Baked Eggplant Rollatini with Ricotta

The first time I made rollatini, I was hosting a dinner party and completely underestimated how long it would take to slice all that eggplant. My kitchen counter was covered in purple rounds, my hands were sticky, and I was running twenty minutes behind schedule. But when those first bubbling dishes came out of the oven and my friends went silent for that first bite, every moment of panic felt absolutely worth it.

Last winter my sister came over during a particularly gray week, and we made this together while drinking wine and talking about everything and nothing. Theres something meditative about rolling each slice, tucking in the filling like youre putting a blanket over something precious. We ate it standing up in the kitchen, leaning against the counter, and it was honestly better than any restaurant meal.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch slices: I have learned the hard way that thinner slices roll so much easier, so take your time with the knife
• 2 tablespoons olive oil: This helps the eggplant caramelize instead of just drying out in the oven
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Eggplant needs seasoning to come alive, so do not be shy here
• 1 1/2 cups whole milk ricotta cheese: Full fat makes such a difference in creaminess, though part skim works in a pinch
• 1/2 cup grated Parmesan cheese: Adds that salty depth that balances the mild ricotta
• 1 large egg: This binds the filling so it does not turn into a hot mess when you cut into it
• 1 1/2 cups shredded mozzarella cheese, divided: Half goes inside the rolls, half melts on top for that golden crust everyone fights over
• 2 tablespoons chopped fresh basil: Fresh herbs make such a difference here, but 1 teaspoon dried works if that is what you have
• 1 tablespoon chopped fresh parsley: Brightens up the rich filling and adds a pop of color
• 1 garlic clove, minced: Do not skip this, even if you think you do not like garlic
• 1/4 teaspoon nutmeg, optional: Sounds strange but this is the secret ingredient that makes Italian grandmothers nod in approval
• 2 cups marinara sauce: Homemade is lovely but honestly, a good jarred sauce works perfectly fine here
• 1/4 cup breadcrumbs: Creates this incredible crunch on top that contrasts with the soft eggplant

Instructions

Roast the eggplant until tender:

Preheat your oven to 400°F and line two baking sheets with parchment. Brush those eggplant slices with olive oil and give them a good seasoning of salt and pepper. Arrange them in a single layer and roast for 20 to 25 minutes, flipping halfway through, until they are tender and have these lovely golden spots. Let them cool slightly because hot eggplant burns fingers.

Whisk together the creamy filling:

While the eggplant roasts, mix ricotta, Parmesan, the egg, half the mozzarella, basil, parsley, garlic, nutmeg if you are feeling fancy, and salt and pepper. The mixture should be thick and spreadable, not runny.

Get your baking dish ready:

Reduce the oven temperature to 375°F. Spread one cup of marinara sauce over the bottom of a 9x13-inch baking dish so the rolls have something cozy to nestle into.

Top with sauce and cheese:

Spoon the remaining marinara over all the rolls, letting some sauce sneak between them. Sprinkle with the rest of the mozzarella and those breadcrumbs if you are using them.

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This became my go to comfort food after a particularly rough breakup. Something about all that rolling, all that careful tucking and filling, felt therapeutic. And eating something this warm and filling, made with my own hands, felt like a small act of kindness to myself.

Make Ahead Magic

You can assemble the entire dish up to a day before baking and keep it covered in the refrigerator. The flavors actually meld together even better this way. Just add about five minutes to the baking time if you are putting it in cold.

Filling Variations

Sometimes I add a handful of chopped spinach to the ricotta mixture for extra nutrition and color. Other times I have thrown in sautéed mushrooms or even a bit of prosciutto for nonvegetarian friends. The basic technique stays the same and the eggplant is wonderfully forgiving.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that rich cheese perfectly. Rustic bread is almost mandatory for soaking up the extra sauce. And if you drink wine, a medium bodied red like Chianti makes everything taste like you are eating at a tiny restaurant in Tuscany.

• Let leftovers cool completely before refrigerating, and they keep beautifully for three days
• The rolls reheat surprisingly well in a 350°F oven for about 15 minutes
• Freeze unbaked rolls wrapped tightly for up to three months

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There is something so satisfying about serving this dish and watching people discover what is inside those little purple packages. Hope it brings as much comfort to your table as it has to mine.

Common Questions

→ Can I make eggplant rollatini ahead of time?

Yes, assemble the rollatini up to 24 hours in advance and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ Do I need to salt the eggplant before roasting?

Salting isn't strictly necessary for this dish since the eggplant is roasted rather than fried. However, if you have time, sprinkling slices with salt and letting them sit for 30 minutes before roasting can remove bitterness and improve texture.

→ Can I freeze eggplant rollatini?

Absolutely. Assemble the dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or add 15-20 minutes to the baking time if baking from frozen.

→ What can I serve with rollatini?

A crisp green salad with vinaigrette balances the richness perfectly. Crusty bread or garlic bread is ideal for soaking up the extra sauce. For a complete Italian meal, serve alongside polenta or roasted vegetables.

→ How do I prevent the rollatini from becoming watery?

Roast the eggplant slices until they're lightly golden and most moisture has evaporated. Also, drain your ricotta cheese in a sieve for 15-30 minutes before mixing to remove excess whey.

→ Can I add vegetables to the filling?

Fresh spinach, sautéed mushrooms, or diced roasted red peppers work beautifully. Squeeze excess moisture from spinach before adding to prevent soggy filling.