Baked Eggplant Rollatini Ricotta

I used to think eggplant needed breading and frying to taste good, until a neighbor invited me over one Sunday and served these elegant little rolls straight from the oven. The eggplant was silky, the cheese was molten, and I realized I'd been overcomplicating things for years. That afternoon changed how I cook vegetables entirely.

I made this for a potluck once and watched someone who claimed to hate eggplant go back for seconds. She said the ricotta filling reminded her of her grandmother's lasagna, and I took that as the highest compliment. It's become my go-to when I want to impress without spending the whole day in the kitchen.

Ingredients

• Eggplant: Choose firm, glossy eggplants without soft spots, and slicing them lengthwise gives you the perfect surface for rolling.
• Ricotta cheese: Full-fat ricotta makes the filling luxuriously creamy, but part-skim works if you want to lighten things up.
• Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty depth that pre-grated versions just can't match.
• Mozzarella cheese: I use a mix in the filling and save some for the top so you get those irresistible golden cheese patches.
• Egg: This binds the filling together and keeps it from oozing out during baking.
• Fresh basil and parsley: Fresh herbs brighten everything, though dried works in a pinch if you adjust the amounts.
• Garlic: One clove is enough to add warmth without overpowering the delicate ricotta.
• Nutmeg: Just a pinch brings a subtle sweetness that makes people ask what your secret is.
• Marinara sauce: Use your favorite jar or homemade batch, it becomes the cozy blanket that ties it all together.
• Olive oil: Brushing the eggplant before roasting helps it caramelize and prevents sticking.

Instructions

Prep the eggplant:

Preheat your oven to 400°F and line two baking sheets with parchment. Slice the eggplants lengthwise into quarter-inch planks, brush both sides with olive oil, season with salt and pepper, then roast for 18 to 20 minutes until they're tender enough to bend without snapping.

Make the filling:

While the eggplant cools, mix ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper in a bowl until it looks like a fluffy, fragrant cloud. Taste it and adjust the seasoning if needed.

Assemble the rolls:

Lower the oven to 375°F, spread a cup of marinara across the bottom of a 9x13-inch baking dish, then spoon a few tablespoons of filling onto one end of each eggplant slice and roll it up snugly. Nestle each roll seam-side down in the sauce so they stay closed.

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 cheese is bubbly and starting to turn golden at the edges.

Rest and serve:

Let the dish sit for five minutes so the cheese sets just enough to make serving easier. Scatter fresh basil on top and bring it to the table while it's still steaming.

Save

The first time I brought this to a dinner party, someone asked if I'd trained in Italy. I laughed and admitted I learned it from trial and error in my tiny apartment kitchen. But that's the magic of this dish, it looks like you spent hours when really it's just good ingredients and a little patience.

Choosing and Preparing Eggplant

Look for eggplants that feel heavy for their size with smooth, shiny skin, and avoid any with wrinkles or brown spots. I used to salt and drain them to remove bitterness, but modern varieties are mild enough that roasting them right away works perfectly. If you end up with uneven slices, save the thinner ones for another use since they can scorch before the thicker ones are done.

Making It Your Own

I've tucked sautéed spinach into the filling when I had a bag wilting in the fridge, and I've swapped marinara for a simple crushed tomato sauce spiked with red pepper flakes. Some nights I skip the nutmeg and add lemon zest instead for a brighter note. This recipe is forgiving, so trust your instincts and use what you have.

Serving and Storing

These rolls are filling on their own, but I love serving them with a crisp green salad dressed in lemon vinaigrette and a hunk of warm, crusty bread to soak up the extra sauce. Leftovers keep in the fridge for up to three days and reheat gently in a covered dish at 350°F, or you can freeze assembled unbaked rolls for up to a month and bake them straight from frozen with a few extra minutes in the oven.

• Let the dish cool completely before covering and refrigerating to avoid soggy parchment.
• If freezing, wrap individual portions in foil so you can bake just what you need.
• Pair with a light Italian red like Chianti or a chilled rosé if it's warm outside.

Save

Every time I pull this dish from the oven and see those golden cheese bubbles, I feel like I'm sharing a piece of that Sunday afternoon when I first tasted it. I hope it becomes one of your favorites too.

Recipe FAQs

→ How do I prepare the eggplant for this dish?

Slice the eggplant lengthwise about 1/4-inch thick, brush both sides with olive oil, season with salt and pepper, and roast until tender and pliable before rolling.

→ What cheeses are used in the filling?

The filling combines ricotta, grated Parmesan, and shredded mozzarella cheeses for a creamy, rich texture.

→ Can I use dried herbs instead of fresh ones?

Yes, dried basil and parsley can be used but adjust quantities to retain balanced flavor.

→ What temperature and time are best for baking?

Bake covered at 375°F for 20 minutes, then uncovered for 10-15 minutes until the top is bubbly and golden.

→ Are there any suggested accompaniments?

Serve with a crisp green salad, crusty bread, and pair nicely with a light Italian red wine like Chianti.

→ Is this dish suitable for gluten-free diets?

Yes, as long as you serve it without bread, the dish is naturally gluten-free.