Baked Eggplant Rollatini Ricotta

I started making eggplant rollatini on a Tuesday night when I had two enormous eggplants from the farmers market and no plan. The idea of breading and frying felt too heavy, so I roasted the slices instead and stuffed them with whatever I had in the fridge. That first batch was messy and lopsided, but when I pulled the dish out of the oven, golden and bubbling, I knew I'd stumbled onto something worth repeating.

I made this for my sister when she came over with her kids, and they devoured it. She said it tasted like the kind of thing our grandmother would have made on a Sunday, even though we never actually had this growing up. Sometimes a dish just feels like home, even if it's new.

Ingredients

• Eggplant: Look for firm, glossy ones without soft spots, and slice them thin enough to roll but thick enough to hold their shape.
• Ricotta cheese: The filling's backbone, creamy and mild, I always use whole milk ricotta for the best texture.
• Parmesan cheese: Adds a sharp, salty depth that balances the richness of the ricotta.
• Mozzarella cheese: Use the shredded kind for easy mixing and melting, it gets wonderfully gooey on top.
• Egg: Binds the filling together so it doesn't fall apart when you roll and bake.
• Fresh basil and parsley: These herbs make the filling taste bright and alive, dried works in a pinch but fresh is better.
• Garlic: Just one clove, minced fine, it quietly deepens the flavor without shouting.
• Nutmeg: A tiny pinch adds warmth and a subtle sweetness that feels a little secret.
• Marinara sauce: Use your favorite jarred brand or homemade, it should be smooth and not too chunky.
• Olive oil: For brushing the eggplant before roasting, it helps them turn golden and tender.

Instructions

Roast the eggplant:

Preheat your oven to 400°F and line two baking sheets with parchment. Brush the eggplant slices with olive oil, season with salt and pepper, and roast for 18 to 20 minutes, flipping once, until they're soft and pliable.

Make the filling:

While the eggplant cools, mix ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper in a bowl until everything is smooth and evenly combined.

Assemble the rolls:

Lower the oven to 375°F. Spread a cup of marinara on the bottom of a 9x13-inch dish, then spoon 2 to 3 tablespoons of filling onto one end of each eggplant slice and roll it up tight, placing it seam-side down in the dish.

Top and bake:

Spoon the rest of the marinara over the rolls, sprinkle with mozzarella and Parmesan, cover with foil, and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the top is bubbly and golden.

Rest and serve:

Let the dish sit for 5 minutes before serving so the filling sets a little. Garnish with fresh basil if you have it.

Pin it

The first time I served this at a dinner party, someone asked if I'd been to culinary school. I laughed and said no, just a lot of trial and error in my tiny kitchen. But that compliment stuck with me, because it reminded me that good food doesn't have to be complicated, it just has to be made with care.

Choosing Your Eggplant

I've learned that smaller to medium eggplants tend to have fewer seeds and a sweeter flavor than the giant ones. They're also easier to slice evenly, which makes rolling them much less frustrating. If you do end up with a really large eggplant, just trim the slices to a more manageable size before roasting.

Making It Ahead

You can assemble the whole dish up to a day in advance and keep it covered in the fridge. Just add an extra 5 to 10 minutes to the covered baking time since it'll be cold. It's a lifesaver when you're feeding people and don't want to be stuck in the kitchen all evening.

Serving and Pairing

This dish feels like a hug on a plate, so I usually serve it with something simple and fresh to balance the richness. A crisp green salad with lemon vinaigrette and some crusty bread for soaking up the sauce are all you really need.

• A light red wine like Chianti or a chilled white like Pinot Grigio pairs beautifully.
• Leftovers reheat well in the oven at 350°F, covered with foil until warmed through.
• If you want to stretch it further, add a side of roasted vegetables or garlic bread.

Pin it

Every time I make this, I'm reminded that some of the best recipes come from winging it with what you have. I hope this becomes one of those dishes you turn to when you want something warm, satisfying, and just a little bit special.

Recipe FAQs

→ How should eggplant slices be prepared before baking?

Slices should be cut lengthwise about 1/4 inch thick, brushed with olive oil, seasoned with salt and pepper, then roasted until tender and pliable.

→ What cheeses are used in the filling?

The filling combines creamy ricotta, grated Parmesan, shredded mozzarella, and a binding egg, enhanced with fresh herbs.

→ How is the dish assembled before baking?

Ricotta filling is spread on roasted eggplant slices, rolled tightly, arranged in a baking dish topped with marinara sauce and extra cheeses before baking.

→ Can this dish be made lighter?

Yes, using part-skim ricotta and mozzarella reduces fat content while maintaining flavor and creaminess.

→ What are good accompaniments for this dish?

Pairs well with crisp green salad, crusty bread, and a light Italian red wine like Chianti.

→ Are there any allergen concerns?

This dish contains dairy and egg; check cheese labels if sensitive to animal rennet. It can be gluten-free if served without bread.