Baked Eggplant Rollatini Ricotta

I was standing in my kitchen on a cool autumn evening, staring at two enormous eggplants from the farmers market, when my neighbor knocked with a jar of her homemade marinara. She suggested rolling them like little bundles, and I thought she was joking until I tasted the first batch. The creamy ricotta tucked inside those soft, smoky slices turned into something I now make whenever I need to feel grounded.

The first time I served this to friends, I was nervous because eggplant can be polarizing. But watching them go quiet as they took their first bites, then immediately reach for seconds, told me everything I needed to know. One friend even texted me the next morning asking for the recipe.

Ingredients

• Eggplant: Choose firm, glossy eggplants without soft spots, and slice them lengthwise so they roll easily without cracking.
• Ricotta cheese: The filling's creamy heart, use whole milk ricotta for richness or part-skim if you want it lighter.
• Parmesan cheese: Freshly grated makes a huge difference in flavor, the pre-shredded stuff doesn't melt as smoothly.
• Mozzarella cheese: Shred it yourself from a block for the best melt and stretch.
• Fresh basil: Adds a bright, peppery sweetness that dried basil just can't match, but dried works in a pinch.
• Garlic: One small clove minced fine brings warmth without overpowering the delicate ricotta.
• Nutmeg: A tiny pinch feels like a secret ingredient, it makes the filling taste mysteriously cozy.
• Marinara sauce: Use your favorite jarred brand or homemade, just make sure it's not too watery or the dish will be soupy.
• Olive oil: Brushing the eggplant before roasting helps it caramelize and prevents sticking.
• Egg: Binds the filling together so it stays put inside each roll.

Instructions

Roast the eggplant:

Preheat your oven to 400 degrees, then arrange the slices on parchment-lined baking sheets and brush them lightly with olive oil on both sides. Roast for 18 to 20 minutes, flipping halfway, until they're golden and bendable like soft leather.

Prepare the filling:

While the eggplant cools, mix ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper in a bowl until smooth. The smell alone will make you want to eat it with a spoon.

Assemble the rolls:

Lower the oven to 375 degrees and spread a cup of marinara across the bottom of a 9x13-inch baking dish. Spoon 2 to 3 tablespoons of filling onto one end of each eggplant slice, then roll it up gently and place seam-side down in the dish.

Top and bake:

Pour the remaining marinara over the rolls, sprinkle with mozzarella and Parmesan, then cover with foil and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden at the edges.

Rest and serve:

Let the dish sit for 5 minutes so the filling sets and doesn't spill out when you plate it. Scatter fresh basil on top and serve while it's still steaming.

Save

One rainy Sunday, I made a double batch and froze half for a week when I knew I'd be too tired to cook. Pulling that dish out of the freezer and sliding it into the oven felt like a gift from my past self, and it tasted just as good as the day I made it.

How to Choose the Best Eggplant

Look for eggplants that feel heavy for their size with smooth, shiny skin and no wrinkles. Press gently near the stem, if it springs back it's fresh, but if it leaves a dent it's past its prime. I learned this after buying a sad, spongy eggplant that soaked up oil like a sponge and never got tender.

Make-Ahead and Storage Tips

You can roast the eggplant and make the filling a day ahead, then assemble and bake when you're ready. Leftovers keep in the fridge for up to four days and reheat beautifully in a covered dish at 350 degrees. I've even frozen unbaked rollatini, just thaw overnight and bake as directed.

Serving Suggestions

This pairs beautifully with a crisp arugula salad dressed in lemon and olive oil, or a hunk of warm crusty bread for soaking up extra sauce. A glass of Chianti or Pinot Noir feels right, but honestly a cold sparkling water with lemon is just as satisfying.

• Add a pinch of chili flakes to the filling if you like a little heat.
• Try swapping in goat cheese for half the ricotta for a tangier twist.
• Serve with roasted vegetables or garlic bread on the side.

Save

Every time I make this, the kitchen smells like an Italian grandmother's house, warm and full of love. It's the kind of dish that makes people linger at the table, and that's exactly what good food should do.

Recipe Questions & Answers

→ How do I prepare the eggplant slices?

Slice the eggplants lengthwise into 1/4-inch thick pieces, brush both sides with olive oil, season with salt and pepper, then roast at 400°F for 18–20 minutes until tender.

→ What cheeses are used in the filling?

The filling blends ricotta, grated Parmesan, and shredded mozzarella cheeses with egg and fresh herbs for a creamy texture and rich flavor.

→ Can I make this dish gluten-free?

Yes, it’s naturally gluten-free if you serve it without bread or other gluten-containing sides.

→ What’s the best way to roll the eggplant slices?

Place a spoonful of the cheese filling at one end of each roasted eggplant slice and roll tightly, placing seam-side down in the baking dish.

→ How long should I bake the assembled rolls?

Cover with foil and bake at 375°F for 20 minutes, then remove foil and bake an additional 10–15 minutes until bubbly and golden on top.

→ Can I add a spicy twist to this dish?

Yes, adding a pinch of chili flakes to the filling gives a subtle, pleasant heat that complements the creamy cheese.