Baked Eggplant Rollatini Ricotta (Printable)

Roasted eggplant rolled with creamy ricotta filling, topped with marinara sauce and melted mozzarella cheese.

# What You'll Need:

→ For the Eggplant

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ For the Filling

05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons chopped fresh basil
09 - 1 tablespoon chopped parsley
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 garlic clove, minced

→ For Assembly

13 - 2 cups marinara sauce
14 - 1 cup shredded mozzarella cheese
15 - Extra chopped basil, for garnish

# How To Make:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on the sheets. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
03 - Roast for 20-25 minutes, flipping halfway, until soft and lightly golden. Remove and let cool enough to handle.
04 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, salt, black pepper, and garlic. Mix until smooth.
05 - Reduce oven temperature to 375°F.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place 2-3 tablespoons of ricotta filling at one end of each eggplant slice, then roll up tightly.
08 - Arrange rolls seam-side down in the baking dish.
09 - Spoon the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese.
10 - Bake uncovered for 20-25 minutes, until hot and bubbly and the cheese is golden.
11 - Let rest for 10 minutes before serving. Garnish with extra basil.

# Expert Tips:

01 -
  • That moment when the ricotta filling oozes out as you cut into a warm roll, like finding a hidden treasure inside
  • Your entire house will smell like an Italian grandmother's kitchen, even if you're just winging it on a Tuesday
02 -
  • Overcooked eggplant becomes impossible to roll without cracking, so check at 20 minutes
  • The rolls need to cool for 10 minutes or the ricotta will slide right out when you cut them
03 -
  • Salt the eggplant slices for 30 minutes before roasting and pat dry to remove bitterness, though modern eggplants are rarely bitter enough to need this step
  • Use a piping bag or ziplock bag with the corner snipped to fill the rolls quickly and evenly

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