Savory Elegance

Transport your tastebuds to Italy with these decadent Four-Cheese Eggplant Rollatini! Baked in a lively tomato sauce, tender roasted eggplant envelops a rich and creamy four-cheese filling accented with fragrant herbs.

 Ingredients: Part 1

Globe Eggplant, Ricotta Cheese, Parmesan Cheese, Cottage Cheese, Mozzarella Cheese, Italian Parsley, Garlic, Egg, Scallions, Salt & Pepper

 Ingredients: Part 1

Red Onion, Garlic, Olive Oil, Petite Diced Tomatoes, Italian Seasoning, Crushed Red Pepper Flakes, Basil, Salt & Pepper

Start Your Sauce

In a saucepan, sauté onion in olive oil, add garlic, tomatoes, seasonings, and simmer for 40-45 minutes until thick. Season with salt, pepper, and fresh basil; set aside.

Preheat to 400°F. Grease a 13x9-inch dish. Trim, slice, and salt eggplant into 10 (or up to 12) 1/4-inch wide slices. Generously salt each piece and allow to rest for 30 mins, on paper towels, then pat dry.

Swap paper towels for parchment paper. Spray eggplant, bake 10-15 mins until pliable. Cool and reduce oven to 375°F.

Stuffing Time!

For the filling, blend cottage cheese and ricotta, then add half Parmesan, half Mozzarella, parsley, scallions, garlic, egg, and season to taste. Spread on eggplant slices.


Pour 2/3 of the sauce in the dish. Roll and arrange filled eggplant rolls seam side down

Spoon remaining sauce over rolls, then add remaining cheese.  Make Ahead: Prep 1-2 days in advance, refrigerate. Allow to sit at room temp for 30 mins before baking. Adjust baking time.

In the grand finale, bake uncovered for 30-35 mins until it's piping hot, bubbling, and the cheese gets that delicious golden hue. Afterward, cover it gently with foil and let rest for 5-10 minutes. 

Experience the cheesy, bubbling delight of our Italian-style Four-Cheese Eggplant Rollatini!

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