Baked Eggplant Rollatini with Ricotta (Print Version)

Tender eggplant rolled with creamy ricotta filling, baked in zesty marinara sauce with melted mozzarella.

# What You Need:

→ Eggplant Preparation

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Ricotta Filling

04 - 1 1/2 cups ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon garlic powder
11 - Salt and pepper, to taste

→ Assembly and Topping

12 - 2 cups marinara sauce
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1/4 cup breadcrumbs
16 - 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 baking sheets. Brush both sides with olive oil and season with salt and pepper.
03 - Roast eggplant in the oven for 20 minutes, flipping halfway, until soft and lightly golden. Remove and cool slightly.
04 - In a bowl, combine ricotta, mozzarella, Parmesan, egg, basil, parsley, garlic powder, salt, and pepper. Mix until smooth.
05 - Reduce oven temperature to 375°F.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a large baking dish.
07 - Place a roasted eggplant slice on a work surface. Spoon about 2 tablespoons of the ricotta mixture onto one end, then roll up tightly. Place seam-side down in the baking dish. Repeat with remaining slices and filling.
08 - Spoon remaining marinara sauce over the rollatini. Sprinkle with mozzarella, Parmesan, and breadcrumbs.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10–15 minutes, until bubbly and golden. Let rest for 5–10 minutes before garnishing with fresh basil and serving.

# Expert Tips:

01 -
  • Eggplant becomes luxuriously tender and nothing like the rubbery mess most home cooks end up making.
  • The creamy ricotta filling is addictive enough that you'll find yourself making extra to sneak spoonfuls of while cooking.
  • It comes together in just over an hour and actually gets better if you make it ahead, which is rare for a baked pasta-style dish.
02 -
  • Don't skip the roasting step or try to bake raw eggplant—I learned this the hard way with rubbery, watery rollatini that taught me eggplant needs that initial heat to release moisture and develop tenderness.
  • The filling can't be too wet or your rollatini will fall apart; if yours looks soupy, drain some liquid off the ricotta first by setting it in a fine-mesh strainer for 10 minutes.
  • Roll gently but firmly enough that the eggplant doesn't slip apart, and always place seam-side down in the dish so it stays sealed as it bakes.
03 -
  • Make your breadcrumb topping by tossing them with olive oil and extra Parmesan before sprinkling on top—it stays crispy instead of turning soggy.
  • If your eggplant slices tear during roasting, use them anyway; they'll bind together with the cheese and sauce and no one will notice the damage.

Go Back