Baked Eggplant Rollatini Ricotta Herbs (Printable)
Tender roasted eggplant slices filled with ricotta, fresh herbs, and parmesan in a fragrant tomato sauce.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
02 - 2 tablespoons olive oil
03 - Salt and pepper, to taste
→ Filling
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
→ Sauce & Topping
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)
# Steps:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Place eggplant slices in a single layer on the baking sheets. Lightly brush both sides with olive oil and season with salt and pepper.
03 - Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly golden. Remove from oven and allow to cool slightly.
04 - Lower oven temperature to 375°F.
05 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg if using, salt, and pepper. Stir until mixture is smooth and uniform.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place 2 to 3 tablespoons of the ricotta filling at one end of each eggplant slice. Roll up tightly and arrange seam-side down in the prepared baking dish.
08 - Spoon remaining marinara sauce over the eggplant rolls. Sprinkle evenly with mozzarella, Parmesan, and optional breadcrumbs.
09 - Cover baking dish with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until the topping is bubbly and golden brown.
11 - Let the rolls rest for 5 to 10 minutes before serving. Garnish with additional fresh basil if desired.
# Expert Advice:
01 -
- It looks impressive enough for guests but comes together in under two hours, with most of that time being hands-off oven work.
- The roasted eggplant becomes silky and tender, nothing like the tough vegetable many people remember disliking.
- You can prep the rolls ahead and bake them whenever you're ready, making it perfect for busy weeknights or weekend entertaining.
02 -
- Don't skip salting and patting the eggplant dry after roasting; moisture is the enemy of a crispy top and can make your dish watery.
- Let it rest for 5-10 minutes after coming out of the oven so the layers set slightly and won't fall apart when you plate it.
03 -
- Don't overthink the filling texture; it should be spreadable but not runny, and a light hand when mixing keeps it from becoming dense.
- If your eggplant slices are thick, they'll roll better; thin slices tear more easily and are harder to handle.