Grilled Eggplant Rollatini is a healthier version of the classic eggplant rollatini. The eggplant is grilled instead of breaded and fried. It is then rolled up with homemade ricotta, fresh basil, Parmesan, fresh lemon and a hint of nutmeg. Serve as an appetizer or an entreé with your favorite tomato sauce.

3 eggplant rollatini with ricotta cheese oozing out from the edges with marinara sauce and basil

Last week I made homemade ricotta.  This is the second recipe using the ricotta, the first one was asparagus, ricotta and mint tartlets. Both very Spring-like with fresh, bright flavors of fresh lemon, basil and mint as well as seasonal vegetables.

A closeup of grilled eggplant rolls garnished with fresh chopped basil

For me, grilling eggplant is the best way to enjoy it. I like the flavor from the char and the natural sweetness that grilling brings out in the vegetable.  Eggplant becomes very pliable when cooked, that’s why it’s perfect for this dish. Once the grilled eggplant is cool enough to a handle, it is rolled up with the ricotta mix.

Grilled eggplant rollatini and marinara sauce in a white bowl

If you don’t have a grill or indoor grill, you can brown the eggplant slices in a hot skillet for 3-4 minutes per side.

Served over easy marinara sauce, this dish can be served as an appetizer with 2 or 3 rolls or entrée with 4 rolls. Garnished with freshly chopped basil and freshly grated parmesan cheese.

Marinara sauce being poured into a pan

If you’ve tried this Grilled Eggplant Rollatini or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

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Yield: 12 rolls

Grilled Eggplant Rollatini

Perfect grill marks on eggplant that is rolled with fresh ricotta

Eggplant is grilled, then rolled up with homemade ricotta, fresh basil, Parmesan, fresh lemon and a hint of nutmeg.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3 eggplants, slices lengthwise to yield 12 slices
  • Olive oil
  • Salt
  • Ground black pepper
  • 1 1/2 cups (194 grams) homemade ricotta
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup (68 grams) Parmesan cheese, grated plus more for topping
  • Zest of 1/2 lemon
  • Freshly grated nutmeg, about 30 runs across a grater
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Marinara sauce


  1. Lay the eggplant slices onto a towel. Sprinkle evenly with salt and allow to sit for 20 minutes.
  2. Preheat an indoor grill pan or outdoor barbecue.
  3. Dry the eggplant slices and brush with olive oil, salt and pepper on both sides. Grill the eggplant slices for about 5 minutes per side until cooked with grill marks. Set aside and allow to cool.
  4. To a mixing bowl add the ricotta, basil, Parmesan, lemon zest and nutmeg.
  5. Preheat oven to 350°F/176°C.
  6. To a casserole dish, spread a thin layer of marinara sauce.
  7. Lay the eggplant slices out on a work surface and add 6 tablespoons of ricotta mixture to the end closest to you. Roll the ricotta into the eggplant and set in the casserole dish, seam-side down. Repeat with all slices, line them up in a single layer. Top with more marinara sauce and grated Parmesan. Bake for 20 minutes.

Nutrition Information



Serving Size

3 rolls

Amount Per Serving Calories 316Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 598mgCarbohydrates 20gFiber 5gSugar 2gProtein 16g