Baked Eggplant Rollatini with Ricotta

There's something about the smell of eggplant hitting hot oil that pulls me back to my aunt's kitchen on Sunday afternoons, steam rising from the oven while she'd hum and fuss over the details. She never used a recipe for this dish—just knew somehow when the eggplant was tender enough, when the cheese mixture felt right. That particular magic of Italian cooking, the kind that lives in instinct rather than instructions, stuck with me. Now when I make this rollatini, I'm cooking alongside her memory, hoping my hands remember what she taught them.

I made this for a dinner party once when I wanted to impress vegetarians without making it obvious I was trying. Everyone went quiet for a moment after the first bite, which is when you know you've done something right. The ricotta filling was creamy but not heavy, the eggplant practically melted, and somehow the whole thing felt both comforting and elegant at the same time.

Ingredients

• Large eggplants: Choose ones that are firm and glossy, not soft or wrinkled—two sliced lengthwise into thin 1/4-inch pieces gives you enough for generous rolls without overwhelming the filling.
• Olive oil: A good glug for brushing the eggplant slices before roasting brings out their natural sweetness.
• Ricotta cheese: The heart of the filling, creamy and mild—use whole milk if you want something richer, part-skim if you prefer lighter.
• Shredded mozzarella: Melts beautifully into the filling and gets stretchy again on top; don't use pre-shredded if you can help it.
• Grated Parmesan: Brings a salty, nutty edge that keeps the dish from feeling one-dimensional.
• Fresh basil and parsley: These herbs are not optional—they're what turn ricotta into something that tastes alive and present.
• Marinara sauce: Two cups of your favorite version, whether homemade or from a jar you trust.
• Egg: Acts as a gentle binder, helping everything hold together when you roll and bake.
• Garlic powder, salt, and pepper: Layer these carefully; you want each element tasting like itself, not drowning in seasoning.

Instructions

Heat your oven and prepare:

Preheat to 400°F and line two baking sheets with parchment paper—this keeps your eggplant from sticking and makes cleanup almost painless. You want everything ready before you start slicing so the eggplant doesn't sit around getting oxidized and dark.

Slice and season the eggplant:

Cut your eggplants lengthwise into thin 1/4-inch slices, arrange them in a single layer, brush both sides generously with olive oil, then scatter salt and pepper across everything. The oil helps them brown beautifully and prevents them from drying out in the oven.

Roast until tender:

Slide both sheets into the oven for 20 minutes, flipping the slices halfway through. You're looking for them to soften enough that they bend without cracking, with light golden spots where they've touched the pan. Let them cool slightly before moving on so they're not floppy hot.

Mix the ricotta filling:

While the eggplant roasts, combine ricotta, mozzarella, Parmesan, egg, basil, parsley, garlic powder, salt, and pepper in a bowl. Stir until smooth and cohesive—this is your moment to taste and adjust seasoning, knowing that flavors will soften slightly when baked.

Lower the oven and start layering:

Reduce the heat to 375°F and spread a thin layer of marinara sauce across the bottom of your baking dish. This base layer prevents sticking and adds moisture to the finished dish.

Roll with patience:

Lay a cooled eggplant slice flat on your work surface, spoon about 2 tablespoons of the ricotta mixture onto one end, then roll it gently away from you like a scroll. The filling won't be perfectly contained and that's fine—it becomes part of the sauce. Place each roll seam-side down in the baking dish to keep it from unrolling.

Sauce and top:

Pour the remaining marinara over all the rolls so everything is coated, then sprinkle mozzarella, Parmesan, and breadcrumbs if using across the top. The breadcrumbs toast during baking and add a little crunch against the soft eggplant.

Bake covered then uncovered:

Cover with foil and bake for 20 minutes to let everything heat through gently, then remove the foil and bake another 10 to 15 minutes until the sauce is bubbly at the edges and the cheese on top is golden and melted.

Rest before serving:

Let the dish sit for 5 to 10 minutes after it comes out of the oven—this gives the eggplant a chance to set so the rolls don't fall apart when you serve them. Finish with a handful of fresh basil if you've got it.

Save

The first time someone asked me for this recipe, I realized it had become something that existed beyond my kitchen—it was theirs now too, a dish they wanted to remake and feed to people they loved. That's when cooking stops being about following instructions and becomes about passing something forward.

Building Layers of Flavor

This dish works because nothing overpowers anything else—the eggplant is mild and buttery, the ricotta is creamy and grounding, the marinara is bright and slightly acidic, and the cheese on top melts into all of it. Each component listens to the others instead of shouting. The garlic powder in the filling doesn't try to be fresh garlic; it's gentler and lets the basil and parsley stay the stars.

Making It Your Own

Once you've made this once, you'll see where your own preferences want to live in it. Some people like a pinch of red pepper flakes mixed into the ricotta for heat, others prefer their filling even richer with an extra egg yolk. You might find yourself using half part-skim ricotta and half whole milk, or adding lemon zest to wake everything up. These aren't deviations from the recipe—they're the beginning of you claiming it.

Pairing and Serving

Serve this alongside something cool and crisp—a green salad with lemon vinaigrette cuts through the richness beautifully, and thick slices of crusty bread become essential for soaking up every drop of sauce left on the plate. A light Italian red wine like Chianti sits alongside it perfectly, cool and slightly tannic, a conversation starter rather than a distraction.

• Make this dish ahead of time, refrigerate unbaked, and add 10 to 15 minutes to the covered baking time.
• Leftovers reheat gently in a low oven and taste even better the next day when flavors have settled into each other.
• You can freeze unbaked rollatini for up to three months—thaw in the fridge before baking.

Save

This recipe has become my quiet anchor—the dish I return to when I want to cook something that feels both special and honest, that nourishes without pretension. Make it, taste it, and it'll probably become yours too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the rollatini and refrigerate it before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Is this dish gluten-free?

The dish is naturally gluten-free if you ensure your marinara sauce and breadcrumbs (if used) are certified gluten-free.

→ Can I freeze eggplant rollatini?

Yes, freeze the assembled dish before baking. Wrap tightly with plastic and foil. Thaw overnight in the fridge before baking.

→ What can I serve with this?

This pairs well with a crisp green salad, garlic bread, or roasted vegetables to complete the Italian meal experience.