Eggplant and Zucchini Rollatini

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

This Italian Rollatini dish looks lively and tastes like it, too. Bake the eggplant and zucchini slices for a healthier approach. Mix the eggplant’s tanginess with the salty flavors of the blue cheese and cream cheese. Bring even more cheekiness with chili flakes, pepper, and garlic.

Ingredients Needed for Eggplant and Zucchini Rollatini

For the eggplant-zucchini bake:

1 large eggplant, lengthwise sliced
1 ounce medium-sized zucchini, lengthwise sliced
1 tablespoon olive oil

For the cream cheese mixture:

7 ounces of cream cheese
1 spring onion, chopped
1 small onion, chopped
1 teaspoon chili flakes

For the tomato sauce:

2 cups of tomato sauce
¼ cup fresh parsley
1 tablespoon garlic powder
1 tablespoon olive oil

For the topping:

3 ounces of blue cheese
fresh basil leaves for garnishing
1 tablespoon olive oil

How to Cook Eggplant and Zucchini Rollatini

  1. For the eggplant-zucchini bake:

    Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at 360⁰F/180⁰C.

  2. For the cream cheese mixture:

    Add the cream cheese, spring onion, onion, and chili flakes to a smaller bowl, season with pepper, and mix using a fork. Set aside.

  3. For the tomato sauce:

    Add the tomato sauce, fresh parsley, garlic powder, and olive oil to a bowl. Season with salt and mix.

  4. Dispense the cream cheese cream on each zucchini and eggplant slice and roll them.
  5. Add the tomato sauce mixture into a 10 x 10 x 2 inch (24 x 24 x 5 cm) baking dish and spread it evenly.


  6. For the topping:

    Place the rollatini inside, sprinkle the crumbled blue cheese on top, garnish with basil leaves, drizzle with olive oil, then bake for 40 minutes at 340⁰F/170⁰C.

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