Eggplant Rollatini Recipe

Eggplant Rollatini Recipe
Staff Writer

Cindy's Table

Easy to make and always delicious, eggplant rollatini makes a great appetizer, snack, or main course to enjoy any time of the week. 

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Preheat the broiler. Coat a large baking sheet with olive oil. For even easier clean up, line a baking sheet with aluminum foil and then coat with olive oil. 

Cut the eggplant lengthwise into ¼-inch thick slices. Place on a platter and pat both sides with a paper towel, and then lightly sprinkle with sea salt on both sides.

Add the eggs to a large baking dish and whisk. Add the breadcrumbs and seasonings, if using, to a seperate baking dish. Dip each slice of eggplant into the eggs and then the breadcrumbs, and lay out on the baking sheet. Broil the breaded eggplant slices for 3-4 minutes on each side, keeping a close eye on them to make sure they don't burn.  Remove the eggplant from the broiler and set aside to cool. Reduce the heat of the oven to 350 degrees.

In a large skillet, add about 1 tablespoon of olive oil with the garlic and spinach. Sauté until the spinach has wilted.

Coat a glass baking dish with a light layer of tomato sauce. Lay out the eggplant slices onto a work surface. Starting from the wider side, add the spinach, a basil leaf, and a slice of mozzarella cheese. Gently roll the eggplan slice and place in the baking dish, seamside down. Repeat with the remaining egg plant slices. 

Add the rest of the sauce to cover the eggplabnt and bake for 25 minutes. Serve the rollatini with extra sauce and Parmesan cheese. 


Calories per serving:

472 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 23g 35%
  • Carbs 48g 16%
  • Saturated 7g 37%
  • Fiber 11g 43%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 10g
  • Polyunsaturated 3g
  • Protein 21g 43%
  • Cholesterol 149mg 50%
  • Sodium 1,323mg 55%
  • Calcium 369mg 37%
  • Magnesium 110mg 28%
  • Potassium 1,338mg 38%
  • Iron 5mg 28%
  • Zinc 3mg 19%
  • Phosphorus 366mg 52%
  • Vitamin A 326µg 36%
  • Vitamin C 17mg 29%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 166µg 41%
  • Vitamin B12 1µg 20%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 36%
  • Vitamin K 207µg 258%
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