Baked Eggplant Rollatini Ricotta (Printable)
Tender roasted eggplant wrapped around a creamy ricotta filling, baked in rich tomato sauce with fresh herbs.
# 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
10 - 1 tablespoon chopped fresh parsley
11 - 1 garlic clove, minced
12 - 1/4 teaspoon nutmeg
13 - Salt and pepper to taste
→ Assembly & Sauce
14 - 2 cups marinara sauce
15 - 1/4 cup breadcrumbs
16 - 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.
02 - Roast for 20-25 minutes, turning halfway through, until tender and lightly golden. Let cool slightly.
03 - Reduce oven temperature to 375°F. In a mixing bowl, combine ricotta, Parmesan, egg, 1/2 cup mozzarella, basil, parsley, garlic, nutmeg, and salt and pepper. Mix until well combined.
04 - Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
05 - Place 2-3 tablespoons of the ricotta mixture at one end of each eggplant slice and roll up gently.
06 - Arrange rolls seam-side down in the baking dish.
07 - Spoon the remaining marinara sauce over the rollatini. Sprinkle with the remaining 1 cup mozzarella and breadcrumbs.
08 - Cover with foil and bake for 20 minutes.
09 - Remove foil and bake for another 10-15 minutes, until bubbly and golden.
10 - Let rest 5 minutes before garnishing with basil and serving.
# Expert Suggestions:
01 -
- The roasted eggplant becomes impossibly tender without any bitterness, thanks to a simple salt-and-heat trick I discovered after years of struggling with spongy, chewy results
- This filling hits that perfect balance between creamy and substantial, and I have yet to meet someone who can stop at just one roll
02 -
- I once skipped salting and roasting the eggplant, trying to save time, and ended up with rubbery, bitter rolls that my family politely ate while making awful faces
- Letting the roasted eggplant cool before rolling is frustrating when you are hungry, but trying to roll hot slices will result in burns, frustration, and possibly some creative cursing
03 -
- Use a mandoline if you have one for perfectly even eggplant slices, which means even cooking and easier rolling
- Pat the roasted eggplant slices with paper towels if they seem excessively oily before filling them