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Eggplant Roll-ups

eggplant rollatini

These eggplant roll-ups are made with a creamy filling of Temp Tee Whipped Cream Cheese, cottage cheese and shredded mozzarella cheese. Layered in a baking pan and covered with marinara sauce, the roll-ups make a satisfying vegetarian main course.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 medium eggplants
  • 2 tablespoon olive oil
  • 1 large egg
  • 1/2 cup Temp Tee Whipped Cream Cheese
  • 1/2 cup small-curd cottage cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cup marinara sauce, divided
  • 1/4 teaspoon crushed red pepper flakes (optional)


Preheat oven to 375 degrees. Line two or three baking sheets with aluminum foil. Cut eggplant lengthwise into 1/8- to 1/4-inch-thick slices. Arrange eggplant slices on baking sheets. Brush eggplant slices with olive oil, and sprinkle with salt and pepper. Bake until eggplant is soft and lightly browned, about 10 minutes.

In a medium bowl, mix the egg, cream cheese, cottage cheese, 1/4 cup mozzarella, basil, oregano, salt and pepper until well-blended.

Spread 1 cup marinara sauce to cover the bottom of a 13 x 9 x 2-inch baking dish.

Place a tablespoonful of cheese filling at the bottom edge of each eggplant slice and roll up. Put the rolls seam side down in baking dish, placing them close together. Pour remaining 1 cup marinara sauce over top of rolls and sprinkle remaining 1/4 cup mozzarella cheese and optional red pepper flakes over the top. Cover the baking dish with aluminum foil and bake at 375 degrees for 25 minutes, or until the sauce is bubbling.

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