Baked Eggplant Rollatini Ricotta

I was skeptical the first time someone told me you could roast eggplant instead of frying it for rollatini. But one summer evening, standing in front of a hot stove was the last thing I wanted, so I tried it. The slices came out tender, golden, and so much easier to roll than anything I'd made before.

I made this for a small dinner party once, and my friend who swore she didn't like eggplant asked for the recipe before dessert even came out. There's something about the way the cheese melts into the marinara that makes every bite feel indulgent and comforting at once.

Ingredients

• Eggplant: Choose firm, glossy ones without soft spots, slice them lengthwise so they're wide enough to roll, and don't skip the roasting step or they'll be too stiff to work with.
• Ricotta cheese: The creamier the better, and if it looks watery, drain it in a fine mesh strainer for ten minutes so your filling doesn't get soupy.
• Parmesan cheese: Freshly grated makes a real difference here, the pre-shredded stuff doesn't melt or blend into the filling the same way.
• Mozzarella cheese: I use the shredded kind for convenience, but if you have fresh mozzarella, tear it up and dot it on top for extra richness.
• Egg: This binds the filling together so it doesn't ooze out when you slice into the rolls.
• Fresh basil and parsley: They brighten the whole dish, dried herbs work in a pinch but fresh ones make it taste like summer.
• Garlic: One clove is plenty, too much and it overpowers the delicate ricotta.
• Nutmeg: Just a pinch adds warmth and a hint of something you can't quite name but makes the filling taste more elegant.
• Marinara sauce: Use a good quality jarred sauce or your favorite homemade batch, it holds everything together and keeps the rolls moist.
• Olive oil: Brushing the eggplant before roasting helps it brown evenly and stay tender.

Instructions

Roast the Eggplant:

Preheat your oven to 400°F and line two baking sheets with parchment. Brush each eggplant slice lightly with olive oil on both sides, season with salt and pepper, then roast for 18 to 20 minutes, flipping halfway, until they're soft and pliable.

Make the Filling:

While the eggplant cools, mix ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper in a medium bowl until everything is combined and creamy.

Assemble the Rolls:

Lower the oven to 375°F. Spread one cup of marinara across the bottom of a 9x13-inch baking dish, then spoon two to three tablespoons of filling onto the wide end of each eggplant slice and roll it up snugly, placing each one seam-side down in the dish.

Top and Bake:

Spoon the rest of the marinara over the rolls, sprinkle with mozzarella and Parmesan, cover with foil, and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the top is bubbly and golden, then let it rest for five minutes before serving.

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The first time I pulled this out of the oven, the cheese was bubbling at the edges and the whole kitchen smelled like an Italian grandmother's house. My partner walked in, took one look, and said it was the kind of meal that makes you want to sit down and stay awhile.

How to Pick the Best Eggplant

Look for eggplants that feel heavy for their size with smooth, shiny skin. If you press gently and the skin bounces back, it's fresh. Avoid any with wrinkles, soft spots, or brown patches, those are past their prime and can taste bitter.

Make-Ahead and Storage Tips

You can assemble the whole dish up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake. Leftovers reheat beautifully in a covered dish at 350°F for about 15 minutes, and they sometimes taste even better the next day once the flavors have had time to settle.

Serving Suggestions and Pairings

This pairs perfectly with a crisp green salad dressed simply with lemon and olive oil, and a basket of warm crusty bread for soaking up extra sauce. If you want to make it a full Italian feast, start with a light soup or antipasto platter and finish with something sweet like panna cotta or biscotti.

• Try serving it with garlic bread or focaccia on the side.
• A glass of Chianti or Pinot Noir complements the richness of the cheese and tomato.
• Garnish with fresh basil leaves just before bringing it to the table for a pop of color and fragrance.

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This is the kind of dish that feels like a hug on a plate, warm and satisfying without being heavy. It's become one of those recipes I turn to when I want to cook something that feels special but doesn't ask for anything complicated.

Recipe Questions & Answers

→ How do I prepare the eggplant slices for rolling?

Slice the eggplant lengthwise into thin, even slices, brush with olive oil, sprinkle with salt and pepper, then roast until tender and pliable to make rolling easier.

→ What cheeses are used in the filling?

The filling combines ricotta, grated Parmesan, and shredded mozzarella, blended with herbs and seasonings for creamy texture and rich flavor.

→ Can this dish be made ahead of time?

Yes, you can prepare and fill the eggplant slices in advance, then cover and refrigerate before baking to save time.

→ What is a good serving suggestion?

Serve with a crisp green salad and crusty bread, or pair with a light Italian red wine such as Chianti for a balanced meal.

→ Is there a lighter version of this dish?

For a lighter version, use part-skim ricotta and mozzarella cheeses; adding chili flakes to the filling can provide a subtle heat.