Baked Eggplant Rollatini Ricotta (Printable)
Tender roasted eggplant slices filled with ricotta and herbs, baked in tomato sauce with mozzarella topping.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 2 tbsp olive oil
03 - 1/2 tsp 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 tbsp fresh basil, chopped (or 1 tbsp dried)
10 - 1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
11 - 1 garlic clove, minced
12 - 1/4 tsp nutmeg
13 - 1/2 tsp salt
14 - Freshly ground black pepper, to taste
→ To Assemble
15 - 2 cups marinara sauce
16 - 1/2 cup shredded mozzarella cheese (for topping)
17 - 2 tbsp grated Parmesan cheese (for topping)
18 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on prepared baking sheets. Lightly brush both sides with olive oil and season with salt and pepper. Roast for 18 to 20 minutes, turning once, until tender and pliable. Remove from oven 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.
06 - Place 2 to 3 tablespoons of ricotta filling on one end of each eggplant slice and roll tightly. Arrange the rolls seam-side down in the baking dish. Repeat until all slices are used.
07 - Spoon remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheeses.
08 - Cover the dish with aluminum foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes until the topping is bubbly and golden brown.
10 - Allow to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- The eggplant gets tender and sweet in the oven, no frying or extra oil needed.
- The ricotta filling is creamy and flavorful, with just enough herbs to make it feel special.
- It bakes into one comforting dish that feels fancy but comes together without much fuss.
02 -
- If the eggplant slices are too thick, they won't roll without cracking, so aim for a scant quarter inch.
- Don't skip the resting time after baking, it keeps the rolls from falling apart when you serve them.
03 -
- Salt the eggplant slices lightly and let them sit for 10 minutes before roasting to draw out any bitterness, then pat them dry.
- Use a spoon to spread the filling evenly, it makes rolling smoother and keeps the filling from squishing out the sides.