Baked Eggplant Rollatini Herbs (Printable)

Roasted eggplant slices filled with ricotta, herbs, and parmesan, baked in tomato sauce for an Italian comfort dish.

# Ingredient List:

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick strips

02 - 2 tablespoons olive oil

03 - Salt and pepper, to taste

04 - 1 1/2 cups whole-milk ricotta cheese

05 - 1/2 cup grated Parmesan cheese

06 - 1 large egg

07 - 2 tablespoons chopped fresh basil

08 - 2 tablespoons chopped fresh parsley

09 - 1 garlic clove, minced

10 - 1/4 teaspoon nutmeg (optional)

11 - Salt and pepper, to taste

12 - 2 cups marinara sauce (homemade or store-bought)

13 - 1 cup shredded mozzarella cheese

14 - 1/4 cup grated Parmesan cheese

15 - 2 tablespoons breadcrumbs (optional, for topping)

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.

02 - Arrange eggplant slices in a single layer on baking sheets. Lightly brush both sides with olive oil and season with salt and pepper.

03 - Roast eggplant for 20 to 25 minutes, turning halfway through, until tender and lightly golden. Remove and let cool slightly.

04 - Reduce the oven temperature to 375°F.

05 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg if using, salt, and pepper. Mix until smooth.

06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

07 - Place 2 to 3 tablespoons of ricotta filling at one end of each eggplant slice. Roll tightly and arrange seam-side down in the baking dish.

08 - Spoon the remaining marinara sauce evenly over the rolls. Sprinkle shredded mozzarella, Parmesan, and breadcrumbs if using on top.

09 - Cover with foil and bake for 20 minutes.

10 - Remove foil and continue baking for another 10 to 15 minutes, until bubbly and golden on top.

11 - Allow to rest for 5 to 10 minutes before serving. Garnish with additional fresh basil if desired.

01 -

It's the kind of dish that makes you feel like you've spent hours cooking when you really haven't.
Eggplant transforms into something creamy and tender, nothing like the mushy versions that turned you off years ago.
You can prep it ahead and bake it when you're ready, making it perfect for when friends are coming over.

02 -

Don't skip roasting the eggplant first; raw eggplant won't soften properly in the oven and will taste nothing like what you're aiming for.
The filling needs that egg to help it stay together, so don't leave it out even if you're tempted to make it dairy-free in that one spot.
If your eggplant slices are too thin, they'll tear when you roll them; too thick, and they won't cook through fast enough.

03 -

Brush your eggplant generously enough that it's golden but not swimming in oil; the goal is tender, not greasy.
If you're worried about the rolls unraveling, anchor them with a toothpick while they bake and remove it just before serving.