Baked Eggplant Rollatini Ricotta (Printable)
Roasted eggplant slices filled with herb-infused ricotta, baked in tomato sauce for a savory Italian dish.
# What You’ll Need:
→ Eggplant
01 - 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon 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 tablespoons fresh basil, chopped (or 1 tablespoon dried)
10 - 1 tablespoon fresh parsley, chopped (or 1/2 tablespoon dried)
11 - 1 garlic clove, minced
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon 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 tablespoons grated Parmesan cheese (for topping)
18 - Fresh basil leaves for garnish (optional)
# How to Prepare:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on the sheets. Lightly brush both sides with olive oil, season with salt and pepper, and roast for 18 to 20 minutes, turning once, until tender. Remove and let cool slightly.
02 - Lower the oven temperature to 375°F to prepare for baking the assembled dish.
03 - In a medium bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, minced garlic, nutmeg, salt, and black pepper. Mix thoroughly until evenly blended.
04 - Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of the ricotta filling at one end of each eggplant slice and roll tightly. Position the rolls seam-side down in the dish. Repeat with all slices.
05 - Spoon the remaining marinara sauce evenly over the rolls. Sprinkle with the remaining shredded mozzarella and grated Parmesan cheese.
06 - Cover the baking dish with aluminum foil and bake for 20 minutes to allow flavors to meld.
07 - Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese topping is bubbly and golden.
08 - Allow the dish to rest for 5 minutes after baking. Garnish with fresh basil leaves before serving.
# Expert Advice:
01 -
- It feels indulgent but uses simple ingredients you probably already have tucked in the fridge.
- The eggplant gets tender and sweet in the oven without any frying or messy breading.
- Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have mingled.
02 -
- If your eggplant slices are too thick they won't roll without cracking, so aim for that quarter-inch sweet spot.
- Don't skip cooling the eggplant slightly before filling or the heat will make the ricotta runny and hard to work with.
- Covering the dish with foil for the first part of baking keeps the rolls moist, then removing it gives you that golden, bubbly top everyone fights over.
03 -
- Use a spoon to spread the filling instead of your hands so it stays fluffy and doesn't get dense.
- If your eggplant slices are wide, you can cut them in half crosswise to make smaller, bite-sized rolls that are easier to serve.
- A little extra Parmesan grated over each plate right before serving makes everyone feel spoiled.