Baked Eggplant Rollatini Ricotta (Printer-friendly)

Roasted eggplant slices wrapped around creamy ricotta with melted mozzarella and tangy marinara sauce.

# What You'll Need:

→ Eggplant

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Ricotta Filling

04 - 1 1/2 cups ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon garlic powder
11 - Salt and black pepper, to taste

→ Assembly

12 - 2 cups marinara sauce (store-bought or homemade)
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1/4 cup breadcrumbs (optional; use gluten-free if needed)
16 - Fresh basil, for garnish (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on the prepared baking sheets. Brush both sides with olive oil, then season with salt and black pepper.
03 - Roast eggplant for 20 minutes, flipping halfway through, until tender and lightly golden. Remove from oven and let cool slightly.
04 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, parsley, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
05 - Lower oven temperature to 375°F.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place an eggplant slice on a flat surface. Spoon approximately 2 tablespoons of the ricotta filling onto one end, then roll tightly. Arrange each roll seam-side down in the baking dish. Repeat with remaining slices and filling.
08 - Pour the remaining marinara sauce over the rollatini. Sprinkle with mozzarella, Parmesan, and breadcrumbs if using.
09 - Cover the dish with aluminum foil and bake for 20 minutes.
10 - Remove the foil and bake for an additional 10 to 15 minutes, until the sauce is bubbly and the top is golden.
11 - Allow to rest for 5 to 10 minutes before garnishing with fresh basil and serving.

# Expert Tips:

01 -
  • It tastes like you've been cooking Italian food your whole life, even if this is your first time.
  • The eggplant gets silky soft while the cheese stays creamy, creating this perfect texture contrast that feels almost luxurious on your plate.
  • It's vegetarian comfort food that even meat lovers won't question—nobody's thinking about what's missing.
02 -
  • Don't skip cooling the eggplant slightly after roasting—if you roll it while it's piping hot, the filling will cook and get grainy instead of staying creamy.
  • The egg in the filling is crucial because it helps everything hold together; without it, your rolls fall apart.
  • If your eggplant slices are too thick, they'll stay rubbery; too thin and they'll tear when you roll them.
03 -
  • Make the filling and sauce the day before and just assemble and bake the next day—it saves you time and the flavors actually deepen overnight.
  • If you're serving a crowd, this doubles easily and you can prepare it in two baking dishes instead of being stressed about space.

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