Eggplant Rollatini with Arrabiata Sauce Recipe

Take a cue from Italian cuisine with this eggplant rollatini dish, made healthier with part-skim ricotta and a homemade, spicy arrabiata sauce. Grilling the eggplant boosts the dish’s flavor and makes rolling the vegetable a cinch. Feeling indulgent? Add slices of fresh mozzarella on top and bake for 15 minutes at 350 degrees.

Eggplant Rollatini
Photo by Emily Miller

Eggplant Rollatini with Arrabiata Sauce Recipe 

Serves 6

Prep time: 30 minutes
Cook time:  30 minutes



For Sauce:
1 28. oz can San Marzano whole tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons of tomato paste
1/4 teaspoon sugar
1/2 teaspoon sea salt
ground black pepper

For Eggplant:
2 large eggplants
1/4 cup olive oil
sea salt
ground black pepper
1/4 cup basil
1 cup part-skim ricotta


  1. Preheat grill to medium heat.
  2. Prepare eggplant by cutting off the ends and slicing lengthwise into 1/4” thick pieces. Sprinkle salt on eggplant and place in colander for 20 minutes.
  3. Using a food processor, process can of tomatoes until smooth.
  4. In a large stock pot over medium-low heat, heat olive oil.
  5. Add garlic, stirring for 30 seconds. Then add red pepper flakes and tomato paste.
  6. Stir in processed tomatoes, sugar, sea salt and a dash of ground black pepper. Let simmer for 10  to 15 minutes.
  7. Rinse off eggplant and pat dry. Using a pastry brush, brush oil onto eggplant slices and season with salt and pepper. Remaining oil can be brushed onto eggplant as it grills.
  8. Place eggplant slices on grill, cooking for 3-5 minutes each side. Transfer to baking sheet.
  9. In food processor, mix ricotta and basil until smooth.
  10. Scoop one tablespoon of ricotta and basil mixture onto wider end of eggplant and then roll tightly.
  11. In a deep dish, spoon arrabiata sauce and place rollatini on top. If need be, warm up the dish in the oven for 15 minutes at 350° F. Garnish with basil and serve.

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