Baked Eggplant Rollatini Ricotta (Printable)
Roasted eggplant slices filled with ricotta and herbs baked in a rich tomato sauce with cheese topping.
# What You’ll Need:
→ Eggplant
01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
02 - 2 tablespoons olive oil
03 - Salt and pepper, to taste
→ Filling
04 - 1 1/2 cups whole-milk ricotta cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 tablespoons chopped fresh basil
08 - 2 tablespoons chopped fresh parsley
09 - 1 garlic clove, minced
10 - 1/4 teaspoon nutmeg, optional
11 - Salt and pepper, to taste
→ Sauce and Topping
12 - 2 cups marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons breadcrumbs, optional
# How to Prepare:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on baking sheets. Brush both sides lightly with olive oil, season with salt and pepper. Roast 20 to 25 minutes, flipping halfway, until tender and lightly golden. Remove and let cool slightly.
03 - Lower the oven temperature to 375°F for baking the assembled rolls.
04 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg (if using), salt, and pepper. Mix until smooth and well incorporated.
05 - Spread 1 cup marinara sauce evenly in the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of filling at one end of each eggplant strip and roll tightly. Arrange rolls seam-side down in the baking dish.
06 - Spoon remaining marinara sauce over the eggplant rolls. Sprinkle mozzarella, Parmesan, and breadcrumbs over the top if using.
07 - Cover with foil and bake rolls for 20 minutes until heated through and bubbling.
08 - Remove foil and bake for an additional 10 to 15 minutes until the topping is golden and bubbly.
09 - Allow dish to rest for 5 to 10 minutes before serving. Garnish with fresh basil leaves as desired.
# Expert Advice:
01 -
- It looks restaurant-worthy but comes together faster than you'd think, making you feel like a real cook.
- The ricotta filling is so creamy and herb-forward that even people who claim to hate eggplant end up asking for seconds.
- It freezes beautifully, so you can make it ahead and bake it when you need something impressive without the stress.
02 -
- Don't skip the cooling step after roasting—hot eggplant tears too easily when you try to roll it, and that's a heartbreaker.
- If your ricotta looks grainy, you likely have the low-fat version; spring for whole-milk ricotta next time and your filling will be silky instead of crumbly.
- The seam-side-down placement matters—it prevents the rolls from unraveling into the sauce during baking.
03 -
- Brush the eggplant slices generously with oil and don't crowd the baking sheets—they need space to roast rather than steam, which is how you get that tender-golden texture.
- Make the filling first while the oven preheats, then you're never waiting around with nothing to do; it's a satisfying rhythm that keeps momentum going.