Baked Eggplant Rollatini with Ricotta (Printable Version)
Tender roasted eggplant rolls filled with creamy ricotta, parmesan, and herbs, baked in marinara until bubbly and golden.
# What You 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 (optional)
13 - Salt and pepper to taste
→ Assembly & Sauce
14 - 2 cups marinara sauce (homemade or store-bought)
15 - 1/4 cup gluten-free or regular breadcrumbs (optional)
16 - Extra fresh basil for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Brush eggplant slices on both sides with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheets. Roast for 20-25 minutes, turning halfway through, until tender and lightly golden. Let cool slightly.
02 - In a mixing bowl, combine ricotta, Parmesan, egg, 1/2 cup mozzarella, basil, parsley, garlic, nutmeg (if using), and salt and pepper. Mix until well combined.
03 - Reduce oven temperature to 375°F. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place 2-3 tablespoons of the ricotta mixture at one end of each eggplant slice and roll up gently. Arrange rolls seam-side down in the baking dish.
04 - Spoon the remaining marinara sauce over the rollatini. Sprinkle with the remaining 1 cup mozzarella and breadcrumbs (if using). Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until bubbly and golden. Let rest 5 minutes before garnishing with basil and serving.
# Expert Advice:
01 -
- The roasted eggplant becomes silkily tender, almost melting into the creamy ricotta filling
- Make it ahead and bake when ready, which means zero stress when you are actually hungry
02 -
- I once skipped salting the eggplant before roasting and ended up with bitter rolls, so do not skip that seasoning step
- Letting the rolled eggplant rest for 5 minutes after baking prevents the filling from oozing out when you cut it
03 -
- If your ricotta seems watery, drain it in a sieve for 15 minutes before mixing
- Use a mandoline if you have one, because evenly sliced eggplant rolls so much more evenly