Baked Eggplant Rollatini Ricotta (Printable)

Tender roasted eggplant rolled with ricotta and herbs, baked in a savory tomato sauce with melted cheese toppings.

# 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 and Topping

12 - 2 cups marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons breadcrumbs, optional

# Directions:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
03 - Roast eggplant for 20 to 25 minutes, flipping halfway through, until tender and lightly golden. Remove and let cool slightly.
04 - Reduce oven temperature to 375°F.
05 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg if using, salt, and pepper. Mix until smooth.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place 2 to 3 tablespoons of ricotta filling at one end of each eggplant slice. Roll up tightly and arrange seam-side down in the baking dish.
08 - Spoon the remaining marinara sauce over the rolls. Sprinkle with mozzarella, Parmesan, and breadcrumbs if using.
09 - Cover the dish with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until bubbly and golden.
11 - Allow to rest for 5 to 10 minutes before serving. Garnish with extra basil if desired.

# Expert Tips:

01 -
  • The eggplant gets tender and silky from roasting, then becomes a vessel for the most luxurious ricotta filling you've ever tasted.
  • It feels fancy enough to impress people at dinner, but it's surprisingly forgiving and comes together in less than two hours.
  • Leftovers are somehow better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip salting the eggplant before roasting—it draws out moisture and prevents it from being watery and spongy in the filling.
  • Warm ricotta filling is easier to work with than cold, and your rolls will seal better, so don't let it sit in the fridge for too long before assembly.
  • If your rolls start to unravel while you're moving them, a wooden skewer poked through the seam holds everything in place until the cheese sets them permanently.
03 -
  • If your eggplant keeps releasing water during roasting, pat it dry with paper towels halfway through; drier eggplant means better texture and easier rolling.
  • Make your ricotta filling while the eggplant cools—the timing works out so everything comes together smoothly and nothing sits around getting cold.

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