Baked Eggplant Rollatini Herbs

There's something magical about the moment when you slice into a perfectly roasted eggplant—that soft, yielding texture that makes you realize why Italians have built entire dishes around it. I discovered eggplant rollatini on a cooler autumn evening when a friend brought over a homemade version, and one bite transported me straight to a small trattoria somewhere in Campania. The way the creamy ricotta filling melted against the tender eggplant, how the tomato sauce pooled beneath it all—I knew I had to learn to make it myself.

I made this for my sister's book club gathering last spring, and watching everyone's faces light up when they took that first bite—that's when I realized this dish has a quiet power to it. She asked for the recipe before they'd even finished their first plates, and I found myself scribbling notes on the back of a napkin while everyone debated whether the basil or the garlic was the real star.

Ingredients

• Large eggplants (2): Look for ones that feel firm with unblemished skin; they roast more evenly and won't release excess water that makes everything soggy.
• Olive oil (2 tablespoons): Good quality here makes a difference in how golden the eggplant becomes—use what you'd drizzle over bread.
• Ricotta cheese (1 1/2 cups): Whole-milk ricotta has a creamier texture; drain it briefly if it seems wet.
• Parmesan cheese (1/2 cup grated, plus 1/4 cup for topping): Freshly grated tastes sharper and melds better than pre-grated versions.
• Large egg (1): This binds the filling so it holds together when you roll; room temperature works best.
• Fresh basil and parsley (2 tablespoons each, chopped): The herbs are what make this taste authentically Italian, so don't skip them or substitute dried.
• Garlic clove (1, minced): Just one clove keeps the filling subtle and balanced rather than overpowering.
• Nutmeg (1/4 teaspoon, optional): If you use it, this tiny amount adds a whisper of warmth that most people won't identify but will notice is missing.
• Marinara sauce (2 cups): Homemade is worth it if you have time, but a good store-bought version saves the day.
• Mozzarella cheese (1 cup shredded): This creates that melted layer on top; use whole milk mozzarella for best results.
• Breadcrumbs (2 tablespoons, optional): Toast them lightly in butter first if you want that golden, crispy top.

Instructions

Ready your oven:

Preheat to 400°F and line two baking sheets with parchment paper so the eggplant won't stick.

Prepare the eggplant:

Slice your eggplants lengthwise into 1/4-inch thick strips—aim for consistency so they roast evenly. Brush both sides with olive oil and season generously with salt and pepper.

Roast until tender:

Spread the slices in a single layer and roast for 20–25 minutes, flipping halfway through. You'll know they're ready when they're soft and the edges turn golden—this is when they lose that bitter bite.

Lower the heat:

Reduce the oven to 375°F while you prepare the filling.

Make the filling:

Combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg if using, salt, and pepper in a bowl. Stir until smooth and creamy—don't overthink it.

Assemble the base:

Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish so the rolls won't stick to the pan.

Roll and arrange:

Place 2–3 tablespoons of filling at one end of each roasted eggplant slice and roll tightly toward the other end. Arrange seam-side down in the dish—this keeps them from unraveling as they bake.

Top with sauce and cheese:

Spoon the remaining marinara over the rolls and sprinkle with mozzarella, Parmesan, and breadcrumbs if using.

Bake gently then finish:

Cover with foil and bake for 20 minutes, then remove the foil and bake 10–15 minutes more until the sauce bubbles at the edges and the cheese turns golden.

Rest before serving:

Let the dish sit for 5–10 minutes after coming out of the oven—this helps the rolls hold together when you plate them.

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What surprised me most about this dish is how it became comfort food for me during a difficult winter—there's something about the combination of eggplant's velvety texture and ricotta's gentle creaminess that just soothed my mind while I ate. Now every time I make it, I remember that quiet evening and how the oven's warmth filled the kitchen with such a welcoming smell.

The Magic of Roasted Eggplant

Roasting eggplant transforms it completely—where raw eggplant can taste slightly bitter and spongy, roasted eggplant becomes creamy and almost sweet. The key is hitting that sweet spot where the outside is golden and the inside is soft enough to bend without breaking. I learned this the hard way after trying to roll eggplant that wasn't quite tender enough and watching slices snap in my hands. Now I know that sound of a fork easily piercing the flesh is the green light to pull them out.

Building Layers of Flavor

This dish is really about balance—the eggplant provides structure and earthiness, the ricotta filling brings creaminess and subtle richness, and the tomato sauce ties everything together with brightness. Fresh herbs are not optional here; they're what keep this from tasting heavy or one-note. I've found that chopping the basil and parsley by hand rather than using a food processor keeps them fresher and more vibrant in the filling.

Serving Suggestions and Variations

This dish pairs beautifully with a simple green salad tossed in lemon vinaigrette and crusty bread for soaking up the sauce. A medium-bodied Italian red like Chianti brings out the herbal notes without overwhelming the delicate eggplant. For a lighter version, you can add chopped spinach to the filling, or if someone at your table needs gluten-free, simply skip the breadcrumb topping or swap it for gluten-free breadcrumbs.

• Let any leftovers cool completely before storing in the refrigerator, where they'll keep for up to three days and actually taste better the next day.
• You can make the entire dish up to the baking step, cover it, and refrigerate overnight—just add five minutes to the baking time if going from cold.
• This is a vegetarian main that feels substantial enough to satisfy everyone at the table, not like a side dish playing dress-up.

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There's real satisfaction in sliding this out of the oven and seeing the sauce bubble at the edges while the cheese turns golden. It's the kind of dish that makes your home smell like somewhere you'd want to stay.

Recipe FAQ

→ How should I prepare the eggplant for baking?

Slice the eggplant lengthwise into 1/4-inch strips, brush lightly with olive oil, season with salt and pepper, and roast until tender and golden.

→ Can I make this dish gluten-free?

Yes, by using gluten-free breadcrumbs or omitting them entirely, this dish fits a gluten-free diet.

→ What cheeses are used in the filling and topping?

The filling includes ricotta and parmesan, while the topping features mozzarella and additional parmesan.

→ Can I add other greens to the filling?

Adding chopped spinach or other leafy greens to the ricotta mixture adds extra color and nutrition.

→ What is the best way to serve this dish?

Allow it to rest briefly after baking, then garnish with fresh basil. Serve alongside a crisp green salad and crusty bread.

→ Which wine pairs well with this meal?

A medium-bodied Italian red wine, like Chianti, complements the herb and tomato flavors beautifully.