Baked Eggplant Rollatini Ricotta (Print Version)

Roasted eggplant layered with creamy ricotta filling and topped with marinara and 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 fresh 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 fresh basil, for garnish

# Directions:

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 lightly with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, flipping halfway, until soft and lightly golden. Remove from oven and let cool until easy to handle.
03 - In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, chopped basil, parsley, salt, black pepper, and minced garlic. Mix until smooth and fully incorporated.
04 - Reduce oven temperature to 375°F.
05 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
06 - Place 2-3 tablespoons of ricotta filling at one end of each roasted eggplant slice. Roll up tightly from the filled end.
07 - Arrange the filled eggplant rolls seam-side down in the prepared baking dish.
08 - Spoon the remaining marinara sauce evenly over the rolls and sprinkle with shredded mozzarella cheese.
09 - Bake uncovered for 20-25 minutes until hot and bubbly and the cheese is golden brown.
10 - Let the rollatini rest for 10 minutes before serving. Garnish with extra chopped fresh basil.

# Expert Tips:

01 -
  • The roasted eggplant becomes incredibly tender while still holding its shape perfectly for rolling
  • That ricotta filling hits every flavor note with fresh herbs, garlic, and just the right amount of salt
  • Leftovers somehow taste even better the next day when the flavors have had time to become friends
02 -
  • Do not skip letting the eggplant cool slightly before rolling, or you will burn your fingers and the filling might slide right off
  • Tight rolling is essential, but if a filling starts to escape, just tuck it back in and keep going
  • The 10-minute rest period is not optional, it lets the rolls set so they hold their shape when you serve them
03 -
  • If your eggplant slices feel especially bitter, sprinkle them with salt and let them sit for 30 minutes before roasting, then pat dry
  • Room-temperature ricotta blends more smoothly than cold, so take it out of the refrigerator about 30 minutes before mixing

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