Baked Eggplant Rollatini Herbs

There's something about eggplant that reminds me of late summer afternoons at my neighbor's garden, where she'd harvest these glossy purple vegetables and hand them over still warm from the sun. The first time I made eggplant rollatini, I was trying to recreate a dish from a small trattoria I'd visited years ago, and somehow the memory of that meal kept pushing me to get it right. What started as a weekend experiment became one of those recipes I return to whenever I want to feel both comforted and a little proud of myself in the kitchen.

I'll never forget making this for my partner's family dinner, watching their faces light up when they tasted the ricotta filling mixed with fresh basil and a whisper of nutmeg. There was this moment of quiet around the table that told me everything I needed to know about whether the recipe worked. The beauty of rollatini is that it looks restaurant-quality but feels entirely manageable once you understand the rhythm of it.

Ingredients

• Large eggplants: Two gives you enough slices to serve four people generously, and the larger ones have fewer seeds and that tender flesh you're after.
• Olive oil: Just two tablespoons is all you need to brush the eggplant before roasting, letting the vegetable's own flavor shine.
• Whole-milk ricotta: Don't reach for the low-fat version; this filling needs the richness to balance against the eggplant.
• Parmesan cheese: Half a cup in the filling plus another quarter cup for topping gives you that nutty depth without overpowering.
• Fresh basil and parsley: These are non-negotiable, two tablespoons of each, chopped just before mixing into the ricotta.
• Garlic and nutmeg: A single minced clove and just a quarter teaspoon of nutmeg might sound subtle, but they're what transform ricotta from creamy to craveable.
• Marinara sauce: Two cups total, whether you make it yourself or use store-bought; either works beautifully here.
• Mozzarella cheese: One cup shredded, for that melty finish that bubbles up around the edges.

Instructions

Prepare your eggplant:

Preheat your oven to 400°F and line two baking sheets with parchment paper. Slice your eggplants lengthwise into quarter-inch thick strips (a mandoline makes this easier, but a sharp knife works fine if you take your time). The thinner, more uniform slices are, the more evenly they'll roast and the easier they'll be to roll without cracking.

Season and roast:

Arrange the eggplant slices on your baking sheets, brush both sides lightly with olive oil, and season generously with salt and pepper. Roast for twenty to twenty-five minutes, flipping halfway through, until they're tender and golden at the edges. You'll know they're ready when a fork slides through easily and they've lost that raw, dense quality.

Build your filling:

While the eggplant cools slightly, combine ricotta, Parmesan, one large egg, fresh basil, parsley, minced garlic, a pinch of nutmeg, salt, and pepper in a bowl. Stir until the mixture is smooth and smells like an Italian kitchen should, with fresh herbs bright against the creamy cheese. Don't overmix; just make sure everything is evenly distributed.

Lower the heat and sauce the pan:

Reduce your oven to 375°F. Spread one cup of marinara sauce over the bottom of a nine by thirteen-inch baking dish, creating a thin, even layer. This prevents the rolls from sticking and ensures they bake in sauce rather than on a dry surface.

Fill and roll:

Place two to three tablespoons of ricotta filling at one end of each eggplant slice and roll it up tightly, as if you're wrapping a small gift. The seam should face down in the baking dish so the rolls stay sealed as they cook and the filling stays tucked inside where it belongs.

Top and bake:

Spoon the remaining marinara sauce over all the rolls, making sure each one is nestled in sauce. Sprinkle the shredded mozzarella and remaining Parmesan over the top, and add breadcrumbs if you want extra texture and color. Cover with foil and bake for twenty minutes to let everything come together, then remove the foil and bake for ten to fifteen minutes more until the cheese bubbles at the edges and turns golden.

Rest before serving:

Let the dish sit for five to ten minutes after it comes out of the oven; this allows the rolls to set slightly and makes them easier to plate without falling apart. Garnish with fresh basil if you have it, though honestly, the dish is perfect as is.

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The moment that made this recipe stick with me wasn't about technique or perfection, but about my mother asking for the recipe because something about it reminded her of a dish she'd loved as a girl in the old country. Seeing her eyes close as she took that first bite, then watching her ask for more, reminded me why we cook for people we love in the first place.

Making It Your Own

This is a recipe that welcomes improvisation once you understand the fundamentals. I've added finely chopped spinach to the filling for extra vegetables, stirred in a small handful of pine nuts for texture, and even experimented with roasted red peppers mixed into the ricotta. The beauty is that as long as you respect the roasting step and don't skip the sauce underneath, your personal touches will only make it better.

Timing and Make-Ahead Tips

You can roast your eggplant slices earlier in the day and store them between parchment paper, making the final assembly quick work when you're ready to cook. The filled, sauced dish can even sit in the refrigerator for a few hours before baking, which means you can prep everything in the afternoon and bake it when hunger strikes. Just add a few extra minutes to the baking time if it goes in cold rather than room temperature.

What to Serve Alongside

A crisp green salad with lemon dressing cuts through the richness beautifully, and crusty bread is essential for soaking up any sauce left on the plate. If you're opening a bottle of wine, a medium-bodied Italian red like Chianti or Barbera will echo the flavors without overpowering them, and honestly, there's something right about pairing an Italian dish with an Italian wine.

• A simple arugula salad with shallots and Dijon vinaigrette is light enough to balance the richness.
• Garlic bread or focaccia makes every dinner feel a little more special.
• If you want something green on the plate, roasted broccoli or sautéed spinach works just as well as salad.

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This dish proves that vegetarian cooking can be just as satisfying and elegant as anything else you might make for a special dinner. Once you've made it, you'll find yourself planning reasons to make it again.

Recipe Questions & Answers

→ How do I prepare the eggplant for this dish?

Slice the eggplant lengthwise about 1/4 inch thick, brush with olive oil, season with salt and pepper, then roast at 400°F until tender and lightly golden.

→ Can I make this dish gluten-free?

Yes, by using gluten-free breadcrumbs or omitting them entirely for a gluten-free version that maintains great texture.

→ What herbs complement the ricotta filling?

Fresh basil and parsley add brightness and depth, perfectly enhancing the creamy ricotta and parmesan blend.

→ Is it possible to add greens to the filling?

Yes, chopped spinach or other mild greens can be folded into the ricotta mixture for added nutrition and color.

→ What is the best way to serve this eggplant dish?

Serve warm with a crisp green salad and crusty bread; it also pairs nicely with medium-bodied Italian red wines like Chianti.