Baked Eggplant Rollatini with Ricotta (Printable)

Tender eggplant rolls filled with ricotta, baked in zesty marinara and topped with melted mozzarella.

# What You Need:

→ Eggplant

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 (or 1 tablespoon dried basil)
09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon garlic powder
11 - Salt and pepper, to taste

→ Assembly

12 - 2 cups marinara sauce (store-bought or homemade)
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1/4 cup breadcrumbs (optional, use gluten-free if needed)
16 - Fresh basil, for garnish (optional)

# How To Make It:

01 - Preheat the oven to 400° Fahrenheit. Line two baking sheets with parchment paper.
02 - Arrange the eggplant slices in a single layer on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
03 - Roast the eggplant for 20 minutes, flipping halfway until tender and lightly golden. Remove and allow to cool slightly.
04 - In a mixing bowl, combine ricotta, shredded mozzarella, Parmesan, egg, basil, parsley, garlic powder, salt, and pepper. Stir until smooth.
05 - Lower the oven temperature to 375° Fahrenheit.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place a roasted eggplant slice on a flat surface, spoon approximately 2 tablespoons of ricotta filling onto one end, then roll tightly. Set seam-side down in the baking dish. Repeat with remaining slices and filling.
08 - Pour the remaining marinara sauce over the rollatini. Sprinkle with shredded mozzarella, Parmesan, and breadcrumbs if using.
09 - Cover the dish with aluminum foil and bake for 20 minutes.
10 - Remove the foil and bake an additional 10 to 15 minutes until the cheese is bubbly and golden.
11 - Allow the rollatini to rest for 5 to 10 minutes. Garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • Soft roasted eggplant wraps around creamy ricotta without any fussy rolling techniques—it's simpler than it sounds.
  • The whole dish comes together in about an hour, and most of that is just oven time while you do something else.
  • Baked until bubbly and golden, every bite has layers of cheese, herbs, and sauce that feel indulgent but honest.
02 -
  • Eggplant slices must be thin enough to bend without cracking but thick enough not to tear—1/4-inch is the sweet spot, and a sharp knife makes all the difference.
  • Don't skip the roasting step thinking you can just assemble raw eggplant; it needs that 20 minutes to soften and release moisture so the filling can shine rather than sit on a rubbery slice.
  • The ricotta filling is forgiving with herbs—taste and adjust boldly, because the flavors will mellow slightly during baking.
03 -
  • If your eggplant slices tear slightly during roasting, don't worry—overlapping two thinner pieces works just as well, and the sauce hides any imperfections.
  • The ricotta filling can be made up to a day ahead and kept covered in the fridge, which means you can roast the eggplant one day and assemble everything the next.

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