A lighter, fresher twist on Italian comfort food — stuffed, rolled, and baked to perfection.
What Happens When Caprese Meets Rollatini?
Take the creamy mozzarella, juicy tomatoes, and fragrant basil of a Caprese salad… then wrap it up in tender slices of roasted eggplant, roll it like cannelloni, bake it under a blanket of sauce, and boom — you’ve got Caprese eggplant rollatini.
This dish is pure Italian-inspired comfort with a veggie-forward, low-carb twist. It’s elegant enough for dinner parties, but easy enough to whip up on a weeknight.
Why You’ll Fall in Love with This Recipe
Caprese eggplant rollatini brings together the best of both worlds — classic flavors and wholesome ingredients. Here’s why you’ll want to make it again and again:
- Vegetarian & naturally gluten-free
- Low-carb alternative to traditional pasta dishes
- Beautiful presentation, but simple technique
- Perfect make-ahead dish for entertaining
- Customizable — add ricotta, swap herbs, play with sauces
It’s satisfying and cheesy without being heavy — the kind of dish you feel good after eating.
What Is Rollatini, Anyway?
Rollatini (also known as involtini in Italian) is a classic technique where thin slices of eggplant (or other veggies) are rolled around a filling, placed in a baking dish, and covered with sauce and cheese.
This version ditches the ricotta for a Caprese-inspired filling — think sliced fresh mozzarella, chopped cherry tomatoes, and a basil-garlic drizzle.
Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| Eggplant | 2 medium eggplants, sliced lengthwise |
| Filling | Fresh mozzarella, cherry tomatoes, fresh basil |
| Flavor boost | Olive oil, garlic, balsamic glaze or vinegar |
| Sauce | Marinara or homemade tomato sauce |
| Topping (optional) | Parmesan, extra mozzarella, or breadcrumbs for crunch |
Want more creaminess? Add a dollop of ricotta inside each roll. Want more tang? Use sun-dried tomatoes instead of fresh.
How to Choose the Best Eggplants
Your eggplant is the star, so let’s pick the right one:
- Firm, glossy skin — no wrinkles or soft spots
- Medium-sized — thinner eggplants yield better slices for rolling
- Male eggplants (look for fewer seeds): a small dot-shaped bottom instead of a wider oval
Too many seeds = bitterness. Roasting helps tame it, but starting with a good eggplant makes all the difference.
Step-by-Step: How to Make Caprese Eggplant Rollatini
🔪 1. Slice and Salt the Eggplant
Slice the eggplant lengthwise, about ¼ inch thick. Sprinkle lightly with salt and let rest for 15–20 minutes to draw out moisture. Pat dry with paper towels.
🔥 2. Roast Until Flexible
Brush slices with olive oil and roast at 400°F (200°C) for 15–20 minutes until tender and pliable. Let cool slightly so they’re easy to handle.
🍅 3. Make the Caprese Filling
Chop cherry tomatoes, tear fresh basil, and slice mozzarella into strips. Combine with minced garlic, a drizzle of olive oil, salt, and pepper. Optional: splash of balsamic vinegar or glaze.
🧀 4. Roll It Up
Place a spoonful of filling at the wider end of each eggplant slice. Gently roll and place seam-side down in a baking dish with a layer of tomato sauce on the bottom.
🍅 5. Add Sauce and Cheese
Spoon more sauce over the rolls. Sprinkle with extra mozzarella or Parmesan if desired.
🔥 6. Bake and Broil
Bake at 375°F (190°C) for 20 minutes until bubbling. Broil for 2–3 minutes to brown the top.
🌿 7. Garnish and Serve
Top with more fresh basil, cracked pepper, and a drizzle of olive oil or balsamic glaze.
