmesan several times. The texture made me really nervous. As well as the way it looks after it's been cooked. (Perhaps one of those "sweet spirits" of its veggie brothers and sisters.)
If you can get past all of the weirdness, I think you'll like these eggplant roll-ups. Even if you don't like eggplant. Slices of eggplant are brushed with garlic oil, roasted, then filled with a concoction of cheese, sun-dried tomatoes, pesto, and spinach. Like a little Italian explosion in your mouth.
I do believe that all plates were clean that night. Even the so-called eggplant hater's.
What is Eggplant Rollatini?
Eggplant Rollatini is a classic Italian dish made by thinly slicing eggplant, grilling the slices, then rolling them up with pesto, spinach, mozzarella, Parmesan and sun-dried tomatoes as the filling. The rolled eggplant slices are then topped with marinara sauce and baked until bubbly and golden. This delicious vegetarian dish is perfect as a main course or a side dish for Italian-inspired meals.
Rollatini Ingredients
- Olive oil
- Garlic cloves
- Eggplants
- Salt and black pepper
- 2 cups marinara sauce
- Basil pesto
- Mozzarella cheese
- Parmesan cheese
- Fresh baby spinach
- Sun-dried tomatoes (optional)
The Problem with Eggplant: How to Remove Bitterness and Soggy Texture
If you’re not a fan of bitter, soggy eggplant…. same. The best way to avoid this is to cook it properly and get rid of as much moisture as you can. Undercooked eggplant has a weird texture and bitter flavor. Overcooked eggplant is slimy.
Roasting the eggplant allows most of the moisture to cook off before rolling them up and baking them with marinara. Grilling also does a good job with this. If you have a recipe that does not require you to roast or grill the eggplant, salt the pieces of eggplant a little and let them sit on the counter for 20-30 minutes and dab off any moisture with a paper towel before cooking.
How to Make Rollatini (Eggplant Version)
- Preheat oven to 400°F (200°C). Grease two rimmed baking sheets.
- Combine the oil and garlic in a small bowl. Brush the oil on both sides of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.
- Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking.
- Remove from the oven and reduce temperature to 350°F (180°C). (If your baking sheets don't fit side by side, place one on the middle rack and one on the bottom rack and rotate them a couple of times during roasting.)
- Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.
- Bake for 15-20 minutes until cheese is melted and the rolls are heated through.
How to slice eggplant for rollatini
The easiest way is to use a mandoline slicer! If you don’t own one, you should purchase it today! But, you can also cut your slices with a sharp chef’s knife. Try to be as precise as possible to ensure even cooking.
Best Eggplant Rollatini Recipe Tips
- Rolling the eggplant will be easier when it’s properly cooked, so make sure to let it bake until it’s deliciously tender.
- Slicing your eggplant pieces into ⅜-inch thick strips will help too.
Best Eggplant Rollatini Recipe Variations
- Cheese - Ricotta is the more traditional option.
- Herbs - Try adding oregano, thyme or rosemary.
- Spice - Add some chili powder or red pepper flakes to the sauce for a spicier version.
How to Serve Rollatini
Rollatini is great with a simple side salad, polenta or pasta.
How to Store Baked Eggplant Rollatini
Keep leftovers in a container in the fridge for up to 4 days.
Can you freeze eggplant rollatini?
Yes! This is a great recipe to make in advance and keep in the freezer for a lazy day! Simply assemble the rolls and sauce but don’t bake it. Defrost the dish a day before you’d like to eat it, and then bake as instructed in the recipe card.
How do you reheat eggplant Rollatini?
Preheat the oven to 350°F (180°C) and bake for about 10 minutes, or until heated throughout.
Rollatini FAQs
Eggplant Parmesan is made by slicing and breading eggplant before frying or baking, then layering it with marinara and mozzarella. Eggplant Rollatini consists of long slices of fried or baked eggplant stuffed with a cheesy filling, then rolled up and baked.
Eggplant parmesan is breaded and fried eggplant baked in marinara. My eggplant rollatini start with roasted slices of eggplant rolled up with pesto and baked in marinara. No frying required!
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Eggplant Rollatini Recipe
Pesto Eggplant Roll-Ups are a great way to use leftover pesto. And it might even convert an eggplant hater or two!
Ingredients
- 4 T olive oil
- 2 garlic cloves, minced
- 2 medium-sized eggplants (about 3 pounds), peeled, and sliced lengthwise into ⅜-inch thick strips
- salt and black pepper
- 2 cups marinara sauce
- ⅔ cup prepared basil pesto
- 4 ounces mozzarella cheese, grated (about 1 cup)
- 1 cup freshly grated Parmesan cheese
- 2 handfuls of fresh baby spinach
- ⅔ cup oil-packed sun-dried tomatoes (optional)
Instructions
- Preheat oven to 425 degrees F. Grease two rimmed baking sheets.
- Combine the oil and garlic in a small bowl. Brush the oil on one side of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.
- Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking. Also rotate your pans.
- Remove from the oven and reduce temperature to 375 degrees F.
- Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.
- Bake for 15-20 minutes until cheese is melted and the rolls are heated through. Serve hot.
Notes
Nat's Note: If squeeze them in tight you could fit 3 eggplants worth of roll-ups in your 9x13 pan!
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