Baked Eggplant Rollatini with Ricotta

There's something about the smell of eggplant roasting that takes me back to my grandmother's kitchen on a Sunday afternoon, the way she'd slice them paper-thin and brush each piece with oil like she was painting. I didn't understand why she was so patient with a vegetable I thought I hated until I tasted what she made—tender, silky rounds that she'd fill with ricotta and bake until the cheese got bubbly and golden. That first bite changed everything for me.

I made this for my partner on a random Tuesday night when I wanted to prove that vegetarian didn't mean boring, and I watched his face when he realized there was no meat but he still felt genuinely satisfied. He asked for it again the next week, and now it's become our go-to dinner when we want something that feels restaurant-quality but doesn't require leaving the house.

Ingredients

• Large eggplants (2): Look for ones that feel heavy for their size with tight, unblemished skin—that's your sign they're fresh and will roast into something silky rather than spongy.
• Olive oil (2 tablespoons): Use a decent one you actually like tasting, because there's nowhere to hide here.
• Salt and black pepper: Season generously at every step; eggplant absorbs flavor like a sponge but won't taste like much if you skimp.
• Ricotta cheese (1 1/2 cups): The creamier the better—taste it first because quality varies wildly between brands.
• Shredded mozzarella (1 cup for filling, 1/2 cup for topping): Buy a block and shred it yourself if you have time; pre-shredded has anti-caking agents that affect how it melts.
• Grated Parmesan (1/2 cup plus 2 tablespoons): Freshly grated makes an enormous difference in both flavor and how evenly it browns on top.
• Large egg (1): This binds the filling together and prevents it from being too wet when you roll it.
• Fresh basil and parsley (2 tablespoons each): If you can't find them fresh, use a tablespoon of dried basil instead of the fresh version, but skip the parsley substitute—it loses something vital.
• Garlic powder (1/2 teaspoon): This is less about flavor and more about ensuring every bite has a hint of garlic without dealing with mincing fresh pieces.
• Marinara sauce (2 cups): Your favorite store-bought is perfectly fine here; I use a San Marzano-based one because life's too short for watery marinara.
• Breadcrumbs (1/4 cup, optional): Toss with a little olive oil and Parmesan before sprinkling on top for a crunchy finish that actually stays crispy.

Instructions

Get your oven ready and set up:

Preheat to 400°F and line two baking sheets with parchment paper so nothing sticks later. This is the moment where having parchment paper makes your life genuinely easier—trust me on this.

Prepare the eggplant slices:

Slice your eggplants lengthwise into 1/4-inch thick pieces; a mandoline makes this faster, but a sharp knife works fine if you take your time. Arrange them in a single layer on your baking sheets, brush both sides with olive oil, and season with salt and pepper—be generous because roasting mellows the flavors.

Roast until tender and golden:

Slide them into the oven and roast for 20 minutes, flipping halfway through, until they're soft and the edges are just starting to turn golden. You'll know they're done when a fork slides through without resistance and the house smells incredible.

Build your ricotta filling:

While the eggplant roasts, combine ricotta, mozzarella, Parmesan, egg, fresh basil, parsley, and garlic powder in a bowl and stir until you have a smooth, creamy mixture. Taste it and adjust the salt and pepper—this filling is your flavor foundation, so make it taste good on its own.

Lower the heat and prepare your baking dish:

Reduce the oven to 375°F and spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. This thin layer of sauce prevents sticking and ensures your rollatini stay moist as they bake.

Roll up each piece with care:

Place a cooled eggplant slice on your work surface, spoon about 2 tablespoons of filling onto one end, and roll it up gently but snugly toward the other end. Place it seam-side down in the dish and repeat until all your slices and filling are used up.

Top and cover:

Spoon the remaining marinara over your rollatini, then sprinkle the remaining mozzarella, Parmesan, and breadcrumbs (if using) evenly across the top. Cover loosely with foil to trap some steam during the first part of baking.

Bake low, then uncover:

Bake covered for 20 minutes, then remove the foil and bake another 10–15 minutes until you can see the sauce bubbling around the edges and the cheese on top has turned golden brown. This two-step bake keeps the insides tender while letting the top crisp up.

Rest before serving:

Let it sit for 5–10 minutes once it comes out of the oven so everything sets up slightly and is easier to plate. Garnish with fresh basil if you have it and serve while everything is still warm.

Save Pin

Years later, my grandmother told me she'd learned this dish from a woman she worked with who came from Sicily, and that every family made it slightly differently. Knowing that piece of her story made me understand why she was so careful with every step—she wasn't just cooking; she was keeping something alive.

Building Flavor in Layers

The magic here isn't one dramatic moment but three layers working together: the sweetness of roasted eggplant, the richness of the cheese filling, and the acidity of the marinara. Each one needs space to show up in your mouth, which is why I'm particular about not overseasoning the filling—let the eggplant and sauce carry the flavor story. Taste as you go, adjust salt at the end, and trust that simple ingredients don't need to be complicated.

Make-Ahead and Storage Wisdom

Assemble the entire dish a day before baking and cover it tightly with foil or plastic wrap; the flavors actually deepen overnight as the cheese and sauce get to know each other. When you're ready to bake, just add 5 extra minutes to your baking time since you're starting from cold. Leftovers reheat beautifully covered in foil at 350°F for about 20 minutes, and they honestly taste better the next day.

Customizing Without Losing the Soul

Red pepper flakes stirred into the filling add heat without changing the essential character of the dish, and a handful of spinach mixed into the ricotta is traditional in some versions and adds color. I've experimented with adding a splash of red wine to the sauce and a pinch of nutmeg in the filling, and both lean into the Italian tradition without pushing too far.

• If you want it lighter, use part-skim ricotta and mozzarella—the texture stays creamy and the dish feels just as satisfying.
• Serve alongside a simple green salad and crusty bread to soak up extra sauce, which is not optional in my house.
• A glass of crisp Chianti or even a Pinot Grigio pairs better than you'd expect, cutting through the richness with just the right amount of brightness.

Save Pin

This dish has become my answer to the question of what to cook when you want to feel like you've done something real in the kitchen. It's never disappointing, and it's always enough.

Recipe FAQs

→ How do I prepare the eggplant?

Slice the eggplant lengthwise, brush with olive oil, and roast at 400°F until tender and lightly golden before rolling.

→ Can I make this ahead of time?

Yes, you can assemble the rollatini and refrigerate it before baking. Add a few extra minutes to the bake time if cooking from cold.

→ What can I substitute for ricotta?

Cottage cheese blended until smooth makes a lighter substitute, though the texture will be slightly different from traditional ricotta.

→ How do I prevent soggy eggplant?

Roasting the slices on parchment paper draws out moisture and firms them up, ensuring the rolls hold their shape during baking.

→ Is this dish suitable for freezing?

Yes, baked rollatini freezes well. Wrap individual portions tightly and freeze for up to three months.