Baked Eggplant Rollatini Ricotta (Printable)

Tender roasted eggplant filled with creamy ricotta and herbs baked in tomato sauce for an Italian-inspired dish.

# Ingredient List:

→ Eggplant

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - Freshly ground black pepper, to taste

→ Ricotta Filling

05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
08 - 1 large egg
09 - 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
10 - 1 tablespoon fresh parsley, chopped (or 1/2 tablespoon dried)
11 - 1 garlic clove, minced
12 - 1/4 teaspoon nutmeg
13 - 1/2 teaspoon salt
14 - Freshly ground black pepper, to taste

→ Assembly

15 - 2 cups marinara sauce
16 - 1/2 cup shredded mozzarella cheese (for topping)
17 - 2 tablespoons grated Parmesan cheese (for topping)
18 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on prepared baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast for 18–20 minutes, turning once, until tender and pliable. Remove and let cool slightly.
03 - Reduce oven temperature to 375°F.
04 - In a medium bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper. Mix until well incorporated.
05 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
06 - Place 2–3 tablespoons of ricotta filling at one end of each eggplant slice. Roll up tightly and arrange seam-side down in the baking dish. Repeat with all slices.
07 - Spoon remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheeses.
08 - Cover baking dish with foil and bake for 20 minutes.
09 - Remove foil and continue baking for 10–15 minutes until bubbling and golden brown.
10 - Allow to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • It skips the messy frying step but still gives you silky, flavorful eggplant that rolls without tearing.
  • The ricotta filling is creamy and herb-packed, with just enough nutmeg to make it feel special.
  • It bakes into something bubbly and golden that looks like you spent all day in the kitchen.
02 -
  • Don't slice the eggplant too thin or it will tear when you try to roll it, a quarter inch is just right.
  • Let the roasted slices cool for a few minutes before filling them, they're easier to handle and won't burn your fingers.
  • If your ricotta looks watery, drain it first or the filling will be runny and slide out of the rolls.
03 -
  • If you want a little heat, stir a pinch of red chili flakes into the ricotta filling.
  • Use part-skim ricotta and mozzarella if you want to lighten it up without losing flavor.
  • Let the dish rest for five minutes after baking so the rolls hold their shape when you serve them.

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