Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping
Aug 10, 2017, Updated Feb 26, 2025
A Summer Pleasure: Grilled Eggplant Rolled with a Herbal Ricotta and Creamy Burrata Cheese Filling and Baked with a Zesty Marinara. Add some crunch and interest with a Garlicky-Parmesan Breadcrumb Topping. Lightened-Up Vegetarian Comfort Food!
Eggplant Rollatini is an Italian dish of eggplant slices rolled around a cheesy filling, sauces and baked.
A lighter touch~ Eggplant is grilled, not fried. A crisp topping adds just the right touch. I’ve used Gluten- Free Breadcrumbs.
Are you looking for something to make with fresh garden eggplant?
You’ll love this Vegetarian and Gluten-Free recipe (I have used gluten-free breadcrumbs) that is full of flavor using healthy ingredients.
Lately, I’m craving Italian Vegetarian Comfort Food~ this lightened-up version is a great recipe to enjoy eggplant all summer long.
No breading and frying eggplant here:
Grilling adds a nice smokey flavor to the thin slices ~ with no messy clean up!
Adding Garlicky-Parmesan Breadcrumbs:
Add to the top of each roll is a great trick I love… has the deep flavor of frying with a fraction of calories and fat.
Garlic lovers will delight over these hearty eggplant roll-ups – garlic is added to the grilled eggplant slices, and the crunchy topping.
Eggplant is sweet and tender during the warm summer months – choose some that are firm, hard and heavy for their size. I enjoy buying them from farmers’ markets where they are bound to be “just picked.”
Eggplant Nutrition:
Eggplants, also known as aubergines, contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant-based foods. Mainly known for its high antioxidant content, which provides a wide variety of health benefits.
Contains almost no fat, no cholesterol, and few calories.
Yes… Mozzarella cheese can be substituted for burrata
Save fat calories.. addd some greed flavor!
Some Interesting Eggplant Facts!
- While widely considered a vegetable, eggplant is actually a berry.
- Eggplant is related to tomatoes. They’re both part of the nightshade family.
- Believed to have originated in India, where it is still considered the king of vegetables and is important in Indian diets.
- Salting and rinsing eggplant can remove the plant’s bitterness. Today, eggplant is not as bitter as it used to be, but this practice is still useful. Salting will, however, reduce the amount of oil absorbed during cooking.
- An eggplant is more than 90% water. This high water content means it has very few calories. In fact, 100 grams of raw eggplant will contain only 24 calories, along with 14% your daily fiber needs.
- China is the biggest eggplant producer in the world.
You will love this Rollatini! I often double the recipe to feed a large crowd,
Karen
Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping
Equipment
- 1 heavy 10" x 13" baking pan with high sides
Ingredients
- 2 medium-large fresh eggplants, about 3 pounds
- 2 tablespoons extra virgin olive oil, divided
- 1 medium clove fresh garlic, peeled, finely grated
Ricotta / Burrata Filling:
- 1 1/2 cups ricotta cheese, preferably fresh
- 8 ounces fresh burrata, cut into 1/2″ cubes, about 1 cup
- 1 large egg, beaten (I use pasture raised)
- 1/4 cup fresh parsley leaves, cleaned, dried and minced
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon sea salt
Garlicky Breadcrumbs:
- 3 tablespoons dry breadcrumbs, regular or gluten-free
- 3 tablespoons parmesan reggiano cheese, coarsely grated
- 1 teaspoon fresh garlic, finely grated
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley leaves, cleaned, dried and minced
Finishing: Sauce & Herbs:
- 1 1/2 cups marinara sauce, divided
- 1 tablespoon fresh oregano leaves, minced, extra for garnish
Instructions
Eggplant:
- Peel eggplants and slice into 1/4" lengthwise slices – about 8 slices each totaling 16 slices (can leave on a little skin.) Use a mandoline for easy slicing. Layer the slices with sprinklings of kosher salt in a colander, place in a sink. Let stand 20 minutes to pull out excess moisture. Set grill to medium-high heat, lightly brush grill with olive oil.
- Blot eggplant slices with paper towels or a kitchen towel; place them on a large rimmed tray – brush them with 1 T. olive oil on both sides. Grill, covered not moving the first side – until strong grill marks form. Turn the slices over – turn heat down to medium- low. Cook until nicely colored and cook through – about 5 minutes total. Remove to the rimmed tray, set aside. Brush eggplant with remaining tablespoon of olive oil, toss in the minced garlic, rub in (for extra garlicky flavor.)
Ricotta / Burrata Filling:
- Mix well all ingredients together, do not overmix. Make sure filling is cold, refrigerate if making ahead.
Garlicky Parmesan Breadcrumbs:
- Mix all ingredients together, add a pinch of salt.
Fill Rollatini & Bake:
- Preheat oven to 350 degrees. Spoon 1 cup of marinara sauce on the bottom of a 10″ x 13″ heavy baking pan. Lay out eggplant slices on a cutting board. With a large spoon, drop 2 1/2 tablespoon of filling on the end of each slice. Roll up and place in the pan over the sauce. Continue with remaining ingredients, will have about 16 rolls.
- Top the rolls with 1/2 cup remaining sauce. Dot the sauce with the fresh oregano leaves. Top each roll with 1 teaspoon of the Garlicky Parmesan Breadcrumbs, scatter any extra.
- Cover with foil, bake for about 25 minutes until bubbly and cooked through. Broil for a few seconds if desired to crisp the topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
