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Aubergine Rollatini

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aubergine rollatini is a wonderfully comforting vegetarian dish that brings together the classic flavours of a Mediterranean kitchen. Breaded aubergine slices are baked until golden and crisp, then wrapped around a creamy, herb-flecked centre of ricotta, mozzarella, and fresh basil. Topped with a rich marinara sauce and a generous dusting of Parmesan, it is an elegant alternative to a traditional lasagne or moussaka, offering a lighter yet deeply satisfying meal that celebrates simple, honest ingredients.

Perfect for a weekend dinner or as a sophisticated main for guests, this versatile recipe can be prepared a day in advance and kept in the fridge until you are ready to bake. Serve it alongside a crisp green salad and some crusty sourdough to soak up the savoury tomato sauce. It is a brilliant way to enjoy seasonal aubergines in a format that feels both indulgent and wholesome for the whole family.

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Ingredients for Aubergine Rollatini

  • Nonstick olive oil spray

  • Plain flour

  • 4 large eggs, beaten to blend

  • 375g fresh breadcrumbs made from crustless French bread

  • 300g grated Parmesan cheese (about 230g )

  • 18 1/4- to 1/3-inch-thick lengthwise aubergine slices (from 2 medium)

  • 725ml (packed) coarsely grated whole-milk mozzarella cheese (about 350g )

  • 300ml ricotta cheese (preferably whole-milk)

  • 3/4 cup chopped fresh basil leaves

  • 3 cups purchased marinara sauce

How to make Aubergine Rollatini

Preheat oven to 177°C. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 120g Parmesan cheese in another. Sprinkle each aubergine slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange aubergine slices in single layer on prepared sheets. Bake aubergine in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among aubergine slices (about 45ml per slice); spread evenly. Starting at 1 short end, roll up aubergine slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 177°C. Spoon marinara sauce over rolls; sprinkle with remaining 80g Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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