You'll love this rich comfort food! This easy Eggplant and Butternut Squash recipe is like rich cheesy ravioli or veggie lasagna. It's stuffed with a cheesy ricotta blend and then baked in a delicious marinara sauce.
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Why you'll love this recipe
✔️ Excellent flavor with minimal effort. It's a meal the whole family will enjoy.
✔️ Using thinly sliced eggplant eliminates the need for pasta and that delicious roasted eggplant is amazing!
✔️ Super fancy (perfect for company) it's easier to make than you think and a wonderful meatless meal!!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- frozen butternut squash
- ricotta cheese
- parmesan cheese
- fresh mozzarella cheese
- 2-3 medium size eggplants
- extra virgin olive oil or olive oil spray
- marinara sauce
- egg
- salt and pepper
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Pre heat oven. Prepare the casserole dish by spraying with nonstick cooking spray, set aside.
- Start by cooking the butternut squash - cook according to package directions, drain and allow to cool completely. When the butternut squash is cool, make the filling.
- Place the squash in a small mixing bowl and mix ricotta cheese with parmesan cheese, beaten egg, salt and pepper. Stir and mash the filling together.
- Next slice the eggplant into thin slices. You'll need four eggplant slices for each "ravioli". Sprinkle lightly with sea salt and black pepper.
- Lightly spray your baking dish with non-stick cooking spray. Place one cup of the tomato sauce in the bottom of a baking dish, spreading evenly.
- Build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips.
- Place a dollop of filling in the ricotta mixture. Finish by folding the final sides
- Place in dish seam side down in in a single layer in the baking dish. Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
- Cover with foil. Place in the preheated oven for 45 minutes. Remove foil, increase the oven temperature to 400 degrees. Bake uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot. Remove from oven and let stand 10 minute prior to serving.
Equipment
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FAQ's
You can use a mandolin or a sharp knife. Thinly slice eggplant lengthwise into planks. Cut off one side, then flip it on the cut side. That will give you a staple surface. Slice into planks.
Eggplant parmesan is breaded and fried. Eggplant Rollatini can be breaded and fried as well, but this lighter version is incredibly delicious and you won't miss the fuss or the calories!
Yes! Prepare the eggplant rollups, top with marinara sauce and freeze before baking. Hold off on adding the cheese to the top until you're ready to bake.
Japanese Eggplant is long and thin. It's ideal for this recipe.
Tips
- Use a mandolin slicer or knife. You don't want thick slices because they won't roll easily. Slice the eggplant as thinly as possible.
- Blot the eggplant with a paper towels to remove any moisture or excess water.
- Be careful if you're using a knife to slice the veg, so it doesn't slip.
- Don't overstuff the ravioli as the filling will ooze out.
- The olive oil will keep the eggplant moist and pliable making it easier to roll and fold. Don't skip that step.
Variations
- Top the stuffing with sautéed spinach - amazing!
- Substitute zucchini for the eggplant - assemble as per instructions, delicious!
- A pinch of chili flakes will spice up the jarred sauce.
- Goat cheese would be amazing in the filling.
- If you prefer build this like lasagna. Add a layer of eggplant, topped with the cheesy filling, then sauce, and finish with another layer of sliced eggplant, sauce, and cheese.
Storage
Refrigerate - allow to cool completely. Cover with plastic wrap or store in an airtight container. Store up to 3 days.
Freeze - leftovers freeze well for 2 months.
Reheat - thaw overnight in the refrigerator. Bake in preheated 350 degree oven for 25-30 minutes or until hot and bubbly.
Related recipes
- Pasta Primavera Casserole - This is a lovely vegetarian dish is filled with pasta and veggies in a rich, creamy sauce.
- Ultimate Chicken Noodle Casserole - so cheesy and delicious, this is super easy to make!
- Stuffed Bell Pepper Casserole is super yummy and hearty. This is a family favorite! Make the Stuffed Bell Pepper Recipe if you'd prefer to try the traditional dish.
Serve with
What goes well with eggplant rollatini? So many yummy things!
- An Outback Wedge Salad would be amazing with the eggplant rollups recipe!
- A side of Steamed Green Beans would be absolutely delicious!
- Or how about Grilled Asparagus?!
- Served with a side of dinner rolls made from frozen bread dough would be fantastic, plus the shortcut of using dough will save you a ton of time.
- Make a pan of Apple Dumplings - these are so simple and delicious!
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Eggplant and Butternut Squash Recipe
Equipment
- 9x13 casserole dish
Ingredients
- 1 10 oz package frozen butternut squash
- ½ cup ricotta cheese
- ⅓ cup Parmesan cheese - divided
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Japanese eggplants
- 2 tablespoons extra-virgin olive oil
- 1 jar marinara sauce
- ½ shredded Mozzarella cheese
- ⅓ cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Spritz casserole dish with non stick cooking spray.
- Cooking the butternut squash according to package directions, drain and allow to cool completely.
- When the squash is cool, make the filling. Place the squash in a smalll mixing bowl. Add the ricotta ⅓ cup parmesan cheese, egg, salt and pepper. Stir and mash the filling together.
- Next slice the eggplant as thin as possible. You'll need four strips for each roll up. Brush each slice with extra-virgin olive oil (or use olive oil cooking spray), lightly salt and pepper each slice.
- Place one cup of marina sauce in the bottom of a large baking dish, spread evenly.
- Build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips. In the middle place a dollop of cheese mixture - about two tablespoons, then fold each side towards the middle. Finish by folding the final side and place them seam-side down in the baking dish.
- Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
- Cover the dish tightly aluminum foil. Place in the preheated oven for 45 minutes. Remove foil. Increase the oven heat to 400 degrees. Place the dish back in the oven uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot.
- Remove from oven and let stand 10 minute prior to serving.
Shay says
Would love to know what brand/type of marinara sauce you used!
Bowl Me Over says
Hi Shay - This time I used marinara sauce sold at Gibson Market here in Fresno. It's made by the students of Fresno State Ag Dept. Its a rich deep flavorful sauce. If you're not local, I have a wonderful Marinara Sauce on the blog (my pictures aren't the best I need to reshoot this oue) it's a delicious sauce, easy too!! Here's the link - https://bowl-me-over.com/moms-sunday-gravy-marinara-sauce/
Amy Desrosiers says
Every time I see this recipe it makes me so hungry! I am excited to try this substitution recipe out with my family too! #client