Baked Eggplant Rollatini Ricotta (Printable)

Roasted eggplant slices filled with creamy ricotta and herbs, baked in savory tomato sauce for a comforting meal.

# What You Need:

→ 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 basil
10 - 1 tablespoon fresh parsley, chopped or 1/2 tablespoon dried parsley
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)

# Steps:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on baking sheets, brush both sides lightly with olive oil, and sprinkle with salt and pepper. Roast for 18 to 20 minutes, turning once, until tender and pliable. Remove and let cool slightly.
03 - Lower oven temperature to 375°F.
04 - In a medium bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper until thoroughly mixed.
05 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of ricotta filling on one end of each eggplant slice and roll it up tightly. Arrange rolls seam-side down in the baking dish.
06 - Spoon remaining marinara sauce over the rolled eggplant slices, then sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover the baking dish with foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until the sauce bubbles and cheese is golden.
09 - Allow to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It feels indulgent but uses simple pantry staples you probably already have.
  • The eggplant becomes silky and sweet after roasting, no bitterness at all.
  • Leftovers taste even better the next day when the flavors meld together.
02 -
  • Don't skip salting the eggplant before roasting or it might turn out watery and bitter.
  • Let the roasted slices cool for a few minutes before filling them, or they'll be too floppy to roll neatly.
  • Use a spoon to spread the marinara evenly under the rolls so nothing sticks to the dish.
03 -
  • Brush the eggplant slices lightly with oil instead of drizzling, or they'll get greasy and heavy.
  • Don't overfill the rolls or the filling will ooze out during baking, less is more here.
  • Let the dish rest before serving so the sauce thickens slightly and the rolls hold their shape.

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