Eggplant Rollatini

Lightened-Up Italian Comfort with Mutti 🍅✨

There’s something magical about Italian comfort food — layers of rich sauce, gooey cheese, and hearty vegetables baked to perfection. But sometimes those classic dishes can feel a little heavy, especially when you’re looking for a meal that’s cozy yet lighter on the waistline. That’s where my Air Fried Eggplant Rollatini comes in.

This dish is all about balance: the nostalgic flavours of Italy we all crave, reimagined in a way that feels fresh, vibrant, and good-for-you. Instead of frying the eggplant in oil, I crisp up the slices in the air fryer, giving you that satisfying golden crunch without all the extra heaviness. Then comes the filling a creamy, dreamy mix of ricotta, mozzarella, and Parmesan that makes every bite feel indulgent while still staying light.

But the true secret to this dish? Mutti Polpa. Their finely chopped Italian tomatoes are like bringing a little piece of Italy right into your kitchen. They’re naturally sweet, perfectly textured, and bursting with that bright, just-picked flavour that takes this rollatini to the next level. When baked together, the sauce bubbles up around the cheesy rolls, filling your kitchen with the most irresistible aroma.

The result is pure comfort food but one that leaves you feeling nourished, not weighed down. Serve it as a meatless main with a crisp green salad, or alongside grilled chicken or fish for a complete dinner. Either way, this Air Fried Eggplant Rollatini is the kind of dish you’ll want to make again and again.

Because Italian food should always be about joy, flavour, and sharing a meal with the people you love and this recipe delivers all of that in every bite.

Ingredient List For the Sauce & Eggplant:

• Mutti Polpa (finely chopped tomatoes): These are the star of the dish, bringing that fresh, sun-ripened Italian tomato flavour to your sauce.
• Medium eggplants: Choose firm, glossy eggplants with smooth skin. These will be sliced thin and air-fried for the rollatini base.
• Large egg: Helps bind the breadcrumb coating to the eggplant.
• Italian seasoned breadcrumbs: Adds crunch and flavour to the eggplant slices without deep frying.
• Mozzarella cheese, shredded: Sprinkled on top for that bubbly, cheesy finish.

For the Cheese Filling:

• Ricotta cheese: Creamy and light, it forms the base of the filling.
• Mozzarella cheese, shredded: Adds that stretchy, gooey texture we all love.
• Parmesan cheese, grated: Brings a nutty, savoury depth to the filling.
• Large egg: Binds the cheeses together so the filling stays creamy but not runny.
• Fresh basil, chopped: Bright, herbal notes that lift the richness of the cheese.
• Sea salt: Balances the flavours.
• Freshly ground black pepper: A gentle kick of spice for depth.

Optional: A sprinkle of extra fresh basil or parsley for garnish before serving. 🌿

Eggplant Rollatini

Rachelle Newbigging

Crispy air-fried eggplant slices, rolled up with a creamy mix of ricotta, mozzarella and Parmesan then baked to a bubbly cheesy perfection with fresh tomatoes.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Ingredients

  

• 2 cans of Mutti Polpa finely chopped tomatoes
• 2 eggplants
• 1 egg
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup mozzarella cheese
• Cheese Filling:
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1 egg
• 2 tbsp chopped fresh basil
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

 

• Slice the eggplant lengthwise into 10 even slices. Arrange them on a cutting board, sprinkle lightly with salt, and let rest for 15 minutes. Rinse well to remove excess salt, then pat dry with paper towels.
• Set up two shallow bowls, one with a beaten egg, the other with breadcrumbs. Dip each eggplant slice into the egg, then coat evenly with breadcrumbs.
• Lightly spray your air fryer basket with olive oil. Working in batches, arrange the eggplant slices in a single layer. Air fry at 375°F for 5 minutes, flip, and cook for an additional 5 minutes. Set aside once golden and crisp.
• In a mixing bowl, combine ricotta, mozzarella, Parmesan, one egg, fresh basil, salt, and pepper to create the filling.
• Preheat the oven to 350°F. Spread a thin layer of Mutti Polpa in the base of a 9×13-inch baking dish.
• Place a generous spoonful of filling at the wider end of each eggplant slice. Roll tightly and arrange seam-side down in the baking dish. Repeat with remaining slices.
• Top with the second can of Mutti Polpa and sprinkle with the remaining mozzarella. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.

If you enjoyed this recipe, you may also enjoy my Spring Pea & Asparagus Risotto or my Roasted Red Pepper Rigatoni Pasta or even my Lemon Chicken Piccata Leave a comment below if you liked this recipe!