Baked Eggplant Rollatini Ricotta

I was looking for something to bring to a potluck that wouldn't wilt in the car, and my neighbor mentioned her nonna used to roll eggplant instead of making lasagna when the garden was overflowing. I didn't grow up eating eggplant this way, but the idea of something you could hold in your hand, sturdy and saucy, made sense. That first attempt was messier than I'd like to admit, but everyone asked for the recipe anyway.

The second time I made this, I had friends over who swore they didn't like eggplant. I didn't announce what it was until after they'd already gone back for seconds. One of them still texts me every few months asking if I'm making those "cheese roll things" again. It became my quiet proof that vegetables can win over anyone if you treat them right.

Ingredients

• Eggplant: Look for firm, glossy skin without soft spots, and slice them evenly so they roast at the same rate.
• Ricotta cheese: The filling's backbone, smooth and mild, it holds everything together without fighting the other flavors.
• Parmesan cheese: A little sharpness goes a long way here, and freshly grated makes a noticeable difference.
• Mozzarella cheese: Use the low-moisture shredded kind for the filling, it melts beautifully without making things watery.
• Fresh basil: If you can find it, the brightness is worth it, but dried works in a pinch.
• Garlic: One clove minced fine adds warmth without overpowering the delicate ricotta.
• Nutmeg: Just a pinch brings a subtle depth that people notice but can't quite name.
• Marinara sauce: Use your favorite jarred brand or homemade, just make sure it's not too chunky or it won't coat the rolls evenly.
• Olive oil: Brushing the eggplant before roasting keeps it from drying out and helps it turn golden.
• Egg: Binds the filling so it doesn't fall apart when you slice into the rolls.

Instructions

Roast the Eggplant:

Preheat your oven to 400°F and line two baking sheets with parchment. Brush each eggplant slice with olive oil on both sides, season with salt and pepper, then roast for 18 to 20 minutes, flipping halfway, until they're soft enough to roll without cracking.

Make the Filling:

In a medium bowl, stir together ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper until it's smooth and evenly mixed. Taste it now, this is your chance to adjust the seasoning before it goes into the oven.

Assemble the Rolls:

Lower the oven to 375°F and spread one cup of marinara across the bottom of a 9x13-inch baking dish. Spoon two to three tablespoons of filling onto the wider end of each eggplant slice, roll it up snugly, and place it seam-side down in the dish.

Top and Bake:

Spoon the rest of the marinara over the rolls, sprinkle with mozzarella and Parmesan, then cover with foil and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and starting to brown.

Rest and Serve:

Let the dish sit for five minutes before serving so the sauce settles and the rolls hold their shape. Garnish with fresh basil if you have it.

Save

I made a double batch of this once for a family gathering, and my uncle, who usually only eats meat, quietly ate three rolls and then asked if there were any left to take home. It wasn't a big declaration, just a small shift, and that felt like enough. Sometimes a dish doesn't need to shout to make an impression.

How to Pick the Right Eggplant

Go for eggplants that feel heavy for their size and have smooth, tight skin without wrinkles or brown spots. The stem should look fresh and green, not dried out. Smaller to medium eggplants tend to have fewer seeds and a sweeter flavor, which makes a difference when you're eating them as the main event.

Make-Ahead and Storage Tips

You can assemble the rolls up to a day ahead, cover them tightly, and keep them in the fridge until you're ready to bake. Leftovers reheat beautifully in a covered dish at 350°F for about 15 minutes, and they somehow taste even better the next day when the flavors have had time to settle into each other.

Serving Suggestions and Pairings

This dish stands on its own, but a simple arugula salad with lemon and olive oil cuts through the richness nicely. Crusty bread for soaking up the extra sauce is non-negotiable in my house. A light Italian red like Chianti or even a chilled rosé works if you're pouring wine.

• Add a pinch of chili flakes to the filling if you like a little warmth.
• Swap in part-skim cheeses if you want to lighten it up without losing flavor.
• Leftover rolls make a surprising good cold lunch straight from the fridge.

Save

This recipe has become one of those quiet favorites that doesn't need an occasion, just a little time and the willingness to roll up your sleeves. I hope it finds a spot in your rotation the way it did in mine.

Recipe FAQ

→ How do you prepare the eggplant slices for rolling?

Slice the eggplant lengthwise into thin 1/4-inch slices, brush with olive oil, season with salt and pepper, then roast until tender and pliable to make rolling easier.

→ What cheeses are used in the filling?

The filling combines ricotta, Parmesan, and shredded mozzarella cheeses, mixed with herbs and seasoning for a creamy texture.

→ Can I use dried herbs instead of fresh ones?

Yes, you can substitute fresh basil and parsley with dried herbs at about half the quantity for balanced flavor.

→ How do you ensure the rolls stay intact during baking?

Place the rolls seam-side down in the baking dish and cover with foil while baking to help them hold shape and retain moisture.

→ What sides pair well with this dish?

A crisp green salad and crusty bread complement the richness of the rolls, and a light Italian red wine like Chianti enhances the flavors.

→ Is this dish suitable for gluten-free diets?

Yes, it is gluten-free as long as served without bread or gluten-containing sides.