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Eggplant Rollatini Dip: A Crowd-Pleasing Italian Appetizer Made in a Mason Jar

Eggplant rollatini is one of those dishes that feels impressive but comes together with minimal fuss, especially when you use a Mason jar to mix, store, and pour along the way. This dip version takes all the flavors of the classic Italian dish and layers them into a single baking dish, skipping the rolling entirely and going straight to the bubbly, golden, cheese-covered result that disappears fast at any gathering.

The secret to great flavor is not overcooking the garlic. Sauté just until translucent and fragrant, then let the eggplant do the rest of the work as it softens in the pan. Paired with Classico Riserva Eggplant Sauce and a three-cheese blend, this dip is rich, savory, and deeply satisfying.

reCAP Signature Eggplant Rollatini Dip (Serves 6-8, bake at 350°F, 30 to 40 min)

Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1/2 eggplant (diced)
  • 1 clove garlic (minced)
  • 1 package (8 oz) cream cheese (softened)
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup parmesan cheese
  • 2 tbsp fresh oregano (chopped)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 jar Classico Riserva Eggplant Sauce
  • 1/2 cup shredded mozzarella

Directions:

  1. Preheat oven to 350°F. Heat olive oil in a skillet over medium-high, add garlic, and sauté until translucent but not browned.
  2. Add diced eggplant, season lightly, and cook about 10 minutes until soft. Set aside.
  3. In a bowl, combine cream cheese, ricotta, parmesan, egg, oregano, salt, and pepper. Mix well.
  4. Coat the bottom of a 9" pie dish with the eggplant sauce. Add half the cooked eggplant in an even layer.
  5. Spread a layer of the cheese mixture, add more sauce, the remaining eggplant, and another layer of cheese mixture.
  6. Top with mozzarella and bake 30 to 40 minutes until bubbly and golden.
  7. Serve hot with crostini, breadsticks, crackers, or Italian bread.

*Tip: Leftovers keep covered in the fridge up to 3 days; reheat in the oven at 325°F.

Featured product: A reCAP POUR Lid: you won't need the entire jar of sauce for this recipe, so snap the POUR Lid onto the sauce jar, pour exactly what you need, and seal the rest for tomorrow. No sticky lids, no wasted sauce, no extra containers.

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