Baked Eggplant Rollatini with Grilled London Broil

Baked Eggplant Rollatini is an Italian-inspired comfort dish made with tender ribbons of eggplant wrapped around a creamy ricotta, Parmesan, garlic, basil, and egg filling, then baked beneath tomato sauce and melted mozzarella. It delivers many of the flavors of lasagna or eggplant Parmesan while replacing pasta with thin slices of eggplant.

The preparation creates several complementary textures: the eggplant becomes silky and tender, the ricotta filling stays creamy, the tomato sauce provides acidity and moisture, and the mozzarella and Parmesan form a savory melted layer across the top.

Salting and briefly baking the eggplant before rolling are especially important. These steps reduce excess moisture and soften the slices enough to roll without breaking, producing a finished dish that is tender without becoming watery.

Why People Will Love Baked Eggplant Rollatini with Grilled London Broil Recipe

Tender baked eggplant replaces heavier pasta sheets.

Ricotta creates a soft, creamy center.

Parmesan contributes nutty, salty depth.

Mozzarella gives the top a beautifully melted finish.

Fresh basil adds brightness and classic Italian aroma.

Garlic gives the cheese filling savory character.

Tomato sauce balances the rich cheeses with acidity.

Individual rolls make the dish attractive when served.

It feels indulgent while remaining vegetable-centered.

There is no need to bread or fry the eggplant.

Baking keeps preparation considerably cleaner than frying.

It can be assembled in advance for entertaining.

It works as either a vegetarian main dish or substantial side.

The flavors are familiar enough for family meals.

Leftovers reheat particularly well.

The filling can easily be customized with herbs or additional vegetables.

Each roll has a balanced amount of eggplant, cheese, and sauce.

Key Ingredients

Eggplant:
Large eggplants provide wide slices that are easy to roll. Baking them first transforms their initially firm flesh into a flexible, silky wrapper.

Ricotta Cheese:
Ricotta forms the creamy foundation of the filling. Whole-milk ricotta gives the richest texture, while part-skim ricotta can create a somewhat lighter version.

Parmesan Cheese:
Parmesan contributes concentrated savory flavor and helps season the relatively mild ricotta.

Mozzarella:
Mozzarella provides the stretchy, melted cheese layer that finishes the casserole.

Egg:
The egg helps bind the ricotta mixture so the filling remains inside the rolls rather than becoming loose during baking.

Fresh Basil:
Basil provides fresh herbal character that complements both tomato and eggplant.

Garlic:
Fresh minced garlic gives the cheese filling aromatic depth.

Tomato Sauce:
A balanced marinara or tomato sauce supplies acidity, sweetness, and enough moisture to keep the rollatini succulent.

Expert Tips

Choose firm eggplants with smooth, glossy skins.

Slice the eggplant consistently about ¼ inch thick.

A mandoline can help create evenly sized slices, but use a hand guard.

Salt both sides lightly rather than heavily.

Pat the eggplant thoroughly dry after it releases moisture.

Bake only until flexible; do not completely cook the slices during the first bake.

Allow the slices to cool before adding the ricotta mixture.

Drain watery ricotta before mixing the filling.

Finely grate Parmesan so it distributes evenly.

Do not overfill the eggplant rolls.

Place each roll seam-side down in the baking dish.

Leave a little space between rolls so sauce can surround them.

Use enough marinara to keep the eggplant moist without drowning the rolls.

Cover during the first stage of baking to retain moisture.

Uncover during the final 10 minutes to brown the cheese.

Let the rollatini rest for about 10 minutes before serving.

Baked Eggplant Rollatini

Ingredients

2 large eggplants, sliced lengthwise (1/4-inch thick slices)

1 cup ricotta cheese

1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish

1 egg

2 garlic cloves, minced

3 Tablespoon fresh basil, chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

2 1/2 cups tomato sauce

1/2 cup mozzarella cheese

fresh basil, chopped

Instructions

Preheat oven to 400F.

Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.

Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.

Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.

Prepare rollatini: Then spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.

Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

Notes

Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes).

Freezing tips: Prepare rollatini as directed, but don’t bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.

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Nutrition Information:

Frequently Asked Questions:

Why do we salt the eggplant before baking?

Salting the eggplant helps draw out excess moisture, preventing a watery rollatini and ensuring a firmer texture.

Can I skip salting the eggplant?

While salting is recommended to improve texture, you can skip this step if you’re short on time.

However, the rollatini might end up slightly more watery.

How do I prevent the rollatini from falling apart?

Ensure that the eggplant slices are not too thin, as thicker slices are easier to roll without breaking.

Additionally, gently patting dry the eggplant after salting helps maintain integrity.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce for convenience.

However, homemade sauce allows for customization and fresher flavors.

Can I make this dish ahead of time?

Yes, you can assemble the rollatini ahead of time and refrigerate until ready to bake.

Alternatively, you can freeze the assembled rollatini for longer storage, thawing before baking according to the recipe instructions.

Grilled London Broil

Ingredients:

1 (1 1/2 to 2-pound) London Broil, should be about 1 1/2 inches thick

1/2 cup soy sauce

2 tablespoons balsamic vinegar

2 tablespoons ketchup

3 cloves garlic, minced

1 1/2 tablespoons vegetable oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/2 teaspoon dried rubbed sage

1 1/2 teaspoons coarsely ground black pepper

1 teaspoon paprika

Instructions:

Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.

Place in a 1 gallon ziptop bag.

Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.

Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.

Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.

Mix together black pepper and paprika.

Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.

Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.

Let rest 10 minutes before slicing.

Nutrition Information:

Serving Size: 1/4 pound (approximately)

Frequently Asked Questions:

What exactly is London Broil?

London Broil is a method of cooking, not a specific cut of meat.

It typically involves marinating and grilling a tougher cut of beef, such as flank steak or top round steak.

Why is London Broil sometimes referred to as a “poor man’s steak”?

It’s often called a “poor man’s steak” because it’s made from less expensive cuts of beef that can be tough if not cooked properly.

However, when prepared well, it can be just as delicious as more expensive cuts.

How should I choose the right London Broil for grilling?

Look for a London Broil that’s about 1 1/2 to 2 pounds and approximately 1 1/2 inches thick.

It should be well-marbled for the best flavor and tenderness.

Can I marinate the London Broil for longer than 2 hours?

Yes, you can marinate it for longer, even overnight in the refrigerator, for more intense flavor.

Just be sure to plan ahead.

What if I don’t have a gas grill? Can I still make this recipe?

Absolutely! You can use a charcoal grill or even a stovetop grill pan.

Just adjust the cooking times accordingly.

Is it necessary to let the London Broil rest before slicing?

Yes, letting the steak rest for 10 minutes before slicing allows the juices to redistribute, resulting in a juicier and more tender steak.

Can I freeze the London Broil after marinating it?

It’s not recommended to freeze the steak after marinating, as the texture may change upon thawing.

It’s best to freeze it before marinating if you want to prepare it ahead of time.

What are some side dishes that go well with Grilled London Broil?

Grilled vegetables, roasted potatoes, garlic bread, or a fresh green salad make excellent accompaniments to this dish.

Can I adjust the seasoning in the marinade to suit my taste preferences?

Absolutely! Feel free to experiment with the seasonings to customize the flavor to your liking.

How can I tell when the London Broil is done cooking?

The best way to determine doneness is by using a meat thermometer.

For medium-rare, aim for an internal temperature of 125°F; for medium, aim for 130°F.