Baked Eggplant Rollatini Herbs (Printable version)

Roasted eggplant slices filled with ricotta and herbs, baked in tomato sauce with parmesan and mozzarella.

# List of ingredients:

→ Eggplant

01 - 2 large eggplants, sliced lengthwise into 0.25-inch thick strips
02 - 2 tablespoons olive oil
03 - Salt and pepper, to taste

→ Filling

04 - 1 1/2 cups whole-milk ricotta cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 tablespoons fresh basil, chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 garlic clove, minced
10 - 1/4 teaspoon nutmeg (optional)
11 - Salt and pepper, to taste

→ Sauce & Topping

12 - 2 cups marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons breadcrumbs (optional)

# 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. Lightly brush both sides with olive oil and season with salt and pepper.
03 - Roast eggplant for 20–25 minutes, flipping halfway through, until tender and lightly golden. Remove and let cool slightly.
04 - Reduce oven temperature to 375°F.
05 - In a medium bowl, combine ricotta, Parmesan, egg, basil, parsley, garlic, nutmeg if using, salt, and pepper. Mix until smooth.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place 2 to 3 tablespoons of the ricotta mixture at one end of each eggplant slice. Roll up tightly and arrange seam-side down in the baking dish.
08 - Spoon the remaining marinara sauce over the rolls. Sprinkle mozzarella, Parmesan, and optional breadcrumbs evenly on top.
09 - Cover the dish with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until sauce is bubbly and topping is golden.
11 - Allow to rest for 5 to 10 minutes before serving. Garnish with extra fresh basil if desired.

# Expert Advice:

01 -
  • It looks impressive enough to serve guests but comes together with straightforward steps that feel manageable even on a weeknight.
  • The filling stays silky and rich while the roasted eggplant absorbs just enough sauce without falling apart.
  • You can prep everything ahead and bake right before dinner, which means less stress and more time to enjoy the moment.
02 -
  • Don't skip the salting and pepper step on the raw eggplant; it seasons them deeply so the filling doesn't taste flat.
  • If your eggplant slices release water while roasting, they'll be fine—that's normal and actually helps them absorb the sauce later.
  • The filling should be spread right up to the edge so when you roll, it creates a seal that holds everything together.
03 -
  • If your eggplant seems particularly large or watery, salt the slices generously and let them sit for 15 minutes before roasting—this draws out excess moisture.
  • Make the filling while the eggplant roasts so everything comes together smoothly without long gaps of waiting.

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