Eggplant Rollatini with Parmesan Risotto

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What happens when you combine parmesan risotto and super thin strips of cooked eggplant? Eggplant Rollatini of course!! It's one of my most favorite comfort meals and it's even better if you have any leftovers!!

A rectangular white baking dish with eggplant rollatini garnished with fresh basil with a glass of red wine, a small bowl of grated parmesan and a wooden spoon on the side.

Why I Love This Recipe

When I first started making risotto I felt pretty damn fancy! I remember when I was a kid and I'd see it on a menu it always sounded SO grown up. So naturally when I started making it myself I was pretty pumped. But guess what guys... it's actually incredibly easy! It's just a simple rice dish and it just requires a bit of attention as you have to semi-continually stir it while you're cooking. But other than that, it's a no brainer!

I make it for most special occasions when I'm not in the mood for meat. This Eggplant Rollatini is a perfect main course or side dish and you can flavor the risotto however you want. It is a dish that is both perfect when hosting with a panzanella but also when you need a comfort meal, like a cozy bowl of pasta. This time it's a Parm risotto but the magic REALLY happens when you take a few tablespoons of the rice, roll it up in a piece of eggplant and then bake it off for a hot second. It's magical. And you're going to want it this holiday season for sure.

Ingredients & Substitutions

A mise-en-place with all the ingredients required to make eggplant rollatini with parmesan risotto.
For the Risotto
  • Butter
  • Garlic Cloves finely chopped
  • Shallot finely chopped
  • Arborio Rice
  • Dry White Wine
  • Chicken / Vegetable Stock
  • / grated
  • Mascarpone Cheese
  • Kosher Salt and Black Pepper freshly cracked
For the eggplant
  • Eggplants
  • Olive Oil
  • Marinara Sauce
  • Fresh Basil

*For a full list of ingredients and instructions please see recipe card below.

How to Make Eggplant Rollatini

A large blue dutch oven with oil, garlic and shallots.

Step 1: In a large skillet heat the butter over medium high heat. Add the shallot and garlic and saute for 1 minute until fragrant.

A large blue dutch oven with a base of garlic and shallots cooked in oil,, with arborio rice on top.

Step 2: Add the rice to the skillet, and stir for 1 minute to just toast the rice. Once the rice has slightly toasted, add the white wine and stir to combine.

A large blue dutch oven of risotto topped with grated parmesan and mascarpone.

Step 3: Add the stock ½ cup at a time. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, remove from the heat and stir in the Parmesan and mascarpone cheese.

A baking sheet lined with paper towels, with lengthwise cut slices of eggplant topped with salt.

Step 4: Slice the ends off of the eggplant. Slice the eggplant into ¼-inch lengthwise slices. Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry.

A baking sheet with lengthwise cut cooked slices of eggplant.

Step 5: Heat a skillet on the stove with high heat. Brush both sides of the eggplant liberally with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on both sides until the eggplant is pliable. Remove the eggplant once cooked and place on a large baking sheet to cool.

A rectangular white baking dish with marinara sauce in the base with 4 eggplant slices rolled up stuffed with parmesan risotto.

Step 6: Preheat oven to 350F. Place half of the marinara sauce on the bottom of a small baking dish. Add a few spoonfuls of the cooled risotto on top of the eggplant slices, roll the eggplant up and place seam side down in baking dish.

A rectangular white baking dish with marinara sauce in the base with two rows of six eggplant rolls, rolled up with parmesan risotto inside, topped with some more marinara and grated cheese.

Step 7: Repeat this with the remaining risotto and eggplant and then add a spoonful of the remaining marinara sauce on top of each.

A rectangular white baking dish with baked eggplant rollatini out of the oven, garnished with basil leaves.

Step 8: Dust with shredded Parmesan cheese. Transfer the baking dish into the oven and bake for 25 minutes. Serve with additional Parmesan cheese and shredded basil if desired.

How to Store Eggplant Rollatini

You can store the leftovers in an airtight container for 3-4 days. When its time to eat, I recommend heating it in the oven till its warmed through. You can cover it with a foil when its in the oven and optionally re-garnish with fresh parmesan grated on top when its warm.

How to Freeze Eggplant Rollatini

You can freeze eggplant rollatini both before and after baking for about 3 months. If you only have risotto leftovers, that can be frozen as well. When you want to eat, bake or re-heat the rollatini in the oven at 350F.

Tips & Tricks

If you haven't tried the salting technique yet, it might sound weird to add salt on the eggplant - but what it does is literally pull excess water out of the eggplant. Then you rinse it all away and it's ready to go. This works well for zucchini, too.

A close-up shot of Eggplant Rollatini garnished with fresh basil and grated parmesan.

FAQs

What all can be filled inside eggplant rollatini?

If you do not have time to make risotto, rollatini can also filled with a ricotta-based mix. You can also add other things and be creative with it!!

Do I need to peel the eggplant?