Quick Recipe Recap: Caprese Eggplant Rollatini
| Servings: 4–6 | Prep Time: 25 mins | Cook Time: 25 mins |
Ingredients:
- 2 medium eggplants, sliced lengthwise
- 1 cup cherry tomatoes, chopped
- 8 oz fresh mozzarella, sliced into strips
- ½ cup fresh basil leaves, chopped or torn
- 2 garlic cloves, minced
- 2 tbsp olive oil (plus more for roasting)
- 1½ cups marinara or tomato sauce
- Salt and black pepper to taste
- Optional: balsamic glaze, grated Parmesan, ricotta, red pepper flakes
Instructions:
- Slice, salt, and roast eggplant until flexible.
- Make filling with tomatoes, mozzarella, basil, garlic, oil.
- Roll up eggplant with filling and place in sauced baking dish.
- Top with more sauce and cheese.
- Bake at 375°F for 20 mins, then broil 2–3 mins.
- Garnish and serve hot.
Nutritional Snapshot (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~280–320 kcal |
| Protein | 14–16g |
| Carbohydrates | 12–15g |
| Fiber | 4–5g |
| Fat | 18–20g |
| Sugar | ~6g (natural) |
| Sodium | Moderate |
This dish is low in refined carbs, high in flavor, and rich in plant-based fiber and antioxidants. Even meat-lovers won’t miss a thing.
Flavor Variations & Swaps
| Variation | How to Do It |
|---|---|
| Add protein | Add shredded chicken, lentils, or tofu to filling |
| Creamy version | Add ricotta or whipped goat cheese |
| Vegan twist | Use dairy-free mozzarella and cashew cream |
| Spicy kick | Sprinkle crushed red pepper into the filling |
| Crunchy top | Add seasoned breadcrumbs before broiling |
Eggplant is a flavor sponge — it adapts beautifully to anything you pair it with.
Make-Ahead Tips
Caprese eggplant rollatini is meal-prep approved:
- Make ahead: Assemble rolls and refrigerate up to 24 hours before baking
- Freeze: Wrap individually before baking. Freeze up to 1 month.
- Reheat: Bake straight from fridge or freezer until hot and bubbly
Perfect for guests or busy weeknights when you want to eat well without the fuss.
What to Serve With It
While this dish can stand alone, it also pairs wonderfully with:
| Side Dish | Why It Works |
|---|---|
| Garlic bread | For that saucy dip-and-scoop moment |
| Arugula salad | Peppery contrast and a refreshing crunch |
| Couscous or orzo | Light and fluffy base for extra sauce |
| Roasted asparagus | Complements the Italian flavor profile |
| Lemon risotto | For an indulgent but bright side |
Whether you’re hosting dinner or just feeding yourself, these combos turn rollatini into a full Italian experience.
A Personal Note: A New Way to Love Eggplant
I’ll admit — I was never team eggplant. Something about the texture never quite worked for me. But when I tried it roasted and rolled around gooey cheese and tomatoes? Game changer.
This recipe came out of a desire to make something pretty, satisfying, and not too heavy. It ended up being a crowd-pleaser — even my meat-and-potatoes dad asked for seconds. That’s when I knew I had a keeper.
Now, Caprese eggplant rollatini is one of my go-tos — especially when I want to impress guests or treat myself to something that feels fancy but isn’t fussy.
Final Thoughts: When Simple Ingredients Become Something Special
Caprese eggplant rollatini is what happens when clean, vibrant ingredients come together with a little creativity. It’s elegant, wholesome, and layered with flavor in every bite.
Whether you serve it at a cozy dinner for two or bring it to a potluck, it’s guaranteed to turn heads and warm hearts. And you don’t need a Nonna or a pasta machine to make it happen — just a baking dish, a few fresh ingredients, and a craving for something delicious.
Call to Action
Ready to give eggplant the glow-up it deserves? Try this Caprese eggplant rollatini and savor the simple magic of roasted vegetables, melty cheese, and bright basil.
For more veggie-forward Italian recipes, visit The Mediterranean Dish or explore comfort food at Half Baked Harvest.
