Baked Eggplant Rollatini with Ricotta (Printable)
Tender eggplant rolls filled with creamy ricotta, baked in marinara sauce for a comforting Italian dish.
# What You’ll Need:
→ Eggplant
01 - 2 medium eggplants, sliced lengthwise into 1/4-inch slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Ricotta Filling
05 - 1 1/2 cups whole milk ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1 1/2 cups shredded mozzarella cheese, divided
09 - 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
10 - 1 tablespoon chopped fresh parsley
11 - 1 garlic clove, minced
12 - 1/4 teaspoon nutmeg
13 - Salt and pepper to taste
→ Assembly & Sauce
14 - 2 cups marinara sauce
15 - 1/4 cup breadcrumbs
16 - Fresh basil for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Brush eggplant slices on both sides with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheets.
03 - Roast for 20-25 minutes, turning halfway through, until tender and lightly golden. Let cool slightly.
04 - Reduce oven temperature to 375°F.
05 - In a mixing bowl, combine ricotta, Parmesan, egg, 1/2 cup mozzarella, basil, parsley, garlic, nutmeg, and salt and pepper. Mix until well combined.
06 - Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
07 - Place 2-3 tablespoons of the ricotta mixture at one end of each eggplant slice and roll up gently.
08 - Arrange rolls seam-side down in the baking dish.
09 - Spoon the remaining marinara sauce over the rollatini. Sprinkle with the remaining 1 cup mozzarella and breadcrumbs.
10 - Cover with foil and bake for 20 minutes.
11 - Remove foil and bake for another 10-15 minutes, until bubbly and golden.
12 - Let rest 5 minutes before garnishing with basil and serving.
# Expert Tips:
01 -
- The roasted eggplant becomes impossibly tender, almost melting into the creamy ricotta filling
- It is one of those dishes that looks fancy but comes together with simple, honest ingredients
02 -
- Slicing the eggplant too thick will make it nearly impossible to roll, so take your time and aim for even 1/4-inch slices
- Letting the roasted eggplant cool slightly before rolling prevents the cheese filling from melting too quickly and making a mess
03 -
- If your eggplant slices seem stubborn about rolling, return them to the warm oven for a few more minutes to soften further
- The nutmeg might seem unusual, but just a pinch adds a subtle warmth that makes the filling taste complete