How To Make Eggplant Rollatini


  • 2 medium sized eggplants
  • ¼ cup olive oil
  • 1 egg (beaten)
  • 15 oz Ricotta cheese
  • ½ cup Quattro Formaggio
  • 2 tbsp pine nuts
  • ½ cup basil leaves (chopped)
  • 2 cups marinara sauce
  • ½ cup Parmesan



  1. Preheat oven to 350 degrees F.

  2. Slice eggplant lengthwise to about ½" thick. Discard the sides (where the skin is most abundant). You will have approximately 8 slices in total.

  3. Under medium heat, cook eggplants in olive oil until tender. Set aside to cool.

  4. In a bowl, combine egg, Ricotta cheese, Quattro Formaggio, and pine nuts. Stir in chopped basil leaves until just mixed.

  5. Place about 2 tablespoons of cheese mixture on one end of an eggplant slice, and roll it up. Repeat with other eggplant slices and arrange onto a 9-inch glass pie dish seam side down.

  6. Pour Marinara sauce to cover eggplant rolls. Then sprinkle with Parmesan.

  7. Bake for about 15 minutes, or until sauce bubbles and cheese turns golden.


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