No, you do not need to peel the eggplant for this recipe. Just make sure you cut the right thickness of the slices (about ¼").

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Eggplant Rollatini from www.whatsgabycooking.com (@whatsgabycookin)

Eggplant Rollatini

Author: Gaby Dalkin
5 from 6 votes
Little pillows of risotta wrapped in thinly sliced eggplant and baked until warm is TRULY perfection.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

For the Risotto

  • 2 tablespoons butter
  • 1 clove garlic finely chopped
  • 1 shallot finely chopped
  • 1 cup Arborio Rice
  • ½ cup dry white wine
  • 3 cups chicken or vegetable stock
  • cup grated Parmesan
  • 2 tablespoons mascarpone cheese
  • Kosher salt and freshly cracked black pepper to taste

For the eggplant:

  • 2 large eggplants
  • Olive oil for brushing
  • 1 15-ounce jar marinara sauce
  • Fresh basil for garnish

Instructions
 

For the Risotto

  • In a large skillet heat the butter over medium high heat. Add the shallot and garlic and saute for 1 minute until fragrant. Add the rice to the skillet, and stir for 1 minute to just toast the rice.
  • Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, remove from the heat and stir in the Parmesan and mascarpone cheese. Season with salt and pepper as needed and transfer to a bowl to cool.

For the Eggplant

  • Slice the ends off of the eggplant. Slice the eggplant into ¼-inch lengthwise slices (long slices, not circles), about 6 slices total per eggplant. Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry.
  • Heat a skillet on the stove with high heat. Brush both sides of the eggplant liberally with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on both sides until the eggplant is pliable. Remove the eggplant once cooked and place on a large baking sheet to cool.

To Assemble

  • Preheat oven to 350 degrees F.
  • Place half of the marinara sauce on the bottom of a small baking dish. Add a few spoonfuls of the cooled risotto on top of the eggplant slices, roll the eggplant up and place seam side down in baking dish. Repeat this with the remaining risotto and eggplant and then add a spoonful of the remaining marinara sauce on top of each. Dust with shredded Parmesan cheese. Transfer the baking dish into the oven and bake for 25 minutes. Serve with additional Parmesan cheese and shredded basil if desired.

Notes

If you haven't tried this technique yet, it might sound weird to add salt - but what it does is literally pull excess water out of the eggplant. Then you rinse it all away and it's ready to go. This works well for zucchini, too.

Nutrition Information

Calories: 280kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 954mg | Potassium: 627mg | Fiber: 7g | Sugar: 9g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Recipe adapted from my baller godmother The Italian Dish - just patiently waiting for her to take me to Italy!! xx

59 Comments

  1. So so glad I actually took a minute to look at the details for this recipe (I was just assuming the eggplant was filled with ricotta). YOU. HAD. ME. AT. RISOTTO. Which I will make in my Instant Pot. I'm also thinking roasting the slices on a sheet pan in the oven instead of sauteing would help with getting the final assembled dish into the oven and then my mouth.

  2. This recipe is amazing! I’m trying to make 1 recipe from Gaby per week, and they never disappoint!
    One question - for the skillet, do you use a regular sized pan? I used my largest pan which only fit 2-3 slices of eggplant at a time, and cooking each side for 2-3 minutes took forever with all of the egg plant slices. Any suggestions?

  3. 5 stars
    Made this for a small dinner party and it was fantastic. I prepared it one day ahead and baked the day of. The risotto in this recipe is so good. I had to make myself stop taste testing it. Instead of pan frying the eggplant slices I placed them on sheet pans and brushed olive oil, salt and pepper on them. I then baked for 8 mins flipped and baked 8 more minutes (375 degrees). I've done this before with another rollatini recipe and it works well. Thanks for another great recipe, Gaby. Happy New Year.

  4. I made this for the first time last night for company. I needed a vegetarian recipe for one of my guests and this was the perfect dish. Wow! It was such a hit. As with all of Gaby's recipes, the flavor was incredible and the presentation was beautiful. You are definitely my "go-to" Gaby! I love everything you create.

  5. What could you use in place of the mascarpone cheese want to make this tonight but don't have that. Should I just skip it or could I use mozzarella cheese as a replacement?

  6. How can you possibly state that this recipe requires 10 min. prep time when making the filling takes at least 30 min. and the eggplant another hour before it can be filled and baked! I also would like to understand why you label recipes at "new" when the majority are many years old and don't have anything updated or changed (unless it's the photos).

    1. prep time is the time is takes to get the recipe ready. the risotto making is included in the cooking time as you're cooking the risotto

  7. Getting more vegetarian dishes on the table and this is just amazing. Even my picky husband LOVES it. Thank you.

  8. 5 stars
    I love to try new recipes! I’ve never cooked with eggplant before and my husband says he doesn’t really like it. But he always challenges me to to change his mind about food so I gave this recipe a try! What a hit! A labor of love but worth it 🙂 He went for seconds and my 20 month old wanted to eat all the eggplant first! Great family dinner!

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